On February 24th, 2021, I had the honor of joining acclaimed chef and restaurateur, Charlie Palmer and food photographer/documentarian and Wagyu specialist, Ben Hon on a live virtual event called The Ultimate Japanese Experience. Ben taught us all about Wagyu Beef, which was generously provided by Royal Wagyu Supply. Chef Charlie Palmer created two recipes with two different cooking methods to show the characteristics of the various cuts of meat we used. Sake Social selected two premium sakes for this event – SOTO Junmai Daiginjo and Kuroushi Omachi Junmai Ginjo and I had the joy of explaining the differences between them and why they paired so well together with the dishes we cooked. Even though these are both premium sakes, one is lighter and more delicate than the other. One of the main reasons for this is the rice choice. Not all sake rice strains and varieties are created equal, as you will see.
Read the rest here!
Originally posted at SakeSocial on March 18, 2021
Food With a Wink 