Even with a last minute venue change the Fermented Food Competition, part of The Takedowns series, was held as scheduled at the Radian Boston, June 26th from 2 – 5 pm. The small but passionate group of participants ranged in profession from chefs to scientists and they presented an impressive array of sweet and savory dishes that were surprising in both their complexity and appeal. Sampling their treats and chatting with the knowledgable participants gave me an insightful and brief peak into the many possibilities of the curious world of fermented foods.
Overlooking Boston, the space in the Radian was cool and well lit, perfect for an event like this.
Jason Bondir of Bondir Restaurant made a lightly tart and amazingly refreshing, not to mention beautifully presented, Shibazuke.
Japanese Eggplant, Myoga and Red Shiso with Pita, Nasturtium and Australian Black Truffle
I don’t think I realized how much I missed cool ranch, until I tried Cool Ranch Parsnip Chips made by Mike Betts.
The spicy saltiness of the chips would make an absolutely stellar pairing with a cold beer on a hot summer afternoon.
Turmeric Pickle served with Yoghurt cheese on a Pita & Torshi Makhloot (Persian Mixed Vegetable Pickle)
Surprisingly pleasing and flavored with strong spices Kate Woods made two items that were incredibly flavourful and I imagine it would incorporate well into a meal.
Edible Boston, Fermenting Jars, and a cookbook were also available
Holly Collins of Nomsense food blog, made an incredible Candied Scoby Frozen Yogurt that was perfect for a hot summer day.
I know it looks weird, but looks aren’t everything and the candied Scoby was really delicious paired with lightly sweetened frozen yogurt and tart cherries.
Patrick Soucy and daughter had a fantastic presentation and very patiently talked me through the process they went through to arrive at their incredible dessert.
Smooth, creamy, sweet, and refreshing the Coconut Kefir and White Chia Pudding with Mole Spiced Lacto Cherries and crispy Koji was pleasing in a way I could not have imagined anything with fermented ingredients could be.
What was surprising about these drinks is that past the initial sourness of the smell, the drinks weren’t particularly sour so much as really refreshing, and they make an excellent mixer.
Beautiful in color and with hint of mint both the Cherry Guevara & Peadel Castro were delightful.
When I think “fermentation” I don’t think dessert at all, but that doesn’t mean I can’t happen. With fermented fruits worked into an almost classic trifle recipe this entry also included a fermented juice and homemade sake to sample.
Absolutely delicious the Strawberry Rhubarb Trifle, was the kind of thing you could sidle up to at a party and just keep eating.