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Wagyu 101: Dive Into the World of Wagyu with Live Presentation and Tasting!

March 11 @ 4:00 pm - 8:30 pm

$25

** English Program

Join us for this exciting in-person event and rare opportunity to be immersed in the topic of Wagyu beef!

In the last several years Wagyu has exploded in popularity in the U.S. It seems like every restaurant ranging from fine dining to barbecue chains have a Wagyu or “American Kobe” burger featured on the menu. But what actually is Wagyu, and why is it special?

This in-person event features a presentation by the Wagyu Project that will answer all those questions and more. In addition to details about Wagyu beef’s characteristics, attendees will learn about the animal husbandry, genetics, and traceability. There will also be a live demonstration to explain the different Wagyu beef cuts.

Attendees will not only learn about Wagyu but also be able to taste a Wagyu sample! We will provide a beef sample to the audience for an enhanced experience. A professional sushi chef will also be making rice so you can enjoy freshly made Wagyu nigiri.

** In accordance with local health mandates, attendees will be required to show proof of full COVID-19 vaccination including booster shot for entry to this event. Masks must be worn except when eating or drinking. **

** Attendees must be 21+ years of age because alcohol will be served at the event. **

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Date and Time: March 11, 2022

1st session (ONLY 35 seats available)
4:00-4:30 pm  Registration
4:30-4:35 pm  Welcome Speech by Mr. Keiichi Higuchi | Deputy Consul General, Consulate-General of Japan in San Francisco
4:35-5:10 pm  Presentation by Mark Melnick | President Emeritus, Trex Corp Inc, Q&A
5:10-5:15 pm Glen Montevago | US RTD Portfolio Mobilization Manager – North California, Beam Suntory & Takeharu Nakai | Branch Manger, San Francisco Branch, Suntory America Inc
5:15-5:55 pm  Tasting and Networking
5:55-6:00 pm Closing Remarks by Larry Greenwood | Board Chair, Japan Society of Northern California & Senior Advisor, BowerGroupAsia

2nd session (ONLY 35 seats available)
6:30-7:00 pm  Registration and Welcome!
7:00-7:35 pm  Presentation by Mark Melnick | President Emeritus, Trex Corp Inc, Q&A
7:35-7:40 pm Glen Montevago | US RTD Portfolio Mobilization Manager – North California, Beam Suntory & Takeharu Nakai | Branch Manger, San Francisco Branch, Suntory America Inc
7:40-8:30 pm  Tasting and Networking

 

Location:
Japanese Community Center of Northern California (JCCCNC)
1840 Sutter St, San Francisco, CA 94115

Price:
$25 per person

** Attendees must show proof of full COVID-19 vaccination including booster shot for entry to this event. Masks must be worn except when eating or drinking. **

** Attendees must be 21+ years of age because alcohol will be served at the event. **


OUR AMAZING SPEAKER

Mark Melnick | President Emeritus of TREX Corp Inc, U.S. Commissioner and Official Inspector

Mark Melnick is the President Emeritus at TREX Corp Inc in Burlingame, California.  TREX imports Wagyu from Miyazaki, Kagoshima, Oita, Kumamoto, Yamaguchi, Hyogo, Niigata, Nagano, Saitama, Miyagi and Hokkaido. Mark has 40- plus years career experience in exporting North American beef to Asian countries.  He started Japanese Wagyu beef import in 2008. Invited by Japanese Livestock Promotion Council, Mark has led multiple groups of North American restaurant owners, chefs and butchers to learn firsthand about Japanese Wagyu production and characteristics.  In 2021, Mark was appointed as North American Kobe Beef Marketing Association Official Brand Inspector.

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Register Here

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This event was generously supported by:

To learn more about Japanese premium ingredients like Wagyu, click here.

Our Amazing Beverage Sponsors

Drinks are generously provided by Beam Suntory, Suntory, and Ito En.

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Photos courtesy of TREX Corp Inc.

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Details

Date:
March 11
Time:
4:00 pm - 8:30 pm
Cost:
$25

Venue

Japanese Cultural and Community Center of Northern California (JCCCNC)
1840 Sutter Street
San Francisco, 94115 United States
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