Let Me See Your Sushi Roll
Expand your culinary palate with sushi�
By Wendy O. Dixon
Sushi, the traditional Japanese delicacy that traces its roots back thousands of years, is a hot item on the menu at The Bay and Farm & Fire restaurants. Both are owned by nationally recognized restaurateur Chef Jim Shirley and located across from each other on Highway 331.�
So many flavors. So many colors. So many styles. So much to explore. That’s what Chef Jon Kendrick offers as head sushi chef at both eateries.�
A true local who never left this beautiful part of Northwest Florida, Chef Jon grew up in Niceville, Fla., attending Niceville High School.�
He’s done almost every job in a restaurant, and has a special talent for five-star sushi. “When I was younger I became interested in making sushi,” he says. “I bounced around a few sushi places and now split my time between The Bay and Farm & Fire.” �
Chef Jon and the other sushi chefs have perfected the dish and look forward to serving you soon.
Crash Course — learn the lingo to order like a sushi samurai
Here’s some Japanese terminology to get you started on your sushi feast:
Maki – rolled, cut sushi
Nori – seaweed that wraps around ingredients
Sashimi – sliced raw fish
Nigiri – sliced raw fish over rice
Shoyu – soy sauce
Masago (smelt roe) – small eggs used as topping
Wasabi – Japanese horseradish, extremely spicy (less is more)
Tempura – lightly batter-fried fish or veggies
Types of fish:
Sake (salmon)
Unagi (eel)
Ebi (fried shrimp)
Kani (crab)
Hamachi (yellowtail)
Maguro (tuna)
Masago (smelt roe)
Q&A for Chef Jon:
Chopsticks or fork?�
Hands, fork, chopsticks. Fingers are acceptable, that’s probably the best way to do it.
Best roll for beginners?
The hot mess roll. It’s a spicy krab salad, avocado, panko-breaded and deep fried, topped with spicy mayo, ell sauce, green onions and sesame seeds.
Best roll for the adventurous?
Ask for a surprise.
Learn more about Farm & Fire and The Bay at the foot of the HWY 331 Bridge on their websites:
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