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noma guide fermentation

Nordic Table: The Noma Guide to Fermentation with Chefs René Redzepi and David Zilber

Friday, October 19, 2018 - 6:30pm

The René Redzepi talk is now sold out. Try our other Nordic Table Chef Series events:

With Magnus Nilsson: 

With Scott Graden:


René Redzepi, chef and co-owner of Noma, has been called the world’s most influential chef. René put Copenhagen on the culinary map when Noma was named the world’s best restaurant four times. In The Noma Guide to Fermentation, co-authors René Redzepi and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share the techniques behind Noma’s extensive pantry of ferments. The book’s chapters—covering lacto-fermented fruits and vegetables, kombuchas, vinegars, koji, misos & peaso, shoyus, garums, and black fruits and vegetables—are ordered from simple to more complicated, so those who have some experience can dive right into the later sections.

While Noma has become synonymous with local food and foraging, fermentation is its defining pillar. As Zilber notes, “cooking is the manipulation of the natural world through techniques or technology, and science is one of the most powerful tools that humanity has ever invented.” Every dish at Noma includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, or the sweet intensity of black garlic. As Redzepi writes in the introduction, “Without fermentation, there is no Noma.” He believes fermentation is the key to making your food more complex, nuanced and delicious. The book translates what they do in the restaurant into approachable and meticulously-tested recipes for a home kitchen, with 500 step-by-step photographs illuminating the process. 

Cost: 
$48 per guest. Ticket includes a signed book.

Register

For information, call 612-871-4907

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René Redzepi is the chef and co-owner of Noma in Copenhagen, four times recognized as the world’s best by the World’s 50 Best Restaurants. Redzepi has twice appeared on the cover of Time magazine (and been named one of Time’s 100 Most Influential People in the World); been featured in publications from the New York Times to Wired; and been profiled in two feature-length documentaries and countless national and international media outlets. His first book, Noma: Time and Place in Nordic Cuisine, won both an IACP Award and a James Beard Award. He lives with his wife, Nadine Levy Redzepi, and their three children. Find him on Instagram and .

David Zilber is a chef and photographer who hails from Toronto, Canada. He has cooked from coast to coast across North America, most notably as a sous-chef at Hawksworth Restaurant in Vancouver. He has worked at noma since 2014 and has served as director of its fermentation lab since 2016. He enjoys Jamaican patties and quantum physics. Find him on Instagram .