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Four Course dinner at Larks with Executive Chef Billy Buscher & Us!

  • larks kitchen and cocktails (map)

Experience a distinctly Southern Oregon collaboration as a teaser for the upcoming Brine, Brew, and Barrel Festival! World-renowned fermentation gurus Kirsten and Christopher Shockey from the Applegate Valley have been bubbling up some inspired ferments with LARKS Executive Chef Billy Buscher for your discovery and enjoyment! A celebration of deep umami flavors and paired with a collection of specialty craft beverages, each of these four courses will surprise your palate and expand your mind. 

This dinner is inspired by the release of the Shockey’s latest book Miso, Tempeh, Natto and other Tasty Ferments. Kirsten and Christopher Shockey will be available to sell and sign books!

Tickets are $75 per person and will sell out fast



Scallop “Ceviche”

Preserved Lemon, Fermented Shiso, Beet Kraut, Shiitake Straw

Paired with: Square Mile, Rose Apple Cider


Miso Cured Pork Belly

Fermented Garlic, Pickled Shiitake, Basil – Kimchi Powder

Paired with: Wild Ride Brew, Whoopty Whoop Wheat Hefeweizen 


Koji Aged Strip Loin

Shiitake Miso Smoked Egg Yolk, Cultured Butter Poached New Onion,

Leek Ash, Straw Roasted Koji Carrot

Paired with: 2016 Peter William, Lot D Tempranillo 


Honey Fermented Blackberry Bavarois

Fermented Ginger Gelee, Butternut Squash Torn Sponge,

Gruyere Cheese Crisp

Paired with: Wild Craft Cider Works, Gin Blackberry Botanicals

Noble Coffee 

Executive Chef Billy Buscher / Pastry Chef Kali Kennedy 

Earlier Event: September 22
Berkshire Fermentation Festival
Later Event: October 5
Scarecrow Festival at Hanley Farms