Join us at The Periodic Table on Saturday January 27th for an all-umami experience. We'll eat our way through a series of small plates by Chef Danny Keiser, each emphasizing different high-umami ingredients. Each course will be accompanied by a curated drink pairing, featuring sake and other drinks. While you're eating and drinking, the owner and former organic chemist, Jake Freed of Shiba Ramen, will give a short talk about umami, explaining what it is, how it works, and how to think about it as a taste distinct from sweet, salty, sour, or bitter. Jake's talk will go over the basics of taste science, showing how different chemicals in our foods manifest themselves in our sensory experiences. We will close off the bar to the public for the duration of our event, and seating is limited to 15.
All participants will have the opportunity to buy bottles of sake and spirits at 25% off the day of the event.