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JA Ishinomaki Rice Event (Session 2)

Name: JA Ishinomaki Rice Event (Session 2)
Start: 2017-07-20T15:30:00+08:00
End: 2017-07-20T17:30:00+08:00

Thursday 20/07/2017 @ 15:30 - 17:30

Free

[ This event is open to Professional Chefs in Singapore & members of trade only]

Hitomebore Rice by JA ISHINOMAKI is making its debut in Singapore this July!

To commemorate the distinct occasion, a special Rice Event will be held at One Farrer Hotel & Spa on Thursday, 20th July.
One can expect a presentation of the uniqueness of the rice as well as enjoy tasting 5 specially crafted rice dishes by Chef Shuhei Nitta of Pixy, Bar & Cuisine and pairing it with wagyu and sake from Ishinomaki Prefecture.

Like its Japanese name suggests, the Hitomebore rice is one to fall in love with easily! Cultivated in the rich and luscious landscapes of Ishinomaki the rice is celebrated for its shiny texture, rich fragrance and level of stickiness that is well-liked by many. The resilience of the rice allows it to be used to prepare a delectable array of dishes from different cuisines. It not only pairs well with savoury dry stir-fry dishes but also goes exceptionally well with gravy and soups; needless to say its retention of moisture allows for easy shaping which is is ideal for sushi making.

This premium rice comes specially vacuumed packed after the polishing process to prevent weevils and maintain the rice’s balance of stickiness, shine, taste and flavour, thus ensuring its freshness from mill to store. First to be exported outside of Japan, the Hitomebore can be expected in stores of Singapore by the last quarter of 2017.

About Chef Shuhei Nitta
In the Fukuoka Prefecture of Japan, Nitta Shuhei was born into a family of artists and agriculture, which served as his foundation as a professional chef. Upon graduating from Ecole Tsuji Tokyo culinary institute, he went on to further hone his craft in various restaurants in Tokyo such as the 1 Michelin starred “Arbace”.

Given the opportunity Shuhei then moved to Australia whereby he held the position as Head Pastry Chef of “Galileo” at the Observatory Hotel in Sydney. He then joined 3 Hat restaurant Bilson’s as the sous chef. Upon returning to Japan, Shuhei joined Joel Robuchon’s 3 Michelin starred “Chateau Restaurant”. After leaving Robuchon, he was the Head chef at Roppongi’s “RRR” lounge.

In 2014 deciding to try a role outside of the kitchen, Shuhei went to Singapore to open “Taki” from scratch and served as its restaurant manager. He then went back into the kitchen as the head chef of “Time & Flow”. With his deepened understanding of the Singaporean market and its produce, Shuhei’s latest endeavour is “Pixy, Bar & cuisine” a small intimate restaurant which showcases his strong understanding of French techniques being applied with his Asian sensibilities.

_{TERMS & CONDITIONS}

_{1. GENERAL INFORMATION}

_{This event is opened for attendees 18 years old and above only.}Spoonful will send future class info or promotion info via e-mail to the attendees after the class.

_{2. RISK ACKNOWLEDGEMENT}

_{You agree to comply with and abide by Spoonful’s safety and health directions, fire and safety regulations. The event organizer “Spoonful (Alchemist Pte Ltd)” is not responsible for any personal food allergy. Each attendee must take his/her own responsibility for any allergy. You will fully and truthfully disclose to Spoonful in writing any allergy, medical condition, pregnancy, dietary requirements or other relevant health information pertaining to you at the time of your booking. Any food that you take away should be stored and consumed strictly in accordance with our instructions and guidelines, and we do not accept any responsibility for any injury or illness resulting from any food taken away.}

_{3. CANCELLATION OF CLASS/EVENT:}

_{In the unlikely event that a schedule class or event needs to be cancelled, Spoonful will give notification 3 working days prior to the event day, to all the attendees. There will be no refund unless the event itself is cancelled by Spoonful.}

_{4. FORCE MAJEURE:}

_{Should Spoonful be unable to provide for your class or function due Acts of God or any circumstances beyond the control of Spoonful, we will not be responsible for any costs, damages or expenses that you may suffer or incur.}

_{5. RIGHT TO REFUSE}

_{Spoonful holds the right to refuse an attendee, or request to be removed from the premises, if the instructor or any staff member feels that the attendee is intoxicated or may cause harm to themselves or anyone else attending the scheduled class or event.}

_{6. PHOTOGRAPHY & VIDEOGRAPHY:}_{Spoonful (Alchemist Pte Ltd) and its partner may take photographic or video images of activities at events for our advertising, publicity or sponsorship purposes. Copyright of photos and videos taken by Spoonful & our partners during the event will belong to us. Please inform us in writing prior to the event, if you do not wish to be included. Failing which you irrevocably waive any and all rights which you may have now or in the future including but without limitation any of your rights under the Copyright Act as may be amended from time to time or any similar laws of any jurisdiction, and acknowledge Spoonful and its partners’ right to use your name, likeness and voice and any biographical details, photographs and recordings of you in all media and formats throughout the universe including but not limited to Spoonful’s website and in advertising, publicity, or sponsorship.}

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Details

Date:: Thursday 20/07/2017
Time:: 15:30 - 17:30
Cost:: Free
Event Categories:: Featured Singapore Culinary Events, Singapore Culinary Events
Event Tags:: hitomebore, Ishinomaki, Rice, Rice event

Organizer

: One Farrer Hotel &Spa
Phone:: 6705 7825
Email:: originsoffood@onefarrer.com
Website:: http://www.onefarrer.com/en/dining/origins-of-food.html