Masterchef 2011 winner Tim Anderson once again proved he is at the forefront of culinary experimentation when he made another appearance on the Hackney food scene at Duke’s Brew and Que – this time fusing the delicately-flavoured food of Japan with chunky American barbeque grub.
The Wisconsin-born chef - who wowed the BBC show’s judges John Torode and Gregg Wallace with his use of exotic flavours and worldwide influences two years ago – was invited to Duke’s Brew and Que in Downham Road last Monday by manager Hannah Vernon for their debut Food Fusion evening.
“I was lying in bed watching a rerun of Masterchef and I nearly ended up licking my TV screen,” said Ms Vernon.
“I tweeted him immediately and I said, “Tim we have to do it, we have to fuse Japanese with American,” and he was like, “Yeah let’s do it”.”
The challenge was to fuse food that doesn’t normally go together.
“I’m not a super chef but in my head it just doesn’t work, the foods are so disparate,” said Ms Vernon.
“You’ve got big chunky long-smoked heavy-flavoured molasses American beef ribs that you get all over your face and you are literally lying there exploding afterwards in a food coma - whereas Japanese food I find to be more subtle, really fine flavours.
“It works because of the way Tim has fused the food.”
Mr Anderson worked with the pub’s team to create a five-course meal, including garlic ramen jerky, sweet potato American-style biscuits filled with black sesame butter, Pollack roe corn-dogs and a soki soba noodle Ramen dish accompanied with a pork rib, as well as a malt and hop ice cream.
Each course was accompanied by a locally brewed ale, including one from the pub’s own Beavertown Brewery, now based in Hackney Wick.
“My guys have been so excited to have Tim here, they have learned loads of new stuff from him because he’s so creative, he’s massively talented brain in terms of culinary design,” said Ms Vernon.
Ten per cent of the proceeds went to charity.
Mr Anderson held a pop-up night last month at London Fields pub, The Prince Arthur, when he revealed his plans to open up his own restaurant in Shoreditch High Street had fallen through.
He is still searching for a suitable venue in the borough though and hopes to announce a location soon.
His own restaurant will take inspiration from the southern region of Japan, from where his wife’s mother’s family originate.
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules here