Tyson Cole, Photo by Jeff Stockton

Field and Feast Tyson Cole Uchi + Uchiko Play Now | Play in Popup

Tyson Cole at the Texas Book Festival
Sunday, October 23, 11 a.m.
Central Market Cooking Tent

Enter for a chance to win Uchi: The Cookbook. Details below.

Tyson Cole, executive chef/owner of Uchi and Uchiko in Austin “fell in love” with the Japanese culture, cuisine and people.

“I really appreciate how respectful they are about everything, especially the food. ”

Japanese food is fresh, seasonal and served in a way that allows the diner to appreciate every element. It doesn’t involve large plates spilling over with a pile of inexpensive food, which is something “Americans have come to expect.”

Instead, each plate is thoughtfully prepared and plated and served to diners very quickly as not to lose any of the “life” in the dish.

“With the sushi, we don’t let anyone order more than four plates at a time, because we want to make sure people eat everything at the optimal temperature.”

When Tyson Cole opened Uchi in 2003 it drew instant acclaim for  his fresh interpretations of contemporary Japanese dining and sushi.

Seasonality and respect for ingredients comes through at Uchi as well as his other restaurant Uchiko, which opened in 2010.  Tyson Cole will soon open another location in Houston.

After all–why should Austin have all the fun?

Not everyone who dines at his restaurants “gets” what he’s attempting to do. “I hear people say things like, ‘it’s so expensive,’ or ‘I ate ten things at that place and still had to go out and get a Subway sandwich afterwards.” Tyson Cole takes it in stride, because he does know where he is, “We’re in Texas for God’s sake!”

But when someone does get what he’s trying to do with fresh seasonal food that’s treated with respect, “they really get it.” And that puts a smile on this sushi master’s face.

Uchi: The Cookbook

ENTER YOUR HAIKU IN THE COMMENTS TO WIN UCHI: THE COOKBOOK

Tyson wrote Uchi: The Cookbook, with Jessica Dupuy (2011 UT Press), which came out earlier this year. It offers readers his philosophy about the food he makes, and–of course–recipes. He’ll be at the Texas Book Festival in the Central Market Cooking Tent on the grounds of the State  Capitol. His presentation kicks off at 11 a.m.

RULES:

1. Must be 18 years old to enter.
2. Only entries received by 6 p.m. CST Monday, October 24, 2011 are eligible to win.
3. Contest open to US residents only.
4. Must leave a food related haiku [which is short form Japanese poetry consisting of 17 syllables in three lines: five syllables in the first line, seven in the second and five in the last line] in the comments about your to be eligible to win.
5. Only one entry per person and/or per household/ or IP address.
6. Must include your name and valid email address.
7. Only entries from people who haven’t won anything from Field & Feast in the last three months are eligible to win.
8. Winner will be selected at random after 6 p.m. CST Monday, October 24, 2011, and contacted via email by the show’s producer to coordinate delivery of book.

Here’s a sample haiku:

Little tasty fish
Once swimming so fast and free
Now you are sushi

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