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Uncorked: Discovering Sake

April 27, 2018 | 6:30 PM - 9:30 PM

You won’t want to miss this adventure. We recently tasted through a line up of Sakes that shattered all of our preconcieved notions. The experience of exotic flavors, rich sensations and gorgeous textures full of umami, led us to conclude these offerings are truly special and worthy of their own celebration.

Sake is enjoying a surge of popularity these days, certainly well outside of the realm of Japanese restaurants and into the finest and most forward-thinking fine dining establishments. Discerning consumers seeking premium products are discovering the subtle complexity, nuanced fragrances and wild range of flavors the various types of sake can offer.

Sake is brewed from fermented, polished rice. Making sake is complicated work, relying on the practices that require a Toji’s (sake maker) experience, sense, and intuition. The choices made by the Toji, along with the type and handling of the rice is where the stylisitic differentiation comes into play. In the end, the desired result is a seamless expression of art and science.

So what will we be pairing with this enigmatic beverage? There is certainly the affinity sake has with rice, seafood, salt-preserved and fermented flavors of the regions from which it comes. But like so many things we do here, challenging a perspective is what keeps us humming. Rather than look to cultural or geographic pairings, we will look to the farm and explore the flavors, textures, and experience in the glass with what is growing in our soil.

To help us navigate this new but very old world, we welcome Jonathan Edwards, a Sake Specialist based in Chicago with Vine Connections, an importer and distributor of boutique wines and premium sakes. He is a WSET certified sake instructor and will be taking the Advanced Sake Professional exam in February. His travels in Japan have taken him to sake breweries in Hiroshima, Shimane, Nagano and others to learn how they each approach sake making. Jonathon entered the sake industry while working in Chicago’s restaurant scene. He was the Beverage Director at Izakaya Mita for two years where he helped to develop one of the largest sake and shochu selections in the area. He loves to help others have their own “Aha!” moment with sake. Jonathon is also passionate about jazz, a good glass of shochu, and just recently got his first pair of cross country skis.

Click here to view the Discovering Sake Menu

Jonathon Edwards | Sake Specialist
Jonathon is a Sake Specialist based in Chicago and the newest member of the Vine Connections team. He is always working to support and grow the sake community. Jonathon is also passionate about jazz, a good glass of shochu, and just recently got his first pair of cross country skis. When thinking about his favorite sake moment he recalls every time he’s seen someone have their own “Aha!” moment and beginning to fall in love with sake!

 


Tickets and Information:

Doors open at 6:30, Presentation begins at 7:00, Dinner served by 7:30

6-course Dinner with Wine Pairings: $144 per person. Hospitality is included in price; no gratuities will be accepted.

DINNER AND WINE TICKETS

6-course Dinner Only: $84.00 per person. Hospitality is included in price; no gratuities will be accepted.

DINNER ONLY TICKETS

Cart price will include tax. Payment is processed prior to the event. All additional charges that are added that evening will be added to your account and receipts will be emailed to you.

All sakes will be available by the glass as well.


Chef for a Day: Beyond dinner, consider spending the entire day with your one-and-only in our kitchen, learning how to create every dish in a hands-on Chef for a Day experience. Click here for details. 

Luxury Farm Stay: Consider retiring upstairs at the end of the evening by booking the Chef’s Suite. Click here for details.

Dietary Restrictions and Allergies: All menus at CVI are thoughtfully customized for each event and express the inspiration of the farm at a given moment. As such, they are subject to change, and alternative ingredients are generally not readily available. If anyone in your party has any serious dietary restrictions and/or allergies, please notify us within 48 hours of the event so we may properly accommodate with appropriate consideration of substitutions or omissions.

Dress Code: The dress code is casual at all of our events unless otherwise noted; we dress as if we are entertaining friends in our home.  Please note that the drive and parking lot are unpaved so may be dusty in dry weather or muddy in inclement weather.

Cancellation Policy: Payment information is taken at the time of reservation. Due to our size and the unique nature of each of our events, cancellations affect us greatly. We must receive notice of cancellation no less than 48 hours prior to the event for credit of your payment.

Hospitality Included:  Ticket prices include the dinner experience, service and sales tax. Our team will not accept gratuities and no service charges will be added to your bill.

Payment is processed at the time of your reservation. By creating an account with the purchase of your ticket, we can apply additional charges of beverages, gift shop items, retail wine, gift certificates or other purchases and email a copy of the receipt to you upon the completion of the evening.

Photography is permitted, and sharing is encouraged. #EventsatCVI

For more information about this event, please contact the CVI at 419-499-7500 or by email at info@culinaryvegetableinstitute.com.

Discovering Sake Menu

Lebanese Seven Spiced Shaved Fennel Salad.
Peach and Balsamic Vinegars. Micro Fennel. Crystal Lettuces.

Fukucho Moon on the Water

Smoked Ham Yuba.
Micro Sunflower. Popcorn Shoot. Shaved Ham. Junket.
Snowmaiden Junmai Nigori

Fava Bean Salad.
Pumpkin Seed Miso Broth. BLiS Smoked Soy. Cacao Nib. Sour Pumpkin. Amaranth and Green Corn Shoot Gremolata.
Tentaka Hawk in the Heavens

Basil.
Basil-Fed Escargot Poached in Coconut Milk. Shaved Kombu. White Flowers

Purple Turnip. Black Mint.
Rihaku Dreamy Clouds

Salsify.
Earthy. Creamy. Mushroom. Fish Sauce. Scallion. Dried Porcini. Raw Mushroom. Woodruff
Mantensei Star Filled Sky

Nasturtium.
Chocolate, Whipped Foie Gras, Salted Plum, Kinome
Long Pepper, Pink Pepper, Szechuan Pepper
Ginga Shizuku Divine Droplets

 

Details

Date:
April 27, 2018
Time:
6:30 PM - 9:30 PM