I am very excited to announce a special fermentation event at Café Sebastienne Saturday, March 2, with my mentor, food writer, activist, and author Sandor Katz and Cafe Sebastienne Executive Chef Rick Mullins. There are two parts to this event: a free discussion and kombucha tasting at 6pm and a ticketed dinner at 7pm. The theme of the multicourse dinner is fermentation, of course, complimented by natural wines, beers, and ciders for purchase.
Doors open at 5:30 p.m for the free event.
Click here to reserve your seat for the free public event.
Sponsored in-part by the Hall Center for the Humanities and The Commons at the University of Kansas.
The dinner is $65 per person and includes dinner and gratuity; online fees apply (approximately $5.50 per ticket)
Click here to purchase your Dinner Series ticket for this event.
More about Sandor and Rick:
Sandor Katz is a food writer, DIY food activist, and author, based in Tennessee. He experiments widely with fermentation, encourages at-home exploration, and promotes the consumption of live-culture foods. Katz extols the health virtues of fermented foods, which he personally uses as part of his treatment for AIDS. His 2012 book, The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World, received a James Beard award and was a finalist at the International Association of Culinary Professionals. In 2014, he received the Craig Claiborne Lifetime Achievement Award from the Southern Foodways Alliance.
Chef Rick Mullins is the executive chef at Café Sebastienne. Mullins was raised in the Kansas City area and has worked in multiple kitchens of Bread and Butter concept restaurants, The Nelson-Atkins Museum of Art, and Bluestem. Prior to his arrival at Café Sebastienne, Mullins held the position of Chef de Cuisine at Gram & Dun on the Country Club Plaza where he was responsible for cultivating and maintaining relationships with local farmers and purveyors, something he is excited to be carrying forward at Café Sebastienne.