Hi Andrea, thanks for participating.
I was wondering if the range of new sakes that have become available over the past decade has impacted your work at all. Have you ever been asked to pair sake with American/European cuisine?
Sake
Started by
Jinmyo
, Mar 16 2003 11:47 AM
1 reply to this topic
#1
Jinmyo
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- participating member
- 9,879 posts
Posted 16 March 2003 - 11:47 AM
"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum
"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.
"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."
Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM
"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.
"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."
Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM
#2
Andreawine
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- participating member
- 31 posts
Posted 19 March 2003 - 10:08 PM
this was the first question I addressed but maybe I hit the wrong button - take two!
one of my fondest Windows memories was the sake tasting/pairing for our club members - everything from seared foie gras to fried calamari.
It is a magical beverage for pairing with non-Japanese food. Wine & spirits Mag are experts in this area, and several rock star somm's have made it their specialty - eg Steven Olson and Roger Dagorn.
Enjoy!
one of my fondest Windows memories was the sake tasting/pairing for our club members - everything from seared foie gras to fried calamari.
It is a magical beverage for pairing with non-Japanese food. Wine & spirits Mag are experts in this area, and several rock star somm's have made it their specialty - eg Steven Olson and Roger Dagorn.
Enjoy!
