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Jonathan Read

@epicurean_selection

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Importer of Kikuhime Sake & Rites Of Passage Cask Selections

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#Kikuhime dinner with @epicurean_selection at @towaomakase. The key takeaways from this meal are you're not drinking enough Kikuhime and you're not eating at @towaomakase enough. Man, what a lineup, and what a meal. No misses on food or beverage. @uguisudaniyorozuya

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An unforgetable evening celebrating one of Ishikawa’s most legendary breweries.

On Tuesday we had the honor of hosting a special dinner featuring the extraordinary sake of @kikuhime_official.

Together with our friend @epicurean_selection , we explored rare and beautifully matured bottles dating back to the early 2000s, showcasing the remarkable depth, structure, and longevity that defines Kikuhime’s style.

It was a night of great sake, thoughtful conversation, and a room full of people who share a passion for the craft and history behind these bottles.

Thank you to everyone who joined us to make the evening so memorable.

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Might be the most fun for me beverages together ever! @ikoyi_cellar provided the Cantillon Drogone. Jen & my favorite cuvée that we have had the pleasure of enjoying 3 times now. The most significant was in Iga over a fire pit and talking heads with @epicurean_selection who imports the @kikuhime_official Origarami! My favorite Sake in the world.

So pinch me to confirm that this did happen and pair oh so perfectly with the menu @ikoyi_london last night

🎤 drop

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For our last meal before Dry January and the annual Low Carb stretch began, I demanded uni pasta and 2008 Kikuhime BY Daiginjo. Jonathan outdid himself. #kikuhime

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It’s always fun getting to meet Wine Berserkers offline. No notes, just an exceptional night of food and wine (and gin, not pictured) in Philly. Thank you Sarah and Jonathan for your hospitality.

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No surprise - the meal at State Bird last night was superb. There is such vibrant, electric, precise flavor and texture at work here, not to mention attention to color, detail and temperature. We love it. The selection of dim sum last night may be the best we've ever had there. Thank you so much to the team, especially Adam. @atomicstew we were sorry to miss you this time!

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Keto 2024 Day 30: Shrimp with Saffron and Garlic Confit. Haven't posted in a while as we've mostly been on a loop of favorite standards, but this one was a nice change of pace. Made stock from the shrimp shells and combined with clam juice, a glug of sake, saffron, Garlic confit, and parsley for the sauce. Served over zucchini "noodles." The garlic confit breaks down to lend body to the sauce without any heaviness. #ketoforfoodies

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Keto 2024 Day 16 Dinner: Freezer diving came up with an assortment of lamb shanks from Elysian Fields and Stryker Farm. Cooked in the pressure cooker with homemade red curry paste, aromatic vegetables, coconut milk, lamb stock, kaffir lime leaves, black cardamom pods, lemongrass, fish sauce and lime juice. Served over cauliflower rice perfumed with green cardamom and cinnamon. Finished with cilantro and kaffir lime leaf. Mine was so huge, it lasted 4 meals (last picture is night 2 leftovers). #ketoforfoodies

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Keto 2024 Day 15 Breakfast: One of our very favorites! Capon heart, neck skin and liver with chicken stock, thyme and a Stryker Farm egg. #ketoforfoodies

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Keto 2024 Day 10: From last week, Stryker Farm Fennel 3 Ways pork roast with crispy skin ("pork potato chips"), Dutch Flat cabbage from @greenmeadowfarmpa and arugula salad.

People have commented that we tend to repeat the same vegetables a lot. "You must really love cabbage!" We do! But more than that, we are committed to eating seasonally and locally as much as possible, working with farmers we know and love. Right now, that means a lot of cabbage, romanesco, some arugula and spinach when we are lucky. We do supplement here and there from the grocery, but the more we can get from our favorite sources, the better, even if that means a somewhat limited rotation. #ketoforfoodies

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Keto 2024, Day 11: Asian short ribs over cauliflower rice. Stryker Farm ribs, homemade fermented jalapeño paste and juice, ginger, garlic, scallion, soy, shaoxing, sesame oil, kimchi juice, fish sauce, homemade beef stock, star anise, topped with scallion and cilantro. #ketoforfoodies

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