The GOODS from Pied-a-Terre
Vancouver, BC | Pied-a-Terre restaurant Venerable sake makers, Nakashima Brewery and Fukumitsuya Brewery, will be offering a rare chance to sample their sakes made in the time honoured manner this coming Thursday May 23rd at Pied-a-Terre restaurant.
Chef Andrey Durbach is preparing a Japanese-inspired 7-course French menu to accompany this fine and never before seen in Vancouver selection of sakes. After graduating from the Culinary Institute of America, Chef Durbach moved to Japan to open the kitchen for a new French restaurant in the countryside north of Toyko. This was the beginning of a life long admiration for the food and culture of Japan. A return visit to Japan in November 2012 inspired Andrey to partner with That’s Life Gourmet (Vancouver’s premium importer of sake) to present this adventurous and one-of-a-kind dinner event. “This is such an exciting opportunity to showcase the versatility of sake and present this distinctive beverage in a modern European context.” said Chef Andrey Durbach.
Nakashima Brewery is the 300 year old brewery behind the Kozaemon brand of sake. Located in Mizunami city, Gifu prefecture, Kozaemon the 14th, the president of Nakashima, and his brother Nobu Nakashima, the Toji (master brewer), brew a sake that is true to their heritage and region, keeping family traditions alive and healthy. Using local heritage rice as well as premium rice from Nagano, Hyogo and Okayama, Nakashima Brewery produces a rich and versatile range of sakes.
Fukumitsuya Brewery was founded in the Edo Period; its origins date back to 1625. The brewery is located in Kanazawa, a city renowned for its rich history, amazing food and cultural traditions. The sakes are well-structured, refined and the brewing methods are rooted in nearly 400 years of experience and commitment to quality and tradition. Mr. Junichi Yageta is the export manager for Fukumitsuya Brewery.
Mr. Kozaemon from Nakashima and Mr. Junichi Yageta from Fukumitsuya Brewery will be in attendance at Pied-a-Terre to present their sakes. Mr. Kinoshita from Amabuki Brewery will also be on hand to offer a sample of their special flower yeast sake. Details and menu after the jump…
A Sake Maker’s Dinner
Reception: 6:30 pm | Dinner and tasting: 7 pm
“Japanese 75” cocktail + canapé
Made with “Ejanon” rice shochu (Fukumitsuya)
Tempura rock shrimp salad, avocado, grapefruit, frisee salad
Wind Water Man Junmai (Fukumitsuya)
Duck breast tataki, spicy “a l’orange”, green papaya + cashews
Kagatobi Ai Junmai Daiginjo “Indigo Warrior” (Fukumitusya)
Aspara-bacon yaki, halibut cheek, ponzu beurre blanc
Kuro Obi Do Do “Noble Black Belt” Yamahai Junmai (Fukumitsuya)
Intermezzo – a surprise sake from Amabuki brewery
Shoyu beef brisket “pot au feu”, Japanese mushrooms and vegetables
Kozaemon House Junmai “Goddess of Sake” (Nakashima)
Tuna, foie gras, rice, umeboshi, plum wine glaze
Kozaemon Junmai Umeshu (Nakashima)
Nashi pear, aged gouda, macadamia nuts, celery, green grapes
Kozaemon Junmai Daiginjo (Nakashimai)
Yuzu sorbet + green tea madeleine
Kozaemon Yuzu (Nakashima)
$140/person (includes dinner, sake, gratuity and all applicable taxes)
Call 604-873-3131 for tickets
Owners: Chris Stewart and Andrey Durbach
Executive Chef: Andrey Durbach
Sous Chef: Ryan Mielty
Floor Manager: Brad Lauzon
At Pied-à-Terre, classic French dishes are anything but rustic. Enjoy a traditional prix fixe bistro lunch or linger late into the evening over Coquilles St. Jaques and a Campari. This bijou restaurant is your new home away from home.A delightful neighbourhood bistro, Pied-à-Terre seats just 30 people. Free of formalities, classic French cuisine has all the room it needs to shine.
Best New Informal, Silver, Vancouver Magazine Restaurant Awards 2008
Best Bistro/Brasserie, Gold, Vancouver Magazine Restaurant Awards 2008
Food & Wine Go List, 2008