Dinner Relief

By Nikki Berglund
Staff Writer

Take a couple of socially conscious girlfriends, add a couple of glasses of wine and the thumbs up from a recognized philanthropic business in our community and you get the Japanese Earthquake and Pacific Tsunami Relief Dinner at the HoDo Restaurant next Wed., May 4.

The idea for the dinner started when Sara Oltvedt of the HoDo and Laura Botten, Fine Wine Manager for Johnson Brothers Liquor Company were having a glass of wine and commiserating over the helplessness they felt towards the victims of the recent Japanese Earthquake and Tsunami. Sara decided to inquire with her employers about possibly holding a fundraising dinner and the rest is history. With an appeal that went out to their food and liquor suppliers alike and then really crunching the numbers themselves, the HoDo will be donating 70% of the ticket price to the American Red Cross which is huge! Their off sale partner for this event, Bernie’s Wines and Liquors will also be donating a percentage of their sales from the evening.

The Japanese inspired dinner will feature the creations of HoDo’s Executive Chef Tim Fischer, semi-finalist for the James Beard Foundation’s “Best Chef in the Midwest” award, and complemented by a diverse selection of Sakes and Asian wines from the Johnson Brothers portfolio providing an interesting glimpse into what we have available in Fargo for sake and Asian wine choices. There will be a presale sheet that night with discounted event-only pricing for those interested in purchasing any of the selections from the event while also donating further to the American Red Cross.

This delectable looking menu strays a little from the usual fare the HoDo is so well known for.  Not one to shy away from travelling out of his comfort zone, Chef Tim brings his own unique spin to this humanitarian inspired dinner. This, along with the array of Asian cocktails accompanying the dishes promises to make for one pretty outstanding evening.

In order to navigate what’ll be on the drink menu that evening, here is a simple glossary of terms:

Soju: Clear grain alcohol native to Korea much like vodka but sweeter.
Junmai: sake that does not have distilled alcohol added to it.
Ginjo: premium sake.
Genshu: undiluted sake, no water has been added.

Since this menu sounds as mouthwatering as it does complicated I think I will not mess with Chef Tim’s vision and instead of attempting to break down the menu, will stick to what I know best…the booze. I thought I would just do a quick little run down on what you can expect as far as the spirits go and leave the menu to your imagination.

TYKU Soju:  TYKU Soju is considered a modern style of soju, made in Japan from all natural ingredients including 100% premium barley. This low calorie Asian beverage is usually served either on the rocks or as part of a cocktail so the Asian Citrus Liqueur addition sounds to die for.

Moonstone Asian pear infused Ginjo:  Moonstone Sakes are flavor infused and brewed in Oregon of all places. These premium sakes brewed by sake master Greg Lorenz also come in Plum, Coconut Lemongrass, and Raspberry. As far as the pairing of the dish goes, and I am sure it is a perfect one, it’s hard for me to believe that anything could taste bad when chicken skin is involved!

Oroya White Wine for Sushi:  This unique Spanish wine, created by Japanese winemaker Yoko Sato, is a “merger between the knowledge and traditions of Japanese and Spanish gastronomy and culinary culture.” Made from the Spanish grapes Airen (60%), Macabeo (30%) and Sweet Muscat (10%) the individual components were selected by the sake master specifically to go with the different flavor profiles of sushi. I have yet to try this wine but as a sushi lover I am fascinated by the concept and can’t wait to try it with some delicious tempura shrimp!

G Joy Junmai Ginjo Genshu: This premium sake with no water added is brewed in more of an American style and will definitely be considered on the stronger side. It is meant to pair with heartier styles of dishes which should make it an ideal match for the Wagyu Beef NY Strip. Yum!!

Kishu Ume Premium Plum Wine:  My experiences with cheap plum wine in the past haven’t been favorable.  I am looking forward to this one changing my mind! Made in Japan, this is a medium to full bodied wine that is comparable to Riesling. In keeping with the award winning properties of this wine, twenty two Nanko Ume plums go into making each bottle of Kishu.

Well folks- I have told you a little bit about the evening you have in store for you once you purchase a ticket to this dinner and now here is the menu. If you too have been looking for a way to help out Japan, here is a perfect and pretty painless opportunity to do so. Not only are you donating to a great cause but you also get to enjoy an amazing dinner to boot.

Menu:

Cocktail Social
Asian Martini
TY KU Soju and Asian Citrus Liqueur

Salad
Hamachi Sashimi
Asian pear and Chicken Skin Salad, Kombu aioli
Moonstone Asian pear Infused Ginjo, Oregon

Starter
Firecracker Shrimp
Tempura fried shrimp, wakame salad, tobiko trio, wasabi cream
Oroya White Wine for Sushi, Spain

Intermezzo
Murai Family Nigori Genshu
Yuzu Sorbet

Entrée
Szechwan Au Poivre
Wagyu Beef NY Strip, matsutake enoki mushrooms; sake seared bok choy, the Emperor’s sesame froth
G Joy Junmai Ginjo Genshu, Oregon

Dessert
Dia Fuku
Strawberry sorbet, red bean paste
Kishu Ume Premium Plum Wine, Japan

Kampai! (Translation: “Bottoms up!”)

Questions and comments: .(JavaScript must be enabled to view this email address)

IF YOU GO:
Where: The HoDo Restaurant
When: Wednesday May 4th 6PM Social, 6:30 dinner
How much: $100 per person (HoDo will donate $70 to the American Red Cross)
For Reservations: 701-478-8888