Many times, more often than not, chefs and food industry mavericks push for new food combos to feed the masses. I'm not saying innovation is bad, but poor imagination and execution is quite the disappointment.On the bright side, once in a blue moon, success dawns on us and we have what we call matches made in heaven.
I, Max MacCalman, and Michael Simkin held the first seminar of this series Wednesday night.
It's been done before, but nothing to this extent.
(We) New York Mutual Trading and the Artisanal Premium Cheese Company have been working together for months to put together a curriculum, educating people on the synergies of Sake and Cheese.
Sake, unlike wines do not have tannins to interfere when pairing with cheese. Therefore, you can concentrate just on the taste and textures of both and experience great harmony.I urge you all to try this great pairing yourselves.
Click here to sign-up for the next class on December 13th
from 6:30pm to 8:30pm
This is going to be big guys!
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