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Sake Is The Key To A Tastier Lobster Experience

Synergy is a buzzword that’s used to illustrate vividly the beautiful result of two plus parties or substances working together to achieve something more significant than the sum of their separate effects. Applying the concept to food yields scintillating possibilities, like flavor profiles being enhanced to create more dynamic and memorable dining experiences.

In one useful and powerful example, the synergy between the lauded taste of umami and sake produces a boosted dining encounter. “Umami is created by the meeting of glutamic acid — which is found in sake; you also find it in a lot of fermented food — and inosinic acid, which is found in meat and seafood like lobsters and oysters,” explains sake sommelier Bryan Patrick West. He continues, “When you get a meeting of the sake and flavors in the lobster pot pie, the union will boost the umami levels overall in your tasting experience.”

West guides Foodbeast Reach Guinto through this umami event like the wise sake sherpa he is, teaching him how to smartly pair an exquisite Lobster Pot Pie from Raw Bar by Slapfish in Huntington Beach, CA with three different sakes.

The results vary with each type of sake when eaten with the Lobster Pot Pie, yet the common thread through all three is the heightened taste of umami flavor from the synergy between the seafood and sake. Let’s take a look at the specifics:

Tamano Hikari Junmai Ginjo Yamahai Classic

“Fuller in body, nice and rich, earthy” is how West described this sake. He adds that beyond a fitting pairing to the seafood and root vegetables in the chowder, it is also bold enough to stand up to fried foods like the oyster crowning the pot pie.

Nihon Sakari Daiginjo 

“I personally think that the umami synergy between the fried oyster and this sake in particular will go really, really well,” highlighted West. Historically one of the more prominent producers of premium sake in Japan.

Amabuki Junmai Ginjo “Himawari”

The unique thing about this sake is that the brewery uses yeasts that are derived from flowers. Moreover, it’s an unpasteurized sake, literally giving it a blooming flavor profile that enhances the seafood’s flavor.

“The way I like to put it, [sake] isn’t the star of the show. It’s a really, really good supporting actor creating this savory, umami, mouthwatering note that leaves you wanting more,” illustrates West. 

Another argument can be made in support of how the umami flavor in seafood is enhanced when paired with sake via a recent experiment conducted by AISSY, Inc., a company that provides data and consulting related to the sensation of taste. The experiment revealed that sake, which contains an abundance of umami, increased the umami score no matter the food it was combined with, with the pairing of seafood like grilled lobster achieving the highest increase in umami.

With this synergy between sake and seafood making food taste better, it unlocks so many flavor possibilities through the pairing of them – whether it be through boosting some Lobster Pot Pie with Crispy Oysters as part of the Unlock Your Palate Campaign or any other seafood dish worth the extra push to titillate your palate. 

To learn more about the incredible umami synergy, click here

Created in partnership with JFOODO.

Animals Restaurants Video

An Entire Lobster Head Is Sticking Out Of This Restaurant’s Lobster Pot Pie

There’s no stronger confirmation that you’re eating meat than having your meal stare you straight in the face.

Such is the case with this Lobster Pot Pie from Castaway, a hilltop steakhouse and brunch destination in Burbank, California. Chef Perry Pollaci’s newest brunch creation comes with a lobster’s head peeking out of the pie crust, letting you know that you’re about to tuck into a decadent crustacean feast.

Like the presentation, Pollaci’s pot pie comes with a few other surprises as well. The pot pie is actually inspired by Thai curry, which is incorporated into the sauce using a curry paste, coconut milk, white wine, green apple, potatoes, and mirepoix. If you manage to make your way past the lobster’s gaze, you’ll also find a second hole in the pie crust nesting a poached egg, waiting for you to bust it open and let its oozy yolk run all over the lobster meat.

Photo: Reach Guinto // Foodbeast

The dish’s appearance may shock and avert those not 100% down with seeing their food looking right back at them. However, it’s definitely a conversation piece for the whole table, and whoever does order it will be rewarded with a luxurious brunch served with a unique Thai twist.

Packaged Food

Marie Callender’s Adds Chili Pot Pie And Vegetarian Broccoli Cheddar To Line


When you’re suddenly craving a pot pie in the late hours of the nigh, there aren’t too many options. Sure, you can wait until the next day and hope the craving’s still there, or you can grab a quick frozen fix. Usually, the frozen dinner aisle of the closest all-night grocer will have to do.

Marie Callender’s has announced the addition of three new Pot Pies in their frozen food line. First up is the Homestyle Chili Pot Pie. This features seasoned beef combined with tender bean chili. Next, there’s the Broccoli and Cheddar Pot Pie which has a gooey cheddar sauce and veggies. Finally, the classic Chicken Pot Pie upgrades to a larger family sized pie that serves up to six people.

The pies all feature a made-from-scratch flakey crust. As far as frozen pies are concerned, they taste pretty good. Curious to see how the new chili and broccoli pies will compared to the classic.

Each single serving pie is available for $3.29 and the family size for $9.99.


How to Make a Ramen Pot Pie

Like most bad great ideas, the Ramen Pot Pie came into fruition at a drive-thru.

While ordering a chicken pot pie from KFC, I was trying to figure out what to do with the last bit of sea urchin I had at home. I wanted to throw it into the chicken pot pie, but was heavily advised against it by my friends. Too rich, they said.

I did it anyway.


Uni Pot Pie. Story coming soon.
(Not really)

It got me thinking though, what other savory foods could be great in pot pie form. Thus, the Ramen Pot Pie was born. While waiting for the cashier to ring up my order, I quickly shot a text to my publisher to see what he thought:


With the green light, it was simply a matter of figuring out how to execute such a heavy dish. Luckily, this wasn’t my first rodeo.


What you need:

  • 3 strips Pork Belly (frozen)
  • Cream of Chicken (3 cans)
  • Instant Ramen (2 packs)
  • Corn (1 can)
  • Green Onions (1 bunch)
  • Pastry crust
  • Pepper


  • Soft-boiled egg
  • Narutomaki
  • Salt

How to make it:

  1. Cut 3 strips of pork belly into cubes and fry.
  2. Combine 3 cans of Cream of Chicken
  3. Open 2 packets of Instant Ramen
  4. Add Ramen Seasoning to Cream of Chicken
  5. Throw Pork Belly into mixture
  6. Add half a can of Corn
  7. Boil Ramen Noodles, drain, add to mixture
  8. Mix thoroughly. Throw in some Green Onions/Scallions.
  9. Add mixture to pie tin.
  10. Cover with pastry crust.
  11. Heat at 450 degrees for 20 minutes until golden brown.
  12. Garnish with more Pork Belly, Soft-boiled Egg, Narutomaki, Scallions

Note: A second pasty crust at the bottom of the tin will also work.

Check out the video for an up-close look at how to make a Ramen Pot Pie.


This Restaurant Will Serve You Something Called a ‘Chinese Take-Out Pizza’ Laced with Weed


This article hails from 7Deadly Mag, the literary gutter of excess

While Canada refuses to take Bieber back (sorry, he’s all yours America), they’re getting on everyone’s good side with their latest stoner dream: weed-infused pizza.

A restaurant in East Vancouver now serves up high pies for customers over the age of 18 with a medical marijuana prescription. The owners of Mega ILL Cafe, Mark and Stephan Klokeid, encourage patrons to BYOC (“Bring Your Own Cannabis”) and even provide vaporizers to use for free.

“We’re pot friendly. You have to bring your own marijuana in here, but if you want to medicate your pizza we will do that for you if you have an exemption,” Mark Klokeid told CTV News.


Looking to be the first pizzeria-vapor lounge, pot-infused oil is drizzled onto pizzas for $10 more. According to Mega Ill employee Anthony Risling, it will take about half an hour for the effects to kick in. Of course, once the munchies hit, the pizzeria has several desserts for you to dive into.

So what kind of pies would you expect a pot-friendly pizzeria to serve? Think “Chinese Take-Out” pizza topped with baby corn, bok choy, sweet soy, green onions, sesame seeds, broccoli, and roasted chicken and something called “The Eden” topped with sliced apples, parmasean, ricotta cheese, walnuts, and balsamic reduction. Of course.


Peep more 7Deadly stories:

Picthx Mega ILL


Shoney’s Offers Chicken Pot Pie in a Skillet


Shoney’s restaurant chain is releasing a taste of Southern-style comfort foods in the form of skillet items for their menus. The best thing about skillet items being introduced to restaurants is that they’re pretty much piping hot and waiting to be chowed down.

First up is the Homestyle Braised Beef — braised beef served with mashed potatoes, gravy and veggies. Then there’s the Chicken Pot Pie slow-cooked chicken and veggies in a creamy sauce, while the third dish features the Kentucky Hot Brown — roasted turkey breast topped with tomatoes, bacon and a cheese sauce. All the skillets  come with the salad, soup and fruit bar.

The skillets will be available through November 27.

Recipes Video

VIDEO: Thanksgiving Leftovers? Turkey Pot Pie Recipe

So many leftovers, so little time. Sorry to break it to some of you, but no one in their right mind wants to be stuck eating turkey sandwiches for the next month. Check out this video from Hungry Nation featuring Working Class Foodies to get rid of some of those leftovers in your refrigerator. What’s a better way than throwing them all into one delicious Turkey Pot Pie meal?


Sloppy Joe Pot Pie

A sloppy joe meets a pot pie in this mash-up for the ages. Imagine a biscuit perfectly floating atop sloppy joe innards and cheese while your fork effortlessly breaks both layers, scoops a perfect amount and gently slides it into your mouth (that’s what she said). (PicThx DTLG)