The Art of Fermentation: An Exploration of Koji, Umami, & Fine Wine at Trouvaille
Details
Expect the Unexpected at This Brilliant Dinner Fusing Cuisines from Around the World Taken From Seasonally Fresh Ingredients
Trouvaille means “a lucky find” or a “valuable discovery”. At this exclusive dinner for 24, the ‘lucky’ guests will explore transformative Koji-Aged dishes paired with delicious wine as part of a unique culinary journey.
With Your Ticket, You Will:
- Enjoy an amazing 5-course wine pairing dinner framed around umami, terroir and culinary artistry
Important Information
- Only 24 seats available!
- If you have dietary restrictions, please contact Alex Papajohn at apapajohn@VariantEvents.com
- Menu will not be posted until a week or two before the dinner. Dishes depend in part on what's fresh in the market
- 21 or over
- All-inclusive
- You may arrive at about 6:45pm
About Trouvaille
Joe Kmetz is the chef and owner of Trouvaille in Richmond’s Fan District. His background in restaurants has taken him through nearly every part of the business, from the kitchen to the dining room and management, and that experience has shaped the way he approaches both the food and the restaurant as a whole.
About Trouvaille
The food at Trouvaille isn’t tied to one particular cuisine. Joe pulls from French technique, Southern cooking, and Japanese and Korean flavors, while letting the ingredients and the season help steer the menu. Fermentation, koji and preservation have also become a regular part of the kitchen, mostly as ways to build flavor rather than as the focus of a dish. At the end of the day, Joe likes to make the kind of food he likes to eat: flavorful, interesting, sometimes unexpected, and never more complicated than it needs to be.