Events

June 2019

Photo by Justin Aharoni @jaharoni
  • Wednesday, June 19, 2019 6:00 to 9:30 – Food Karma has hosted many featured events during New York Cider Week, and this year we’re back by popular demand to ring in the summer with hard cider! Start the season off right at CiderFeast NYC, a food and drink event with outdoor space, sunset views, live music, and of course plenty of cider! This all-inclusive event will feature cider tastings from 15 brands, food samples, and more! It will also double as a book launch for Andy Brennan’s new book Uncultivated: Wild Apples, Real Cider, and the Complicated Art of Making a Living. CiderFeast NYC
  • Tuesday, June 25, 2019 – Release of Ferment.Works new book. culturesgroup’s Ken Fornataro discusses and gives recipes for a country style sake called doboroku, vinegar, and a quick amasake. He also discusses the sake industry in the US. Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probiotic superfoods with Miso, Tempeh, Natto & Other Tasty Ferments.
This in-depth handbook offers accessible, step-by-step techniques for fermenting beans and grains in the home kitchen. The Shockeys expand beyond the basic components of traditionally Asian protein-rich ferments to include not only soybeans and wheat, but also chickpeas, black-eyed peas, lentils, barley, sorghum, millet, quinoa, and oats.
Making Natto from Miso, Tempeh, Natto & Other Tasty Ferments.

“Their ferments feature creative combinations such as ancient grains tempeh, hazelnut–cocoa nib tempeh, millet koji, sea island red pea miso, and heirloom cranberry bean miso. Once the ferments are mastered, there are more than 50 additional recipes for using them in condiments, dishes, and desserts including natto polenta, Thai marinated tempeh, and chocolate miso babka. ” Ferment.Works Book

We’ve reviewed the book. It’s a big step forward for the world of fermentation and cooking. Highly recommended.

Chef Ken Fornataro, culturesgroup