You know a meal is good when half the table jumps up to photograph each course while the other half waits anxiously to eat it.
Such was the case at Project Green Fork's sold-out spring supper last night at Sekisui Midtown. For the event, Green Fork restaurants inspired the evening’s sushi rolls, including a smoked bologna roll with cole slaw (natch) and BBQ sauce from Central BBQ
and a nacho-inspired roll with fried tofu, bean puree, tomato, jalapeno, and cheddar cheese from R P Track’s.
Other rolls included such off-beat sushi ingrediants as bacon, tomato jam, Rice-a-Roni, teriyaki bison, and collard greens. The special Project Green Fork roll was a little more traditional with cucumber, avocado, turnips, green onion, tempura asparagus and sweet potato, and a sweet soy reduction. (Roll on right.)
For it’s own offering, Sekisui did a panko-encrusted ahi tuna with cabbage and a red wine reduction sauce. (Roll on left.)
Other participating restaurants were Miss Cordelia’s, Interim, Blue Fin, Felicia Suzanne’s, Escape Alley Sundry, Sweet Grass, Fuel Café, Soul Fish, Café Eclectic, Tsunami, Just For Lunch, and South of Beale.