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July 11, 7:00 P.M. Dinner: Field, Forest, and Lake: The Bounty of Northeast Ohio with Chef Jeremy Umansky Presented by Capital One

July 11, 2024 07:00 PM

A Dinner of Wild Flavors and Ingredients from the James Beard Award–Nominated Chef of Cleveland’s Larder

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

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. 

Dining Table $170 | Internal Chefs Counter $185 | External Chefs Counter $150  

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Hors d’Oeuvre
Gefilte Fish Toast with Lake Carp and Griddled Rye Bread
Contains alliums and gluten

Lakeside Salad with Wild Seasonal Greens and Lake Mist Vinaigrette

Trout Lox> Cured Lake Trout with Cottage Cheese and Rye Crisp
Contains alliums, dairy, and gluten

BottleHouse Brewery X Larder Koji Beer

Field> Dry-Cured Grass-Fed Ohio Brisket and 10-Day Aged Quail with Wild Saskatoon Berry Cassis Sauce, Mustards, and Salted Milkweed
Contains alliums, dairy, and gluten 

Bent Ladder Red, Rittman OH 2021 Estate Grown

Forest> Assorted Wild Fungi with Ramps, Escargot, Wild Greens, and Smoke
Contains gluten and shellfish

Larder Fermented Alcoholic Wild Rice Beverage 

Lake> Smoked Whitefish in Whitefish Stock with Caviar and Wild Greens
Contains alliums, dairy, and gluten

Wholesome Valley Farm Amazake Cream with Wild Foraged Fruit

Larder Drinking Vinegar

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

*This menu includes wild ingredients that may contain pollen. Individuals with seasonal allergies are advised to take preventative medications beforehand.

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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

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.

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