Mon, Mar 14|
Cleveland Chapter - Bringing Local to a Whole New Level
A conversation with James Beard nominated chef Jeremy Umansky hosted by Elaine Cicora. Fee: $10.00
Time & Location
Mar 14, 6:30 PM
About the Event
Chef/Owner of Larder Delicatessen & Bakery
Nominated by the James Beard Foundation as
Best New Restaurant in America in 2019
and Best Chef Great Lakes 2020
Dame Elaine Cicora
Veteran food journalist with awards that include an
LDEI M.F.K. Fisher Award for Excellence in Culinary Writing
and James Beard Award for feature writing
Photo Elaine Cicora: Beth Segal Photography
At Larder, Umansky and his partners and staff serve housemade fried chicken sandwiches, ferments, pickles, salads and gigantic pastries to diners throughout the week — many of which are made with ingredients harvested from Northeast Ohio's collective backyard.
"Personally, I work with about 150 to 175 different species of mushrooms," says Umansky." Plants, we probably use over 300 different species. When we use the ingredients [at Larder], they're just fully integrated into our cooking. They aren't called out as something special or unique because we want everybody to be able to relate to it."
Umansky holds a Wild-Foraged Mushroom Certification from the Michigan Department of Agriculture and Rural Development, one of only a handful of qualifications professional foragers can receive in the United States. Growing up in Solon, Ohio, Umansky began foraging with his mother, harvesting wild blackberries from a dirt-bike pathway in a wooded lot near his home. He began foraging professionally in New York, working as a land manager for a farm that partnered with Cornell University, New York's state agricultural school.
"In most of the rest of the world, foraging is a normalized activity that's just part of how you put food on the table," says Umansky. "In Eastern Europe, most of Asia, from Russia down to Thailand, large parts of Central and South America, that is just as much a regular thing for putting food on the table as it is for us to go to the supermarket. To find something here that you can get with your own hands, that you can enjoy eating with your family ... it's captivating."
Join Elaine and the rest of the Cleveland Dames for this fascinating conversation with Jeremy. His works have been featured in numerous publications including NPR’s Science Friday, Bon Appetit, Saveur, PLATE Magazine and he was named “The Deli Prophet” by Food & Wine in its March 2019 Makers Issue.
One lucky attendee will win a signed copy of Jeremy’s book, Koji Alchemy.
Your donation of $10.00 or more will get you a virtual seat (with proceeds to be used for our Grants Program, supporting organizations that strive to help individuals of all ages in Northeast Ohio better understand the link between farming and the food on their plates).