I don't know what it is about my program that doesn't post the text when I publish something. Sorry about that.

This was one of the courses from last night. I had every intention of posting throughout the day yesterday but I was so busy getting things ready I didn't have a chance.

I said earlier before it got erased. This udon broth was made with a simple dashi base made of kombu and bonito flakes. Then I augmented the broth with pork rib lets, tamari, garlic, ginger, onion, salt, and shitake mushrooms. To finish it off it's garnished with marinated shitake, wakame, and cilantro.

A super delicious summer noodle soup with a clean broth and complex yet subtle flavor.

--Joe Kwon
PS: So many thanks to Harvest Moon Grille and the amazing staff for showing me such amazing hospitality on my guest chef debut. I had a blast and felt right at home getting to know and cooking along side all of you!