Date: Thursday, September 12, 2013
Time: 6:30-8:00
Location: Long Table Distillery
When we started talking about the art of curing meats and sausage and gin, it became clear we needed to pair up with Oyama Sausage Co’s and manager, Jerome Dudicourt. Afterall, he’s a French pastry chef, wine consultant and above all, a self-proclaimed gin lover. He’s been waiting to spill the spirits on what cured meats pair well with gin for some time now and we’re happy to say he’s come up with a remarkable selection for our juniper and citrus forward London Dry Gin. Be prepared for a flavourful evening that should steer your palette towards new and exciting culinary and spirited possibilities.
*NOTE: This session is limited to 14 attendees.
About Oyama Sausage Co. / Jerome Dudicourt: The Oyama passion is about the feeling you get when you sit down at a table with good food, drink and friends. It is the moment when you relax, savour and take your time. The owners John van der Lieck and wife Christine honour their roots around the discipline and tradition around his family’s fifth-generation family-based charcuterie trade, time honoured recipes and centuries old methods with the freshness and flavours made possible by the wonderful multicultural diversity of Vancouver. As Oyama’s manager, Jerome Dudicourt remains passionate about the time honoured values backing the Oyama Sausage Co. His expertise as a trained French pastry chef and wine consultant allows a foodie background to drive his pairing strengths have always resulted in outstanding and flavourful outcomes.
