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This is your chance to join us for an intimate brunch with Sandor Katz as we explore the incredible range of techniques and flavors of fermented foods from around the world! As each course is presented, Sandor will describe the fermented dishes and talk about the region and cultural / historical significance of the foods.
Each course created by chef Geoff Lukas of Sofra Bakery & Cafe will present one of the great fermenting regions of the world and diners will enjoy foods both familiar and new. We will dine in the peaceful courtyard of Oleana Restaurant- a perfect spot to appreciate the diversity of fermented foods.
dinner description
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.
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.
Share Private Fermentation-Themed Brunch with Sandor Katz, presented by Boston Ferments
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