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 spoke to Max MacCalman at the Artisanal Cheese Center and he told me about a unique pairing he and his peers were trying out.
Sake and Cheese.
It's been done before, but nothing to this extent.
Apparently, the largest Premium Sake Importer in North America 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.
I went to the very first class on Dec. 5th to see for myself what the hype was all about.By golly, it's quite good. And in many ways this was better than wine 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'm definitely looking forward to learning more about this unique pairing.
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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