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On today's episode of The Main Course, Katy Keiffer holds down the fort alone as she explores the intertwined worlds of bonsai masters and Japanese cuisine. Join in and she has a very inspiring conversation with bonsai master Julian Velasco, who shares his knowledge on bonsai techniques, history and how the small trees can teach us more about life and ourselves. The conversation then shifts to Japanese cuisine and sake, as Phillip Gilmore of Momo Sushi Shack shares the inspiration behind his Bushwick restaurant and talks about his experience working alongside Juilan for the upcoming Graceful Perseverance exhibition at the Brooklyn Botanic Garden. The kickoff event is Feburary 11th - learn more at www.bbg.org. This episode was sponsored by S Wallace Edwards & Sons. For more information visit www.surryfarms.com

Jump to Segment:
Julian Velasco, Bonsai, Graceful Perseverance, Brooklyn Botanic Garden, runs until May 1st, kickoff event this Friday - Feburary 11th, Julian wanted to be a photographer when he was young, any tree can be converted to bonsai, root structure is changed, feeder roots, specific bonsai techniques, dense canopy, dense root system, tricking the tree into thinking it's much taller, growth habits change when its mature, every tree has a hidden story, bonsai master, bringing out the essence of the tree, each viewer has a different experience with bonsai, how did bonsai start?, started in China, trapped root system, dwarfed and stunted trees, some trees at the Brooklyn Botanic Garden are over 300 years old, Phillip Gilmour, Momo Sushi Shack, diced up scallop, the roots turn to bark as years go on, trees that look like they are cascading, trees that replicate different environments, live wood combined with deadwood, connection with environment, bonsais hold to the history of their caretakers,
Anita Jacobs, Director of Public Programs at Brooklyn Botanic Garden, Phillip Gilmour, Momo Sushi Shack, 43 Bogart St, minimalist decor, hidden entrance, open air in summer, sake, tapas, sake tasting, translating food experiences, mixing formal with fun, Phillip and Julian are kindred spirits, Victorian style greenhouse, Japanese folk dance, celebrating nature in winter, miniature food, mostly vegan dishes, there are infinite vegetarian options in Japanese cuisine, tofu, noodles, rice, Slow Food, specifically American, every other culture practices Slow Food anyways, braised dishes, preserved foods, rice cooking techniques, overlap between the way Japanese food looks and their approach to aesthetic in every day life, Phil worked at Bozu for 3 years, food and sake pairings, minute details in sake, shaved lotus root, dashi, pickled vegetables, Brooklyn DIY culture, Friday February 11th, starts at 6:30, www.bbg.org, or buy tickets at Momo Sushi Shack, rice cake dance,

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