A multi course tour of family-style dishes from Kirsten and Christopher Shockey’s new fermentation book, Miso Tempeh Natto, guided by the authors themselves. Chef Andrew Peterson will showcase the versatility of a range fermented products such as koji, sourdough and miso with dishes ranging from tacos to ferment tasting boards and cheesecake.
Experience Notes: Draft Menu
Tofu misozuke “cheese” board with handmade sourdough toast, fermented vegetables, tapanatto
Ceviche tacos with fermented paste
Gochujang or Koji marinated pork shoulder steak
Koji pickled slaw salad
Miso cheesecake with miso dulce de leche
(Vegetarian option available with tempeh substitution)