Hodo and Recchiuti Chocolates team up for Project Taste

Michael Recchiuti recently toured our facility and invited Hodo to collaborate on a soy and chocolate tasting in August. For more details and information on how to sign up, please visit:

http://www.recchiuti.com/demo.html?mv_arg=1019

Full Description
Michael Recchiuti teams up with Minh Tsai, founder and tofu master of Hodo Soy Beanery, for a soy and chocolate tasting event. Join them as they lead you through an exploration of the creation of artisan tofu and chocolate, and the many intriguing and surprising flavor pairings these two versatile ingredients bring to the table. You'll observe "how tofu is made" through a series of deconstructed tastings, tour Recchiuti's production kitchen in a private tour, and taste some unique sweet and savory creations concocted just for the event

Location
Recchuiti kitchens, San Francisco

Time
Sunday August 29, 2-4:30lm

Producer Dinner at 18 reasons

The dining room and prep kitchen of 18 Reasons is tiny (about half the size of my living room), but we managed to seat 24 people and serve 6 courses and 4 wines. We started the meal with a presentation and tableside tofu and ended with a chocolate tofu pot de creme by Bi-Rite Creamery.

Here's the full menu:

Amuse Bouche
Cantaloupe and Mint Shake with Silken Tofu

"The Foundation"
Tableside Tofu made by Hodo Founder and Tofu Master, Minh Tsai

"The Simple"
Jicama Salad with Hodo's 5-Spice Tofu Nuggets

"The Sophisticated"
Nama Yuba "Sashimi" with Uni

"The Familiar"
King, Shiitake, and Enoki Mushroom and Spinach Lasagna with Nama Yuba

"The Luxurious"
Seared Sea Scallops with Yuba Truffle Puree

Dessert
Chocolate Tofu Pot de Creme