The second Drifter dinner will showcase an evening of sensual dim sum. We’re going to turn down the lights and let you drift into a delectable fermentation experience!
We will serve a variety of small plates: dumplings (shiitake or lamb and steamed or fried), scallion pancakes, seaweed salad, oshitashi, miso roasted squash, hotpot-essence tofu, and ume rice. For those who prefer simplicity, there will be a build-your-own-bowl miso base soup with rice or egg noodle choices and the option to choose toppings, many from the small plates offered on the menu as well as pickled egg (yum!). There will be dipping sauces galore, as is required for any good Chinese fusion experience (odd sauce! gado gado! nuoc cham!). Bring a crew and order one of everything! You will not be sorry.
Inner Love Foods will brew up a refreshing fizzy chrysanthemum tea. Dessert includes red bean buns and coconut milk rice. Everything, down to the tofu and dumpling wrappers, will be made in house. Fermentation Illustrated 3 will be available for light reading as you eat your food (we know you’ll be busy chatting with your friends).
Greetings from Northern New Jersey! This month through October 2020 I’ll be running a pop-up called Drifter, even though I’m a little more driftless than usual these days. So until I drift again, join me at Get Juiced Health Bar Cafe every third Thursday from 6 to 9 pm for dinners inspired from as far as Southeast Asia to as close as your [favorite] neighborhood diner. Menus will highlight traditional foods and fermentation techniques. Ingredients will be organic and sourced as locally as possible. I’m emphasizing vegetarian cuisine but will often offer meat options.
The first dinner will showcase Rueben-style sandwiches. We will offer protein options (lamb for $18 or tempeh for $16) with sauerkraut and miso mayonnaise on naturally fermented sourdough bread, served with hand-cut fries, and three dipping sauces — almond-cilantro pesto, malty mustard, and fermented ketchup. Fermented pickle plates of seasonal, local vegetables will also be available as a side for $5. Inner Love Foods will brew up Sassy Soda, a fermented soda made with sassafras for $3.50 a pop. We are in the brainstorming phase of very fancy vegan milkshake, too. Everything, down to the tempeh, will be made in house. The fermented ketchup is made from tomatoes that were grown in my garden last summer! The mustard is made with my favorite malt vinegar, started by my friend Lou Bank of SACRED. It’s a simple yet decadent menu.
Seats at Drifter are available as first come first serve and reservations are strongly suggested. Contact Tara at firstname.lastname@example.org to reserve. We will also have a take-out option available if you pre-order at least a day in advance. Guests with reservations will go home with a complimentary 4-ounce jar of something fermented.
New issues of Fermentation Illustrated, my monthly zine, will come out every third Thursday at Drifter. Fermentation Illustrated shares cultural, historical, and personal stories of fermentation, inspiring and empowering people to do it themselves. It’s also very silly and will hopefully fill you with a little more laughter. This issue will be the first since Tempeh Demystified was released in January 2015. Issues are regularly $10 but you can receive a half-price discount if you dine at Drifter the night of a zines’ release.
And finally, this dinner adjoins the upcoming launch of Community Supported Ferments, my monthly subscription program of fermented foods. Shares will include tasty ferments such as kimchi, tempeh, vinegar, yogurt, and sourdough. Fermentation Illustrated will also be in each share. For more details on Community Supported Ferments, download the brochure here.