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Harrah’s Rincon Torchon of Foie Gras with Unagi and Toasted Brie Paired with Gekkeikan Sake

Le Chef Bakery Asiago Cheese Bread

The Marine Room Thyme Scented Avocado Beignet: Hibiscus Sea Salt, Ancho Chile Aioli Madras Curry Escargot Casserole: Maitake, Serrano Ham, Lily Bulb, Macadamias, Peach Brandy Paired with Genshu and Koshu Sake from Ichishima Shuzo

Negai Chiles Rellenos stuffed with Crab and Lobster

Ono’s Café Fresh Fruit with li hing mui Paired with Hana Infused Sakes from Takara Sake

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2010 Beer and Sake Festival Report  

2010 Beer and Sake Festival Report

2010 Beer and Sake Festival Report  

2010 Beer and Sake Festival Report

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