Rene Redzepi and David Zilber
We're delighted to welcome Rene Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, to Seattle as we celebrate the release of their highly anticipated book, The NOMA Guide to Fermentation. At Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles, and in this book, Rene and David share never-before-revealed techniques to creating Noma’s extensive pantry of ferments, with a book created especially for home cooks.
Rene and David have created an interactive presentation and tasting that highlights the special dimensions fermentation brings to flavor, with a treat provided by Rachael Coyle and the team at Coyle's Bakeshop. AND you'll take home a signed copy of The Noma Guide to Fermentation. Join us for a lively and informative evening of food and fermentation!
Reservation includes a signed copy of the $40 book. Please note that reservations are non-refundable.
Can't attend this event but want a signed copy of the book? Order it here for shipping and instore pickup. You can also pre-order signed copies of Rene's first book Noma: Time and Place in Nordic Cuisine and the upcoming You and I Eat the Same (MAD Dispatches, Volume 1).