![]() One of them was Main Frame Games, which won Cunnington a $3,000 award in last year's Northwest Entrepreneurial Competition through North Idaho College.Ĭunnington’s first business venture failed when the product he’d designed was beaten out by a similar one launched by Walmart just before he launched his own. Not new to the entrepreneurial lifestyle, Cunnington said this is about the fourth business he has launched. It was a really personal and intimate setting.” It’s actually featured on the website,” Cunnington said. “Do you ever do date-night kind of stuff?” Goldman asked. “They went nuts for it,” Cunnington said. Cunnington has taught his class in extravagant gourmet kitchens and in tiny apartments.Ī recent event for Marissa Mitchell, founder and CEO of Let’s Elope wedding service in Coeur d’Alene, was for 13 people. Sushi Sensei caters to a variety of gatherings, everything from corporate office get-togethers to a girls' night in. (Quick tip - Cunnington buys pre-prepared sushi rice directly from Fisherman’s Market.) “I make the joke that if one of the rice grains makes it to the floor and the dog doesn’t find it and the cat doesn’t find it, you’ll find it tomorrow because you’re going to stub your toe on it later,” Cunnington said. Preparation of the rolling mats helps prevent the rice from sticking. Because of the high starch content, as it dries it hardens. “Sushi rice is a finicky beast at best,” he said.Įxtremely sticky and starchy, it's enriched with sushi su, a seasoned rice wine vinegar, and requires very specific preparation. “My rice was really dry, it felt like, so my rolls were just falling apart.”Ĭunnington likens perfectly cooked sushi rice to the foundation of a house. “I think part of the reason mine didn’t turn out so well is the rice mixture,” she said. ![]() Goldman, a local bartender and sushi fanatic, said she'd tried to make her own sushi before - but it wasn’t a succulent success. Guest Dakota Goldman opted to add a touch of Asian pear to one of her rolls, which provided a sweet and savory flavor twist. “The cleaner your knife is and the cleaner your station is, the better your sushi is going to turn out.”Īt this particular event, three styles of sushi were prepared - nigirizushi, which is sashimi on a gently hand-rolled bed of rice makizushi, the traditional roll with nori on the outside and futomaki, a specialty roll with the rice on the outside.įillings included Atlantic salmon, smoked steelhead, green onion, avocado, cucumber, tobiko (flying fish roe) and a variety of toppings and sauces.Įvents can be tailored to include certain ingredients or encompass guest preferences, Cunnington said. “If you’ve ever seen any chef roll sushi, their station is immaculate,” Cunnington said. Sushi chefs are known for maintaining a meticulous workspace, Cunnington said. A favorite of his sushi quips, is "clean knife, happy life," which is drilled into guests in a most charming manner. And, of course, perfectly prepared sushi-rice.Ĭunnington enthusiastically presents helpful tips, news of sushi-history and details about what guests are preparing. In a manner similar to Mary Poppins unpacking her bottomless bag, Cunnington unloads tools and ingredients from his case and cooler.Įach guest place-setting is prepared with a wrapped and oiled sushi rolling mat, sharp 8-inch chef’s knife, bright-white cleaning rag, bowl of water, presentation plate and all of the meticulously sliced vegetables and fillings for the rolls. “To do an event like this, it’s really unique and I’m trying to provide as much value as possible,” he said.Ĭunnington arrives dressed in the quintessential chef’s coat. “My ultimate goal is to have everyone leave my events knowing how to roll sushi, and to get full,” Cunnington said.Ĭunnington's approach checks more boxes than just filling your belly. It's the only place he buys sushi-grade fish. The market is still the main place Cunnington sources his ingredients. He spent a year working at Coeur d’Alene’s Fisherman’s Market and Grill sushi bar before it closed because of COVID. Guests not only walk away stuffed full of high-grade sushi but they learn how to make it themselves.Ĭunnington has been making sushi for about five years. Cunnington books private events, in-home, office or other settings. ![]() His freshly launched business, My Sushi Sensei, takes sushi dining to a whole new level. But thanks to entrepreneur Issac Cunnington, there’s another way to get more bang for your sushi bucks. Most people go to a restaurant when they’re craving sushi.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |