A Fermentation Themed Passover Seder

BOSTON - March 17, 2015 - PRLog -- WHAT:On Monday, March 30th, 2015 at 7:30PM, MET Back Bay, located at 279 Dartmouth Street in Boston’s Back Bay, will host Kitchen Kibitz and Boston Ferments for a special Fermentation-Themed Passover Seder.

Experienced fermenter and previous Sofra Bakery chef de cuisine Geoff Lukas has teamed up with Kitchen Kibitz, Boston Ferments and studio potter and fermention enthusiast Jeremy Ogusky to curate a fermentation-themed experimental Passover Seder. The event will be a prix fixe dinner in a communal setting and the menu aims to demonstrate the variety and ubiquity of fermentation and place it in a Jewish & specifically Passover context.  Each course will represent a different piece of the Seder plate and the symbolism of the Seder plate and the traditional fermentation techniques will be discussed.

The courses will be paired with fermented alcoholic drinks and the menu is 'lightly kosher,' meaning there will be no mixing of meat & dairy. The group will share food off handcrafted ceramic Seder plates made by Jeremy Ogusky and each diner will leave with their own plate created uniquely for this evening.

The all-inclusive ticket price of $80.00 per person can be purchased via the following Eventbrite link: http://www.eventbrite.com/e/kitchen-kibitz-boston-ferment.... Seats are very limited, so purchasing tickets well in advance of the event is highly recommended.

WHERE: MET Back Bay| 279 Dartmouth Street, Boston MA 02116

WHEN: Monday, March 30, 2015; 7:30PM to 9:00PM

COST: $80.00 for all food, cocktails and handcrafted ceramic Seder plate

MENU:

Dinner Menu

Pesach - Braised oxtail with bone marrow cornbread and horseradish koshu

Matzah - Fermented wheat berry crisps with pickled squash relish

Marror - salad of pickled greens

Charoset - Braised duck with lacto-apple charoset and shmaltzy potatoes

Karpas - Sekanjibin "palate cleanser"

Orange - Jewish apple cake with fermented tangerine marmalade

Olives - Olive-pickled cherry cordial with candied olive