Shellfish and Sake Pairing Master Class

$185.00

Please note the deadline for receiving the shellfish and sake has passed, but you can still purchase a “viewing only” ticket on Julie’s website here

 

 

Shellfish and sake shipped anywhere in the continental US  and a Zoom tasting event Friday, February 19th at 7:00 pm (see details below)!

Amp up your food & beverage pairing skills at the inaugural Sake & Shellfish Pairing Virtual Masterclass led by Togue Brawn of Downeast Dayboat, Julie Qiu of In A Half Shell, and Monica Samuels, Director of Sake & Spirits for Vine Connections. Learn the virtues of pairing premium saké with fresh Downeast Dayboat scallops and oysters , understand how to taste oysters and appreciate their unique merroir, and build synergistic flavors for scallops.

Scallops and oysters will be enjoyed raw during the class.  Thai chili paste and crispy fried shallots will be included so you can prepare Thai scallop crudo.

Deadline for ordering is February 9th. Shipping anywhere in the continental US is built in to the price so why not add on some more seafood – there won’t be an additional shipping charge.

You must be 21 to participate in this session.

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Please note the deadline for having shellfish and sake shipped to you has passed, but you can still purchase a viewing-only ticket to the Master Class on Julie’s website HERE.

 

The first time I tried saké with my raw scallops I was astounded.  I simply could not believe how the saké amped up the flavor of the scallops.  I want you to experience this too!

Please join us at the inaugural Sake & Shellfish Pairing Virtual Masterclass led by me (Togue) Julie Qiu of In A Half Shell, and Monica Samuels, Director of Sake & Spirits for Vine Connections. This event will let you experience the amazing synergies of saké and scallops and you’ll also learn the ins and outs of how to pair premium saké with premium Maine sea scallops and oysters.  Julie will help you feel like a pro when it comes to tasting oysters: you’ll learn how to know and describe what you’re tasting and appreciate their unique merroirs; Togue will explain why scallops have different flavors and will show you how to accentuate them and Monica will introduce you to some amazing sakés to bring out the very best in everything. 

 

The Masterclass tasting kit for two includes:

3 x 300ml premium Japanese sake

1lb Downeast Dayboat sea scallops

12 Maine oysters (2 varieties)

33 Oysters on the Half Shell tasting journal

33 Cups of Saké tasting journal

Goodie bag of scallop crudo accoutrements

Private zoom link to the class, which will take place Friday February 19th at 7:00 pm EST.

Oysters and scallops will be eaten raw; Thai chili paste and crispy fried shallots will be included in the shipment to help you create Thai scallop crudo (you’ll need a lime and cilantro)

Please note: a shucking knife is NOT included; if you need one you might want to order the shucking knife as an add-on, or add the oyster variety pack, which comes with a shucking kit.  Need extra assistance?  Check out Julie’s “How to shuck an oyster” video.

Deadline for ordering is 3:00 pm EST Tuesday February 9th. Shipping anywhere in the continental US is built in to the price so why not add on some other items?  They’ll ship for free too!

Want more info on your hosts?  Read on:

Monica Samuels is one of the country’s most accomplished sake professionals—including being named “Top 40 Under 40” by Wine Enthusiast Magazine and holding the prestigious title of Sake Samurai. Monica’s has been in the sake business for over ten years, on the hospitality side and as Southern Wine & Spirits’ Sake Ambassador before joining the Vine Connections team to oversee the marketing, sales, and education of the Japanese sake and spirits portfolio.

Julie Qiu is an international oyster expert, educator, and creator of In A Half Shell, a guide to oyster appreciation for the bivalve curious. Her work as an Oyster Sommelier has been recognized by Saveur, Bon Appetit, Vogue, The Chicago Tribune, USA Today, NPR, and Business Insider. She co-authored the 33 Oysters on the Half Shell tasting journal and launched the webcast series, “Around the World in 80 Oysters.” You can find Julie on Instagram @inahalfshellblog or visit InAHalfShell.com to learn more.

Togue Brawn is Maine’s premier scallop expert.  As a fisheries manager she spearheaded regulatory changes that led to a dramatic recovery of Maine’s inshore scallop fishery.  In 2011 she left state government to found Downeast Dayboat, where she works to show home cooks across the country what scallops and other seafoods are supposed to taste like.  She also serves as chair of Maine’s Marine Resources Advisory Panel and is on the Board of Directors of the Maine Fishermen’s Forum.