Plate & Vine Interactive Cookbook Lets You Cook Uchi at Home!

Uchi, a well-known Japanese restaurant, staple of Austin, and a good friend of the Wine & Food Foundation has given us some new and exciting recipes to share with you!  The Uchi family of chefs, including Executive Chef Tyson Cole, Chef de Cuisine Paul Qui, and Pastry Chef Philip Speer, have shared some of their personal favorites with the Plate & Vine Interactive Cookbook for you to recreate in your own home.  With signature plates from their menu and their top selling dessert, you can’t go wrong. Also, to keep you up to date on the progress of the highly anticipated Uchiko (Uchi Restaurant the sequel), follow Chef Tyson Cole at www.uchikoaustin.blogspot.com.

Uchiviche is a seafood dish with refreshing texture and flavor and a top seller at Uchi.

Uchiviche

Kai Mushi, which is sake steamed mussels in a Miso Kaffir Lime Broth, is a delicious and creative example of how Uchi chefs play with flavors.

Peanut Butter Semifreddo is a dessert that plays on your favorite childhood tastes, easy to make, and is their most popular dessert on the menu.

Peanut Butter Semifreddo

So if you are craving a sushi fix or have an aching sweet tooth, one of these recipes is sure to do the trick without even having to leave home! But of course for those of us who have the good fortune to be able to pop in to Uchi whenever we want, we know the real thing is too good to resist!

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