Las Vegas, NV, July 09, 2012 --(PR.com
)-- With an interview featured in The Stndrd, the new pop culture magazine that hit Barnes and Noble bookstores nationwide on June 20th, chef Christian Anthony continues to make his culinary endeavors known to a larger public. Despite recent high-profile television appearances on The Tyra Banks Show, the Food Channel's Extreme Eating, and Fox's Master Chef alongside celebrity chef Gordon Ramsay, Anthony isn't mastering the culinary world simply for the sake of fortune and fame.
Instead, what chef Christian Anthony wants to do is change, indeed demystify, the very face of sushi as Westerners know it.
The interview in The Stndrd magazine includes three of Anthony's exclusive recipes, and the chef announces that the recipes are just a taste of things to come. He's currently compiling a cookbook - due out by Christmas of this year - that will include recipes for his most sought-after dishes. The tome will also document the behind-the-scenes adventures of the creation of his flagship company, Naked Sushi Entertainment. Interested investors can visit the culinary project at www.kickstarter.com.
The owner of Naked Sushi Entertainment (http://www.NakedSushiEntertainment.com), an operation strategically developed as the first all-female model-turned-chef sushi bar and upscale Asian fusion restaurant, understands that some people might consider his unique venture to be nothing more than a novelty act; at Naked Sushi, raw slices of fish are - after all – served on beautiful, nubile, and naked models.
Anyone who would discount Naked Sushi simply as a novelty would be missing out on some of the best Asian fusion fare this side of the Atlantic. Anthony's creations are made with the highest quality organic ingredients, and he's quickly gained a reputation for creating new and exciting dishes that tickle the taste buds and imagination in equal measure. His Lobster and Crab-Stuffed Miso Black Cod is one such dish, his Lemon-Yuzu Cheesecake is another.
Anthony spends an inordinate amount of time personally perfecting dishes, making sure that each ingredient complements the others.
“I consider ingredients to be my palette, and I combine them in a way so that they build upon each other naturally. There's a science behind truly good food, and just like an appealing painting or piece of music, there shouldn't be a single discordant color or note,” Anthony states.
Anthony founded a specialty catering company in early 2009, but he'd been active in the kitchen much longer than that. A native of Puerto Rico originally, Anthony spent countless hours watching – then helping - his grandmother hand-make Dulce de Coco and other traditional, regional delicacies. In fact, it's a merging of the old and new traditions that forms the basis for Anthony's vision for a new-world food order.
“Fusion cuisine – at least to me – isn't just giving a dish a certain culturally-inspired twist. True fusion cuisine comes with mixing ingredients in novel ways, but also in using different techniques when cooking them,“ says Anthony.