Delve into the art and science of fermentation
One of the oldest food technologies, fermentation goes back to way before we had fridges in our lives to preserve things for us.
Ancient civilisations dating back to many thousands of years have engaged in fermentation – the Sumerians and the Egyptians developed sophisticated beer and bread baking. Communities in ancient China fermented fruit, honey and rice, while evidence of beer making has been found in Georgia.
This here is an art and science significant in the food history of almost every historical culture, and if you’re looking to learn more about it in the most immersive, interactive way possible, we present to you Before Fridges: A Fermentation Workshop Series by nom:me x Tabchilli.
Held at Tabchilli’s new facility, this is a hands-on series designed to teach you not just about the health benefits of fermentation, which is Tabchilli’s forte, but also its significance across different food cultures.
Chapter 1: Chef Robin Höfer x Tabchilli
The first night, taking place on Sunday 17 May, will kick off with a one-hour-long workshop on kombucha led by Maher El-Tabchy, the owner of Tabchilli and fermentation expert, followed by a 4-course menu inspired by German fermentation presented by Chef Robin Höfer of Kraken.
A German native, Chef Robin brings with him the experience of MICHELIN-starred kitchens across Europe and a highly-successful stint at Dubai’s very own Ossiano. He draws inspiration from his travels through Asia, training in the kitchens of Tokyo and sampling Thailand’s best, as well as his childhood in Überlingen, a small town on the shore of Lake Constance.
Price: AED 400
Time: 6pm to 9pm
Chapter 2: Chef Kyung Soo Moon x Tabchilli
The second volume in the series, taking place Sunday 24 May, will see Chef Kyung Soo Moon of Hanu host a workshop on all things kimchi. Consider this a Korean fermentation 101, starting with a kimchi class teaching participants how to make the traditional spicy radish kimchi and non-spicy cabbage kimchi. The workshop is followed by a kimchi tasting of spicy cabbage kimchi and spicy spring onion kimchi. The session will be co-hosted by Chef Moon and Maher, and will give a glimpse into the history and importance of fermentation in Korean food culture.
The culinary director of all Asian restaurants under the Sunset Hospitality Group, Chef Moon knows a thing or two about one of the most popular dishes from his homeland. At Sunset, he spearheads brands like SushiSamba, Attiko, Hanu and Sachi, bringing over 22 years of experience to the kitchen.
Price: AED 400
Time: 3 – 5 pm
Why You Should Come
What’s special about this series is that it’s not your typical sit-down dinner. It’s a way to learn about a food process that has shaped culture for generations, and take away something from it (besides the memorable flavours, of course). Guests can learn a thing or two, take their fermented products home, and get a goodie bag from Tabchilli as well.
Image credit: Supplied
Deeply passionate about food, culture and community, Manaal loves telling extraordinary stories of ordinary people. Besides sniffing out a tale to tell, her favourite things to do include binging true crime documentaries, chasing cats on the streets and curating a good outfit.
