Corn Symposium is a two-day event in New York City, dedicated to all things corn. Bringing together a wide range of speakers, presenters, chefs, farmers, scientists, teachers, topics and other related programming, our goal is to shed light on corn, and this omnipresent ingredient.
The first day, Sunday September 8th, will be a day spent at The New School’s Tishman Auditorium, hearing lectures and panels; viewing presentations; participating in discussions; meeting and connecting with people over corn. The tickets for the first day is $100, and includes lunch. This first day is presented in collaboration with Food Studies program at The New School.
The second day, Monday September 9th, will be a day of hands on classes, tastings and demos where techniques, flavors and experiences will be shared in smaller, more intimate groups at various kitchens in and around the city. (Ticketed separately, you can choose your own adventure and buy tickets a la carte. To do so go to the link and click on register and there you will see all of the Monday events, including this one).
The symposium will be predominantly food focused but art, history, culture and politics will undoubtedly make it into the mix, and we’ll explore everything from seed to plate to whats in the cup and everything in between. Stay tuned for updates in the programming...
Corn is a flavorful component of many dishes worldwide. Asian ferments like miso, tempeh, shoyu, pickles, amasake and shio koji, and even sake and vinegar, can be made with corn. Chef Ken Fornataro of culturesgroup.net and Kirsten will demonstrate how wild and cultured microbes like koji (miso, sake, shio koji), lactobacteria (pickles) and Rhizopus (tempeh, oncom) make tasty, unique and nutritious foods. Class participants will be tasting everything from soups to salads to breads and even corn nuts during this luncheon class, while learning about how to harness the power of microbes to make these items. We’ll have foods that are vegan, and some that are not to demonstrate the versatility of these techniques, and why you should always have these items on hand. Everyone will receive a container of corn miso, and a corn based sofrito paste to take home with them. Monday, September 9, 2 pm to 4 pm (with an after Meet-up event 4 - 6 pm…brewing and sauces! $20 per person, no ticket) at Resobox, 41-26 27th Street, Long Island City, NY 1110. Find tickets for just this event by clicking here, then clicking on the register bar and scrolling to day two events. It is 45.00 for this event.