Friday, November 9, 2012

Sake Dinner at China Blossom: Nov.28


Sake is an alcohol made from rice that is extremely food friendly, and pairs well with a wide variety of cuisines. While it is popular in many parts of the world, many are unfamiliar with the nuances of the different varieties and drinking traditions. On Wednesday, November 28, 6:30pm-9pm, China Blossom Restaurant & Lounge, located in North Andover, is dedicating a night to educating guests on the wonders of this unique drink with a three-course prix fixe “Sake to Me” dinner.

I will guide guests through the meal, discussing the history, culture and production of sake, as they sample Junmai, Junmai Ginjo and Kimoto/Yamahai sakes along with dishes from China Blossom.  For $40 per person, guests will enjoy three courses, each paired with a sake, followed by an aperitif of sparkling sake to refresh the palate and end the night on a bubbly note. So please come and join me for this tasty and fun sake dinner.

Sake originated in China but it was the Japanese that mastered the brewing of this intriguing drink. It shares similarities with both wine and beer although it is neither, and just as it takes a special grape to make a good wine, the production of premium sake requires a special type of rice that is larger and contains more starch than what is typically eaten. By sharing his wealth of knowledge, Auffrey aims to spread his appreciation for sake by giving tips on tasting, selecting and pairing sake for any occasion and palate.

Reservations are required. Please call 978-682-2242 for reservations or visit www.chinablossom.com for more information. Must be 21+ to attend.

Cost: $40 per person. Tax and gratuity not included.

Sake Dinner Menu (Guests are invited to choose one dish per course.)

First Course
Paired with a Junmai Sake
--Peking Ravioli (Pan-fried pork dumplings served with a homemade ginger sauce_
or
--Scallion Pancakes (Served with a homemade ginger sauce)
Second Course
Paired with a Junmai Ginjo Sake
--Tung Ting Shrimp (Jumbo shrimp lightly sautéed with vegetables)
or
--Subgum Har Kew (Jumbo shrimp sautéed with snowpeas, mushrooms and water chestnuts)
Third Course
Paired with a Kimoto/Yamahai Sake
--Beef with Mushroom Chow Yoke (Beef and mushrooms in a brown sauce)
or
--Pepper Steak (Wok-stirred steak with green and red bell peppers)
Aperitif
Sparkling Sake

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