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Tiny Bubbles: Why Fermented Foods Have Become A Big Deal

  • Wythe Screening Room 80 Wythe Avenue Brooklyn, NY, 11249 United States (map)

Fueled by an increasing appetite for bolder flavors and healthier guts, chefs of all stripes have been returning to the ancient practice of food fermentation for new inspiration. Whether it’s spurned by a desire to recapture authentic old-world flavors and techniques, or to better commit to kitchen sustainability by turning food waste into delicious creations, top chefs detail the health and flavor benefits that patience and chemistry can bring.

Speakers: Josh Grinker (King's County Imperial), Christina Lecki (Reynard), Rhonda Crosson (Meyers USA) 

Moderator: Harry Rosenblum (Brooklyn Kitchen, host of Heritage Radio's Feast Yr Ears