Fermentation and Koji: Unlocking the Flavor Potential in the Modern Kitchen
10-12pm, with 12:30 Luncheon
Saturday, July 19th
Koji is the driving force behind many umami rich and delicious food products such as miso, soy sauce, mirin, sake, and much more. This day is offered in two workshops in which you’ll learn about both traditional and modern miso making traditions, how to ferment your own shio koji and how to elevate your protein cooking. The morning session is focused on koji and its origins, process and short-term culiary applications for vegetables and meats. Each student will make and take home their own shio-koji.
This day is offered in two sessions, for which you need to sign up separately. They each stand alone but you are encouraged to attend both. (Miso session will be from 1:30-3:30pm)
Attendees of both session will be treated to a scrumptious family style lunch at 12:30 of wood roasted chicken thighs marinated in shio koji, served with koji and miso enhanced accompaniments, grain salad with local vegetables and miso vinaigrette, black-bean miso roasted vegetables, miso butter and sourdough bread, and cookies.
The workshop will include a mid-day tour of the Grainery facilities and a casual beer tasting from the brewery.
A self-described fermentation nerd, Nicco Muratore has spent most of his lifetime learning about fermenting intricacies and traditions from around the world. With his experience working with koji, and running fermentation and koji programs at restaurants for the last decade, we are excited to welcome Nicco to the Grainery to share his knowledge with you.
Chef bio:
Nicco Muratore was born and raised in Boston, where he got his start cooking at the restaurants inside the historic Fenway Park.
He was introduced to Middle Eastern cuisine by Chef Ana Sortun at Oleana Restaurant and Sofra. After three years at Sortun’s restaurants, Nicco joined The Montagu Kitchen in London’s Grand Hyatt Hotel.
Next up was a stint at Danny Meyer’s historic Union Square Cafe in New York, before he returned to Boston to join Chef Steven Postal’s team at the newly opened Commonwealth, where he spent five years working his way from Sous Chef to Chef de Cuisine.
Nicco represented Commonwealth at the historic James Beard House in New York City on four occasions for themed dinners and Chef collaborations.
Nicco joined mamnoon in Seattle as Chef de Cuisine in the summer of 2019. Since then he has taken the menu to new heights and in 2022 took over the role of Mama Group Culinary Director, overseeing the culinary teams at mamnoon, mbar, mamnoon street, hanoon, and mamnoon fine foods.
In 2022, Nicco appeared on an episode of Food Network’s Chopped and took home the victory in a pickle themed competition.
In 2023, Nicco was invited to teach at Harvard University’s Science and Cooking Program, and taught a Koji and Fermentation class with culinary explorer Rich Shih.
In 2024, Nicco branched out from restaurant work and can be found in the community teaching cooking classes on wood fired pizza, fermentation and koji, and cooking with local food.
Nicco lives in Seattle with his wife, Sam, and their dog, Penny. Outside of the kitchen, you can find Nicco in the garden, or in woods hunting for mushrooms, hiking, and skiing.
10-12pm, with 12:30 Luncheon
Saturday, July 19th
Koji is the driving force behind many umami rich and delicious food products such as miso, soy sauce, mirin, sake, and much more. This day is offered in two workshops in which you’ll learn about both traditional and modern miso making traditions, how to ferment your own shio koji and how to elevate your protein cooking. The morning session is focused on koji and its origins, process and short-term culiary applications for vegetables and meats. Each student will make and take home their own shio-koji.
This day is offered in two sessions, for which you need to sign up separately. They each stand alone but you are encouraged to attend both. (Miso session will be from 1:30-3:30pm)
Attendees of both session will be treated to a scrumptious family style lunch at 12:30 of wood roasted chicken thighs marinated in shio koji, served with koji and miso enhanced accompaniments, grain salad with local vegetables and miso vinaigrette, black-bean miso roasted vegetables, miso butter and sourdough bread, and cookies.
The workshop will include a mid-day tour of the Grainery facilities and a casual beer tasting from the brewery.
A self-described fermentation nerd, Nicco Muratore has spent most of his lifetime learning about fermenting intricacies and traditions from around the world. With his experience working with koji, and running fermentation and koji programs at restaurants for the last decade, we are excited to welcome Nicco to the Grainery to share his knowledge with you.
Chef bio:
Nicco Muratore was born and raised in Boston, where he got his start cooking at the restaurants inside the historic Fenway Park.
He was introduced to Middle Eastern cuisine by Chef Ana Sortun at Oleana Restaurant and Sofra. After three years at Sortun’s restaurants, Nicco joined The Montagu Kitchen in London’s Grand Hyatt Hotel.
Next up was a stint at Danny Meyer’s historic Union Square Cafe in New York, before he returned to Boston to join Chef Steven Postal’s team at the newly opened Commonwealth, where he spent five years working his way from Sous Chef to Chef de Cuisine.
Nicco represented Commonwealth at the historic James Beard House in New York City on four occasions for themed dinners and Chef collaborations.
Nicco joined mamnoon in Seattle as Chef de Cuisine in the summer of 2019. Since then he has taken the menu to new heights and in 2022 took over the role of Mama Group Culinary Director, overseeing the culinary teams at mamnoon, mbar, mamnoon street, hanoon, and mamnoon fine foods.
In 2022, Nicco appeared on an episode of Food Network’s Chopped and took home the victory in a pickle themed competition.
In 2023, Nicco was invited to teach at Harvard University’s Science and Cooking Program, and taught a Koji and Fermentation class with culinary explorer Rich Shih.
In 2024, Nicco branched out from restaurant work and can be found in the community teaching cooking classes on wood fired pizza, fermentation and koji, and cooking with local food.
Nicco lives in Seattle with his wife, Sam, and their dog, Penny. Outside of the kitchen, you can find Nicco in the garden, or in woods hunting for mushrooms, hiking, and skiing.
10-12pm, with 12:30 Luncheon
Saturday, July 19th
Koji is the driving force behind many umami rich and delicious food products such as miso, soy sauce, mirin, sake, and much more. This day is offered in two workshops in which you’ll learn about both traditional and modern miso making traditions, how to ferment your own shio koji and how to elevate your protein cooking. The morning session is focused on koji and its origins, process and short-term culiary applications for vegetables and meats. Each student will make and take home their own shio-koji.
This day is offered in two sessions, for which you need to sign up separately. They each stand alone but you are encouraged to attend both. (Miso session will be from 1:30-3:30pm)
Attendees of both session will be treated to a scrumptious family style lunch at 12:30 of wood roasted chicken thighs marinated in shio koji, served with koji and miso enhanced accompaniments, grain salad with local vegetables and miso vinaigrette, black-bean miso roasted vegetables, miso butter and sourdough bread, and cookies.
The workshop will include a mid-day tour of the Grainery facilities and a casual beer tasting from the brewery.
A self-described fermentation nerd, Nicco Muratore has spent most of his lifetime learning about fermenting intricacies and traditions from around the world. With his experience working with koji, and running fermentation and koji programs at restaurants for the last decade, we are excited to welcome Nicco to the Grainery to share his knowledge with you.
Chef bio:
Nicco Muratore was born and raised in Boston, where he got his start cooking at the restaurants inside the historic Fenway Park.
He was introduced to Middle Eastern cuisine by Chef Ana Sortun at Oleana Restaurant and Sofra. After three years at Sortun’s restaurants, Nicco joined The Montagu Kitchen in London’s Grand Hyatt Hotel.
Next up was a stint at Danny Meyer’s historic Union Square Cafe in New York, before he returned to Boston to join Chef Steven Postal’s team at the newly opened Commonwealth, where he spent five years working his way from Sous Chef to Chef de Cuisine.
Nicco represented Commonwealth at the historic James Beard House in New York City on four occasions for themed dinners and Chef collaborations.
Nicco joined mamnoon in Seattle as Chef de Cuisine in the summer of 2019. Since then he has taken the menu to new heights and in 2022 took over the role of Mama Group Culinary Director, overseeing the culinary teams at mamnoon, mbar, mamnoon street, hanoon, and mamnoon fine foods.
In 2022, Nicco appeared on an episode of Food Network’s Chopped and took home the victory in a pickle themed competition.
In 2023, Nicco was invited to teach at Harvard University’s Science and Cooking Program, and taught a Koji and Fermentation class with culinary explorer Rich Shih.
In 2024, Nicco branched out from restaurant work and can be found in the community teaching cooking classes on wood fired pizza, fermentation and koji, and cooking with local food.
Nicco lives in Seattle with his wife, Sam, and their dog, Penny. Outside of the kitchen, you can find Nicco in the garden, or in woods hunting for mushrooms, hiking, and skiing.