Innovations in Fermentation: Workshop and Supper
“Humans did not invent or create fermentation. It would be more accurate to say that fermentation created us.”
-Sandor Katz, The Art of Fermentation
Come celebrate the wonders of fermentation with chefs and innovators at SHED’s Flagship Fermentation Day. See demonstrations on cooking and traditional fermenting techniques from expert producers of beer, bread, miso, kimchi and other fermented wonders, and then sit down to a feast of these probiotic-rich foods prepared by renowned chefs in their signature style.
From 3-6pm we’ll hear seminar-style presentations from a decorated list of culinary minds. In each 30-minute talk, learn how the traditional techniques of fermentation inform its modern narrative as chefs and innovators present the science behind fermentation and their vision in the kitchen for using traditional and modern fermented foods.
At 7pm we’ll sit for a communal meal featuring the fermented favorites from each seminar, prepared by the chefs themselves in SHED’s kitchen. For anyone with a fondness for fermentation, this event is not to be missed!
Ali Bouzari, Ph.D.
Ali is a culinary scientist and consultant studying the functional components in foods that allow chefs to explore ingredients in new and unexpected ways. He is a Co-Founder of Pilot R+D and former Science Manager for Thomas Keller Restaurant Group. His new book on ingredient functionality comes out 2016.
Kyle is a chef, culinary scientist and co-founder of Pilot R+D. He is the co-author of “Donabe- Traditional and Modern Japanese Clay Pot Cooking” (October 2015) and former Head Chef of research and Development for the Three Star Michelin restaurant The Fat Duck voted “Best Restaurant in the World” 2006 and 2007. He is opening a farm, restaurant and inn in Sonoma County, California in 2015.
Brian is the craft brewer behind Moonlight Brewing Company‘s distinctive beers fermented with wild and foraged local ingredients.
Chefs Nick Balla and Cortney Burns
Nick and Cortney are co-chefs of Bar Tartine in San Francisco, a celebrated Mission district restaurant that relies heavily on local produce and painstakingly made ingredients like aged cheeses, spices, koji, and bottarga combined with a variety of whole grains and fermented foods. Their new book “Bar Tartine” was released in November 2014.
Alex Hozven and Kevin Farley
Alex and Kevin are the founders of Berkeley’s Cultured Pickle, a shop specializing in a seasonal array of naturally fermented foods made with traditional Japanese and other old world techniques.
Dan is a co-founder of Pilot R+D and former Head Chef of Development for Momofuku. He is a renowned expert on fermented food.
Grilled Whey Fermented Isaan Sausage, Butter Lettuce, 2 year Fermented Barley-Garlic Miso, Fried Shallots
Kimchi Marinated King Trumpet Mushroom a la Plancha, Mushroom Tofu, Pickled Green Garlic
Ume Salt Cured Sonoma Black Cod Grilled Over Binchotan Charcoal with Radish and Ume-zu Salad
Duck Sandwich: Tartine Bread – Negi Soubise – Lacto-Fermented Shitake
1st Course: House Cultured Crème Fraîche Panna Cotta, Buttermilk Pickled Oyster, Sorrel Granita, Beets
Beverage Pair: SHED’s Xin Gong Yi with Chervil Kombucha
2nd Course: Nare Zushi trout with fermented mustard greens and chili oil
Beverage Pairing: Moonlight Brewey’s Lick of Trouble Soured Lager
3rd Course: Dry Aged Sonoma Duck Breast Roasted in the Tagine Donabe “Fukkura-San” with Root Vegetables, Greens from Our Garden, and Buddha’s Hand Fruit Kosho
4th Course: A Selection of Cultured Pickle Shop Tsukemono
Ice Filtered Duck Broth with Kohlrabi and Miners Lettuce From Between the Vine Rows
Pumpkin Kasuzuke and Sesame Gohan from the Kamado-San Donabe
5th Course: Kefir Marshmallow – Apple Misozuke – Pecan Croquant
Beverage Pair: HomeFarm Dessert Wine
Feb 21, 2015
3:00 PM - 10:00 PM
25 North Street, Healdsburg, CA, United States