Food Network South Beach Wine & Food Festival 2007
GRAND TASTING RESTAURANT
(above: Kazu Yamamoto displaying our Nichiei sake cask label that he obtained.)
(above: Chef Kevin Cory and Manager Wendy Maharlika get ready.)
(above: Chef Kevin Cory's dish: Nichiei Sake Fermented Caribbean Spiny Lobster with Granddad's Corn-Soy Bridge paired with Poached Local Quail Egg on Fresh Kyuri topped with Unfiltered Shoyu-Tomalley-Miso.) |
(above: Passing out brochures; "its not fresh... its Alive.®")
We Would Like to Commend the Following NAOE ® Participants who Helped Create Our Special Event:
"Bee" Piyarat Areeratn, Chef-Owner of Oishi Thai
Tya Tiempetch, Photography & sake cask tier!
2005-2024 Kamakura, Inc., all rights reserved.
Privacy Policy & Terms of Use link.