From caviar to bottarga, fish eggs are a luxurious delicacy—when prepared correctly. While the processes may be simple, it requires patience and the navigation of nuances. Jeremy Umansky, chef and owner of Larder in Cleveland and author of Koji Alchemy, prides himself on creating his own premium caviar using a variety of fish eggs sourced from nearby Lake Erie, part of the Cuyahoga Valley where he resides. After previous generations decimated the sturgeon population in The Great Lakes, the lake now boasts trout, salmon, whitefish, walleye, carp, and bass.

During this demonstration and dining experience, chef Umansky will take guests through the caviar making process. As an extension, other fish egg dishes, such as bottarga (and a few surprises!) will be discussed. Traditional caviar service including crackers, cheeses, and assorted veggies will be served along with plenty of bubbly and other beverages to sip on.

Copies of Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation by Jeremy Umansky and Rich Shih will be available for purchase and signing at the event.

25 11th Ave. Map
212-627-5252