What is koji? It is the magic behind some of our favorite flavors, the friendly fungus that makes miso, soy sauce, and sake so bewitching. Rich Shih, mechanical engineer and koji enthusiast joins chef James Wayman for a multicourse dinner with drink pairing, exploring the incredible fermentation agent responsible for some of the most intense flavors we have come to know and love.

Tickets are $85 per person plus tax and tip. Get tickets here.