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rock, basalt flows and basaltic sandstone,
leaving water with very little iron and
magnesium. “The water here is so and
sweet—exactly what you want for brew-
ing sake,” says Dewey Weddington, Sake
One’s vice president of marketing.
Visitors to the brewery can take a
tour and learn about making the rice
wine—from pol ishing the grain to
pasteurizing and bottling the finished
product—and then retire to Sake One’s
wood-paneled tasting room to sample
sake flights paired with local cheeses,
pears and buffalo jerky. For those
less familiar with the Japanese brew,
Sake One offers a line of fruit-infused
versions (such as raspberry, plum and
coconut-lemongrass) that may be more
palatable to a country obsessedwith fruit-
infused vodkas. “They’re uncommon in
Japan,” says Weddington. “When we offer
them to our Japanese customers, they are
surprised that such a thing even exists.”
Looks like there’s another resourceOrego-
nians have in spades: ingenuity. —M.K.
THE RICE IS RIGHT
A glass of Sake One’s
Momokawa, a premium
sake brewed in Oregon
the stalks into salads, purées them
as an accompaniment to duck
and uses them to amplify cheese
platters. Across town, chef Jason
Stoneburner at Bastille Café & Bar
poaches them in honey, ginger and
rosé to add a sweet note to crispy
pork belly. As delicious as the savory
dishes sound, however, for rhubarb
lovers it’s hard to beat dessert at
Tulio: a rhubarb crostata served with
a scoop of rhubarb gelato. “Rhubarb
on rhubarb!” Pisano exclaims.
—M.K.
The Ultimate Steak Experience!
INDEPENDENTLY OWNED & OPERATED
Manny’s
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MINNEAPOLIS, MN
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PROPRIETORS:
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Grill 225
grill225.com
CHARLESTON, SC
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EXECUTIVE CHEF:
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ATLANTA, GA
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CHICAGO, IL
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37
BOARDING PASS
If you’re looking to
sample the Pacific Northwest’s culinary
scene—or just have a yen for new-wave
sake—United can get you to Seattle from
all eight of its domestic hubs plus Tokyo.
We also offer direct service to Seattle
from Portland and Anchorage.
Go to
united.com to book your flight and get
schedule information.