On Saturday, April 17, the curry will flow once more at the Valencia corridor gallery ― along with beer supplied by refreshment-seeking curry marauders. A native of Gifu, Japan, Saito started crafting curries to replicate the ones his mom used to make back home. Due to the popularity of his curry stylings, his private dinner parties quickly became public. We hollered at Saito to see what he had cooking for next weekend.
"I'm using Japanese curry paste that I buy at Japantown, but I'm including some secrets in the curry," he said via e-mail, somewhat cagily. "Onion, ginger, garlic cooked on the frying pan for a couple of hours makes the curry sweet and strong. When I use chicken or lamb, I cook [the meat] twice using a pressure cooker and add a bit of fresh garlic paste at the end." The next (and seventh) installment of his curry party will include three variations: vegetable, chicken, and ground meat.
Event details:
Tomo Saito's Seventh Kick-Ass Curry Spectacular
Date: Sat., April 17, 6 p.m.
Location: Gravel & Gold, 3266 21st St. (at Valencia), 552-0112
Cost: $5 donation; BYOB
RSVP here
