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MADE IN: DENMARK // Fermentation Dinner with Nick Balla

Gather around the table for a dinner with chef Nick Balla, inspired by the recent Noma Guide to Fermentation. Join us for a four-course, family-style preservation dinner based on peasant traditions and the magic of fermentation with James Beard Award-Winning Chef Nick Balla and beverages prepared by Scott Baird (Trick Dog, The Bon Vivants) featuring Empirical Spirits. Season-inspired menu coming soon. REGISTER here.

Cocktails with Empirical Spirits, natural wine, havtorn (sea buckthorn) turmeric tonic, and Nick's very own vermouth made of rosé wine, black lime, anise, fennel flowers included.

Limited to 20 guests.

Saturday 1 Dec, 7-9pm
1256 Mason Street, SF

About Empirical Spirits:
With backgrounds as chefs, Lars and Mark Emil, both noma alums, craft spirits using fermented goods like koji, kombucha, and freeze-dried gooseberries when producing the spirits of Empirical Spirits. The men refer to them as “freeform spirits”, meaning that they don’t belong to an established category such as gin, vodka, or whiskey. Their approach to spirit-making allows for cocktailers and party hosts to use flavor as a starting point, rather than a category, when concocting drinks. Join us as we learn about their process and flavor profiles. Mark Emil and Lars will not be present.

  Image courtesy Michael Molesky

Image courtesy Michael Molesky