Join Michelin-starred chef Brad DeBoy and sake expert Scott Movens for a one-night dinner built around the deep, savory, and sometimes surprising world of koji and fermentation. Each course will explore how koji transforms ingredients, builds flavor, and connects food and sake in delicious ways.

Koji - a japanese mold used to make soy sauce, miso, mirin, and sake -  is at the heart of modern savory cuisine. This dinner will highlight koji and its role in fermentation, showcasing its delicious effects on both food and sake. 

Brad DeBoy is a Michelin-starred chef, fermentation specialist, and culinary consultant with over 20 years of experience across hotels, and restaurant operations around the world. His work focuses on thoughtful technique, operational precision, and creative uses of fermentation, with a particular passion for koji, sustainability, teaching and flavor development.

Scott Movens is a sake expert and educator based in Washington DC with years of experience teaching about and serving sake. He has multiple sake sommelier certifications, including WSET Level 3 with distinction, Sake Scholar, and Certified Sake Professional.

The dinner will feature a 5-course tasting menu by Brad, with each course paired with sake selected by Scott. The pairings will be intentional - developed in tandem with the food menu instead of an afterthought - to showcase koji and its links in both food and sake.

Tickets coming soon!