Knickerbocker Brothers are on a Roll with Sushi Catering

May 14, 2003

Sushi: It has been around for years but like with a lot of things it seems like it has just been discovered. Yes there is a sushi movement out there -- enthusiasts, those dedicated to eating it regularly and those committed to making it the right way. And then there are the Knickerbocker Brothers of Sushi Catering, devoted to the art of sushi and sharing it with all in their path.
The brothers‘ love of sushi is spiritual; they are ministers of the sacred fare that has been enjoyed by Asians for generations. They launched Sushi Catering this past winter, offering their services for in-home parties, weddings and other catered events in the area.
“We did this because we believe sushi needs to be in this town,” said Nate Knickerbocker. “We are also doing this because we want to see sushi made right, presented right, which is important because we are honoring those before us who have passed these traditions down.”
Nate and Matt Knickerbocker are twins and graduates of Grand Rapids Forrest Hills High School. At the age of 25 the brothers launched their Sushi Catering business after a trip to Mexico this past January.
“We were down in Mexico and talking about doing something, making sushi bigger in Traverse City,” said Nate. “Our mother Pat Kooiman and Donna Fogarelli (of Fogarelli‘s Market) both encouraged us to go for it.”

SUSHI FOR 400
Sushi Catering debuted in March at a Japanese Art opening at the Dennos Museum. As 400 plus visitors to the opening night reception strolled the museum, Nate and Matt rolled sushi for the guests. They became the hit of the reception as the brothers talked to guests, demonstrated the proper technique and made delightful nori rolls.
Rolling sushi is an art. This artistic discipline takes time to perfect and requires the best and freshest products to be used.
“Cooking the rice is so important, there is a texture you look for, anything over or under done must not be used,” said Matt. “It is important that products are fresh and that the rolls are made just before being enjoyed.”
Nate is quick to support Matt’s point on freshness.
“We have a source out of Taiwan where we get fresh yellowtail, tuna and eel meat, the product is quickly fileted on the ship, packed in ice and flown to Chicago, so we get it within a day after it is caught,” said Nate. “Freshness is the key to this, we even make up our wasabi (Japanese horseradish) the day of. Sushi rolls are best enjoyed fresh; they should be consumed right after they are rolled.”
Sushi rolls consist of different items depending on the type; consistent ingredients include nori (seaweed wrap) and rice. Rolls might include tuna, avocado, scallion, cooked shrimp, chives, cucumber, lobsters, carrots and sprouts to name a few. Sushi is rolled using a bamboo mat and is served with sides of pickled ginger, wasabi and soy sauce.
The art of rolling sushi takes time, practice, patience and a commitment to excellence.
“We strive for perfection in the visual presentation as well as the taste,” said Nate. “Sushi is to be honored and respected as much as it is to be enjoyed, so it should be made right, with ingredients centered and properly prepared.”
How did the 25-year-old twins get involved with sushi?
“In high school I went to work at Club 1894 in Grand Rapids. Our older brother Jason was a chef there,” said Nate. “When I started I thought sushi was cool and so they taught me how to make it.”
While Nate worked in Grand Rapids, Matt moved to Traverse City in 1998 to work at Bowers Harbor Inn, and was trained by his brother last year in the art of sushi.
“Club 1894 went under and I started thinking it would be great to start a sushi bar in Traverse City since the Tokyo Grill in GR has a corner on the sushi market,” said Nate. “I moved up here last May and met Jeff Wiltsie who was planning on opening 310, we hit it off and he hired me to set up their sushi. I set up my operation at the end of the bar and rolled sushi all last summer at 310.”

LOOKING AHEAD
The Knickerbocker brothers‘ goal is still to open a sushi bar somewhere in Northern Michigan.
“Someone is going to do it, if not us then the Tokyo Grill might, and if they do it no one else better try because they are good,” said Matt. “We are good ourselves -- we just need to find a partner to help us make it happen.”
Since debuting in March as Sushi Catering the brothers have picked up several catering events including a big one for Fogarelli’s next week that is expected to draw 500 guests.
When not making sushi, Nate waits tables at Amical and is the sous chef at The Boathouse, while Matt cooks at Bubba’s. In between their day jobs the brothers pick up catering gigs in hopes of going full time in the sushi business.
“Sushi needs to be more relevant in this area, it is a way of life, it is a lifestyle,” said Nate. “I enjoy it at least four times a week.”
What does sushi go with?
“A lot of things, especially a good glass of wine,” said Nate. “I have found that local wines like Shady Lane Cellars‘ Blanc to Blancs is an excellent choice for sushi.”
In addition to catering the brothers are available for individual and group lessons.
“Donna Fogarelli has asked that we offer some classes at her store,” said Matt. “We love to show people how to do this, it is a lot of fun once you learn.”
To add some roll and freshness to your next party, office luncheon or catering function call the Knickerbocker Brothers at Sushi Catering (231) 649-3255 or (231) 631-8910.