Mushrooms and Koji

#KojiFest2019 is an ongoing series of events hosted by culturesgroup (https://www.instagram.com/culturesgroup/). Expect to learn, ask questions, and taste and enjoy. April 13th at RESOBOX on East 3rd Street in New York City. A multi course tasting event with three wild sages and experienced microbe wranglers. #kojifest2019 #veganevent 

Porcini Black Trumpet and Leek Nuta with Homemade Miso, Vinegar & Wild Seed Mustard @malloryodonell

Kumquat, Carrot and Red Pepper Pickles

Wild Greens Pkhali

Pkhali is the traditional Georgian paté of vegetables such as spinach or leeks, in this case its going to be a mix of wild greens probably nettles, mustard and herbs like pushki and wild chervil.  Depending on what Mallory has on hand and what he can gather it will probaly include these ingredients: Wild mustards (garlic mustard, wild cabbage and dames rocket), nettles, wild chervil, field garlic, ground elder / walnuts, garlic, Georgian spices (blue fenugreek, coriander, chiles) a splash of homemade vinegar and a dash of black walnut oil. 

Wild Greens Pkhali @malloryodonnell

Aline Bessa,

Aline Bessa is a baker, cook and food waste sage. She constan tly thrills people @bichobk with her breads, ferments and other tings that include yuca. Yuca is the energy source for at least 400 million people around the world. Aline will discuss – and sample – some of the tastiest ways the plant is used.

Yuca @culturesgroup

Aline will discuss how to ferment this root with various ingredients in multiple ways to create flavors ranging from cheeselike, to nutty or fruity. For every thing described, there will be an accompanying dish so that it will be easier to understand the process better.

Resobox Space at East 3rd Street in the East Village in New York City @resobox

Yuca Ferments

Miso soup with tucupi (a fermented yuca broth), szechuan buttons (jambu), culantro and goma

Yuca rolls (vegan pães de queijo) stuffed with nut cheese made with sour tapioca starch (polvilho azedo) miso

Puba (fermented yuca) pudding with miso caramel

There will be a yuca-based “cachaça” for the adults, too. Its name is tiquira.

Vegan Braised Beef Brisket made of mushrooms and yuca flour @culturesgroup

Yuca Flour (farinha)

@bichobk describes: “How many types of farinha (yuca flour) have you used? Farinha can be readily found here in the United States, either at Brazilian stores or online, but almost without exception these come loaded with artificial additives.

It is incredibly hard to find farinha from the North or Northeast of Brazil here, especially of any quality. In Bahia we use farinha de guerra. When we run out of it, we use cassava garri from the Nigerian store up the street.

We also have farinha d’agua from the North of Brazil, and farinha ovinha de Uarini, a gift from our friend @raonilourenco These are all artisanal products, and they all share the same ingredients: yuca. “

Rice Koji for making sake shio koji, shoyu koji, amasake, pickles and sake @culturesgroup We’ll have some freshly made at the event! Along with misos and sauces and pickles and surprises.