Please join us for a four course tasting menu that highlights the depth of fermented foods. The focus is the power of koji, a key ingredient in savory products like soy sauce, miso, and tsukemono (Japanese pickles). We’ve created our own spins on traditional ferments and their components to compliment all the dishes. This dinner is a snapshot into what we have discovered to be quite delicious and hope it will inspire you to try more ferments in the future.
At the beginning of the dinner, microbiologist Ben Wolfe of Tufts University will give a short talk about how koji works and why it's so amazing. His work is featured in Michael Pollen's Netflix Series Cooked. A microscope will be available for guests to get a close up look at koji and other fermentation related microbes. Before a few selected dishes, guests will experience a fermented component and learn how it is made. We are setting up communal tables to encourage a family meal atmosphere. Included in one of the ticket options is a lovely ceramic 12 oz vinegar bottle handmade by Jeremy Ogusky.
Amuse: Guanciale Croquettes, Pimento Miso Aioli, Eva's Greens
First Course: Borscht, Beet Kvass, Pickled Horseradish Gherkin Cream, Beet Tsukemono
Second Course: Sunchoke Agnolotti with Ricotta Miso, Morels, Spring Alliums, Herbs
Third Course: Shio Koji Marinated Hake, "Al Dente" Fried Rice with Green Garlic, Grilled Cauliflower, Green Curry Hollandaise
Fourth Course: Frozen Labne, Honey Fermented Pomegranate, Koji Crisp
Nicco Muratore of Commonwealth Market and Restaurant: @niccomuratore
What are my transport/parking options getting to the event?
Fazenda Cafe is directly across from the Forest Hill's T stop at the end of the orange line. There is a large public parking lot that extends behind the cafe. The entrance is at the north (Arborway) end of the set of buildings that the cafe is in. For a landmark reference, it's next to the Forest Hills Liquor Market. The automated parking terminal takes cards only.