Private Fermentation-Themed Brunch with Sandor Katz, presented by Boston Fe...
Event Information
Event description
Description
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.
Menu
(Asia)
fermented congee porridge
kimchi-pickled egg
koji
drink: puehr tea
drink: puehr tea
(the Americas)
fermented fish
corn
cultured butter
mole negro
cherokee fermented corn
sausage
drink: conserva cruda bloody Mary
(Africa)
Fermented bean 'pancake'
sunflower ugiri
sunflower petal marmalade
honey
drink: anise hyssop honey vinegar shrub
(Middle East)
honey comb
fermented stone fruit
drink: dough, a lightly naturally carbonated yogurt drink
** Learn more about some of the more obscure fermented menu pieces here.
Organizer Boston Ferments
Organizer of Private Fermentation-Themed Brunch with Sandor Katz, presented by Boston Ferments
