Back to All Events

Fermentworks Miso Tempeh Natto Dinner

  • Chetco Activity Center 550 Chetco Lane Brookings, OR United States (map)

Cost: $45 Meal, $69 Meal + Book


A multi course tour of family-style dishes from Kirsten and Christopher Shockey’s new fermentation book, Miso Tempeh Natto, guided by the authors themselves. Chef Andrew Peterson will showcase the versatility of a range fermented products such as koji, sourdough and miso with dishes ranging from tacos to ferment tasting boards and cheesecake.

Experience Notes: Draft Menu
Tofu misozuke “cheese” board with handmade sourdough toast, fermented vegetables, tapanatto

Ceviche tacos with fermented paste

Gochujang or Koji marinated pork shoulder steak

Koji pickled slaw salad

amazake cornbread

Miso cheesecake with miso dulce de leche

(Vegetarian option available with tempeh substitution)

Meet Your Southern Oregon Hosts
Kirsten K. Shockey and Christopher Shockey are the co-authors of bestselling Fermented Vegetables, Fiery Ferments, and the new Miso, Tempeh, Natto and other Tasty Ferments. They got their start in fermenting foods twenty years ago on a 40-acre hillside smallholding in Southern Oregon which grew into their organic food company. When they realized their passion was for the process, they chose to focus on teaching fermentation arts to others. Kirsten and Christopher travel worldwide helping people to make, enjoy and connect with their food. You can find stories of a life fueled by fermented foods on Instagram or on the web at

Andrew Peterson, a chef, baker and lover of all things food, began his career washing dishes and has fulfilled many cooking positions for over 10 years. He has followed his passion for food every day by reading cookbooks, foraging, trying new methods, and cooking often for friends and family. He is drawn to traditional techniques such as fermentation and sourdough bread. Andrew's Japanese grandmother and mother have been an inspiring resource in recreating the comfort foods from his childhood so he can share them with others.

Earlier Event: October 26
Making Kimchi Made Easy
Later Event: October 27
Bake It! Naturally Leavened Bread