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Happening at Hatsume: The Sake Stage Welcomes Chef Roy

In this installment of our Happening at Hatsume series, we’re giving you all the delectable details about what’s happening on our Sake stage. For the first time in the very long history of Hatsume we’re bringing you culinary talks, Sake 101, and more at the Sake stage hosted by Midori Roth, resident sake expert at Winebow, and Chef Roy Villacrusis of Nitrogen Bar, Grill & Sushi in Jupiter. These two will emcee programming throughout the day on both Saturday and Sunday. Read on for full details, and don’t forget to get yourself a weekend pass before they’re gone!

Sake Stage Schedule

Saturday

12PM: Sake 101

Sake expert Midori Roth will cover the basics of how sake is made, and terms to know. You’ll learn about the different types and varieties of sake, from junmai and junmai dai ginjo, to tokubetsu and nigori. We’ll also touch on becoming a toji (sake brewmaster), and the training it takes to make Japan’s national beverage.

2PM: Sashimi Demo

Join us to learn a simple and easy sashimi dish you can make at home! One of Palm Beach County’s most innovative sushi chefs, Roy Villacrusis, will be on premise to present sashimi creations you can easily duplicate at home, plus versatile sauces to match.

4PM: Wine vs Sake Panel Discussion

A panel of sake experts, including Midori Roth and Chef Roy Villacrusis, will discuss tasting notes and flavor profiles of the sake options available at the sake station, as well as their counterparts in the wine world for an easy point of reference.

 

Sunday

12PM: A Day in the life of Sake Brewer

An in-depth talk about the process of making sake and becoming a toji (sake brewmaster) led by Mr. Shingo Kurito from Japan’s Kizakura Brewery. Mr. Kurito will walk us through a typical day at his brewery and familiarize you with the terms used in making sake like koji and koji-jinmoromi and joso. You’ll also learn about the different types and varieties of sake, from junmai dai ginjo to nigori, and hear more about the options from Kizakura Brewery available at our on-site sake station 

2PM: Sashimi Demo

Join us to learn a simple and easy sashimi dish you can make at home! One of Palm Beach County’s most innovative sushi chefs, Roy Villacrusis, will be on premise to present sashimi creations you can easily duplicate at home, plus versatile sauces to match.

4PM: Pairing Sake

A panel of sake experts, including Midori Roth and Chef Roy Villacrusis, will discuss pairing sake with Japanese and American dishes, as well as compare these flavors to the wine world for an easy point of reference.

About Chef Roy

Chef Roy Villacrusis is an artist at heart. Born and raised in the true melting pot of Asia – the Philippines – the young chef was introduced to the vast history of Asian ingredients through his grandmother’s “dirty kitchen” (wood burning). He didn’t find his calling until much later, when he was working a second job at a friend’s restaurant, and saving up to finish his education in advertising and marketing. Taking a different route, aside from working with famed chef Mark Militello, Chef Roy avoided working under big name chefs, and opted to study culinary arts in his own way – through an extensive book collection and travel to the world’s premier food destinations. He worked in varied restaurants, from mom and pop places all the way up to big-budget, corporate empires like Shibuya at the MGM Grand in Las Vegas (where he garnered critical acclaim and helped earn the restaurant’s four diamond status.)

Most recently, he was the executive sushi chef at Aah Loi Thai & Sushi in Jupiter, Florida. While there, Chef Roy was given Palm Beach Illustrated’s Food Artist of the Year award, and the accolades didn’t stop there. Chef Roy won the first two Palm Beach Food and Wine Fest “Chef Throwdowns” back to back, and “Most Innovative Dish” at the PGA Burger Bash. He is currently working on a brand new restaurant, Nitrogen Bar, Grill and Sushi in Jupiter Florida, slated to open in the first quarter of 2015.

About Midori

Midori grew up in the sake business, initially working as a “little helper” at her uncle’s brewery located in Aichi prefecture Japan.  She obtained a degree in marketing/sales from the University of Colorado at Boulder’s Leeds School of Business in 2002, and in 2007 obtained her professional certification.  She has served as a sales manager for a renowned sake importer and further honed her skills as a sake sommelier at high-profile Japanese restaurants throughout Miami (including Zuma).  She has also served several restaurants nationwide as staff trainer for sake brands.  Japanese-born, Midori has spent her life studying sake.

Midori Roth photo courtesy Palm Beach Post

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