Fermentation gurus Michelle Pogostkin and Jaimon Westing join us to talk vinegars, misos, garums, and more. We learn about Michelle’s anthropology background, her fermentation lab internship at the legendary Copenhagen restaurant Noma, and how those experiences inspired her to start Symbiotic Cultures—their retail line of bottled/jarred koji-based ferments.
We also talk about how the lessons Jaimon learned as a young, fast-rising chef inform his approach today with Amino—the monthly (-ish) dinner pop-up that balances ancient fermentation techniques with modernist cooking—and how Jaimon and Michelle met and began their partnership. (Not, it turns out, as passing ships in the night at Noma, where they both worked within months of one another!)
Plus Mark and Meg lay off the workahol just long enough to get to a few great restaurants and tell you all about them.
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Mentioned in this episode:
Nell’s
Marvel Food & Deli
Oyster Cellar
Human People Beer Café
La Maria
Taurus Ox
Single Shot
Cornelly
Saars
The Penalty Box
Portland Syrups
Cheeky & Dry
Blue Beard
Glo’s
Ba Sa
Fainting Goat
El Maestro del Taco
Layers
00:00 Intro
6:00 What is Amino?
16:08 Noma
24:05 Meg’s Treat
30:15 This Week’s Restaurant News
37:23 Pop-up Vs. Permanent Location
50:43 Symbiotic Cultures Products Tasting
1:06:27 Amino Dinners
1:10:18 Thanks, I Ate It
1:28:31 Coming Up Next