What you're preparing

Today I'd like to talk about what I've been "preparing" lately.

• Preparations for the winery event are fast approaching

The day after tomorrow, Wednesday September 18th, we will be hosting an event called "Meet the Winemakers - An Night Celebrating Pegasus Bay", inviting some of New Zealand's most prestigious wineries.

This is the first time in a while that we've invited local wineries to this event. And they're big names. In terms of the quality of the wines they're making, they're all items that would be suitable for a hotel restaurant.

But this time, you will be coming to Bokumo, a casual wine bar. That's why we have to provide the kind of fun that only Bokumo can provide.

This is, of course, the ability to have a free and open exchange of opinions, like the event at Nagoya University the other day.

The distance between presenters and participants is close. I think this is the purpose of holding a Bokumo event. So, I'm currently creating a summary so that it will be an event where everyone can easily ask questions and express their opinions.

By the way, there are still two spots left. You still have time to join us! (Tickets available here )

• Preparations for Bokumo's special set "Petit Bokumo" available only from Monday to Thursday

Thanks to you, Bokumo is often fully booked on Fridays and Saturdays. However, there are fluctuations from Monday to Thursday. My honest impression is that the number of people drinking on weekdays in Nagoya has dropped drastically before and after COVID-19.

But it's times like these that we need ideas. Stores that are appealing are always full of customers, regardless of the day of the week. We still have room to work harder.

So, what we came up with this time was a service menu from Tsuki to Ki. If there was a set that allowed you to enjoy Bokumo's most popular menu items at an affordable price, wouldn't it be easier for people to come?

So, I made a set called "Petit Bokumo" with two glasses of New Zealand wine, two appetizers, mussels, and lamb chops for 3,900 yen per person (tax included). However, it is only available for orders of two or more people (there is a special menu for one person at Solo Deli).

We all took photos late at night and somehow managed to complete the menu. Now, let's get started this week.

• Preparations for the Bokumo 15th Anniversary Party to be held in November

The opening anniversary is actually in July, but due to the extreme heat, the party will be held in November. This year, it will be held for three consecutive days, all inside the Bokumo store. The event will be limited to 20 people, and each day will have a slightly different theme.

I'm currently thinking about the food menu for that day. Since it will be a semi-standing party, I'm thinking of a menu that is easy to carry and eat, and that goes well with wine. Today, I tried making banh mi at home.

I realized for the first time after making a prototype that the key to the flavor is not the meat, but the pickled vegetables. This time I used pickled daikon radish and carrots, and the texture, amount, and seasoning can greatly change the overall balance of the banh mi. It was a good discovery. I will make more prototypes to make one that goes well with wine.

Bokumo's 15th anniversary event will be held on November 15th (Friday), 16th (Saturday), and 17th (Sunday). It will be a fun event, so please make sure you have it open. More details to come.

As I said the other day, I believe that if the preparation is fun, the actual event will be fun too. Preparation brings discoveries. Discoveries are fun. Fun is a chain reaction.

Ok, more preparation.