brunch with Sandor Katz
On September 28th, we had an intimate brunch with Sandor Katz that explored the incredible range of techniques and flavors of fermented foods from around the world! Each course was created by chef Geoff Lukas and presented one of the great fermenting regions and diners enjoyed foods both familiar and new. Read a recap of the brunch by Boston Ferments leader Kimi Ceridon here.
As each course was presented, Sandor described the fermented dishes and spoke about the region and cultural / historical significance of the foods. Learn more about some of the more obscure fermented menu pieces here.
when: Sunday, September 28, 2014
where: patio of Oleana Restaurant
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. Learn more about the cultural & historical roots of the menu here.
fermented congee porridge
drink: puehr tea
cherokee fermented corn
drink: conserva cruda bloody Mary
Fermented bean 'pancake'
sunflower petal marmalade
drink: anise hyssop honey vinegar shrub
fermented stone fruit
drink: dough, a lightly naturally carbonated yogurt drink