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Kitchen Kibitz & Boston Ferments Present a Fermentation-Themed Passover Seder

Boston Ferments

Monday, March 30, 2015 from 7:30 PM to 9:00 PM (EDT)

Kitchen Kibitz & Boston Ferments Present a...

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We've all likely learned that chametz, or leavened bread, is a corrupting influence & unclean, 'souring' our souls with false pride. This fermentation-themed seder will rethink this doctrine - the downsides of sourness. Together, we will explore the upsdie of chametz thru a reinterpreted seder plate & investigate the value that 'unclean' bacteria play in our lives!


Experienced fermenter and previous Sofra Bakery chef de cuisine Geoff Lukas has teamed up with Kitchen KibitzBoston Ferments and studio potter and fermention enthusiast Jeremy Ogusky to curate a fermentation-themed experimental Passover Seder!

 

The menu aims to demonstrate the variety and ubiquity of fermentation and place it in a Jewish & specifically Passover context. Each course will represent a different piece of the seder plate and as we move through each piece, we will discuss both the symbolism of this Seder plate course AND the traditional fermentation techniques used. 

 

Our Re-interpretted & Fermented Seder Plate

PesachBraised oxtail with bone marrow cornbread and horseradish koshu

Matzah - Fermented wheat berry crisps with pickled squash relish

Marror - salad of pickled greens

CharosetBraised duck with lacto-apple charoset and shmaltzy potatoes

KarpasSekanjibin "palate cleanser" 

Orange - Jewish apple cake with fermented tangerine marmalade  
OlivesOlive-pickled cherry cordial with candied olive
 

The courses will be paired with fermented alcoholic drinks and the menu is 'lightly kosher', meaning there will be no mixing of meat & dairy.

 

We will share food off handcrafted ceramic Seder plates made by Jeremy Ogusky and each diner will leave with their own plate created uniquely for this evening. These plates will function perfectly as a seder plate OR as a multipurpose ceramic serving tray. 
 
** due to the nature of the event, substitutions will not be available.

about fermentation
Fermentation is one of the oldest forms of food preservation, finding a place across all cultures and geographies. Classically, it allowed civilizations in colder climates to make the most of a short growing season and enabled those in hotter climates to withstand the rigors of the summer. Today, the practice of fermentation is being utilized as a way to promote flavor, complexity and nutrition in our food. From the range of Japanese vegetable ferments, to the dairy ferments of desert nomads and the domesticated mold used by Amazonian tribes, fermented foods appear in fascinating ways and often with surprising cross-cultural parallels. 
 
Have questions about Kitchen Kibitz & Boston Ferments Present a Fermentation-Themed Passover Seder? Contact Boston Ferments

When & Where


The Met Back Bay
279 Dartmouth Street
Boston, ma 02116

Monday, March 30, 2015 from 7:30 PM to 9:00 PM (EDT)


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Organizer

Boston Ferments

We are a collective of fermenting enthusiasts, lovers of real food & folks interested in the health aspects of living foods. We organize fermentation-related projects, courses & festivals in the Boston area, and beyond.

 

 

 
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