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Acid, Sugar, Salt & Umami (ASSU)                                                      Presents               A Culinary Ex...
Rhône wineThe Rhône wine region in Southern France is situated in the Rhône river valley and produces numerouswines under ...
1. Crisp and Crunch | Spicy Bitter Salty Tart Heat              "Intro" Duo of Salads  Bitter Melon and Peaky Toe Crab in ...
Pairing: Tavel (Rose)Pungent cherry and dark berry aromas are lifted by a dusty mineral quality. Fleshy and pliant but dry...
2. Rice as Canvas | Grilled Meat and Umami Bits                                        Duo of Pasta in Rice Flour:        ...
3. Intro to Bengal via the Viceroys Kitchen in Chanden-Nogor               (Established in 1675 by the French East India C...
4. Umami of Tertiary Phenols       Turmeric, Onion Confit, Lobster Prawnswith Salty Protein in Malt and Greens in Sweet Cr...
Pairing: CairanneA lush, flattering style, offering crushed plum, blueberry and raspberry fruit woven nicely with melted  ...
5. Poly Esters in Full View | Poly Sugars of Honey | Orange in Banana Blossom                          Sweet Malty Creamy ...
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Acid Sugar Salt Umami Rhone Valley & Mekong Delta Tasting Menu @ Pho Viet

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Acid Sugar Salt Umami Rhone Valley & Mekong Delta Tasting Menu @ Pho Viet

  1. 1. Acid, Sugar, Salt & Umami (ASSU) Presents A Culinary Expedition into Vietnam, via the French East-India Company Dynastic Influences: Champas via the Palas of Bengal, overlaid with influences from Chandenogor (Calcutta) circa Pre-Unification Vietnam (Hanoi, Hue & Mekong Delta/Saigon) Highlighted Ingredients: Bengali Spices, Lemongrass, Kafir Lime, Rice as Canvas, Tabacco Leaf, Tamarind, Salty Caramel, Umami from Fish Oils Five Phase Tasting Menu: Small bowls and bites, followed by large plates and dessert This personally curated tasting menu is customized to the individual palettes of the diners, based on their expressed personal preferences and dietary restrictions Wine Pairing Grand Tour Cuisine accompanied by an Introduction to Indo Chine flavors, via the Silk Route, Spice Route and Trade Winds of Hanoi’s Viceroys Cruise Directed by Rashed Islam: Chicago’s Ten Best Bartenders, Metromix 2007 “…a very ambitious beverage program, due largely to the efforts of Rashed Islam... (he) oversees a tidy but thoughtful wine list, and hes great at whipping up cocktails on the fly to match particular dishes. Give him your preferences and set him loose.” Phil Vettel, Chicago Tribune Food Critic on Rashed Islam(773) 359-3544 |acidsugarsaltumami@gmail.comhttp://www.facebook.com/AcidSugarSaltUmami (“Like” this page to keep updated on tasting & pairing calendar, and for future reservations, contact, etc.)
  2. 2. Rhône wineThe Rhône wine region in Southern France is situated in the Rhône river valley and produces numerouswines under various Appellation dorigine contrôlée (AOC) designations. The regions major appellationin production volume is Côtes du Rhône AOC.The Rhône is generally divided into two sub-regions with distinct vinicultural traditions, the NorthernRhône and the Southern Rhône. The northern sub-region produces red wines from the Syrah grape,sometimes blended with white wine grapes, and white wines from Marsanne, Roussane and Viogniergrapes. The southern sub-region produces an array of red, white and rosé wines, often blends of severalgrapes... such as in Châteauneuf-du-Pape, red varieties allowed are Cinsaut, Counoise, Grenache Noir,Mourvèdre, Muscardin, Piquepoul Noir, Syrah, Terret Noir, and Vaccarèse (Brun Argenté). White andpink varieties are Bourboulenc, Clairette Blanche, Clairette Rose, Grenache Blanc, Grenache Gris,Picardan, Piquepoul Blanc, Piquepoul Gris, and Roussanne.Both red and white varieties are allowed in both red and white Châteauneuf-du-Pape.
  3. 3. 1. Crisp and Crunch | Spicy Bitter Salty Tart Heat "Intro" Duo of Salads Bitter Melon and Peaky Toe Crab in Tartaric Papaya with 5-Spice Jerky Strips
  4. 4. Pairing: Tavel (Rose)Pungent cherry and dark berry aromas are lifted by a dusty mineral quality. Fleshy and pliant but dry, offering chewy raspberry and bitter cherry flavors and a touch of bitter orange. Finishes with good energy and grip, leaving floral and orange notes behind. Binny’s Item #41999
  5. 5. 2. Rice as Canvas | Grilled Meat and Umami Bits Duo of Pasta in Rice Flour: Banh Hoi and Banh Uot Pairing: Cotes du Rhone (Rouge)Violet in color. The Syrah offers a lot of aromas on the nose including black fruit. The mouth is prevalent with spices of licorice and black olive with minerality, especially graphite and soot. Binny’s Item #45998
  6. 6. 3. Intro to Bengal via the Viceroys Kitchen in Chanden-Nogor (Established in 1675 by the French East India Company on Hoogly River) Bengali Paach Puron with a Twist Pho from Bangla Paa Pairing: Cotes du Rhone (Blanc)Yellow gold, clear and brilliant. Freshness marked by the distinctive aromas of Viognier; white flowers,apricot, acacia and white peach. Fruity with plenty of richness and body. Well-rounded with elegance, strength and balance. Binny’s Item #49102
  7. 7. 4. Umami of Tertiary Phenols Turmeric, Onion Confit, Lobster Prawnswith Salty Protein in Malt and Greens in Sweet Crunch
  8. 8. Pairing: CairanneA lush, flattering style, offering crushed plum, blueberry and raspberry fruit woven nicely with melted licorice snap and smoky tea notes, followed by a creamy finish. Binny’s Item #42374
  9. 9. 5. Poly Esters in Full View | Poly Sugars of Honey | Orange in Banana Blossom Sweet Malty Creamy Coconut Banana Tapioca Pairing: MuscatOpaque purple. Dark berry preserves on the nose and palate, with notes of black olive and licoriceadding complexity. Ripe, fleshy and smooth, offering bitter cherry and cassis flavors lifted by tangy acidity. Shows good energy and lift on the finish, which features a bright kick of singed orange. Binny’s Item #49993

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