SUMO STEW 23
Monday, November 12th from 8:00 p.m. until 11:00 p.m.
Brooklyn Brewery – 79 N. 11th Street, Brooklyn
Inspired by a trip to Japan, photographer Michael Harlan Turkell returned to New York City with aspirations of importing the ancient sport of sumo and teamed up with Harry Rosenblum, owner of The Brooklyn Kitchen, a center for culinary education. The two created a series based around plentiful bowls of chankonabe, the “sumo stew” wrestlers prepare and eat before matches. The hearty broth is loaded with fortifying protein and vegetables. This, paired with the live-streamed, bimonthly grand tournaments, makes for a lively event, bringing hungry first-time and long-standing sumo fans ringside.
This round of SUMO STEW will feature a seasonal chicken chankonabe from Momo Chicken Shack. Every guest will also receive a special bento box, composed of Japanese-inspired dishes from top local chefs
- Octopus Salad with Crunchy Garlic from Teo
- Beef Pepper Rice from Ikinari Steak
- Whole Wheat Noodles, Dashi Sauce, Tamago, Bean Sprouts, Radish and Shiso from honeygrow
- Yuba with Honeynut Squash from Yasumi Project
- For dessert, guests can enjoy Mochi Ice Cream from Mochidoki
- Beverages include a Nikka Whisky cocktail by Trish Rossiene of International Cocktail Consultants, Mizu Shochu, Sakeman sake, and Senbird Tea.
- Wuhao New York, makers of tenugui, traditional hand-dyed Japanese cotton towels
- Kaede NYC, who will provide kimono and yukata rentals and sales
- Handmade Cutlery by Kikuichi.
Plus, there will be a Rakugo performance by Ken Saito.
The $60 ticket includes a bento box, a bowl of chankonabe, and two drink tickets to be used for sake, shochu, or a whisky cocktail – and round after round of sumo. Additional drink tickets will be available for purchase. A portion of the proceeds will be donated to Japan Society.
For more information and to purchase tickets, please visit SUMO STEW’s Eventbrite page.