Unfortunately, this event has been postponed until further notice.
On Wednesday, March 15th, the Koji Roadshow rolls into town, introducing diners to the unique ingredient with a mutli-course menu at Commonwealth. Chef-owners Jeremy Umansky and Kenny Scott of Cleveland’s Larder will pop-up in the kitchen, joined by Rich Shih of Ourcookquest and Commonwealth’s own Nicco Muratore. Together, the cookers will unroll seven umami-packed courses showcasing the flavor properties of koji, the enzyme-producing mold traditionally used in making sake, miso paste and soy sauce. Dinner takes place from 7:00-10:00pm and tickets are $90 each online here.
Course 1, Charcuterie: Koji Cultured Charcuterie
Venison, beef, and pickles
Course 2, Cold Fish: Gefilte Fish
Horseradish, and pickles root vegetables.
Course 3, Vegetable: Roots & Spruce
Beet, carrot, parsnip, and spruce.
Course 4, Soup: Tomato
Feta, pasta, nori, kimchi
Course 5, Meat: Venison Charcroute
Venison, beef, sauerkraut, potatoes, and mustard.
Course 6, Fish: Cod
Cod, potatoes, octopus, and butter.
Course 7, Dessert: Gogel Mogel and Mandelbrot
Eggs and chocolate.
