Thursday, June 28, 2018 | 7 p.m.
We realized that we’re long overdue for a sake dinner, so jumped at the opportunity when sake expert, Jonathon Edwards of Vine Connections, reached out to us and asked if we wanted to host one. Jonathon is a highly credentialed fount of knowledge when it comes to all things sake, and especially loves introducing sake to people who aren’t as experienced with it, and creating that “a-ha!” moment for them.
There are a number of things about premium sake that makes it vastly different from the bulk stuff most of us started drinking warm at sushi restaurants, and Jonathon will surely go into all that during the dinner. But let me just say here that it is a truly enlightening experience when you learn about the painstaking measures these artisans take to create a premium sake. It makes up a pretty small pond in the ocean of sake produced and is truly special indeed.
One thing we wanted to dispel, from our end, is the notion that sake just goes with sushi. In fact, we made a point of creating a menu, paired with five of these sake, with nary a sliver of raw fish. Sake has earned a place on the table of fine restaurants that are in no way Asian, just as French wine has found its way on to wine lists of restaurants that aren’t French. For that matter, French Champagne goes wonderfully with sushi. So there’s that.
Take the ‘Hawk in the Heavens’ sake; I’ve always loved that with red meat, and this evening we’ll be pairing it with a Vietnamese stir-fried beef tenderloin called ‘Shaking Beef’. You get the picture.
In fact, there were more sake that we liked from the array we tasted than we could create dishes for, so we’ll be offering tastes of a few extras that, along with the ones from the dinner, will be available for purchase at special event prices.
Read more to see the menu and reserve your place!