Sequoia Sake Dinner, April 27 ($120 Inclusive)
~~THE EVENT~~
Special Dinner is back to Ula with SF local, freshest, the one and only Sequoia sake. This time it will be the 3-course menu, by Chef Thomas Horton, complimented by 4 styles. Fedar Kamkou (sommelier) and Jake Myrick (founder) will make sure You will get a wonderful, educational, and tasty evening. Discover this hidden gem of the Bay Area, and try unusual pairings by reserving your spot HERE (Limited space available at our Chef's Table; Reservation Required). Dinner begins at 7:00 PM; please arrive by 6:45 PM.
~~THE MENU~~
l’Aperitif (family style)
Coastal Ginjo (junmai-ginjo)
ZUCCHINNI & CRAB CROQUETTES. paprika aioli.
HUMMUS. baba ganoush, tzatziki, roasted tomato, olive, pita chip.
CHARCUTERIE et FROMAGE. coppa, soppressatta, prosciutto, local cheeses.
le Plat Principal (please select one)
Coastal Genshu (junmai-genshu)
SALMON. corn, mushroom, potato puree.
PORK CHOP. creamy truffle polenta, dried fruit compote.
RISOTTO. mushroom, asparagus, gorgonzola, red wine reduction.
Doux (please select one)
Coastal Nigori (junmai-nigori)
CREME BRULEE. fresh fruit.
GELATO et SORBET. chocolate, vanilla, or raspberry sorbet.
Digestif
Sequoia Cask (barrel aged junmai)
~~ABOUT SEQUOIA~~
Who is Sequoia sake and how did they get to produce such well respected and loved sake? Sequoia was founded by Jake Myrick, Noriko Kamei, and Warren Pfahl. The story can be traced back to when Jake and Noriko were living in Japan from 2001-2010. That is when they developed a love of sake. When they returned to their home in San Francisco, they found they could not get their favorite style of sake, Nama Genshu. So, they started making sake in the garage. Not satisfied with their lack of knowledge they reached out to some friends back in Japan and started their training at a bunch of small mom and pop sake breweries. By 2014 their felt they were ready and they started to build their sake brewery here in San Francisco. In 2015 they produced their first batch and began to sell locally produced sake to California. To learn more about our passion please watch our documentary on YouTube.
Fedar Kamkou
[email protected]
Special Dinner is back to Ula with SF local, freshest, the one and only Sequoia sake. This time it will be the 3-course menu, by Chef Thomas Horton, complimented by 4 styles. Fedar Kamkou (sommelier) and Jake Myrick (founder) will make sure You will get a wonderful, educational, and tasty evening. Discover this hidden gem of the Bay Area, and try unusual pairings by reserving your spot HERE (Limited space available at our Chef's Table; Reservation Required). Dinner begins at 7:00 PM; please arrive by 6:45 PM.
~~THE MENU~~
l’Aperitif (family style)
Coastal Ginjo (junmai-ginjo)
ZUCCHINNI & CRAB CROQUETTES. paprika aioli.
HUMMUS. baba ganoush, tzatziki, roasted tomato, olive, pita chip.
CHARCUTERIE et FROMAGE. coppa, soppressatta, prosciutto, local cheeses.
le Plat Principal (please select one)
Coastal Genshu (junmai-genshu)
SALMON. corn, mushroom, potato puree.
PORK CHOP. creamy truffle polenta, dried fruit compote.
RISOTTO. mushroom, asparagus, gorgonzola, red wine reduction.
Doux (please select one)
Coastal Nigori (junmai-nigori)
CREME BRULEE. fresh fruit.
GELATO et SORBET. chocolate, vanilla, or raspberry sorbet.
Digestif
Sequoia Cask (barrel aged junmai)
~~ABOUT SEQUOIA~~
Who is Sequoia sake and how did they get to produce such well respected and loved sake? Sequoia was founded by Jake Myrick, Noriko Kamei, and Warren Pfahl. The story can be traced back to when Jake and Noriko were living in Japan from 2001-2010. That is when they developed a love of sake. When they returned to their home in San Francisco, they found they could not get their favorite style of sake, Nama Genshu. So, they started making sake in the garage. Not satisfied with their lack of knowledge they reached out to some friends back in Japan and started their training at a bunch of small mom and pop sake breweries. By 2014 their felt they were ready and they started to build their sake brewery here in San Francisco. In 2015 they produced their first batch and began to sell locally produced sake to California. To learn more about our passion please watch our documentary on YouTube.
Fedar Kamkou
[email protected]
