July 10, 6:30 P.M. Demo and Dine: Caviar and More with James Beard Award–Nominated Chef Jeremy Umansky

Taste and Learn How to Make Caviar from Scratch

25 11th Ave, New York, NY 10011, USA

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.

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.

General Admission: $95

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MENU 

Toast Bite with Caviar and Marchant Manor Cheese

Caviar

Bottarga

Taramasalata and Cured Soft Roe 

Cheeses, Crackers, Dairy, and Assorted Vegetables  

Racine de Cremant de Limoux NV 

Guests with an allergy to sesame should be advised there will be ingredients prepared in a facility with sesame.

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About Jeremy Umansky:
Jeremy Umansky is the chef and owner of Larder Delicatessen and Bakery in Cleveland, Ohio. Larder was a James Beard Award semifinalist in 2019 for Best New Restaurant and Umansky was a James Beard Award semifinalist for Best Chef: Great Lakes in 2020 and 2023. He is the coauthor of the James Beard Award–nominated cookbook Koji Alchemy: Rediscovering the Magic of Mold Based Fermentation and writes about gastronomy for many outlets. He has been featured in numerous publications like Bon Appétit and Saveur and was named “The Deli Prophet” by Food & Wine magazine.  He and his wife Allie La Valle are expanding their footprint with a culinary retail store specializing in innovative kitchen equipment, fermentation products, and curated pantry items.

Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.

Event Policy

Reservation Policy:

All reservations are non-refundable and must be made in advance. Should the event be cancelled due to any unforeseen circumstances, including COVID-19, JBF will offer a range of options, including ticket exchanges, the option to donate tickets, or a full refund. For more information, contact platformbyjbf@jamesbeard.org.

Alcohol Disclaimer:

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served. 

Dietary/Food Restrictions Policy:

Events at Platform by JBF are special one-night-only menus and we do not offer a la carte menus. If you have serious food allergies, we will work with the visiting chef team to do our best to accommodate but cannot guarantee that alternate options will be available for every course.