It’s just a lot of fun as we go through it. “We’re having a taste testing to make sure the food and everything matches. “Right now we’re at the marketing part, and the menus, and ordering the food,” he said. He said he’s at a point where he feels like things are coming together. “That’s what my role here at Pechanga is, is to make sure we bring this stuff to life when we have these ideas,” he said. What’s Owen’s favorite part? The planning required to get everything going. If you’re more of a beer person, there will be some beer option, including an assortment of Japanese beers such as black beers, as well as dry European beers. The other six will serve miso and ramen somen (a kind of thin udon noodle) a zensai station of Japanese appetizers that includes wagyu beef sashimi, mini bento boxes and a dessert station with items crafted by Pechanga’s executive pastry chef Jean-Jacques Granet. Sushi is just one of seven different food stations that festival guests will be able to check out. Owen, along with Umi head chef Kiyo Ikeda and Pechanga’s Asian restaurants sous chef Kok Che, will be at the event to meet with guests, hand out sushi and give suggestions on sushi-sake pairings. Unfamiliar with those styles? No problem.
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