Sumo Stew SF - Wednesday
Wednesday, January 17th, 2018, 6:30-9:30PM
@ Magnolia Brewing Company (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
show less
Wednesday, January 17th, 2018, 6:30-9:30PM
@ Magnolia Brewing Company (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
Sumo Stew SF - Wednesday
Wednesday, January 17th, 2018, 6:30-9:30PM
@ Magnolia Brewing Company (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
read more
Wednesday, January 17th, 2018, 6:30-9:30PM
@ Magnolia Brewing Company (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
show less
Date/Times:
2505 3rd Street, San Francisco, CA 94107
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