Fresh Thoughts - March 25
Join us Tuesday, March 25, from 6:30–9 p.m. for a unique fine-dining experience featuring sustainable seafood from PABU.
Nothing heightens a dining experience like perfectly paired wines. Each featured Fresh Thoughts course will be expertly paired with wines from around the region and around the world, included in the price.
Enjoy a cocktail reception, a cooking demonstration by the guest chef, a five-course meal, wine pairings, and an after-hours stroll through the Aquarium. Learn More about Fresh Thoughts.
Ahi Tuna Poke
scallions, tobiko, sesame, crispy wontons
Asian Clam Chowder
soy-cured bacon, littleneck clams, root vegetables
Miso-glazed Arctic Char
horseradish pudding, baby beets, black trumpet mushrooms, pomegranate gastrique
tapioca, purple yam, young cococut
About the Guest Chef
Chef Jonah Kim
Jonah Kim began his career in 2003 at Uchi, Austin’s premier Japanese and sushi restaurant. Under the direction of renowned chef Tyson Cole, Kim worked his way through the kitchen to the sushi counter, training in traditional Japanese preparation and cooking methods. He continued his training in some of New York City’s finest restaurants before landing the prime position of executive sous chef at DJT in Las Vegas. Alongside executive chef David Varley, now also of Mina Group, Kim led DJT to a Michelin star.
Kim’s culinary philosophy of balance and simplicity is fundamental to PABU’s authentic Japanese cuisine. A proponent of local and sustainable practices, Kim sources the freshest, natural ingredients and accentuates them with subtle flavors and textures. “It’s the ratio and timing of things,” Kim says of his cooking philosophy. “It’s the balance between texture and sweetness and spice.” Kim’s meticulous execution and deep appreciation for Japanese cuisine pervades each dish he creates at PABU.
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