Our first Sake course held in Barcelona in collaboration with Cocktail Bar Cook & Shake Barcelona.
First part of the course included a presentation with history and sake theory by Antonio Campins Chaler on of Spain's most respected sake experts and author behind the book "Sake la seda liquida".
Second part consisted of a presentation by us, Cooking in Motion, including a talk about sake & food pairing. Sebastian served 3 different small bites that we paired with 3 different sake to show some of the great potential sake has when it is paired with food.
Third and last part included a presentation by the talented Cristina Bruno Gimenez, head bartender of Ajo Blanco in Barcelona & ENTER.Sake bar in Ibiza.
The course was attended by sommeliers, chefs, bartenders, restaurant owners and people interested to lean more about sake.
Thanks for a great day! Kanpai!!!