#bar h

[renatotor]

[renatotor]

[womenswinesociety]

The theme for the March edition of Women’s Wine Society was one of matching sake and food. Rebecca Lines (co-owner Bar H, The Woods) was our host this month and she held the tasting at her own Bar H in Surry Hills. Matt Young and Linda Wiss (importers, Black Market Sake) were our special guests and Hamish Ingham (co-owner, chef, Bar H, The Woods) generously came along as our chef for the afternoon.

Linda and Matt kicked off proceedings by outlining some essential sake production information. We then tasted through the brackets that were thoughtfully ordered in a way that highlighted differing production approaches. There were four brackets with three sake in each.

Aside from the information about the production of sake, what I took away from this meeting was an enlightened sense of just how versatile this beverage is. Not only can sake stand on its own as a pleasurable drink or function as an aperitif or digestif, it offers its own realm of styles and food matches.

Black Market Sake’s wares illustrate this point well. I have worked with their sake at both The Wine Library and Love, Tilly Devine and have been privy to their inclusion in degustation menus at the likes of Marque, Attica, Bentley, Garagistes, Momofuku Seibo & Rockpool.

Sake is most certainly not limited to Japanese or Asian cuisine matches. Like with wine, there is no one-size-fits-all answer. The range of styles of sake are so diverse and so to are the possibilities for food pairing.

I personally look forward to seeing what the future will bring for sake in Australia having had my eyes opened to this worthy drink and given the great work being done by people like Matt and Linda.

Bracket #1

Ota Shuzo ‘Dokan Daiginjo’ 2010- Junmai Daiginjo Muroka Nama Genshu- Hyogo

Fukuchiyo Shuzo ‘Nabeshima’ 2011- Junmai Daiginjo- Saga

Kirei Shuzo ‘Mannen’ 2012- Junmai Daiginjo Nama Genshu- Hiroshima

Tasted alongside: Sydney Rock Oysters with finger lime.

One of the first decisions a Toji (master brewer) must make during sake production, is how much they polish/mill their rice. The percentage that the rice is milled is one of the factors that will determine the style, aroma and flavour of the finished sake.

The first bracket was selected to showcase sake that had been made with rice polished to fifty percent or less of its original grain. This technique is known as daiginjo and the resulting sake is usually delicate, pretty and refined in style. All three sake were great matches with the first dish of Sydney Rock Oysters with finger lime. There seemed to be a general consensus though that the third sake, Mannen, was the favourite. The Mannen exhibited the freshness that is characteristic of the daiginjo style, however, it was simultaneously creamy, very acidic and mineral and hence went beautifully with the oyster.

Bracket #2

Chikuma Nishiki ‘Kizan Sanban’ 2012- Junmai Ginjo Name Genshu- Nagano

Uehara Shuzo ‘Soma no Tengu’ 2012- Junmai Ginjo Muroka Nama Genshu Usunigori- Shiga

Moriki Shuzo ‘Suppin Rumiko no Sake’ 2012- Junmai Ginjo Muroka Nama Genshu Arabashiri- Mie

Tasted alongside:

Steamed fish, ginger & shallot

Smoked trout sesame leaf

Tuna, charred cucumber & sea parsley

Each of these sake were very different expressions of the ginjo style (rice is polished to 60% or less of the original grain). In sake number one of the bracket, the ferment was stopped early to retain some residual sugar, giving it more body and roundness. Number two was usunigori or ‘lightly cloudy’ sake andwas my personal favourite of the bracket. It was rich in flavour but had a bracing freshness at the same time that made it an interesting drink to enjoy either on its own or alongside food. The third sake was arabashiri or ‘free run’ sake. Here, instead of using a press, liquids and solids are placed in bags on top of one another so that their own weight will naturally, slowly press out the sake.  

Bracket #3

Kidoizumi Shuzo ‘Hakugyokuko’ 2011- Junmai Ginjo Yamahai Muroka Nama Genshu- Chiba

Sugii Shuzo ‘Suginishiki’ 2008- Junmai Kimoto Genshu- Shizuoka

Kirei Shuzo ‘Hachi Ku’ 2012- Junmai Go-Dan Shikomi Muroka Genshu- Hiroshima

Tasted alongside: XO prawns.

This bracket was selected to show examples of sake that have been made with differing yeast starter methods. Linda and Matt explained that after the rice has been polished it is washed, soaked and steamed. Once the rice has been steamed, it is laid out on a cedar table and sprinkled with koji spores (a mould that breaks down the starch in the rice grain into sugar). This rice that becomes inoculated with koji mould, is known as koji rice.

The koji rice then goes into a small ferment tank along with more steamed rice, spring water and yeast. This yeast starter is known as the moto or shubo. It is designed to let the yeast multiply and start fermenting before adding it with more steamed rice, koji and water in a larger tank to make the main ferment or moromi.

It is at this stage of the brewing process that the Toji creates one of three main styles of sake. If they use the traditional method of grinding the moto together with wooden paddles the sake created will be known as kimoto sake (sake number two in the bracket). If they skip this mashing step and continue to make the main ferment the sake will be known as yamahai sake (sake number one in the bracket) and if the Toji adds some lactic acid to the moto before creating the main moromi the sake style will be known as sokujo, which is the most common method in brewing today, as it is easier and faster.

Sake number three in the bracket is called Hachi Ku which means ‘Eighty Nine’ and represents the percentage of koji rice in the moromi. In order for this sake to ferment it has had to undergo a five-stage ferment (as apposed to a three stage ferment for the majority of sake that is made up of 20-25% koji rice). Here five separate additions of steamed rice, koji and water had been added to the moromi. The resulting sake is extremely high in acidity.

Bracket #4

Mukai Shuzo ‘Natsu no Omoide’ 2000- Junmai- Kyoto

Inoue Gomei ‘Biden’ 1999- Junmai Yamahai Koshu- Fukuoka

Omi Shuzo ‘Omiji Kijoshu’ 1978- Junmai Kijoshu Koshu- Shiga

Tasted alongside: Pork buns.

Finally, in the last bracket we had a quick look at koshu or aged sake. I thought that the third sake ‘Omiji Kijoshu’ was a terrific match with the rich, nutty, sweet pork buns.

Thank you to: Matt Young and Linda Wiss of Black Market Sake for donating the sake and sharing your expertise; Rebecca Lines of Bar H for your work in organising the event, donating your venue and food matches and husband! Hamish Ingham for the use of your venue and for supplying the most delicious food for thought including the BEST pork buns I have ever tasted! Zoltan Blazer for photography and editing and last but not least to all the ladies who participated.

Caitlyn.

  All information has been sourced from blackmarketsake.com

Please see previous post for photographs of all sake and food brackets. 

[linlikes]

MasterChef Australia, Season 4, Episode 39 Recap - Immunity: Tea Showdown

Tonight it's finally Audra's chance to win an Immunity Pin. The crowd cheer her on from above as she confidently strides into the kitchen. Mindy looks like some`90s girl band reject, awkwardly wearing a white Kangol cap with a blue racing stripe. Samuel L. Jackson called, he wants his headwear back.

Tonight's core ingredient is a choice between tea or coffee. Audra doesn't get to choose the ingredient but Preston asks if it was her choice, what she would choose. She uses reverse psychology and says Hamish's strength would probably tea so she'd pick coffee. She tells us in her interview she'd die if he actually chose coffee. He picks tea to her great relief.

She picks her team. Amina is donning an apron yet again. George jokes that since it's her fourth Immunity challenge, she should just keep the apron on and stay in the kitchen. She then chooses first timer, Kylie, to make a decadent dessert.

Tea must feature in each of the three courses and Audra's team get ninety minutes to plate up. Hamish's team get sixty minutes.

Team Audra are cooking a tea-smoked duck entrée, tea-infused master stock chicken main and tea crème brûlée. Moran checks in on her. She's very confident in her choice of ingredients and technique. Her main will be a take on Hainan chicken rice. Hamish checks in her her too, sees her main and thinks he'll also do a red braise for his, so they can compete on flavours.

Team Hamish's sixty minutes start and tonight they go with a tuna sashimi starter with tea-pickled mushrooms, tea-smoked and red-braised quail, and Jasmine custard with figs.

Alexis, on Hamish's team, strangely gets an interview about her dessert. The biggest challenge is time constraints. Usually they'd cook it at a lower temperature for three hours rather than one.

Amina takes out her duck and Audra thinks it's over-cooked. Moran checks it and says there's no give in the meat when he presses down on it. Amina has to start again.

Audra gets onto her rice which contains a rendered chicken fat to add loads of flavour. Amina's second duck is cooked perfectly. Kylie has her custard setting in the blast chiller. Things are all smooth for them.

Again, Alexis is back on camera with her custard. The producers obviously like her. Either that or they need filler material. It's still not set with ten minutes left.

As she's blow torching the crème brûlée, Kylie gets a visit from Hamish and Alexis and they're impressed. She gets a casual job offer to work at Bar H.

With a minute left and Hamish's team done, they jump over the help Amina plate up.

The tuna sashimi from Hamish's team is tasted first. Gary absolutely loves the flavours but Preston thinks the overpowering sweetness and soy flavour loses the tuna. George thinks it's a complete dish but can't pick up the tea in the dish. None the less, it's a killer dish.

When George is serving Amina's duck, a gluttonous Gary requests two slices of duck. George tells him his waistline doesn't need it. They're like an old married couple. It's served with a black tea. George loves it and it's nailed the brief. Gary questions whether you can tell it's tea-smoked.

They next taste Audra's tea master stock chicken with chicken rice. It's accompanied by a few complimentary condiments, tea salt, chili, garlic & spring onion, and another tea pot. Again George exclaims a "Yum!", while Matt agrees with a "Delicious!". Gary says they're having a good time on this tasting. The rice is perfectly separated.

Hamish's quail is served up. Gary sees the marbled eggs and says "Yum!". I would've said at the start that this would be a "Yum!" drinking game but you probably would've passed out by this point if it was. The quail is just pink and Preston loves the egg. George smacks his lips with glee and thinks they're in food heaven. Preston says it's like a degustation at the same restaurant. The food is that good and consistent. It's one of the best tastings ever, according to Gary.

When the desserts arrive, big kid, Gary, says he really wants to eat Kylie's Jasmine tea crème brûlée tart. They crack it open and dig in. The pastry is wonderfully crumbly and buttery. The custard isn't as creamy as Gary had hoped for. Preston thinks the accompanying plums in Jasmine syrup are truly inspired. 

The Sechuan figs and Jasmine custard from Alexis are last to be tasted. Matt says, "It's about the tea. It's about the cream. It's about the fig. And then it's about the sugar.". Gary thinks the figs are perfectly caramelised and says the custard's light as a feather.

The judges deliver the result. Preston says to Amina, if her duck wins, this would be three in a row for her, since she won twice before, cooking for Mindy's Immunity. He confirms it, with the duck winning the entrée.

For the main course, the quail takes it out. They were blown away by both but George tells Hamish to put the quail on the menu.

The dessert goes to Hamish's team, claiming overall victory. Kylie is shattered. Her brûlée was just too runny. Everything else was excellent. The custard by Alexis was flawless. 

Even though they didn't win, Hamish says he'd give them all a job in his kitchen any day.

[vxdollface]

Bar H, Surry Hills

Bar H - http://www.barhsurryhills.com

[nightlifewallawalla]

Night Life Walla Walla Happenings Through Tuesday, Apirl 10th

It is my goal to include any and all events (music, wine, art, etc..) happening throughout the week/end in Walla Walla, Waitsburg, Dayton, Milton-Freewater.  I might venture a bit out of this area when our local bands/artists are performing elsewhere. 

If I'm missing an event or if there is a typo or if I'm listing your event but you don't really want me to, please by all means let me know.  Tuesday, April 10th Cinema at The Cellars Presents "Raiders of the Lost Ark (1981)" @Sapolil Cellars 7:00pm No Cover http://tinyurl.com/3gztmxl

Monday, April 9th Open Mic @Vintage Cellars 7:00pm No Cover http://tinyurl.com/86sdqzv

If you are a musician, call 520-1916 by 4pm to get your spot and if you are not a musician, just show up! Sunday, April 8th Sunday Jazz Café with Mike Wagoner and Peter Crawford @Walla Faces 3:00-6:00pm NO Cover! http://tinyurl.com/3w7x395

Wine by the glass or bottle available for purchase. RADIO SHOW Blues Therapy 90.5 FM 7pm-9pm http://tinyurl.com/ckn5zgz

Weekly 2-hour radio program broadcast every Sunday evening from 7-9PM (PST) on 90.5FM in Walla Walla and streaming live worldwide fromwww.kwcw.net. Every show is also rebroadcast from Kansas City viawww.kconlineradioshow.com. KCOR is a 24 hour/7 day a week internet Blues station. Blues Therapy Radio has been on the air 8 years and has reached the finals 6 times for Best Blues Radio Show (Spokane, WA Empire Awards). Blues Therapy is a locally produced, independent radio program hosted by Biggdaddy Ray Hansen and Armand "The Doctor" Parada. Saturday, April 7th INTERMEZZO: Whitman Dance Production BY the Dance Center of Walla Walla @Cordiner Hall Both Friday & Saturday 7:00-10:00pm FREE ADMISION    

DIRECTED BY: Idalee Hutson-Fish CHOREOGRAPHY BY: Idalee Hutson-Fish and Raffaele Exiana CONDUCTOR: Jeremy Mims With Whitman College Orchestra and Walla Walla Symphony Youth Orchestra The Lentil Brothers, Franky Joe Dillin Stiffler and Boe Stevenson @Studio Opal Boutique 2:00-5:00pm http://tinyurl.com/7o8wrrd Studio OPAL Spring Event!!!

Studio Opal girls are so excited for Spring that we are having a sale for the weekend and specials throughout the weekend. Lots of great new Spring items available! *Our Studio Opal clothing line is AMAZING!!! The Lentil Brothers, Franky Joe Dillin Stiffler, and Boe Stevenson will be playing music from 2-5 for our special event! Come check it out! Raffle will end at 5! You have to come in on Saturday to get in the raffle! Piled high and Deep @Green Spoon 6:30pm-8:30pm http://tinyurl.com/8a3nqqk

Mike Wagoner Duo Live @Walla Faces 7:00-9:00pm No Cover

Mike Wagoner is a dynamic singer/songwriter with big city instincts and small town sensibilities.  His music is a mix of country rock, folk, blues and jazz.  Mike is a native of Walla Walla, has spent many years honing his musical skills in Nashville, and currently is based out of Northern Idaho. Dean Snyder Live @Sapolil Cellars 6:00-8:00pm No Cover http://tinyurl.com/3gztmxl

Dean performs light rock classics, and interesting originals. Enjoy a Full Bar, Featuring Sapolil Cellars Wine, Beer on Tap and by the Bottle, and a full menu of hard liquor libations to keep you revved. The Fret Drifters Live @Sapolil Cellars 9pm-Midnight $5 Cover http://tinyurl.com/3gztmxl

Rhythm/Funk The Fret Drifters create a multi-textual landscape of sound.  Drumming on the the bode of one guitar while mesmerizing two-handed tapping on the neck of the other make this fusion of organic grace, brilliant rhythms, and contagious melodies a truly one of a kind act! Enjoy a Full Bar, Featuring Sapolil Cellars Wine, Beer on Tap and by the Bottle, and a full menu of hard liquor libations to keep you revved. Plus, Bistro 15 @ Sapolil will be serving up good eats until 11 p.m. Old School Night with DJ Jackstr @Marcy’s Bar & Lounge 10:00pm-1:00am NO Cover

Hip hop, break beats, and old school rap sound good to you? Come down for an old school night brought to you by DJ Jackstr! Double Well Drinks and Nachos will be $5 a piece all day, and good times are bound to be had :) Cheers! DJ Kowak @Red Monkey Downtown Lounge Both Friday & Saturday 9:00pm-Closing $5 cover http://tinyurl.com/8x2oh8y

El Jefe Paella Dinner @Charles Smith Wines 7:00-10:00pm http://tinyurl.com/7wtfytv

    Join winemaker Charles Smith for an exclusive dinner downtown. He'll dip into the library to pair his El Jefe Tempranillo/Cabernet blend with Jimgermanbar's killer Paella. Aged Tempranillo and authentic Paella without buying a ticket to Spain? YES, please! Cost: $75 plus tax and gratuity Space is limited - Reservations Only Get your tickets here: http://www.kvintners.com/cellar/product.php?productid=177&cat=8&page=1 Or call the tasting room: 509-526-5230 The Nameless @Mace Mead Works 7:00-10:00pm http://tinyurl.com/cpnugo8

Don't miss Paul Gregutt and Larry Davidson in their newest incarnation as The Nameless! These musical maestros will hit the stage Feedback Live @The Oasis Milton-Freewater 8:30pm No Cover http://tinyurl.com/7wkdy6l

Oldies, country, alternative rock and oh well, they play it all! If you haven’t check them out you should and you’ll have a blast! Wine and Chocolate Tasting @Petits Noirs Chocolates Milton-Freewater Both Friday & Saturday 11:00am-5:00pm http://tinyurl.com/86mg8ew Stella Fino Winery will be pouring in our tasting room. Petits Noirs will be serving up Chocolate creations to pair with the wines. Friday, April 6th INTERMEZZO: Whitman Dance Production BY the Dance Center of Walla Walla @Cordiner Hall Both Friday & Saturday 7:00-10:00pm FREE ADMISION    

DIRECTED BY: Idalee Hutson-Fish CHOREOGRAPHY BY: Idalee Hutson-Fish and Raffaele Exiana CONDUCTOR: Jeremy Mims With Whitman College Orchestra and Walla Walla Symphony Youth Orchestra April Art Reception by Rachel Smith-Mace and Music by DJ Failsworth @Marcy’s Bar & Lounge Art show both Friday and Saturday Music: 10:00pm-2:00am No Cover

It's that time again! Marcy's will be showing the art of Rachel Smith-Mace throughout the month of April. Interested in meeting the artist? Then come down at 7pm on the first Friday of the month! Come for the art, and stay for the music. DJ Failsworth will be bringing the heat from 10-2. See you all there! Cheers Wayman Chapman Live @Walla Faces 7:00-9:00pm No Cover http://tinyurl.com/3w7x395

Musician Wayman Chapman performs Smooth Jazz, R & B and Blues. A charismatic performer who with his magnetism and musical talents can make wherever you are, the perfect place to be. Wine available by the glass or bottle. Piano Bar w/Carolyn @Sapolil Cellars 5:00pm-7:00pm No Cover http://tinyurl.com/3gztmxl

  Carolyn Mildenberger (formally at Hamley's Steak House) tickles the ivories of our beautiful grand piano, playing favorites and taking requests.  Of course there's no cover, just bring your friends and enjoy 10% Off Wine by the Glass or Bottle, and specials on appetizers!   Enjoy a Full Bar, Featuring Sapolil Cellars Wine, Beer on Tap, and by the Bottle, and a full menu of hard liquor libations to keep you revved. Plus, Bistro 15 @ Sapolil will be serving up good eats until 11 p.m. The Lisa Mann Trio @Sapolil Cellars 9:00pm-Midnight Cover $8 http://tinyurl.com/3gztmxl

Blues/Funk Blues Powerhouse basses and front-woman Lisa Mann hails from the blues-steeped city of Portland.  She and her aptly named ‘Really Good Band’ have been mainstays of the Northwest blues scene for several years running. Inducted in the Cascade Blues Association’s Hall of Fame in 2011 after winning the Muddy Waters Award for Bass Play of the Year three times in a row.  She also received numerous nominations for Vocalist of the Year, winning in 2009.  In 2011, she represented the CBA at the prestigious International Blues Challenge, where she made it to the semi-finals. Enjoy a Full Bar, Featuring Sapolil Cellars Wine, Beer on Tap, and by the Bottle, and a full menu of hard liquor libations to keep you revved. Plus, Bistro 15 @ Sapolil will be serving up good eats until 11 p.m. Mike Wagoner Live @Sinclair Estate Winery 7:00-10pm NO COVER

DJ Kowak @Red Monkey Downtown Lounge Both Friday & Saturday 9:00pm-Closing $5 cover http://tinyurl.com/8x2oh8y

Piano Bar with Bob @The Oasis 6:00pm No cover http://tinyurl.com/7wkdy6l

Rubberneck Live  @The Oasis Milton-Freewater 8:30pm No Cover http://tinyurl.com/7wkdy6l

Wine and Chocolate Tasting @Petits Noirs Chocolates Milton-Freewater Both Friday & Saturday 11:00am-5:00pm http://tinyurl.com/86mg8ew Stella Fino Winery will be pouring in our tasting room. Petits Noirs will be serving up Chocolate creations to pair with the wines. Battle of the Bars with Frog Hollow @Let'Er Buck Room Pendleton, OR 6:00-9:00pm NO Cover

April 6th from 6pm-9pm in the Let'er Buck Room! Currently 7 local bars have agreed to participate. Following the Battle of the Bars there will be a live auction, dancing with music from Frog Hollow, and the bar will stay open for refreshments. Catering will be available from The Bank & Grill Catering Company. No cover charge to attend. Thursday, April 5th Salsa Night with Eddie Manzanares & Café Blanco @Walla Faces 7:00-10:00pm No Cover

Come in and enjoy the high energy Latin Rhythms of Eddie Manzanares, 7-10 pm, Sit back and enjoy or for those of you more adventurous, free Latin dance step instruction. Public House 124 hosts our Official Pre-Release Party! ALL DAY starting at 2:00pm

Public House 124 will be hosting Mace Mead Works' Pre-Release Party Thursday, April 5th all day long! Come check out some original mead cocktails by MPH and his talented bartender team and some mouth watering food pairings off...ered by Chefs Chris and David. All ear candy and sonic wonderment will be provided by DJ Failsworth and vintage visual effects designed by Brian Gurnette of Tangent Media Group. For all info: http://tinyurl.com/7ljzb9l The B Side  Live @The Olive 6:00pm

The B Side's Phil & Kate are playing at Olive Marketplace this THURSDAY night for a special wine tasting with Walla Walla Vintners! Live Music @Sapolil Cellars 6:00-9:00pm No Cover http://tinyurl.com/3gztmxl Enjoy a glass of wine or a cocktail, and a bite of dinner. After all, it's Prime Rib Dinner night! The Walla Walla Rat Pack @The Green Lantern Tavern 9:00pm No Cover http://tinyurl.com/7aet4ez

This should be fun!!! Jam Night  @Marcy's Bar and Lounge 8:30pm-midnight No Cover

http://tinyurl.com/3mzg3x3 Open Mic @Walla Walla Village Winery No Cover 7:00pm Call for a time: 509-525-9463

Wednesday, April 4th Whiskey Wednesday with Whiskey Creek @South Fork Grill 3:30-5:30pm http://tinyurl.com/6nutyc5

Walla Walla Recording Club @Sapolil Cellars 6:00-9:00pm No Cover http://tinyurl.com/3gztmxl

Each week 1 to 3 musical acts will be professionally recorded. Call Rick Phillips if you want your band or act recorded. [phone]. Enjoy a Full Bar, Featuring Sapolil Cellars Wine, Beer on Tap, and by the Bottle, and a full menu of hard liquor libations to keep you revved. Plus, Bistro 15 @ Sapolil will be serving up good eats until 11 p.m. W5 Wednesday Wine Tasting featuring Morrison Lane Winery 5:00-7:00pm Yes, the saying begins "April showers..." but that doesn't mean we cannot enjoy some great wines. To kick off April right we will have Morrison Lane in the wine shop for another Wednesday wine tasting. Not only is Morrison Lane famous for their great vineyard, which many local wineries get their grapes, but they also make some really fine wine! Some wines maybe not familiar to many like Couniose and Cincault. Come on by the wine shop and sample some of these unique wines! ANY COMMENTS? DO YOU WANT ME TO ADD YOUR EVENT? Want to let me know what you think? Find me on Facebook or Twitter: http://facebook.com/HORTEHERNANDEZ http://api.twitter.com/#!/LovelyHorte or email me: [email protected] Like our Facebook Page: https://www.facebook.com/NightLifeWallaWalla Follow us on Twitter: http://twitter.com/#!/NightWallaWalla Subscribe to our Youtube Channel: http://tinyurl.com/7z2sdzc DISCLAIMER: Venues/Artists can change/cancel any events at their own discretion so anything listed here is to the best of my knowledge.....

[caroline-garcia]

BAR H