SALTED EARTH is here. Register now.
Hello friends,
It’s been a long path of trial and error but the next supper club menu is finally here.
SALTED EARTH is inspired by all things mineral and clay. A simple mineral with a fascinating history and life-altering power, salt is a powerful lever for transformation when applied to cooking and fermentation. This menu is about the culinary alchemy that happens when we use salt and other minerals in our food.
SALTED EARTH
The Menu*
Sourdough. Koji seaweed butter. Nukazuke radish.
Celeriac. Fried buckwheat. Whey garum emulsion. Spring onion ash.
Spelt ravioli all’uovo with salted egg yolk. Bärlauch oil. Fermented white asparagus. Parmigiano garum.
Quail century egg. Pickled daikon. Handmade tofu. Smoked black vinegar jelly. Fermented jalapeño.
Koji grain semifreddo. Rhubarb. Pine cone candy.
*Menu is subject to change due to seasonality and sourcing in Berlin.
**Menu is lacto-ovo vegetarian, please inquire if you have specific allergies as not all ingredients are listed in the menu.
RSVP for SALTED EARTH here.
Available dates: May 13th, 14th, 20th, 21st
Time: 7:30PM
Location: Mitte (exact location sent out to guests before the event)
In brainstorming for this menu I went down several routes of cooking alchemy (or rather chemistry), including:
Nixtamalizing grains like buckwheat and spelt
Alkaline noodles using calcium hydroxide rather than kansui or potassium carbonate or sodium carbonate for different flavors
Koji applications to nixtamalized food
Century eggs made with sodium hydroxide and pu-erh
The usual moldy suspects of koji, as well as my first foray into wild fermented bean paste
Salt curing everything; burying food in salt; roasting vegetables in salt
Using calcium hydroxide soaks to create different textures in vegetables
Making “ash” aka burnt powders from vegetables
See you all soon and thanks for reading.
Best,
Polly