Fri January 27, 2012
Sushi Sushi is a relatively new craze in America but here in the deep fried south it remains a mystery to many. In fact, some folks equate all sushi to what they see as just raw chunks of fish on a plate. Sushi is far more complicated than that with almost limitless varieties and combinations. We'll meet some folks on the very forefront of the sushi movement in Charlotte and dispel some myths about this cuisine along the way. Break out the chopsticks when Charlotte Talks about sushi. Guests Chef Peter Reinhart - Chef in Residence, Johnson and Wales University Philip Maung - Founder, Hissho Sushi David Lucarelli - Executive Chef, Cowfish Sushi Add and read comments Mike Collins eating a sushi roll with raw fish live on the show. He said he wouldn't do it! Sushi isn't always raw - the word technically means "seasoned rice." Some of the goodies from Cowfish and Hissho Sushi in our Spirit Square studio in uptown Charlotte. Love Food? You'll love our food blog WFAEats This week: Barbeque for good. One Charlotte resident and his neighbors raised $3,200 by smoking and selling 200 pounds of pulled pork barbeque. The proceeds benefited a two year old girl diagnosed with an inoperable brain stem tumor. Those stories, recipes and more at WFAEats.