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Nine 05 Chefs Matt Carter and Jay Bogsinske Demo New Dish

Jay Bogsinske (left) and Matt Carter of downtown's Nine 05.
Jay Bogsinske (left) and Matt Carter of downtown's Nine 05.
Tuna plus noodles does not have to equal tuna noodle casserole. 
Tuna plus noodles does not have to equal tuna noodle casserole. 
Chef Jay slices his beautifully seared tuna.
Chef Jay slices his beautifully seared tuna.
The trick is to sear it for forty seconds or less, says Chef Jay.
The trick is to sear it for forty seconds or less, says Chef Jay.
The two chefs in action.
The two chefs in action.
Beware these potent spices...
Beware these potent spices...
Cooking scallops is tricky, which is why we let Chef Jay do it for us.
Cooking scallops is tricky, which is why we let Chef Jay do it for us.
Make this for dinner? No problem.
Make this for dinner? No problem.
Tuna plus noodles does not have to equal tuna noodle casserole. 
Tuna plus noodles does not have to equal tuna noodle casserole. 
Chef Jay slices his beautifully seared tuna.
Chef Jay slices his beautifully seared tuna.

Chef Jay started by preparing the salad base, which had mandolin-sliced cucumber, cabbage, carrot and diced bell pepper in a sauce of Kewpie mayo ("After you try it, it's the only mayo you'll use," said Carter), tahini, ginger and garlic. Soba noodles would be added later. 

The trick is to sear it for forty seconds or less, says Chef Jay.
The trick is to sear it for forty seconds or less, says Chef Jay.
The two chefs in action.
The two chefs in action.
Beware these potent spices...
Beware these potent spices...
Cooking scallops is tricky, which is why we let Chef Jay do it for us.
Cooking scallops is tricky, which is why we let Chef Jay do it for us.
Make this for dinner? No problem.
Make this for dinner? No problem.

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