A Fermentation Feast in the Saveur Test Kitchen

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A Fermentation Feast in the Saveur Test Kitchen
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The fermentation station has become a staple in professional kitchens all over the world

Guests sipped Goose Island’s Sofie Paradisi while enjoying Chef Greg Baxtron’s ferment-forward snacks.Martin Romero The dinner kicked off with guests clinging and sipping glasses of a variation of Goose Island’s signature sparkling Belgian-style farmhouse ale, Sofie, which has a lightness and freshness akin to Champagne.

The Sofie Paradisi is a Belgian-style Saison that gets its citrus notes not from the usual hand-zested orange peel in the original Sofies, but from grapefruit. This paired easily with the passed snacks, such as the Goose Island beer-battered squash rings with a furikake seasoning, the neo-fjordic oysters topped with a red onion mignonette and fermented beets, and chicken-fried trumpet mushrooms with Olmsted’s house-fermented aji dulce hot sauce.Martin RomeroFor the first proper course, the Olmsted team brought miniature loaves of their fresh-baked emmer wheat sourdough bread and garlic-chive butter. It was served alongside radicchio salad with a preserved lemon ranch dressing, made from lacto-fermented lemons preserved with salt and sugar. To drink, Goose Island poured Sofie La Mure, a rare Sofie variant with blackberry juice for a pinkish hue and fruit-forward taste. Emmer sourdough and radicchio salad with preserved lemon ranch dressing were full of fermented goodness.Guests cleanly finished off the second course: uni and sweet potato pierogies with red cabbage sauerkraut and a sour cream-buttermilk glaze.The final savory course saw two takes on duck: a roasted breast and a leg “mortadella.” A black garlic-lentil jus lifted the dish, which was paired with a glass of Goose Island’s Matilda, made with wild yeast strain called Brettanomyces, and is inspired by Belgian brewery

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