Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.. **********************************************************
1) Tempo, on Moody Street in Waltham, brings fresh flavors to Thursday nights with the launch of its Taco Thursday. Every Thursday, Tempo will offer a choice of three delicious taco options created by Chef-Owner Nathan Sigel. Served with two tacos per order and priced at only $10, the taco additions to Tempo’s menu provide the perfect way to start your meal.

Diners can choose from signature tacos such as the All Natural Beef Brisket Tacos, Blackened Cajun Haddock Tacos, Shrimp and Chorizo Tacos, as well as a selection of unique taco creations, including the Venison Chili Tacos (crushed peanuts, caramelized corn crema, spiced blackberry port glaze), Yellowfin Tuna Tataki Tacos (pineapple-tomatillo salsa, avocado mousse, passionfruit aji), and Korean BBQ Duck Tacos (duck confit, spicy cucumber and radish salsa, crispy shallots, ginger-lime vinaigrette).

Available in both the dining room and bar area, the choice of tacos offered will vary every Thursday night giving guests the chance to sample and savor new tacos each week. Meant to share,

2) On Sunday, July 26, at 6pm, Chef Paul Turano of Tryst Restaurant in Arlington, is collaborating with New England’s very own root beer company, Tower Root Beer, for the fifth annual Root Beer Dinner, celebrating Tower’s 100-year-old classic soda recipe.

Founded in Somerville, in 1914, Tower Root Beer evolved from a tonic company into a specialized root beer company. During the Prohibition of the 1920’s when root beer became the substitute for beer that was no longer available, their pharmacist perfected recipe contributed to Tower’s early success and allowed them to withstand the stock market crash of 1929, even when the bank that held their working capital could not.

Spanning New England, Tower Root Beer grew into a well-known business before an unsuccessful merger and competition from the two major soda conglomerates forced them off the market. Over 30 years, Tower’s recipe sat under lock and key, before a third generation of the family decided to reestablish the family business after finding their grandfather's handwritten recipe.

Finally back, Tryst Restaurant is celebrating the return of the timeless drink with a classic three course, prix fixe dinner by Chef Paul Turano featuring root beer inspired dishes and innovative cocktails inspired by the sweet treat.

COST: $34 per person/ $14 for optional cocktail pairing
Reservations are required and can be made by calling Tryst at 781-641-2227.

3) A Wild Affair is a 21+ “tasting” event that will feature stations hosted by Greater Boston’s best restaurants and caterers as well as live entertainment, a silent auction, and an opportunity to stroll among the animals. 2015’s A Wild Affair is generously sponsored by Stoneham Bank and Weiss Farm.

Participating restaurants include Buffalo Wild Wings, Burton’s Grill, Edible Arrangements, Fuji at Assembly, Harrows Chicken Pies, Seasons 52, Woodman’s of Essex and many others.

Proceeds from A Wild Affair will support the operation and continued growth of Stone Zoo, its education programs and conservation initiatives.

WHEN: June 20, 2015 5:30 – 9:30 p.m.
TICKETS: For ticket information, visit www.stonezoo.org.

Bodega Garzón: From Albariño to Tannat

The wines of Uruguay have started to make their mark in the U.S., and deservedly so, and their popularity will only continue to grow as their presence expands in the market. Last September, I attended a large Uruguayan trade tasting, and was thoroughly impressed with what I tasted. Check out my prior articles on the Wines of Uruguay: Part 1, Part 2, and Part 3. These articles cover everything from history to tasting notes, grapes to wineries, giving you an intriguing glimpse into Uruguay.

Recently, there was another major Uruguayan trade tasting event, and I had the opportunity to learn even more about their wines. Prior to this event, I attended a media lunch at the Capital Grille with Gilles de Chambure, MS, who does some work for the Wines Of Uruguay. He wanted to share with me some information and wines from Bodega Garzón.

Alejandro Bulgheroni, an Argentinian, got his start working in the energy sector, including a number of agro-industrial projects. Around 1999,  Alejandro and his wife, Bettina, came to Garzón and were enamored with the land, eventually deciding to purchase 2200 hectares of land and 2000 hectares of forest. They first planted olive trees to produce olive oil, and almond trees, because Bettina wanted them. Today, they grow 14 types of olives, almonds, blueberries and pecans.

Alejandro eventually decided he also wanted to grow vineyards and produce wine, so he hired Alberto Antonini, an enologist from Tuscany, to make that desire a reality. In 2007, Antonini started to examine the region, checking its soils and terroir, trying to ascertain what might grow best. In 2008, the first vines began to be planted.

Bodega Garzón is located in the eastern border of the Maldonado region, about 11 miles from the Atlantic Ocean. It is one of the only wineries in this region, though others have started showing interest in expanding into the area. Currently, the bodega owns about 500 acres of vineyards, broken down into 1000 different lots. They grow grapes including Tannat, Merlot, Cabrnet Franc, Pinot Noir, Marselan, Caladoc, Albarino, Sauvignon Blanc, Pinot Grigio, Viognier, and Petit Manseng. Despite that diversity, about 80% of their vineyards are planted with Tannat, the signature grape of Uruguay.

Their latest project is the construction of a new, state-of-the-art winery which will be LEED Certified (Leadership in Energy & Environmental Design), and that will make them the first sustainable winery outside the U.S. with that certification. Bodega Garzón is passionate about sustainability and plan to open the new winery by December. About 25 hectares of their vineyards are organic and their goal is to eventually become 100% organic. The 2015 harvest is considered to be an exceptional vintage so you should look forward to those Uruguayan wines in the near future.

One of the factors that makes Uruguay, which has 410 miles of coastline, unique in the wine producing nations of South America, is that part of the country, especially the Maldonado region, is influenced by the Atlantic Ocean. Penguins can also sometimes be seen on the beaches in Maldonado. In some respects, Maldonado can resemble parts of Spanish Galicia, which may explain why Albariño may do very well in that part of Uruguay.

Only three wines from Bodega Garzón are currently imported into Massachusetts by Carolina Wine & Spirits, including a Sauvignon Blanc, Albariño and Tannat (priced around $15-$20). I tasted previous vintages of the Sauvignon Blanc and Albariño and enjoyed them, so was pleased to taste different vintages, and see how they paired with food.

The 2013 Sauvignon Blanc was bright and crisp, with summery tastes of citrus and grapefruit. There were not any grassy notes, and it was more on the leaner side, an excellent wine for seafood or a warm summer day. Nicely balanced, it had plenty of character for the price, and should appeal to many consumers.

I was even more impressed with the 2014 Albariño, and Garzón is one of only two producers of this grape in Uruguay. It spends all of its time in stainless steel and has some aging on the lees. It had excellent acidity, with bright citrus flavors and hints of tropical fruits as well. The longer it sat in the glass, it began acquiring more of a creaminess to the body, due to its lees aging. You would be hard pressed not to think this was a Spanish Albariño. With a creamy Lobster Bisque, it paired well, the acidity cutting through the creamy fat of the bisque. Highly recommended.

With a Tannat, you might readily choose to pair it with a steak, which is always a fine choice. However, I decided to try some seafood, the Sushi-Grade Sesame Seared Tuna with Gingered Rice (pictured above). The 2013 Tannat is produced with a little Petit Verdot, Cabernet Franc, Marselan, and Caladoc.  It is aged in large oak barrels for about 18 months, using larger barrels as they want to show more of the fruit of the Tannat.

It is a muscular wine, one of power, yet there is still restraint and the wine isn't overly tannic or unwieldy. It is under control, presenting with delicious ripe plum and black cherry flavors, and hints of spicy undertones. The fruit dominates but it isn't a one-note wine, with more complexity than you might expect for a wine of this price point. It went very well with the seared tuna, the richness of the raw fish harmonizing well with the power of the Tannat. Highly recommended.

Check out the wines of Bodega Garzón at your local wine shop, or ask your shop owner to order them for you. And seek out other wines from Uruguay too.

Rant: The Legal Protection Of Sake

The use of the term "Champagne" is legally limited, under international agreements, primarily to sparkling wine produced in the Champagne region of France. Back in March 2006, the U.S. and European Community signed wine accords where the U.S.agreed not to use certain European wine terms, from Champagne to Port, to protect the geographical origins and reputation of these wines. However, the agreement also allowed existing U.S. wine labels to be grandfathered in, continuing to allow them to use the protected terms. As such, you still can find wines produced in the U.S. and labeled as "California Champagme."

According to The Japan Times, Japan is considering the idea of securing international protection for Sake, their traditional, rice based alcohol. The article states: "The National Tax Agency proposed Thursday that only sake made in Japan using domestically grown rice be sold as “Japanese sake.” At this time, there isn't a clear definition of "Sake" but the tax agency plans to create one by the end of the year. The Japan News also noted that the definition may include that "..sake made from rice grown in foreign countries or produced abroad cannot be sold as Japanese sake."

As an aside, under that proposed definition of Japanese Sake, where the rice must be grown in Japan, that would mean at least a couples Sakes currently produced in Japan would fail to meet the definition. For example, Kikusui makes an organic Sake that is made from rice grown in the U.S., though the Sake is fermented in Japan. With the new definition, they could no longer refer to themselves as "Japanese Sake."

It is still very early in this process so there are still many unknowns and we can only speculate as to what might come during the coming months. Nothing is set in stone. "Sake" is a Japanese term which refers to all types of alcohol, though it is commonly used in English to refer only to their traditional alcohol fermented from rice. The Japanese more often refer to that traditional rice alcohol as nihonshu, or Japanese alcohol, and legally, it is referred to as seishu, or clear alcohol.

So which term or terms are they considering protecting? Sake, nihonshu or seishu? The news articles seem to all be using the term nihonshu, translating it as "Japanese Sake," though there isn't anything definitive yet. After further consideration, that could very well change. Legal protection apparently will be sought from the World Trade Organization (WTO), under Article 22 and Article 23, subject to any exceptions in Article 24.

However, to try to gain legal protection for the term "Sake" might be difficult as the word itself is fairly generic, and it is not commonly used in Japan. They would have more ease in trying to protect nihonshu, Japanese Sake, but would that really gain them any advantage? The Sakes produced in breweries outside of Japan, including those in the U.S., usually use the term "Sake" by itself, without qualifying it as "Japanese." As such, protecting "Japanese Sake" would not prevent outside Sake breweries from doing anything they already do.  The same would occur with protecting the term "seishu" as it isn't really used outside of Japan.

Is there confusion in the market over Sake made in Japan and Sake made elsewhere? I can personally attest to witnessing such confusion, on multiple occasions, where people drank Sake made in the U.S. but thought it was made in Japan. As Sake in the U.S. remains a niche beverage, and ignorance about it remains high, it is easy to understand why people are confused. There is even a fair amount of people who are not even aware that Sake is made in the U.S.  Interestingly, about 60% or so of the Sake consumed in the U.S. is actually produced in the U.S. Consumers need to learn more about Sake, including where it is produced.

There might be a better way to protect Japanese Sake, and that would be to try to protect Sake categories such as Honjozo, Junmai, Ginjo and Daiginjo. Those terms have specific meanings in the Japanese Sake industry, and maybe those definitions could even be adjusted to only include Sake made from rice grown in Japan. Most, if not all, Sake breweries outside of Japan use these terms even though their use is not regulated in any way.

For example, in Japan, a Ginjo Sake requires the rice to be polished down by at least 40%, but in the U.S. there is no legal definition of what constitutes a Ginjo. Because of that, a U.S. Sake brewery could technically label a Sake as a Ginjo even if the rice was only polished down by 30%. They are not legally bound by Japanese definitions, though I'm unaware of any U.S. brewery that actually doesn't follow their definitions. The possibility remains though and maybe that should be changed.

The restriction of these terms might better indicate whether a Sake is from Japan or not. However, if Japan sought protection for those terms, it seems likely that pre-existing Sake breweries outside of Japan might be grandfathered in, allowing them to still use those protected terms. That will all depend on diplomatic negotiations. Only new breweries would likely be affected by any new restrictions.

At this time, there are less than twenty Sake breweries in North America and only a few each in South America and Europe, There are also a small amount of Sake breweries in Australia and other Asian countries. As more and more Sake breweries are likely to be established outside of Japan, this might be a good time for Japan to seek legal protection.

I'll be keeping an eye on Japan's progress in this area and will report back when I learn more.

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.. **********************************************************
1) Executive Chef/Partner Robert Sisca and Head Sommelier Todd Lipman of Bistro du Midi present the first month of the three-part Summer Rosé Tour, running now through August. While Rosé wines are enjoyed year round, they are most prominently celebrated in the summer months. To embrace the ever-growing popularity of this wine, Bistro du Midi is presenting the 2015 Summer Rosé Tour. Head Sommelier Todd Lipman has compiled an assortment of intriguing selections to be offered in multiple formats. These wines pair beautifully with Chef Robert Sisca’s featured dish of the month, highlighting the remarkable flavors of Provençe.

The full June menu is as follows:
--Lobster Roll du Midi (black truffle, apples, sea salt bun) $25

2013 L'Escarelle, Cuvée Esca Rosé, IGP Var
Dry, citrusy, and mineral with advanced texture and loads of focus
11 glass / 16.50 pichet / 24 demi / 48 bottle
2014 Côté Mas, Rosé Aurore, Sud de France
Dry and crisp with cranberry notes and hints of herbs de Provence
12 glass / 18 pichet / 26 demi / 52 bottle
2014 Jean-Luc Colombo, Cape Bleue Rosé, VdP Méditerranée
Soft and elegant, yet dry with hints of tropical fruit and fresh flowers
13 glass / 19.50 pichet / 29 demi / 58 bottle

2) Bread & Salt Hospitality recently announced their first permanent restaurant, Juliet, opening in Somerville's Union Square, and for the past couple of weeks have been running a Kickstarter campaign to help make this vision a reality.

As the campaign comes to a close, Bread & Salt invites you to join them for a special celebration at Cuisine en Locale on Saturday, June 13 from 7pm-10pm. Enjoy food inspired by Josh & Katrina's recent trip to Seville and Barcelona, hear more about their plans & progress, and be among the first to learn of some exciting news for the near future.

Tickets ($25) include food and one complimentary entry into the Juliet raffle (dinner for four in the restaurant once open). Guests can also contribute further to the Kickstarter campaign and choose from a variety of experiences curated by Bread & Salt Hospitality and their friends, including: breakfast and/or dinner at Juliet, a catered dinner for ten in your home, the chance to be lobsterman for a day out on the boat with Snappy Lobster, and more!

The menu (subject to change) includes:
--selection of spanish hams
--marinated mussels on tomato garlic bread
--monkfish with brown butter, potatoes, and romesco
--grilled cheese with avocado and tomato jam
--grilled union square farmers market vegetables with garlic, lemon, and olive oil
--marcona almonds with saffron and lime
--marinated mushrooms

Beverages available for purchase from cash bar.

TICKETS: $25, available at http://breadandsaltatcuisineenlocale.eventbrite.com

3) While every culture celebrates the coming of the summer solstice in their own way, in countries such as Sweden, Finland and Estonia, “Midsummer's Eve” is considered one of the greatest festivals of the year-- rivaling Christmas and New Year’s Eve. The celebration of the summer solstice predates Christianity and is celebrated with food, libations, activities and games including the traditional dance around the maypole.

Join in the festivities at Beacon Hill Hotel & Bistro as it commemorates the holiday through food & drink with its traditional “Midsommarmiddag” or “Midsummer Dinner” beginning Monday, June 15, and continuing until Sunday, June 21. Available 5:30pm – 11pm (10pm on Sunday) for $47 per person (not including tax & gratuity), the traditional prix fixe menu will be served in conjunction with the Bistro’s regular menu and dinner service. h, 2015 – Sunday, June 21st, 2015. 5:30PM – 11:00PM (10:00PM on Sunday). COST: $47.00 per person (not including tax & gratuity)

MENU:
AMUSE: GRAVLAX MED RÖDBETOR OCH RÅGBRÖDSSMULOR
Gravlax with Beets and Rye Crumble
GLASMÄSTARSILL MED TILLBEHÖR
Pickled Herring with Baby Potatoes, Dill and Knäckebröd
VÄSTERBOTTENPAJ MED INLAGDA SOMMARGRÖNSAKER OCH TOMATVINAIGRETTE
Västerbotten Cheese Tart with Marinated Summer Vegetables and Charred Tomato Vinaigrette
GRILLAD FLÄSKFILE MED FÄRSKA ÄRTOR, ROSTAD PERSIKA OCH KANTARELLER
Grilled Berkshire Pork Loin with Summer Peas, Roasted Stonefruit and Chanterelles
MANDELOSTKAKA MED JORDGUBBAR, MINT OCH GLASS MED SMAK AV FÄNKÅL
Almond Cheesecake with Strawberries, Mint and Fennel Ice Cream

AQUAVIT: LINIE (NORWAY) 8.00
CARLSBERG BEER (DENMARK) 6.50

Reservations are recommended by calling 617-723-7575.

4) TAMO Bistro & Bar at the Seaport Hotel will be hosting a special Glenlivet Dinner on June 23, from 6pm-9pm, for whiskey lovers, featuring a four-course dinner and scotch pairings by Seaport Chef Robert Tobin. Peter Karras, Master of Scotch, and Pernod Ricard will be on-hand throughout the intimate dinner to discuss the various forms of scotch being served and their nuances.
The dinner will be preceded by a cocktail reception from 6:00pm-7:00pm.

“Glenlivet Dinner” Menu
Beef Carpaccio with Thai spices, Spring Pesto, and Housemade Pasta
Fishermen’s Stew with Mussels, Shrimp, Cod and Cayenne
Grilled Lamb Loin with Chimichurri, Smoked Barley, Favas and Grilled Asparagus
Scotched Bananas Foster

Featured scotches include: Glenlivet 12, 15, 18, Nadurra Olorosso, Aberlour Abunad'h

COST: Tickets are $85 per guest and can be purchased online at: http://www.eventbrite.com/e/glenlivet-dinner-tickets-17086589449
Guests must be 21+

5) June 18th marks “International Sushi Day,” a day to show one’s appreciation for the Japanese cuisine worldwide. Here are a few local restaurants helping to celebrate.

Haru has 12 specialty Maki rolls including the Super Dynamite Roll (tempura-style tuna, freshwater eel and asparagus roll with sriracha, spicy mayo and eel sauces - $13.75), Back Bay Roll (edible 24K gold leaf, mango, avocado, tempura flakes and spicy red and white tuna - $18; pictured below, left), Lobster Roll (lobster, Boston lettuce, spicy mayo, avocado, cucumber, mango and tobiko - $16), Boston unCommon Roll (crunchy spicy salmon, tuna, avocado, mango, black tobiko and edible 24K gold leaf - $18; pictured below, center), Dragon Roll (eel and avocado wrapped around kani and cucumber - $17.75), Perfect Fantasy Roll (avocado-wrapped shrimp tempura and asparagus with spicy mayo ($13.50) and the Strawberry Fin Roll (crunchy spicy yellowtail, jalapeño peppers and mango topped with scallops, wasabi tobiko and fresh strawberries - $16.75; pictured below, right). As a seasonal specialty item available through July 6, Haru has a roll featuring the best from land and sea: Oscar Roll (beef tataki, snow crab, asparagus, lemon dressing - $18).

Legal Harborside serves up variety of sushi including these specialty maki such as Harborside Tempura Lobster Roll (avocado, lobster, tobiko, spicy mayo and teriyaki – MP), Orange Dragon Roll (spicy salmon roll topped with salmon - $12.50), Caterpillar Roll (eel roll topped with avocado and teriyaki - $13.95) and the Hawaiian Roll (spicy tuna roll with salmon and avocado on top - $12.50).

TAMO Bistro & Bar provides some intriguing Maki rolls such as the Vegetable Rainbow Roll (mozzarella, balsamic, cucumber, avocado, tomato, zucchini, carrot, squash - $10), Volcano Roll (baked scallop, crab meat, tobiko, avocado, cucumber, toasted sesame - $15), Spicy Tuna Roll (raw tuna, Dynamite sauce and tempura flour crunch set on an inside out cucumber & avocado roll, garnished with potato sticks - $13) and Seared Salmon Toro Roll (inside out cucumber & avocado roll garnished with pineapple sauce - $13).

6) On June 28 & 29, Legal Oysteria will host Italian brunch and lunch services to benefit the local community of Charlestown. Beneficiaries of the fundraiser include the Monument Square Neighborhood Association and the Friends of the Training Field. With the purchase of a $10 ticket, that is donated directly to the featured organizations, guests will receive a $10 dining credit redeemable on June 28 during brunch service or June 29 during lunch service. Additionally, guests will receive a $10 dining voucher redeemable on a future visit.

Legal Oysteria’s brunch highlights with an Italian flare include the Stuffed French Toast (cannoli cream, strawberries, maple syrup - $7); Breakfast Pizza (bacon, scrambled eggs, mozzarella $11); Baked Eggs in Tomato Sauce (chickpeas and fontina, whole wheat olive toast - $8); and, Sopressata & Fontina Omelet (homefries, whole wheat olive toast - $11).

For lunch, favorites include the Crispy Fried Calamari (salsa rossa - $10); Charred Octopus (tomato, potato, coriander vinaigrette - $10); Roasted Calm Pizza (garlic, oregano, mozzarella, pecorino - $11); Linguini and Clams ($17); and, Baked Oyster (shrimp, pancetta, mushroom - $4).

Advance tickets are required. To reserve tickets, please visit: http://www.legalseafoods.com/index.cfm/page/Benefit-BrunchLunch,-June-28-29/cdid/45857/pid/43564.

7) Ward 8 is now offering Lobster Clambakes every Sunday evening, starting at 5pm for $33 per person. Ward 8 Executive Chef Kenny Schweizer has created a version of the New England summertime favorite: the lobster clambake. Included in the individual Lobster Clambake will be clams, corn on the cob, mussels, lobster, and chorizo sausage. Bar Manager Mike Wyatt will offer a New England beer pairing for an additional $8 with the clambake.

When: Every Sunday starting June 14 through September 27
Reservations are suggested but not necessary. All reservations can be made via phone at 617-823-4478.

Tasting Counter: Putting Sake On The Menu

It can be paired with appetizers, entrees and dessert. It works well with a myriad of cuisines from Italian to French, Mexican to Spanish. It is an excellent accompaniment to a diverse selection of foods, from burgers to pizza, seafood to poultry, mushrooms to cheese. Its versatility is without question yet few restaurants, except for Asian spots, take advantage.

That needs to change.

I'm talking about Sake, that wondrous Japanese alcohol made from rice, which is unfortunately neglected by most non-Asian restaurants. I've previously written about how well Sake pairs with food, in articles such as The Science Of Sake & Food Pairings, Pairing Cheese & Sake, and Sake For Thanksgiving. I've presided at Sake dinners, pairing it with Italian cuisine at Prezza and French cuisine at AKA Bistro. Despite these inroads, Sake is still scarce on the menus of non-Asian restaurants in the Boston area. You're extremely lucky if you can even find a single Sake on such menus.

That has begun to change. 

Last December, in my year-end Favorite Restaurants post, I noted that my Most Anticipated Restaurant Opening was the Tasting Counter, owned by Chef Peter Ungár. As I said then, Chef Ungár "is a highly skilled chef, who I believe is one of the best in this area, and has remained beneath the radar for many diners in the Boston area." The Tasting Counter will be opening soon, offering a twelve course tasting menu, with ten drink pairings. I've seen the initial menu and it should be an exceptional meal.

In addition, the Tasting Counter will also have the largest Sake menu of any non-Asian restaurant in the Boston area! That is quite an accomplishment, one showing a passion for Sake and confidence in its ability to pair well with a variety of dishes. With the tasting menu, you will have the option of pairing it with 10 different Sakes, from Sparkling Sake to Nigori, Honjozo to Junmai. The Sake list will change over time, offering new experiences with the various dishes.

When is the last time you tasted ten different Sakes? When is the last time you drank Sake with a non-Asian meal? Many people have probably never had either of those two  experiences so the Tasting Counter is offering something unique. At the Tasting Counter, you can opt for a wine or beer pairing, but you also can choose to expand your horizons with a Sake pairing.  

Recently, Chef Ungár retained my services to create the Sake program for his new restaurant, and we worked together to put together an initial list of 10 Sakes, obtained from Classic Wine Imports and Ruby Wines..The Sakes are generally from small, artisan breweries, and include Sakes which may be organic, made from heirloom rice, use traditional production methods, and more. The list is diverse, showcasing a wide range of Sake types and styles. It will be an excellent introduction to Sake for any diner, and the pairings will expand your palate and mind.

The change needs to continue.

We need more non-Asian restaurants to place Sake on their menus. They need to understand that Sake can pair well with any cuisine, and it may even pair better than wine with different foods. Sake is still a niche beverage and to help it become more mainstream, it needs to be available at more non-Asian restaurants. Most consumers think Sake is only for Asian food, but that misconception needs to change and restaurants can help destroy this myth by adding Sake to their menus. Let's hope that the Tasting Counter is but the first of many restaurants to take this great leap forward by showcasing Sake.

If your restaurant is interested in adding a Sake program, feel free to contact me and I can assist you with that endeavor.