All weekend at both the wine store and at Provisions in Brooklyn, we’re tasting things that have benefited from the marvelous properties of living organisms and their ability over time to convert sugar into something useful like alcohol or carbon dioxide to make dough rise (though their power pales in comparison to that of our 4-year old who is able to convert sugar into pure evil within minutes). Here’s the schedule – join us and take a break from the holiday madness!
Friday, December 19
5-7pm at Provisions taste Mama O’s Kimchee
5-7pm at the Brooklyn wine store taste Panettone and dessert wines including sparkling moscato and a kosher wine to celebrate the last day of Hanukah
Saturday, December 20
4-7pm at Provisions taste Peak Organic Brewery Beers – both seasonal and year-round brews
5-7pm at the Brooklyn wine store taste 4 ports from Infantado plus chocolates from Nunu Chocolates
Greene GrapeCelebration of Fermentation This Weekend
On Friday from 5-7pm at Provisions, we welcome Kheedim Oh, founder of Mama O’s Kimchee to do a demo of his handmade kimchee “Mama O’s” (named for his mother!). Mama O’s Kimchee is handmade in Brooklyn using a family recipe of Napa cabbage, Korean Daikon radish, hot red pepper flakes, garlic, salt, and some shrimp and or fish sauce to get it fermenting. Most commercial kimchee consists of cabbage that has been presliced and then mixed with other ingredients. At Mama O’s, they quarter and brine the cabbage first, then the leaves are individually stuffed with a mixture of shredded daikon, salt, sugar, hot pepper flakes, ginger, watercress, and fish sauce. After the quarters have been allowed to cure, they are cut into bit size pieces right before packaging. Utmost care is used to preserve the integrity of the each leaf so that maximum freshness and nutrition are maintained. With nothing heated over 115 degrees, Mama O’s is a raw food.