Think you know Italian preparations of ocean-fresh seafood? Think again!
Pease join your American Institute of Wine & Food friends and Pesce e Riso chef Joe Lin for a tour of Japanese-influenced Italian seafood dishes that will lead you reconsider your preconceptions of Italian seafood.
Joe, a sushi and Japanese seafood chef, brought his Japanese culinary sensibilities and techniques to Italy, where he learned totally new approaches to working with two of the core components of both Japanese and Tuscan cuisines--fresh fish and rice. He then melded the two cuisines at his recently-opened North Beach restaurant that blends Tuscan recipes with Japanese techniques, subtlety and ingredients.
Explore some of Joe’s inspired combinations in a four-course, culinary tour of some of Pesce e Riso’s most popular dishes, paired with your choice of three wines.
- First Course, your choice of:
- Tomato bruschetta; or
- Mushroom bruschetta
Served with a glass of 2016 Bottega Vinaia Pinot Grigio
- Second Course, your choice of:
- “Aranchini” tuna roll, with yellowfin tuna, organic avocado, house chili mayo, eel sauce, shichimi chili; or
- Tempura misto, Sapporo beer-battered wild California squid, wild East Coast scallops, butternut squash, asparagus, garlic aioli
Served with a glass of 2015 Cavicchioli Lambrusco Cristo
- Third Course, your choice of:
- Chazuke, a combination of Mt. Lassen trout, Florida littleneck clams, beech mushrooms, baby bok choy, corona beans and Sicilian cured beef heart with Japanese rice and genmaicha tea broth; or
- Wild East Coast scallops with snap peas, white zucchini and black bean sauce
Served with a glass of 2015 Mer Soleil Chardonnay
- Fourth Course; your choice of:
- Tiramisu with espresso, mascarpone and cocoa; or
- Affogato, vanilla ice cream with espresso
Additional wines and sakes are also available for purchase.
The cost of this culinary exploration: Only $95 for those who register before March 27. $105 for those who register later. This being said, space is limited, so please sign-up early to avoid missing this attractively-priced opportunity to try Joe’s blending of Tuscan and Japanese cuisines.