JC Cassis LIVE @ Don Hill’s in Tribeca this Friday

Date: Friday, April 3, 2009
Time: 8:45pm SHARP
Place: Don Hill’s, 511 Greenwich Street, NYC (www.donhills.com)
Cost: $10 at the door (Make sure to say you’re there to see JC Cassis)
21+
JC and band (I’m the keyboard player) will be performing new dance-pop tracks as well as some old faves off her album, 80 Measures.
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Also, stay tuned for a FIERCE remix of “Can’t Stop.”


The End of an Era

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Photos of my last night (30 November 2007) with Tasha and Annika in the loft at 359 Broadway. Artsy, sentimental, self-indulgent photos. Sure, the loft was old, kinda ghetto, and freezing cold, but it was historic, bohemian, and full of street cred. Moving out is like the end of an era.

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See my previous posts about the loft here and here and here. And some other links about the loft here.

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Rosanjin Kaiseki Menu on June 2nd, 2007

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Sakizuke / 先付け
– Boiled Octopus and Shrimp marinated with Rice Vinegar, Chinese Broccoli (Nanohana) topped with a Kinome Herb (Seasonal)
蛸酢柔らか煮、菜花、木の芽

– Water Shield (Junsai/seasonal), Boiled Abalone (Awabi), Chopped Yam (Tataki Yamaimo) with Vinaigrette Jelly (Sudachi Jure)
ジュン菜、鮑、叩き山芋、酢だちジュレ、黄味酢

– Salmon wrapped with White Kelp (Salmon Shiroita Kombu Maki) Lightly Grilled Fresh Scallop and Asparagus Dressed with Vinegar Miso and Egg York Based Paste (Kimizu)
黄味酢をのせたサーモン白板昆布巻、焼目ホタテ、アスパラガス

– Herring Roe (Kazunoko) wrapped with Vinegar Jelly, Issun Mame (Issun Pea) dressed with Sesame (Goma) Sauce
子持昆布水晶寄せ、一寸豆、胡麻地がけ

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Wanmori / 椀盛
– Fish Broth (Wanmori) with Aburame (Greenling/Seasonal) and Homemade Fried Tofu topped with Myoga (Japanese Ginger) and Kinome Herb (Seasonal)
油目葛打ち、厚揚げ豆腐、木の芽

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Mukouzuke / 向附
– Belly Part of Fluke (Engawa), Fluke (Hirame), Torigai (A Leaf Shaped Clam), Tuna (Maguro), Squid (Ika), Seaurchi (UniTori) Gai Sashimi (A Leaf Shaped Clam from Japan) with In-house Blended Soy Sauce
エンガワ、平目、鳥賊、鮪、雲丹

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Nakazara / 中皿
– Sushi (Fatty Tuna called TORO from Spain with hidden cut with In-house Blended Soy Sauce
トロ或いは穴子のお寿司

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Shiizakana / 強肴
– A Pickled Baby Sweetish (Koayu) in Namban Style with Shredded Onion and Lotus Root and Dried Pimento on the top
子鮎南蛮漬け、玉葱、ドライピーマン、蓮根煎り餅

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Yakizakana / 焼肴
-Grilled Barracuda (Kamasu) in Yuan Style, Grilled Japanese Eggplant (Nasu-Dengaku) with Blended Miso
カマス幽庵焼きと茄子田楽

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Hachi / 鉢
– Monk Fish Liver Paste (Ankimo) over Simmered Daikon Radish with A Potherb Mustard (Mizuna) and Shimeji Mushroom
占地、水菜入り案肝と大根の焚物

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*Tomewan / 留椀
-Blended Miso Soup (Akadashi/Seasonal) with Shredded Scallions (Negi) and Japanese Pepper Bud (Sansho) on The Top
赤出仕立、葱、山椒
*Shokuji / お食事
-Benijake Salmon, Ikura and Edamame over rice
紅鮭、いくら、枝豆
*Kounomono / 香の物
– Pickled Cucumber, Eggplant and Daikon Radish
胡瓜、柴葉漬け、大根
*Tomewan, Shokuji and Kounomono are served at the same time.

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Mizugashi / 水菓子
-House-Made Mango Juice, Tofu Blanc Mange, Homemade Chocolate and a Mint Leaf on The Top
自家製マンゴージュース、チョコレートとミントをのせた豆腐ブラマンジュ

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Rosanjin Website

Review of Rosanjin in The New Yorker

Review of Rosanjin in New York Magazine

We had a bottle of “Gassan no Yuki” (月山の雪) as our saké pairing with the meal.

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