"Christmas party inviting Mr. and Mrs. Iketeru to enjoy a full course by a business trip chef"

One night in December when the cold came.。Inviting a friend and his wife to our home、While having a business trip chef serve his skills、Hold an early Christmas party to enjoy an Italian full-course dinner!

Above the antique lighting bureau in the dining room is、This year、I finally got the long-awaited "Shimoo DesignPointy Santa (Copper) and、Decorate pine cone tree、Casually stage Christmas。

The table coordination on this day is、The welcome plate is the German "Rosenthal"。Pine cone wreath decorated with squash and wood stand candles、Set in brown tones!

On this day、What is Mr. and Mrs. Naoki Iketeru and Mr. and Mrs. Kayo who visited from Kamakura?、Luckily "Kamakura KokinOwner-manager of：We are associated ♪ with the fact that Daisuke Matsumiya introduced us.

Naoki Iketeru
Born in Gunma。92 year、Graduated from Sophia University, Faculty of Science and Engineering。
Japan Coca-Cola、Oracle Japan、Through Misumi、2006Started a business in。
In addition, Microsoft USA、Enoteca Executive Officer、Served as President and Executive Officer of Yukoyuko Holdings、
2016Promoting Cainz's digital strategy as an advisor since the year。
2019From July、Serves as General Manager of the company's Digital Strategy Headquarters。
(Profile：My Neighbor Cainz more)

Kayo Iketeru
TESL in the U.S. after graduating from high school(Teaching English as a Second Language)Learning、Homecoming。
After experiencing teaching and school management at an English conversation school、1992Joined Master Foods (now Mars Japan) in a human resources position。
After that、Ford Japan、adidas Japan、Pfizer、Consistently in charge of human resources at Japan Paul。
2006 year、Master of Business Administration (MBA) from Hosei University Graduate School of Business Administration。
Same、Aiming to balance childcare and work, Eyes Plus Inc. is established.。
EQ while providing consulting for organizations(Emotional intelligence)Realizing the importance of、
Since the、Institutional Design、Human Resources and Organizational Development、We build and provide our own programs that incorporate EQ in career design, etc.。
He is the author of "Emotion Management: Knowing the "Feelings" of Yourself and Your Team to Create the Best Results" (Diamond Inc.)。
(Profile：Interaction Pro Inc. more)

Among the table coordination this time、In some places, "CAINZWhen I tell you that I coordinated by interweaving the products of ""、Iketeru's wife：Kayo said, "Oh! (laughs) The wood stand with candles、Substitute "baked paulownia cylinders" that can be used for interior work by purchasing them at different heights! With a naturalness as if it were a candlestand from the beginning、I don't feel strange (laughs)

I used it for the cutlery rest.、Substitute "Karuru Brick (lightweight brick)" that can be used for DIY decoration of interior walls! To match the brown of Cutipol cutlery、I chose a dark shade.、Light、Due to washable lightweight bricks、It was very easy to use! He was amused by the idea that Cainz products can be used in a different way from their original use.、The first surprise is a great success!

Champagne「Jacques Lassaigne × Kisui Nakazawa"

Champagne "Jacques Lassaigne × Kisui Nakazawa"! Mongou's Montrachet "Jacques Laseigne" is the ultimate champagne "Reserve Extra Brut" that expresses the individuality of the harvest year in the best way.。Based on 2015, including a 50-year-old vineyard, reserve wines from 2010 are used.。Mongoo's Chardonnay-like pure acid and rich mineral feeling、Aromas of ripe exotic fruits、Silky foaming characteristic Blanc de Blanc。Fermented and matured in stainless steel tanks、The delicacy of Dosage Zero is a solemn champagne that suits both Japanese and Western!

The chef on this trip is、A long-term and reliable Italian chefYoshikuni Yamada。Taking advantage of training at famous Italian and French restaurants in the prefecture、Because we work in a free style、They kindly accepted the proposal for the day!

On this day、Son of Mr. and Mrs. Iketeru：Kango Iketeru is a professional windsurfer.、"TSUKASA Hamanako Freestyle Championship 2022 (JWA JAPAN TOUR)" sponsored by the Japan Windsurfing Association (JWA) 2022-23 FREESTYLE Round 4)"、Come to the beach for judging and support。

The menu structure prepared for this day is、Order all 8 full courses including surprises!

"Bagna Cauda"

Vegetables served with colorful、Hamamatsu "Farmer's marketand Fukuroi's "Fresh ClubStart with "Bagna Cauda" using local seasonal vegetables! The sweetness of fragrant hot vegetables slightly sautéed.、Prepare crispy and fresh raw vegetables、Each is a bagna cauda that feels crisp when combined with the sauce。By making a classic and simple sauce、It is devised to enhance the original flavor of vegetables.。

While making and incorporating each dish、They even serve、Luxury time。It seems that the demand for business trip chefs has increased due to the Corona disaster.、Since my family started keeping my dog Chocolat, eating out at night has disappeared.、The presence of a traveling chef is very helpful!

"Focaccia with onions and ciabatta"
×
vessel "Shimoo Design Ukikata Bread Plate"

Yoshikuni-kun's focaccia, which was baked for the first time in several years at my request, is now available! The bread is made with flour from Italy and Hokkaido, and two kinds of "onion focaccia and ciabatta" are served.。The fluffy and thick focaccia spreads the aroma and sweetness of sautéed onions!

Your next dish is、Using a vessel with bright red Christmas colors、Shirako is here!

"Meunier of Hokkaido cod milt"

Served with potato galette and wasabi cabbage salad "Hokkaido cod milt meuniere"。The source is、Yuzu Bourg Blanc、Potatoes and butter、Enhance the rich combination of milt with the refreshing aroma and acidity of yuzu、The tangy pungency of wasabi cabbage tightens the whole thing! It is a gorgeous dish sprinkled with Christmas colors!

"Chateau Mukrani Reserve Royal White 2013
（Chateau Mukhrani Reserve Royale White）」

8000The birthplace of wine with a long history、European-style Georgian wine white available。White grape varieties native to Georgia：Gorli Mtsvane。A rare variety "Gorli (city name) and Mtsvane (green)" native to the central Karturi region, which is different from "Mtsvane Kafri", which is known as the main variety of Georgia.。Hints of lime and honey are felt in the floral aroma.、Aroma from pears and barrel aging、You can enjoy a supple and rich taste that blends the nuances of the barrel!

"Ravioli stuffed with angel shrimp and homemade ricotta cheese"
×
vessel "MARS HIMAWARI"

"Angel Shrimp Ravioli" with Ise shrimp micui from Omaezaki。Gentle angel shrimp with Americane sauce accented with ginger-flavored mousse。Americane made with angel shrimp、Although it is not as powerful as Omar、Enjoy the sweetness like sweet shrimp、It is finished in a rounded and soft sauce.。Ginger-flavored milk foam does a good job of not getting too persistent.、Thanks to the dill that you feel in the bean paste inside, the aftertaste is refreshing!

2The pasta of the event is "The surprise!!"

My hobby is cooking.、18"Vongo Rebianco" to give to Mr. Iketeru, who is said to be a specialty of "Vongo Rebianco", which he has been making since his age! Their happy and big smiles are the best testament!

"Vongole made with Omaezaki clams and rape flowers"
×
vessel "Mt. Sataga Gen Hirabachi"

"Vongole" dedicated to Mr. Iketeru、With clams more vigorously than small Asari! The water in which the pasta is boiled is made with kelp.、Transfer the umami of kelp to pasta、It is finished so that the umami of the clams stands out more.。The bittersweet taste of rape blossoms、Perfectly matched to the soupy clams!

"Clam chowder with oysters from Lake Hamana and sautéed scorpion fish from Omaezaki"
×
vessel "Mt. Saonaga áge Iron Bowl"

Fume with asari and scorpion fish from Lake Hamana、Onions、Celery、Potato、The green part of Shimonita leek、Sauté garlic and thyme for flavor、The soup finished with fresh cream is a clam chowder that feels comfortable and refreshing! By sautéing oysters and scorpionfish, you can add aroma and add sharpness to the soup, which tends to be monotonous.、Sprinkle on chef's homemade Genovese oil、For accents! Actually、Among Iketeru's specialties are、Because there was clam chowder that I learned in Seattle、It was finished in a special clam chowder that feels one or two habits!

"SUBRINA ACT2 2016 (Sabrina)"

"SUBRINA" is appreciated as a gift as a wine aged on the seabed of southern Izu at a depth of 15 meters.。The perfect gift for Mr. and Mrs. Iketeru, who are familiar with the sea! "Sabrina" was nurtured and nurtured by the beautiful nature of South Africa.、South African Syrahs gently aged on the azure seabed of Izu while swaying in the waves。An elegant red wine with a fresh yet rounded taste due to the seabed aging effect!

For the main dish、A game festival to enjoy in winter!

"Roasted wild duck from Tome, Miyagi Prefecture"
×
vessel "Shimoo Design Ukikata Round Plate"

Although the price was soaring, natural duck could arrive、Gizzard in confit、Hatsu and liver are finished in sauté、Take the fong with that duck rattle,、Boil turnip and Shimonita green onions、Lily root is also stretched with a fong for puree。The sauce is boiled down and combined with the chef's homemade soy sauce koji made with Sakae soy sauce and koji from Fukuroi.、Finally, the sansho is sprinkled crisply.。Because the duck's physical strength is strong、Overall simple, oil content is moderate, and summarized with Japanese taste、I heard that they are aiming for a contrast to the next main dish, the deer plate!

"Roasted Hokkaido White Sugar Natural Ezo Deer Filet"
×
vessel "Mt. Yeongdake áge platter"

I bought 6 kg of bones for this day and took a phone.、"Roasted natural Ezo deer fillet" mainly finished with a sweet sauce made with sweet Marsala wine from Italy! Garnish includes、By making Anno sweet potatoes into thick chef's homemade dried potatoes、Soggy and rich finish、Sweet-flavored beetroot puree to snuggle up to the deer。For pesticide-free carrots and spinach with a strong taste that reveals its presence while shaking it a little.、Accompanied by rich Hamamatsu maitake mushrooms in both taste and aroma、It expresses the scent of the soil and the power of the wild.、You can enjoy the deep and deep taste every time you chew!

"Ise shrimp miso soup from Omaezaki"
×
vessel "Mt. Satoei Gen Kobachi"

Make soup stock with kelp and fragrant grilled lobster shells.、With miso soup combined with chef's homemade miso、〆The dish that was devised to make you feel relaxed with seafood is、Warm up from the core of the body、I feel the tenderness seeping into my stomach!

"Mimosa Chocolaterie Bon Bon Chocolate"
×
"Mameyakafu (Bonjarjaljin Farm)"

A very popular chocolate specialty store "Mimosa Chocolaterie"Bon Bon Chocolat" is、"Trimerum"、"Mikan and vanilla" with the aroma of Madagascar vanilla combined with white chocolate with three-day mandarin oranges、"Brandy cinnamon"、Bitter chocolate "Santander"、"Altbitter"、6 types of "Marron Glacé" with the aroma of rum hidden in milk chocolate。To there、At a partner Brazilian farm of Fukuroi's home-roasted coffee specialty store "Mameyakafu"、Pair it with mild coffee with nut and honey flavors from the world-acclaimed "Bonjardim Farm"!

Around the world、Have free ideas and great curiosity born from various experiences、Mr. and Mrs. Iketeru living freely honestly to themselves。His wife, Kayo, is from Taiwan, with whom we are also related.、A night when the connection that was met by chance expanded to the point of a mysterious power。Starting with the ultimate full-course dinner invited by Chef Yoshikuni、Furniture and design stories、About human power, etc.、The profound stories pass in the blink of an eye without exhaustion.、I was able to spend a very learning time! Iketeru、Kayo、Thank you for the good time!