Twenty four-year old Haley Adelman, a graduate of the Sushi Chef Institute, is the founder and chef of Sushi Venture, a private catering company in Park City. With a passion for cooking and being in the kitchen, Adelman has worked side-by-side with some of Park City’s favorite seafood and catering spots, including Freshies Lobster Co., Rebekah’s Kitchen, World Kitchen, and Flying Sumo. She also studied the art of omakase at Sushi by Bou in New York City.
I fell in love with the art and elegance and the creativity behind sushi. You can make it super simple or super fancy. My personal food focus is more on traditional aspects with a twist of modern.
Haley Adelman, founder and chef of Sushi Venture
Sushi Venture offers clients the opportunity to experience one-of-a-kind Japanese dining at home. Choose from a 16-course omakase (chef’s choice), using the highest-quality seafood with exotic ingredients. Or, for the less adventurous, a more Americanized combination of sushi rolls, sashimi and nigiri, is also available.
Fish is very variable depending on the seasons. That’s the fun part about omakase, it’s ever changing.
Haley Adelman
To not only create a beautiful presentation, but also provide a unique flavor palate, Adelman uses seafood from around the world. Scallops, shrimp, and oysters, hamachi, a Japanese amberjack or yellowtail, sea bream, and King salmon, tobiko, flying fish row, ikura, salmon row, uni, sea urchin, and unagi, freshwater eel all come from as far away as Japan, Hawaii, Spain, Baja Mexico, Korea, and New Zealand.
From traditional bamboo tableware to homemade sweet egg Tamagoyaki, a Japanese omelette, Sushi Venture provides the entire presentation from start to finish for a unique gathering with family and friends.
To reserve your next Sushi Venture omakase experience for parties of six to 10 people, call (435) 659-8889 or email sushiventureinfo@gmail.com today. Please allow a minimum of two weeks notice. Alcohol is not provided. Follow @sushiventure on Instagram for updates and specials.
There is a technique to all of it, like nigiri, it’s such a hard thing to master. Watching me slice the fish, form the nigiri, top it and plate it right in front of you is like a show and a culinary experience at the same time.
Haley Adelman
