Dining Out

The Rice Bowl

Rice Bowl picBILLY and CASSANDRA RAHN, chef/owners

Husband and wife team Billy and Cassandra Rahn have both been in the food service industry for over 15 years, both with experience in multiple fast food and casual dining restaurants. After completing her B.S. in hospitality management from Northern Arizona University, Cassandra joined Billy at a local restaurant called Yokohama. After years of multiple location franchising, the two went independent in 2012, creating their healthy rice bowl concept.

Q& A with Cassandra Rahn

AJP_15cWas your mother a good cook? What memories do you have of cooking with your mother?

My mother was an awesome cook! We had family dinner every night, and she cooked everything with fresh produce and lean meats, very healthy. Every Sunday she made brunch with omelets and hash browns, French toast and juice, delicious. She never made the same thing twice!

What is your favorite kitchen tool?

My favorite kitchen tool is my Cuisinart veggie chopper because it can chop vegetables better than my hands can and it does it in a fraction of the time. Plus, it helps tremendously with onions as they always make me cry.

What ingredients are you excited about working with this spring?

Spring is a time for using refreshing ingredients, so I always like to use any fruits and vegetables that are in season. Watermelon, strawberries and cucumber come to mind immediately.


210 N. Pantano Road. 296-2115. thebowlasiankitchen.com. Mon.-Sat. 10 a.m.-10 p.m., Sun. 10:30 a.m.-9 p.m. Healthy Japanese rice bowls, using only fresh ingredients, local meats and sauces made from scratch in a delicious and convenient way.