mushroom club of georgia

Mushroom Club of Georgia

mushroom club of georgia

Mushroom Club of Georgia

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March meeting- Jeremy Umansky: Using Koji and other fungal molds in the kitchen

March 3, 2021 @ 6:30 pm - 8:00 pm

Jeremy Umansky fell in love with food by cooking in the kitchen with his grandmother and visiting his local Jewish deli on Cleveland’s east side. He began his formal studies at the Culinary Institute of America but left just shy of graduation to work as the land manager on a 40-acre farm in the Hudson Valley. During this time, he studied under author and fermentation expert Sandor Katz and his passion for culinary preservation was born.

In 2018, Umansky, La Valle, and Chef-Partner Kenny Scott opened Larder, a from-scratch Eastern European deli focusing on the promotion of local, foraged, and fermented foods and the use of koji and other fungal molds.

Koji Alchemy authors Jeremy Umansky and Rich Shih—collectively considered to be the most practical, experienced, generous educators on the culinary power of this unique ingredient—deliver a comprehensive look at modern koji use around the world. Using it to rapidly age charcuterie, cheese, and other ferments, they take the magic of koji to the next level, revolutionizing the creation of fermented foods and flavor profiles for both professional and home cooks.



March 3, 2021
6:30 pm - 8:00 pm