NEW YORK, NY CEO of Dean and DeLuca, Mark Daley, announced the launch of a new, unique food, Sushi American Style, created by Napa, California-based Chef Tracy Griffith.
Chef Griffith puts an innovative spin on traditional sushi, combining time-honored Japanese technique with classic American flavors. She uses Dean and DeLuca premium fillingsmost of which are cookedlike Berkshire bacon; savory roasted chicken; juicy steak; sauted vegetables; and Origami Foods all natural vegetable-based wraps to substitute seaweed.
It is part of our mission at Dean and DeLuca to discover the newest, most interesting, and highest quality foods from coast-to-coast and all over the world and introduce them on our store shelves, said Daley. Chef Griffiths progressive sushi is a prime example of the sort of product we seek out.
The sushi rolls will be available to-go in Dean and DeLucas SoHo (560 Broadway) and Madison Avenue (at 85th) markets starting on Monday, December 14, 2009. Each to-go box contains one 8-piece sushi roll, and the boxes range in price from $6.95 to $9.95. The available types of rolls include: the Lobster Love Roll, which is filled with butter-poached Maine lobster meat tossed with lime, scallions, celery, fresh corn, and served with Citrus Soy Sauce; the Cowboy Roll, which is filled with Brandt Beef skirt steak, triple-cream bleu cheese, red onion, baby spinach, and served with Jalapeno Soy Sauce; the Green Goddess Roll, which is bursting with fresh baby greens, cucumber, avocado, grilled asparagus, fresh herbs, and dusted with wasabi-sesame seed seasoning; the BLT roll, which is filled with crisp Berkshire bacon, juicy red tomatoes, cheddar cheese, avocado, lettuce, and served with Wasabi Mayo; and the Chicken Run Roll, which is filled with roasted chicken and fresh basil mint, lettuce, red bell pepper, chili-garlic peanut crunch, and served with Sweet Chili Sauce.
Eco-conscious sushi lovers can feel good about indulging in Chef Griffiths rolls because they are fish-free and sustainable.
Source: Dean And DeLuca