Announcing Preservastory – June 14th, August 8 & 9th

PreservaStory invites you to the first series of dinners celebrating the story of preserved ingredients.
Instead of “fresh, seasonal and local” we serve “not fresh but aged, not necessarily in season and globally sourced” ingredients to create a menu of surprising tastes. The menu is the story of food which forms the basis of our global culture. 
presevastory_salmon roll
Since agriculture emerged, surplus from harvests was preserved in different ways to delay the need for instant consumption. This allowed ingredients to be cooked when required, which lead to populations to grow. It became possible to transport food to markets which soon formed the nucleus for villages and cities. Global trade found its origin in preserved foodstuff satisfying our craving for variety and excitement, leading to the diverse diet we enjoy today.
Depending on the latitude and climate, various methods to preserve food were developed by different cultures around the globe. Incidentally similar techniques were adopted in geographies far apart, and so Eastern European Sauerkraut is fermented similarly to Korean Kimchi. Techniques include drying, smoking, tinning, freezing, jellying, pickling and fermentation. The ageing processes create wide ranging flavours which are typical for many cultures.
preserved_eggs-presevastory
Preservastory is starting as a dinner club and will become a place where you taste and discover ingredients preserved in traditional and also recently developed innovative techniques. The ingredients featured on the menu are available from the delicatessen shop. In time an network of Preservastores will start in places around the world, bringing together and sharing the stories of communities, whilst developing new ways to create sustainable food.
The first menu showcases a range of techniques of dried, fermented, pickled and smoked ingredients, brought together in a narrative of courses.
preservaStory menu I

kimchi & sauerkraut
preserved egg
fried cheese  and chutney
ajo blanco 
almond soup
fruit jelly
smoked salmon summer roll & crispy salmon skin & pickled vegetables and apple horseradish
dried salt cod potato bake and IPA

carlsbader oblaten torte and lychees
preservastory_cheese balls
Price £29 Reserve your place on Eventbrite 
Further dates Friday 8 August and Saturday 9 August
Each of the menus explores different ingredients. The first menu includes fish. Unfortunately we will not be able to accommodate alternative requirements and the menu includes nuts. 
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About anne fairbrother

Anne set up and runs Brixton Cornercopia with chef Ian Riley
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