Premiering today, the Daily Local unleashes their online cooking school, with Downingtown’s favorite chef, Jonathan Amann of Amani’s BYOB, demonstrating his skilled techniques for one of his prized recipes. Amann co-owns the BYOB on East Lancaster Avenue with his wife, Jeanine.
In the newspaper’s first chef installment, Amann aimed to prepare an Asian-themed dish, but didn’t want sashimi. Instead, he opted to sculpt a carpaccio. Known locally for his impressive, creativity for all palates, he also strived to concoct a crispy, edible vessel that would allow diners to smoothly devour the dish. You will see, he rounds out the platter with proper wontons and adds caviar as a finishing touch.
Watch the how-to video here: http://www.dailylocal.com/articles/2011/01/26/life/doc4d3f461b07f50739317497.txt
You may view the recipe for the Yellowfin Tuna Carpaccio also at the above link. Find Amani’s BYOB at 105 East Lancaster Avenue in Downingtown or online at amanisbyob.com.
