NEW ORLEANS – The team at Suis Generis announced a series of three special Food Experiences at the restaurant this summer. They can be booked through the reservation system at www.suisgeneris.com
Similar to the experiences at the Tiki Food Lab, located on the SG Tiki Farm in Pearlington, Mississippi, each event includes a class on the topic of the night, followed by a six-course tasting menu, curated by Executive Chef Ernie Foundas. The team shares they are truly magical evenings of learning, flavor exploration and amazing food.
Learn some basic and more advanced methods to ferment, preserve and transform ingredients. See how they use such techniques in their zero-waste cooking model. This is a great series for the fermentation curious, advanced home cooks, and professional chefs. The team will tailor the round-table discussion to the experience of the group, and provide an array of tips and techniques to provide comfort to jump into the wide world of fermentation. The goal is to help people jump into the world of pro-biotic rich fermented foods that you can easily make at home without special equipment.
Thursday, Aug. 13, at 7 p.m. – Introduction to Fermentation
This is the First in the 3-part Summer Series, and it’s a great all-around intro to the world of fermentation. Learn the differences between lacto ferments, amino ferments and how to know if your ferment is working. They will also discuss how to incorporate fermented goodies into your daily cooking to access umami and complexity of flavors. Then settle in for a six-course tasting menu using the fermentation techniques and ingredients discussed.
Thursday, Aug. 27, at 7 p.m. – Miso Making
The Second in the 3-part Summer Series delves into the world of miso. Learn how to make miso and how it captures umami and transforms flavors. Find out about Koji, how to make it from spores, or how to use the pre-made versions available on line. See how miso can be used to transform and minimize waste in the kitchen and to ramp-up the flavors in your cooking. Also featuring a six-course dinner showcasing some of our amazing and complex house made misos.
Thursday, Sept. 3, at 7 p.m. – Fermented Beverages
The Third in 3-part Summer Series delves into the world of fermented beverages. Learn how easy it is to make wine and an array of fermented beverages. See how easy it is to turn fermented beverages and wine into vinegars. Learn why terroir matters. Fermented beverages are pro-biotic powerhouses that feed your micro-biome. And soooo good. After the class, enjoy a six course dinner utilizing various fermented beverages as brines, sauces and flavor agents.
Each class is $100, which includes the class, the six course dinner and tax. Beverages and tip are extra. The classes can be booked at Suisgneris.com