Dandelion Chocolate + Japan: Pairing Sake with Chocolate
Wednesday, July 24, 2019
$45.00
Join us for a special evening with Dandelion Chocolate, exploring the intersection of chocolate, sake, and Japan. Dandelion, a chocolate maker based in San Francisco, opened a Tokyo outpost in 2016, and has since opened several locations around Japan including cafes, retail shops, and production facilities.
We're excited to host this program with Dandelion, learning about chocolate and sake production, and tasting through their bars made in San Francisco and Japan, paired alongside sakes that are also from the Bay Area, and Japan.
WHAT:
Dandelion Chocolate + Japan: Pairing Sake with Chocolate
Seminar exploring and tasting through chocolates and sakes made in California, and Japan
WHEN: Wednesday, July 24, 2019, 6:30-8pm
WHERE:
Umami Mart Bar
4027 Broadway, Oakland, CA 94611
TICKETS:
$40 Sake Gumi members / $45 General
Buy tickets now on Eventbrite!
ABOUT UMAMI MART
Umami Mart sprouted into this world as an international food + drink blog in 2007. Over the years, it has grown into a Japanese kitchen and barware importing business, headquartered in Oakland, CA. Functional design, quality, and service are all a part of the Umami Mart philosophy, reflected in every facet of the business. The Oakland shop and bar, opened in 2012, is a curation of bar tools, glassware, and drinks from Japan.
At Umami Mart, a sublime Japanese kitchen and barware shop, food, drink and design intersect. Its Bottle Shop, which focuses exclusively on Japanese beer, sets it apart. – New York Times
ABOUT DANDELION CHOCOLATE
Dandelion Chocolate is a bean-to-bar chocolate factory in the Mission District of San Francisco.
We opened our workshop out of a lifetime love of chocolate. Our friends often said that given enough time, it seemed inevitable that one of us would open a chocolate factory. They watched as we experimented with growing small cacao plants in our apartments, pan roasted beans in the oven, and ate our way through many of the chocolate shops of the world.
In early 2010, we decided to share our craft chocolate with our friends and family and have expanded since. Currently, in our factory in the Mission district of San Francisco, we roast, crack, sort, winnow, grind, conch, and temper small batches of beans and then mold and package each bar by hand. By sourcing high quality beans and carefully crafting tiny batches, we try to bring out the individual flavors and nuances of each bean.
