The Culture of Corn with Oxomoco and TAMOA
When: Thu., Aug. 1, 2019 at 7:00 pm
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In the United States, corn is thought of as a summer picnic staple, a surplus crop, or an afterthought to the ever-popular taco. Corn has a long, wild, and diverse history, starting around 7,000 years ago in central Mexico. How did this once wild grass make its way from Mesoamerican staple crop to the heart of Mexican cultural and culinary identity? And how did the unique, native processing technique of nixtamalizatizing corn land in Michelin starred kitchens around the world?
Join Chef Justin Bazdarich of Michelin-starred Oxomoco and Francisco Musi of TAMOA as they explore the rich history of corn and heritage seeds in Mexico, Oxomoco’s journey to nixtamalizing their own corn in house, and an open discussion about who gets to define what is and is not traditional in the kitchen. Enjoy an interactive conversation followed by an informal reception with light bites provided by Oxomoco.
Doors open at 6:30pm. Program begins at 7pm.
$25
MOFAD Lab
62 Bayard St.
Brooklyn, NY 11222