4 course Vegan Fermentation Feast

In-PersonHumboldt Park, Chicago


Large (15-20 Guests)
vegetarian, vegan
Vegan, Vegetarian
Fermentation has been used to preserve the bounty of a growing season, but also has the added benefit of making it more digestible, extremely healthful, and has a great depth of flavor. I believe that fermentation is especially important for creating a 'heartiness' in plant-based cooking, that is otherwise harder to achieve. Fermentation needn't be predominantly salty or sour in flavor, such as our house made sourdough bread, which only is a little sour, but complex. Come see for yourself!

Menu detail

Housemade Sourdough, Cultured Sunflower 'Liptauer' Cheese
The sourdough we make uses a wild-yeast starter, and several long-cool fermentations (almost 20 hours), which results in a crisp and creamy loaf that still is balanced without being particularly sour. 'Liptauer cheese' is Hungarian in origin, and refers to a cultured cheese and vegetable spread. We'll make ours with cultured sunflower seeds, and fermented peppers and onions.
Smoked Beet Caprese with Cultured Cashew Mozzarella
Small Plate
We featured this dish at Green City Markets 'Mostly Plants Affair,' where we were the only vegan vender, and almost 250 non-vegan folks had a very hard time believing there was no dairy in the mozzarella. We culture it, just like cheese is cultured. We'll layer smoked beets, with our cashew mozzarella, Gotham greens arugula, balsamic reduction, and green unfiltered olive oil.
Cabbage Rolls
Classic Eastern European cabbage rolls filled with sprouted lentils, marinated shiitake mushrooms, and sundried tomato. With it we serve beet sauerkraut, whipped cultured cashew, and dill.
Farmers Cheesecake with Candied Preserved Lemon
A classic farmers-style cheesecake, made with cultured cashew, a toasted hazelnut-date crust, and studded with citrus and candied preserved lemon.

4 course Vegan Fermentation Feast

In-PersonHumboldt Park, Chicago
(Exact Address will be shared upon purchase.)