January 10, 2012 Fish List Newsletter 01/10/2012: Sake It To Me Dinner Jan. 19
“SAKE IT TO ME” DINNER
Please join us upstairs at Local Ocean for a very special sake / food pairing dinner on Thursday, Jan. 19, featuring a fabulous multi-course feast prepared by Chef Charlie Branford. Dinner starts at 6 p.m.; call us at 541-574-7959 to make reservations, as seating is limited. Cost is $60 per person.
WHAT’S ON THE MENU?
The “Sake It To Me” Dinner features seven courses paired with appropriate sake wines.
RAW: Petrale sole, pomegranate, fresh herbs, Yuri Masamune (Brewer’s Sake)
SALAD: Butter lettuce, citrus vinaigrette, boquerones, lemon zest, Eiko Fuji Banryu (Ten Thousand Ways)
SOUP: Potato, leek, cappuccino, Ty-Ku Silver
MAIN: Salmon pastrami, rye toast, dill, mustard sauce, Yuki No Bosha Junmai Ginjo
ENTRÉE: Grilled quail Turkish spoon salad, Israeli couscous, Yuki No Bosha Yamahai Jumai (Cabin in the Snow)
CHEESE: Chef’s selection, Kanbara (Bride of the Fox)
DESSERT: Flan, house-made graham crackers, sugar crown, Momokawa Pearl Nigori (Oregon Unpressed)
ABOUT SAKE
Sake is the traditional rice wine of Japan, first made at least 2,000 years ago. Since then, sake has played an important role in Japanese culture and history. From its origins as the “drink of the gods” to its current status as one of the most popular drinks in the country, the history of sake is steeped in tradition, innovation, and custom.
From its earliest beginnings sake has been a drink of reverence, family, and friendship, consumed to mark important occasions. Because it is meant to be enjoyed with friends and family, tradition holds that a person must never pour their own sake; instead another person pours for you, and you do the same for them. For thousands of years sake has been a major part of Japanese life, and its popularity is now increasing internationally and right here in Newport.
Kind regards,
Laura A
Local O
Local Ocean Seafoods: Giving people the best seafood experience of their lives.
