At his restaurant Larder Delicatessen and Bakery in Cleveland, Ohio, chef Jeremy Umansky serves pastrami and gefilte fish sandwiches. Unbeknownst to many diners, Umansky cures his brisket with koji and his gefilte is made with local carp fresh from Lake Erie.

With a reliance on locally foraged, native ingredients and innovative fermentation techniques, chef Umansky has earned himself a reputation (and several James Beard Award nominations) for becoming a pioneer of koji cooking and resourcefulness. For this one-night-only dinner, chef Umansky will be bringing the best of the Cuyahoga Valley—a location with access to both the Great Lakes and the Great Plains—to New York City for an unforgettable dinner experience. From foraged fungi to wild fruits, this dinner will showcase the terroir of an unusually dynamic place with a plethora of ingredients from multiple ecosystems.

25 11th Ave. Map
212-627-5252