SUMO STEW SF 2018
Wednesday, January 17th, 2018, 6:30-9:30PM
Thursday, January 18th, 2018, 6:30-9:30PM
@ Magnolia Brewing Company’s Smokestack location in the Dogpatch (2505 3rd Street, San Francisco, CA, 94107)
SUMO STEW (#SUMOSTEW) returns for two days to San Francisco! Inspired by a trip to Japan, photographer Michael Harlan Turkell (harlanturk.com) returned to New York City with aspirations of importing this ancient sport and teamed up with Harry Rosenblum, owner of The Brooklyn Kitchen (thebrooklynkitchen.com), a wonderfully multi-faceted center for culinary education. The two created a series based around plentiful bowls of chankonabe, the “sumo stew” wrestlers prepare and eat before matches. The hearty broth is loaded with fortifying protein and vegetables. This, paired with the live streamed bimonthly grand tournaments, makes for a lively event, bringing hungry first time and long-standing sumo fans ringside.
This round of SUMO STEW will feature a Pork Belly, Mushroom and Yuba Chankonabe made by Nick Balla and Cortney Burns of Duna, their new restaurant which makes classic peasant food with noble ingredients. duna.kitchen
Every guest will also get a special bento box, composed of Japanese-inspired dishes from our favorite local chefs, (subject to change):
• Mixed Mushroom Tsukemono (pickles) by Asian Box, asianbox.com
• Soft Tofu, Dill, Shirasu, Ponzu by Onsen, onsensf.com
• Vegetable Tan Tan Noodle with Bean Sprouts, Cilantro, Almonds by Pabu, pabuizakaya.com
• Miso Pork Belly Onigiri (rice balls) by Temaki Party, temakiparty.com
Our hosts at Magnolia Brewing Company have been brewing in San Francisco since 1997 and expanded to their Dogpatch location in 2014. They specialize in balanced, sessionable beers, many with a pronounced English influence, thanks to extensive use of heirloom Maris Otter malts. They’ll have a selection of draft beer on tap including longtime favorites, Kalifornia Kölsch, Blue Bell Bitter and Proving Ground IPA, as well as seasonal and limited release beers. magnoliabrewing.com
Nikka Whisky, the outstanding distillery that set off the Japanese whisky movement when founded by Masataka Taketsuru in 1934 will provide bottles of their acclaimed Nikka Coffey Grain which will be served in a signature cocktail created by TBA. nikka.com
Also pouring will be Mizu Shochu, a producer of Japanese shochu in Arita, Japan. Made from fermented barley and black koji, the refreshingly smooth 70-proof spirit will be offered neat or on ice with a slice of cucumber. mizushochu.com
We’ll have plenty of sake from Sequoia Sake Company, the first local artisan sake microbrewery in San Francisco. Their sake is a junmai which puts to use only four simple ingredients: water (from the glacier-carved Yosemite water-shed), rice (grown in the Sacramento Valley), heirloom koji and native sake yeast. The Sequoia brand is the first “real-nama” made in California and only local draft sake in the Bay Area. sequoiasake.com
Ito En, global leaders in green tea and innovative beverages, will be showcasing their Oi Ocha, Japan’s #1 selling bottled green tea, and award-winning matcha LOVE. itoen.com
And if all that’s not enough, we’ll end with a special mochi dessert from Mochidoki. mochidoki.com
We’ll also have selection of Japanese vendors selling their wares, including:
- The Japanese Pantry, artisanal Japanese ingredients, thejapanesepantry.com
It wouldn’t be a sumo party without tenugui, traditional hand dyed Japanese cotton towels from our good friend Ruri Kippenbrock of Wuhao New York. wuhaonyc.com
Tickets and information:
https://www.sumostew.com
(Must be 21+ to attend)
*The $75 ticket grants each participant a bento box, bowls of chankonabe (while supplies last), and two drink tickets to be used for a taste of sake, shochu or whisky– and round after round of sumo.
Beer and additional drinks will be available for purchase.
**A portion of the proceeds will be donated to the Japan Society, japansociety.org
CONTACTS:
Michael Harlan Turkell, [email protected], 646.808.4159
Harry Rosenblum, [email protected], 718.389.2982
ARIGATOGOZAIMASHITA:
Sun Noodle, ramen noodles, sunnoodle.com
Hodo Soy, tofu, *yuba, hodosoy.com
The Japanese Pantry, pantry ingredients (e.g. soy sauce, sesame oil/paste/seeds, rice vinegar, kombu), thejapanesepantry.com
Koda Farms, rice, kodafarms.com
Cream Co., meat, eatcream.co
Mycopia, mushrooms, mycopia.com
Kayanoya, dashi, kayanoya.com
Breville / Trimark USA, Control Freak induction burners, brevilleusa.com / trimarkusa.com
*Yuba: A Kyoto delicacy, fresh yuba is rare even in Asia. Nutty, sweet and with a distinctive bite that is firm yet chewy, yuba is the thin veil that forms on the surface of heated soymilk as the cream and protein rise to the surface. Sometimes known as tofu skin, these greatly prized sheets are harvested by hand, and Hodo Soy is the only organic, fresh yuba maker in the United States.
show less
Wednesday, January 17th, 2018, 6:30-9:30PM
Thursday, January 18th, 2018, 6:30-9:30PM
@ Magnolia Brewing Company’s Smokestack location in the Dogpatch (2505 3rd Street, San Francisco, CA, 94107)
SUMO STEW (#SUMOSTEW) returns for two days to San Francisco! Inspired by a trip to Japan, photographer Michael Harlan Turkell (harlanturk.com) returned to New York City with aspirations of importing this ancient sport and teamed up with Harry Rosenblum, owner of The Brooklyn Kitchen (thebrooklynkitchen.com), a wonderfully multi-faceted center for culinary education. The two created a series based around plentiful bowls of chankonabe, the “sumo stew” wrestlers prepare and eat before matches. The hearty broth is loaded with fortifying protein and vegetables. This, paired with the live streamed bimonthly grand tournaments, makes for a lively event, bringing hungry first time and long-standing sumo fans ringside.
This round of SUMO STEW will feature a Pork Belly, Mushroom and Yuba Chankonabe made by Nick Balla and Cortney Burns of Duna, their new restaurant which makes classic peasant food with noble ingredients. duna.kitchen
Every guest will also get a special bento box, composed of Japanese-inspired dishes from our favorite local chefs, (subject to change):
• Mixed Mushroom Tsukemono (pickles) by Asian Box, asianbox.com
• Soft Tofu, Dill, Shirasu, Ponzu by Onsen, onsensf.com
• Vegetable Tan Tan Noodle with Bean Sprouts, Cilantro, Almonds by Pabu, pabuizakaya.com
• Miso Pork Belly Onigiri (rice balls) by Temaki Party, temakiparty.com
Our hosts at Magnolia Brewing Company have been brewing in San Francisco since 1997 and expanded to their Dogpatch location in 2014. They specialize in balanced, sessionable beers, many with a pronounced English influence, thanks to extensive use of heirloom Maris Otter malts. They’ll have a selection of draft beer on tap including longtime favorites, Kalifornia Kölsch, Blue Bell Bitter and Proving Ground IPA, as well as seasonal and limited release beers. magnoliabrewing.com
Nikka Whisky, the outstanding distillery that set off the Japanese whisky movement when founded by Masataka Taketsuru in 1934 will provide bottles of their acclaimed Nikka Coffey Grain which will be served in a signature cocktail created by TBA. nikka.com
Also pouring will be Mizu Shochu, a producer of Japanese shochu in Arita, Japan. Made from fermented barley and black koji, the refreshingly smooth 70-proof spirit will be offered neat or on ice with a slice of cucumber. mizushochu.com
We’ll have plenty of sake from Sequoia Sake Company, the first local artisan sake microbrewery in San Francisco. Their sake is a junmai which puts to use only four simple ingredients: water (from the glacier-carved Yosemite water-shed), rice (grown in the Sacramento Valley), heirloom koji and native sake yeast. The Sequoia brand is the first “real-nama” made in California and only local draft sake in the Bay Area. sequoiasake.com
Ito En, global leaders in green tea and innovative beverages, will be showcasing their Oi Ocha, Japan’s #1 selling bottled green tea, and award-winning matcha LOVE. itoen.com
And if all that’s not enough, we’ll end with a special mochi dessert from Mochidoki. mochidoki.com
We’ll also have selection of Japanese vendors selling their wares, including:
- The Japanese Pantry, artisanal Japanese ingredients, thejapanesepantry.com
It wouldn’t be a sumo party without tenugui, traditional hand dyed Japanese cotton towels from our good friend Ruri Kippenbrock of Wuhao New York. wuhaonyc.com
Tickets and information:
https://www.sumostew.com
(Must be 21+ to attend)
*The $75 ticket grants each participant a bento box, bowls of chankonabe (while supplies last), and two drink tickets to be used for a taste of sake, shochu or whisky– and round after round of sumo.
Beer and additional drinks will be available for purchase.
**A portion of the proceeds will be donated to the Japan Society, japansociety.org
CONTACTS:
Michael Harlan Turkell, [email protected], 646.808.4159
Harry Rosenblum, [email protected], 718.389.2982
ARIGATOGOZAIMASHITA:
Sun Noodle, ramen noodles, sunnoodle.com
Hodo Soy, tofu, *yuba, hodosoy.com
The Japanese Pantry, pantry ingredients (e.g. soy sauce, sesame oil/paste/seeds, rice vinegar, kombu), thejapanesepantry.com
Koda Farms, rice, kodafarms.com
Cream Co., meat, eatcream.co
Mycopia, mushrooms, mycopia.com
Kayanoya, dashi, kayanoya.com
Breville / Trimark USA, Control Freak induction burners, brevilleusa.com / trimarkusa.com
*Yuba: A Kyoto delicacy, fresh yuba is rare even in Asia. Nutty, sweet and with a distinctive bite that is firm yet chewy, yuba is the thin veil that forms on the surface of heated soymilk as the cream and protein rise to the surface. Sometimes known as tofu skin, these greatly prized sheets are harvested by hand, and Hodo Soy is the only organic, fresh yuba maker in the United States.
SUMO STEW SF 2018
Wednesday, January 17th, 2018, 6:30-9:30PM
Thursday, January 18th, 2018, 6:30-9:30PM
@ Magnolia Brewing Company’s Smokestack location in the Dogpatch (2505 3rd Street, San Francisco, CA, 94107)
SUMO STEW (#SUMOSTEW) returns for two days to San Francisco! Inspired by a trip to Japan, photographer Michael Harlan Turkell (harlanturk.com) returned to New York City with aspirations of importing this ancient sport and teamed up with Harry Rosenblum, owner of The Brooklyn Kitchen (thebrooklynkitchen.com), a wonderfully multi-faceted center for culinary education. The two created a series based around plentiful bowls of chankonabe, the “sumo stew” wrestlers prepare and eat before matches. The hearty broth is loaded with fortifying protein and vegetables. This, paired with the live streamed bimonthly grand tournaments, makes for a lively event, bringing hungry first time and long-standing sumo fans ringside.
This round of SUMO STEW will feature a Pork Belly, Mushroom and Yuba Chankonabe made by Nick Balla and Cortney Burns of Duna, their new restaurant which makes classic peasant food with noble ingredients. duna.kitchen
Every guest will also get a special bento box, composed of Japanese-inspired dishes from our favorite local chefs, (subject to change):
• Mixed Mushroom Tsukemono (pickles) by Asian Box, asianbox.com
• Soft Tofu, Dill, Shirasu, Ponzu by Onsen, onsensf.com
• Vegetable Tan Tan Noodle with Bean Sprouts, Cilantro, Almonds by Pabu, pabuizakaya.com
• Miso Pork Belly Onigiri (rice balls) by Temaki Party, temakiparty.com
Our hosts at Magnolia Brewing Company have been brewing in San Francisco since 1997 and expanded to their Dogpatch location in 2014. They specialize in balanced, sessionable beers, many with a pronounced English influence, thanks to extensive use of heirloom Maris Otter malts. They’ll have a selection of draft beer on tap including longtime favorites, Kalifornia Kölsch, Blue Bell Bitter and Proving Ground IPA, as well as seasonal and limited release beers. magnoliabrewing.com
Nikka Whisky, the outstanding distillery that set off the Japanese whisky movement when founded by Masataka Taketsuru in 1934 will provide bottles of their acclaimed Nikka Coffey Grain which will be served in a signature cocktail created by TBA. nikka.com
Also pouring will be Mizu Shochu, a producer of Japanese shochu in Arita, Japan. Made from fermented barley and black koji, the refreshingly smooth 70-proof spirit will be offered neat or on ice with a slice of cucumber. mizushochu.com
We’ll have plenty of sake from Sequoia Sake Company, the first local artisan sake microbrewery in San Francisco. Their sake is a junmai which puts to use only four simple ingredients: water (from the glacier-carved Yosemite water-shed), rice (grown in the Sacramento Valley), heirloom koji and native sake yeast. The Sequoia brand is the first “real-nama” made in California and only local draft sake in the Bay Area. sequoiasake.com
Ito En, global leaders in green tea and innovative beverages, will be showcasing their Oi Ocha, Japan’s #1 selling bottled green tea, and award-winning matcha LOVE. itoen.com
And if all that’s not enough, we’ll end with a special mochi dessert from Mochidoki. mochidoki.com
We’ll also have selection of Japanese vendors selling their wares, including:
- The Japanese Pantry, artisanal Japanese ingredients, thejapanesepantry.com
It wouldn’t be a sumo party without tenugui, traditional hand dyed Japanese cotton towels from our good friend Ruri Kippenbrock of Wuhao New York. wuhaonyc.com
Tickets and information:
https://www.sumostew.com
(Must be 21+ to attend)
*The $75 ticket grants each participant a bento box, bowls of chankonabe (while supplies last), and two drink tickets to be used for a taste of sake, shochu or whisky– and round after round of sumo.
Beer and additional drinks will be available for purchase.
**A portion of the proceeds will be donated to the Japan Society, japansociety.org
CONTACTS:
Michael Harlan Turkell, [email protected], 646.808.4159
Harry Rosenblum, [email protected], 718.389.2982
ARIGATOGOZAIMASHITA:
Sun Noodle, ramen noodles, sunnoodle.com
Hodo Soy, tofu, *yuba, hodosoy.com
The Japanese Pantry, pantry ingredients (e.g. soy sauce, sesame oil/paste/seeds, rice vinegar, kombu), thejapanesepantry.com
Koda Farms, rice, kodafarms.com
Cream Co., meat, eatcream.co
Mycopia, mushrooms, mycopia.com
Kayanoya, dashi, kayanoya.com
Breville / Trimark USA, Control Freak induction burners, brevilleusa.com / trimarkusa.com
*Yuba: A Kyoto delicacy, fresh yuba is rare even in Asia. Nutty, sweet and with a distinctive bite that is firm yet chewy, yuba is the thin veil that forms on the surface of heated soymilk as the cream and protein rise to the surface. Sometimes known as tofu skin, these greatly prized sheets are harvested by hand, and Hodo Soy is the only organic, fresh yuba maker in the United States.
read more
Wednesday, January 17th, 2018, 6:30-9:30PM
Thursday, January 18th, 2018, 6:30-9:30PM
@ Magnolia Brewing Company’s Smokestack location in the Dogpatch (2505 3rd Street, San Francisco, CA, 94107)
SUMO STEW (#SUMOSTEW) returns for two days to San Francisco! Inspired by a trip to Japan, photographer Michael Harlan Turkell (harlanturk.com) returned to New York City with aspirations of importing this ancient sport and teamed up with Harry Rosenblum, owner of The Brooklyn Kitchen (thebrooklynkitchen.com), a wonderfully multi-faceted center for culinary education. The two created a series based around plentiful bowls of chankonabe, the “sumo stew” wrestlers prepare and eat before matches. The hearty broth is loaded with fortifying protein and vegetables. This, paired with the live streamed bimonthly grand tournaments, makes for a lively event, bringing hungry first time and long-standing sumo fans ringside.
This round of SUMO STEW will feature a Pork Belly, Mushroom and Yuba Chankonabe made by Nick Balla and Cortney Burns of Duna, their new restaurant which makes classic peasant food with noble ingredients. duna.kitchen
Every guest will also get a special bento box, composed of Japanese-inspired dishes from our favorite local chefs, (subject to change):
• Mixed Mushroom Tsukemono (pickles) by Asian Box, asianbox.com
• Soft Tofu, Dill, Shirasu, Ponzu by Onsen, onsensf.com
• Vegetable Tan Tan Noodle with Bean Sprouts, Cilantro, Almonds by Pabu, pabuizakaya.com
• Miso Pork Belly Onigiri (rice balls) by Temaki Party, temakiparty.com
Our hosts at Magnolia Brewing Company have been brewing in San Francisco since 1997 and expanded to their Dogpatch location in 2014. They specialize in balanced, sessionable beers, many with a pronounced English influence, thanks to extensive use of heirloom Maris Otter malts. They’ll have a selection of draft beer on tap including longtime favorites, Kalifornia Kölsch, Blue Bell Bitter and Proving Ground IPA, as well as seasonal and limited release beers. magnoliabrewing.com
Nikka Whisky, the outstanding distillery that set off the Japanese whisky movement when founded by Masataka Taketsuru in 1934 will provide bottles of their acclaimed Nikka Coffey Grain which will be served in a signature cocktail created by TBA. nikka.com
Also pouring will be Mizu Shochu, a producer of Japanese shochu in Arita, Japan. Made from fermented barley and black koji, the refreshingly smooth 70-proof spirit will be offered neat or on ice with a slice of cucumber. mizushochu.com
We’ll have plenty of sake from Sequoia Sake Company, the first local artisan sake microbrewery in San Francisco. Their sake is a junmai which puts to use only four simple ingredients: water (from the glacier-carved Yosemite water-shed), rice (grown in the Sacramento Valley), heirloom koji and native sake yeast. The Sequoia brand is the first “real-nama” made in California and only local draft sake in the Bay Area. sequoiasake.com
Ito En, global leaders in green tea and innovative beverages, will be showcasing their Oi Ocha, Japan’s #1 selling bottled green tea, and award-winning matcha LOVE. itoen.com
And if all that’s not enough, we’ll end with a special mochi dessert from Mochidoki. mochidoki.com
We’ll also have selection of Japanese vendors selling their wares, including:
- The Japanese Pantry, artisanal Japanese ingredients, thejapanesepantry.com
It wouldn’t be a sumo party without tenugui, traditional hand dyed Japanese cotton towels from our good friend Ruri Kippenbrock of Wuhao New York. wuhaonyc.com
Tickets and information:
https://www.sumostew.com
(Must be 21+ to attend)
*The $75 ticket grants each participant a bento box, bowls of chankonabe (while supplies last), and two drink tickets to be used for a taste of sake, shochu or whisky– and round after round of sumo.
Beer and additional drinks will be available for purchase.
**A portion of the proceeds will be donated to the Japan Society, japansociety.org
CONTACTS:
Michael Harlan Turkell, [email protected], 646.808.4159
Harry Rosenblum, [email protected], 718.389.2982
ARIGATOGOZAIMASHITA:
Sun Noodle, ramen noodles, sunnoodle.com
Hodo Soy, tofu, *yuba, hodosoy.com
The Japanese Pantry, pantry ingredients (e.g. soy sauce, sesame oil/paste/seeds, rice vinegar, kombu), thejapanesepantry.com
Koda Farms, rice, kodafarms.com
Cream Co., meat, eatcream.co
Mycopia, mushrooms, mycopia.com
Kayanoya, dashi, kayanoya.com
Breville / Trimark USA, Control Freak induction burners, brevilleusa.com / trimarkusa.com
*Yuba: A Kyoto delicacy, fresh yuba is rare even in Asia. Nutty, sweet and with a distinctive bite that is firm yet chewy, yuba is the thin veil that forms on the surface of heated soymilk as the cream and protein rise to the surface. Sometimes known as tofu skin, these greatly prized sheets are harvested by hand, and Hodo Soy is the only organic, fresh yuba maker in the United States.
show less
Date/Times:
2505 3rd Street, San Francisco, CA 94107
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