Seared Ahi Tuna with Garlic-Peppercorn Rub SUSHI QUALITY - SIMPLY DEFROST AND SERVE Wild Caught Yellowfin TunaDaniel’s Bistro By The Sea Dinner Menu Ahi Tuna Tower 14 Sushi grade tuna, avocado, sweet red pepper, tomato, wasabi, pickled ginger, soy Shrimp, scungilli, calamari, lemon & olive oil marinade, celery, onion, fresh herbs Heirloom tomatoes, fresh basil, extra virgin olive oil, 24 yr. old balsamic offered tableside PEI Malpeque Oysters 14 Six, chilled, on half shell, assorted dipping sauces Prosciutto di Parma, hot & sweet sopressata, duck rillettes, chef’s assorted cheeses, cornichons, seeded mustard Jumbo Gulf shrimp, assorted dipping sauces Spicy Duck Meatballs 14 Ground duck, foie gras, natural duck jus, baby spinach, egg Hudson Valley Foie Gras 18 Pan seared, poached pear, fresh raspberry, raspberry sauce Jumbo Gulf Shrimp 15 Enveloped with smoked mozzarella, wrapped in Parma Prosciutto, pernod sauce

Roast garlic, white wine, butter, fresh herbs Jumbo Lump Crabcakes 13 Colossal crabmeat, pan seared, garlic spinach, spicy lemon aioli, grilled heirloom tomato Zuppa di Clams or Zuppa di Mussels 12 Clams or PEI mussels, chorizo, extra virgin olive oil, roasted garlic, touch of white wine, plum tomato, fresh basil Array of Wild Mushrooms 12 Sauteed with cognac, touch of cream, black truffle butter Baby Spinach Salad 8 Baby spinach, bacon, cremini mushrooms, egg, roasted pignoli nuts, shaved aged provolone, balsamic vinaigrette Baby field greens, poached pears, strawberries, honey roasted walnuts, goat cheese, hazelnut vinaigrette Hearts of romaine, shaved pecorino romano, garlic croutons We are Not responsible for electronics left on the table Pan seared, chablis, capers, truffle butter, chanterelle mushrooms, bacon gnocchi, spinach Extra virgin olive oil, roast garlic, touch of white wine, fresh herbs, fresh diced tomatoes

Diver Sea Scallops 30 Pan seared, champagne sauce, colossal lump crabmeat risottosushi in toronto nsw Filet of Bronzino 32sushi conveyor belt salt lake city Pan seared, citrus beurre blanc, garnished with colossal crab and Gulf shrimpsushi grade tuna storage Wrapped in Parma Prosciutto, pan seared, white wine reduction, braised Napa cabbagejiro dreams of sushi leeds Twin South African Lobster Tails 38food delivery london colney Poached in butter, white wine, shrimp risottocheap sushi platters adelaide

Braised veal shank, vegetables, wines, demi glace, saffron risottosushi garden menu lougheed Berkshire Pork Castelleto 32 Dusted with panko, pan seared, cognac chive sauce, sweet baby peas, applewood smoked bacon, mushrooms 24 Hour Braised Domestic Lamb Shank 32 Slow braised 24 hours, wines, mirepoix, demi glace, great northern white beans, baby kale, smoked bacon Grilled Veal Chop 35 Roast garlic, caramelized shallot, crimini mushrooms, sage, touch of white wine Hudson Valley Duck Breast 32 Pan roasted, seared foie gras, black currants, Pinot Noir Black Angus Filet Mignon 34 Seared, Au Poivre sauce, chanterelle mushrooms Grilled Aged USDA Prime Grade Boneless Rib Eye Steak Fiorentina 38 Applewood smoked bacon, onion, cremini mushrooms, rosemary, olive oil Coq Au Vin 28 Bell and Evans chicken, Burgandy wine, cremini mushrooms, pearl onions, Applewood smoked bacon

Sauteed Baby Spinach 7 Roasted garlic, mushrooms, toasted Pignoli nuts, tomatoes Extra virgin olive oil, roast garlic Ammaretto cream, cracked pistachio Baby Bok Choy 7 Fresh ginger, soy, extra virgin olive oil, roast garlic 7 Long Hot Italian Peppers 6 We are Not responsible for electronics left on the tableAt a sushi-making class last month at Chef Central, a retail store with a cooking studio in Paramus, an informal survey of students revealed a spectrum of motivations: Evan Strassberg, 15, of Glen Rock, came because he is an aspiring cook. Sergio Minervini, 54, of River Vale, said he signed up with his wife and daughter “as a family bonding thing.” And Steve Fleischer, 50, of Suffern, N.Y., reserved two spots at the 90-minute class because he thought it was an inventive place to bring a first date.But the most common reason for setting aside an evening to learn to make sushi — not just at Chef Central but also at several other culinary schools in New Jersey that offer beginner classes — may be the one that Jim Edwards, the instructor and culinary director at Chef Central, said he hears all the time: “It’s just a fun thing to do.”

It can be a practical one, too.“If you go out for sushi a lot, and you really like to eat, you’re going to spend a lot of money,” Mr. Edwards, 63, told his class of nine at the beginning of Sushi II, one of Chef Central’s two monthly classes. “You can save a lot of money by learning how to make it yourself.”Chef Central has been offering sushi-making classes for a dozen years, he said. Sushi I covers rice preparation and techniques for using a sushi press and a bamboo rolling mat, with up to a dozen students — the maximum for each class — producing California rolls, spicy cucumber rolls and smoked salmon pressed sushi. It is not a prerequisite for Sushi II, which Mr. Edwards said was “in some ways easier.” In Sushi II, classes make nigiri or “squeezed” sushi (in which the rice is squeezed into a rectangular mound and topped with the main ingredient, often a strip of fish, then wrapped with a sash of seaweed), as well as temaki sushi, or hand rolls. At the February class, ingredients including chopped scallions, avocado slices, tobiko (flying fish roe) and chunks of sushi-grade tuna, each in its own plastic cup, were positioned at each student’s workstation alongside a wooden cutting board and a stainless-steel knife with a seven- or eight-inch blade.

Precooked rice and individual finger bowls filled with water were also at the ready; strips of seaweed (nori) were passed around by an assistant. “It wasn’t that daunting,” said Mr. Fleischer after the class, at which he and his fellow participants had made nigiri sushi with barbecued eel (unagi), spicy tuna hand rolls and gunkan-maki, also known as battleship maki, with tobiko on top.Despite a lot of smartphone photographing of the finished product in the studio, not every sushi creation was ready for its close-up. Which is the norm at beginner classes, according to Edward Countey, 50, the director of the cooking school at Kitchen Kapers, in Moorestown, which offers a monthly beginners sushi class for up to 16. “A lot of times the rolls end up looking messy,” he said.Rice preparation is part of the two-hour program at Kitchen Kapers (as it is in Chef Central’s Sushi I class), and finished products include a couple of different rolls (usually California and spicy tuna).

At Kitchen Kapers, participants are served miso soup and salad at the start of class.Teachers there may vary from one class to the next. “We try to use Japanese chefs,” Mr. Countey said, “and sometimes that’s difficult because we find that they don’t know English well enough to teach in English, or they’re busy at night at their own sushi restaurants. But we run the classes continually because they’re one of the most popular.” That is also the case at the Viking Cooking School at Harrah’s Resort in Atlantic City, where monthly sushi classes for a maximum of 18 students “sell out almost every time,” Robert Schoell, the executive chef, said. The approach is part of the appeal.The class is led by Armiyanto Setiyaki, known as Harry, an Indonesian sushi chef who “really eases you into it,” said Mr. Schoell, 39. “Working with the rice, spreading it over the seaweed, is probably the hardest thing.”“We take our time, guide you through. It’s a really laid-back class” that covers rice preparation and several types of sushi-making, he added.“

Nothing is set in stone,” Mr. Schoell said, but often students make four or five different types of sushi, including inside-out California rolls and spicy tuna rolls. At the end of the class, “we have this long communal table where everybody goes and picks off each other’s plates,” he said. Socializing is also part of the appeal at Classic Thyme Cooking School’s sushi classes, which are held four times a year for up to 28 students in Westfield. “I see a lot of bonding, people working together in little groups, showing off what they’ve made,” said David P. Martone, instructor, owner and executive chef at Classic Thyme. Often the camaraderie is kicked off when he explains a particular ingredient he offers: Spam, the canned meat product.“People make a face, but when I tell them to try it in a roll with mango and banana they’re shocked at how good it is,” said Mr. Martone, 55, who encourages his students to mix and match an array of available ingredients once they have mastered the rolling technique in the first part of class.

At Classic Thyme, as at Kitchen Kapers, soup and salad are part of the evening. So is edamame, which Mr. Martone demonstrates as a “bonus recipe,” he said.As at all the classes, sushi students “sign up knowing that what we’re doing barely scratches the surface of what a real sushi master does,” Mr. Martone said. “It’s just the basics,” which is often enough, he added.At Sur La Table, a national retail chain that offers quarterly sushi classes at its stores in Lawrenceville and Marlton, “we’ve found that a lot of the appeal is just demystifying” sushi, said Sephi Coyle, the director of culinary programs for the chain, who is based in Seattle. Still, students should learn enough to go home and make standard and inside-out rolls.“We cover knife techniques, making the sushi rice and toasting the seaweed, the right way to press the rice down,” said Ms. Coyle, 42, who is also a former instructor. Students also get a little lesson on the aesthetics of sushi.When rolling, “a light hand with the rice is one of the hardest things to pick up,” she said.