What is koji? It is the magic behind some of our favorite flavors, the friendly fungus that makes miso, soy sauce, and sake so bewitching. Rich Shih, mechanical engineer and koji enthusiast joins chef James Wayman for a multicourse dinner with drink pairing, exploring the incredible fermentation agent responsible for some of the most intense flavors we have come to know and love. This particular dinner will feature Mexican cuisine, working with koji as a method of preparation.
Saturday, December 8th, 6:30pm
$85pp + tax/tip
Stone Acres Farm
385 North Main Street
Stonington, CT 06378
Raw oysters with rye koji - toasted pepita oil, chapulines & beach apple molasses “umeboshi.”
Koji masa memela, caramelized milk and mexijang, butternut cecina, dehydrated pickled onions, avocado oil and tomatillo bettarazuke
Chicken leg confit, mole almendrado
Roasted carrot with avocado leaf shio koji, carrot kombucha, bitter greens, goat cheese miso and pasilla chili peanuts
Warm chocolate - smoked chili cake, prunes, barley koji, koji cultured cream, amazake and stone acres passion fruit
Please let us know if you would like to be seated with another party, otherwise you will be seated at random and enjoy the unique opportunity to dine with new friends!
ALLERGIES & DIETARY RESTRICTIONS
Please alert us to any food allergies or dietary restrictions UPON BOOKING! We must know in advance in order to accomodate you to the best of our ability. Thank you!