NYMTC & NYWCA

=Blind Tasting Challenge Vol.2=

The Japanese Culinary Center would like to once again offer a basic sake class, "SAKE 101″, on Wednesday April 28th. We are going to taste 5 different types of sakes and pair them with authentic Japanese Otsumami such as Takoyaki or Isobe -age. This will be fun for you to try traditional Japanese foods that you typically do not order at Japanese Restaurants.

We would also like to do a blind tasting with the winner receiving a surprise gift! Allare welcome to this event. This Sake 101 event is unique from the first class, so for those who attended the first event please feel free to join us again for a whole new experience.

** This event is collaborated with NYWCA . The food will be served by Mamie Nishide who is a member of NYWCA. **

Wednesday, April 28st. 2010

Time: 6:30 p.m. – 8:30 p.m.

Location: Japanese Culinary Center

711 3rd Ave. New York, NY 10017 (On 45th St. Btw. 2nd & 3rd Ave.)

Charge: $30 per person

Seats: 15 available

**

TASTING TYPES

GINJO – Taisetsu Junmai Ginjo

From Hokkaido

pairing with Takowasa (octopus marinated in wasabi)

HONJOZO – Kikusui no Karakuchi

From Niigata prefecture

pairing with Yudofu (tofu in hot pot)

NIGORI – Dassai 50 Nigori Junmai Daiginjo

From Yamaguchi prefecture

pairing with Chikuwa & Cheese Isobe-age (deep-fried fish surimi flavored with green laver)

JUNMAI – Nanbu Bijin Tokubetsu Junmai

From Iwate prefecture

pairing with Takoyaki (Japanese octopus dumpling)

DESSERT SAKE – Dewatsuru Sakura Emaki (made from purple rice)

From Akita prefecture

pairing with Raspberry dark-chocolate, Peanut butter milk-chocolate, and Green tea & Pistachio white-chocolate

**

**Reservations are on a first come first served basis. There will be a 30 person limit per class. **

Register Here

Mami Nishide Profile:

Born and raised in Japan, Mamie came to the States to study business. After graduation from business school and a career on Wall Street, Mamie abandoned corporate life for her culinary passion.  Finishing a Culinary Arts degree from the Institute of Culinary Education (Peter Kump), she then continued her training at the test kitchen for Country Living Magazine in NYC and Le Bernardin as well as top restaurants in NY. Mamie was also a sous chef at Annemarie's Dining Room (Annemarie Huste is a former private chef to Jackie Kennedy) in NYC and a catering chef to Star Boggs in Westhampton Beach.

Mamie now teaches at the Institute of Culinary Education, the Natural Gourmet Institute and Sur la Table.  In addition, she runs private cooking parties, Japanese Cooking Studio, and gives at-home culinary lessons, and also caters to your special occasions.   Mamie works as a free-lance food stylist and recipe developer and her work can be found in magazines, advertisements and cookbooks.  Her new company, Gotta Eat Sweets makes Tuffipops/Truffibites, the sublime fusion of truffle and brownie, is talked by Ladies' Home Journal and Gluten Free Living magazine, Living Without and others.  Gotta Eat Sweets's custom decoration for special events, wedding, holiday party and corporate party are picked by "6 New Products Spotted at the BizBash New York Expo".  Mamie is a certified sake sommelier, approved by the Sake Service Institute (SSI) in Japan.