Macy's on State Street Celebrates Asian Pacific American Heritage Month with Chef Takashi Yagihashi

Macy’s Culinary Council Chef Takashi Yagihashi to host a cooking demonstration and book signing at Macy’s on State Street

Join Macy’s in honoring the culture, heritage and culinary traditions of Asian and Pacific Islander Americans with exciting in-store events. Discover the beautiful Indian folk art style known as Madhubani by local artist Jayashree Papathimar, presented by Bollywood Rhythms. Enjoy a live performance on the Veena, a traditional Indian plucked instrument, by Sara Ranganathan, Veena artist and Founding Director of Ensemble of Ragas School of Performing Arts. Experience the sounds of the Thai hammer dulcimer and flute in a performance by Sounds of Thailand from the Thai Cultural and Fine Art Institute of Chicago.

At 1PM, don’t miss out as Macy’s Culinary Council Chef Takashi Yagihashi shares his enticing recipes that you will be able to sample! Following the demonstration, Chef Takashi will be personalizing a copy of his book, Takashi’s Noodles purchased at Barbara’s Bookstore on the day of the event. With a James Beard honor and Zagat rated restaurants under his belt, this is a must-see demonstration! To RSVP, please call 1.800.329.8667.

WHEN: Saturday, May 12th, 12 noon 
WHERE: Macy’s on State Street, 111 N State St., Chicago, IL 

About Takashi Yagihashi:
Takashi Yagihashi opened his Chicago eatery, Takashi Restaurant, in December 2007, and the restaurant received widespread praise in its first year. Esquire magazine and Chicago magazine both named Takashi the Best New Restaurant of 2008. Zagat rated the restaurant 29 for food, the best rating in Chicago. Takashi earned a one-star rating in the Michelin Guide Chicago, 2010, one of only eighteen restaurants to do so. Takashi also operates Noodles by Takashi Yagihashi, a rustic Japanese noodle restaurant that opened in 2006 at Macy's on State Street in Chicago. Takashi has run such famed kitchens as Okada at the Wynn Hotel in Las Vegas and Tribute in Detroit. He was named Best Chef in the Midwest, 2003, by the James Beard Foundation. In 2000, Takashi graced the cover of Food and Wine as one of America's Ten Best New Chefs. His first cookbook, Takashi's Noodles, was released April 2009. Takashi opened his new restaurant midsummer 2011, Slurping Turtle, a Japanese tapas and noodle bar. --- Read more at
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