This month there are a few great options to make yourself an educated imbiber!
If you haven’t had a chance to get to the Absinthe education class at Under Current, I highly recommend it. It was so informative and interesting and filled with tasters of some of the best brands, as well as Undercurrents delicious oysters and bites.
I have learned a ton about saké lately, and I am so excited about this upcoming saké education class at Kyoto! This is a full-blown saké pairing dinner and the cost is awesome. If you want to try all that Kyoto has to offer, this is a great way to do it.
Check out the details, and make your drinking experiences ones to remember! CHEERS XO
Absinthe Class Details:
Absinthe and Oysters – the world’s two favorite aphrodisiacs — will be the focus of a spirited educational event.
The evening will focus on the history, tasting notes and pairing of three different absinthe brands, two cocktails and three sets of paired oysters.
Absinthe is a neutral spirit infused with a myriad of herbs and botanicals, centering around anise, fennel and a specific type of wormwood, Artemisia absinthium, from which absinthe takes its name. From 1792 when Dr. Pierre Ordinaire released the first batch in Switzerland, to 1837 when absinthe was introduced to New Orleans, to the 1915 ban in France, it has enjoyed a long storied history. Just recently production has returned and the drink has gained popularity.
“Much myth exists. Small amounts of thujone are contained in wormwood, a compound once thought to affect the mind,” said Eldridge. “It’s understood now that hallucinations and other health issues attributed to overindulging in absinthe were more a result of alcohol poisoning due to the high alcohol content, typically 50 – 70 percent.”
Saké Education Class Details:
Executive Chef Peggi Ince-Whiting Welcomes Diners to a “Chef’s Table” Sake Dinner Featuring Several Styles of Fine Sake Paired with Special Menu.
“Served at one of our special communal ‘chef’s tables,’ it’s a great way to enjoy Kyoto’s beautiful tatami-style rooms while learning more about fine sake styles from our knowledgeable service staff,” said Whiting. Peggi will feature a wide range of sake styles with a carefully paired meal of: Bacon Wrapped Shrimp and Crab Wontons; Chef’s Selection of Sushi and Sashimi; Miso Marinated Black Cod; ending with a House Made Fruit Tart with Fresh Yuzo Sorbet.
More info coming up on these future classes:
Each month, Under Current’s General Manager Amy Eldredge and Jim Santangelo, director of beverage for LaSalle and Trio Restaurant Groups, will lead an educational tasting event. Additional details will be forthcoming.
- Vermouth April 9
- Amari on May 14