Fall Flowers Sake Dinner Party

According to the organizers:

Take a frolic through the delicate aromas of six kinds of sake, each brewed using yeast collected from a different flower: marigold, sunflower, strawberry and more. Taste how they change with the season’s best food—colorful platters of autumn vegetables and hearty roast chicken with a miso-pipian, brightened with the last vestiges of summer such as shiso flowers and nasturtium capers. Autumn leaves and branches will twinkle in the candlelight as we toast the season.

Our hosts, Hannah Kirshner (Sweets & Bitters) and Jessica Joly (Miss Sake USA) will sprinkle in advice on pairing sake—not only with Japanese food—and tell you about how this particular sake was produced. Ask them all your questions about sake in general, or just eat, drink and enjoy!

*deitary restrictions may be accommodated upon request, please contact us in advance

*menu subject to change depending on seasonal availability

Welcome Drink and Snack

Furikake popcorn

Pickled fall vegetables

Dinner

Roasted chicken with sunflower-miso pipian

Autumn greens salad with meyer lemon ponzu

Stock-simmered root vegetables (Nimono) [carrots carved like flowers]

Sake-steamed kabocha squash

Shiso flower omusubi

Dessert

Sake kasu pound cake with strawberry compote

* Ingredients and Sake graciously supplied by the good people at FoodKick and Sake Discoveries