Koji Fest 2019

February is very special for two reasons, besides the fact there are two exciting Meetups you have to attend, one in Long Island City at Fifth Hammer Brewing of the group NYCferments, the other our first collaborative event with www.apexart.com in Manhattan. It’s the first of a series called Koji Fest 2019. Apexart is currently running an amazing installation. Check it out. We took a few pictures, but it’s really worth going to see. So welcome to New York!

In order to get you started we’ve produced some videos on how to make quick food during a busy work week, or for when you just don’t feel like laboring in a kitchen. We get that. This video is about making gluten free meals, quickly, that taste so good and are so easy you won’t miss out on anything. If we didn’t tell you you wouldn’t know they were gluten free.     

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About culturesgroup

koji@earthlink.net culturesgroup@earthlink.net www.culturesgroup.net facebook.com/groups/pickles/ https://www.instagram.com/culturesgroup/ https://www.meetup.com/culturesgroup/ https://www.linkedin.com/in/culturesgroup/ Ken Fornataro is an experienced chef, writer, pickle and koji maker. He is the Executive Chef/CEO of culturesgroup.net. Ken has authored 32 publications on science and research, primarily abstracts of research protocols for in vivo clinical trials. He is working on a book related to cooking, baking, pickling, and preserving with koji (麹) and other microbes. He is a student of or has cooked with or for Julia Child, Leo Romero, Michel Guerard, Marcella Hazan, Aveline and Michio Kushi, Paula Wolfert, Emeril LaGasse, Anthony Bourdain, William Shurtleff and Akiko Aoyagi and many cooks from around the world and in his family who taught him traditional Japanese, French, Jewish, Mexican, Chinese, Italian, Eastern European, Russian, Indian, and whole food cooking, preservation and fermentation techniques.

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