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Top U.S. chefs - including one of Cleveland's own - to host 7-course Koji Dinner in Chicago

  //food-wine.news-articles.net/content/2025/09/19 .. own-to-host-7-course-koji-dinner-in-chicago.html
  Published in Food and Wine on Friday, September 19th 2025 at 11:48 GMT by Cleveland.com
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A Gastronomic Showcase: Cleveland’s Culinary Star Among the Nation’s Elite at Chicago’s 7‑Course “Koji” Dinner

In a mouth‑watering announcement that has sent food lovers across the Midwest into a frenzy, a select group of America’s most celebrated chefs—including one of Cleveland’s own—will gather at a prestigious Chicago venue to host a one‑night, seven‑course dinner centered on the ancient fermentation technique known as koji. The event, slated for October 12 at the iconic 55th Street Dining Hall in the West Loop, promises to be as intellectually stimulating as it is gastronomically indulgent.

The Cast of Culinary Titans

According to the original piece on The Plain Dealer, the dinner will feature a line‑up of chefs whose reputations have been built on bold innovation and meticulous craftsmanship. The roster reads like a who’s‑who of contemporary cuisine:

The Cleveland‑based chef, Tessa Nguyen, has garnered praise for her fusion of Eastern techniques with the city’s industrial heritage. Her signature dish, the Cleveland‑style pork belly ramen, marries the smoky, charred flavor profile of Detroit‑style barbecue with the comforting familiarity of a steaming bowl of broth—a dish that the article notes has become a staple on the menu of her hometown restaurant, Urban Grain.

The Koji Connection

The heart of the evening lies in the concept of koji, a Japanese fermentation starter that combines Aspergillus oryzae mold, rice, and water to produce a subtle, umami‑rich aroma. The article links to a detailed guide from Eater that explains how koji can transform everything from sauces to cheese. The chefs will use the mold to coax out hidden flavors in their dishes—an approach that has become a growing trend among “micro‑fermentation” chefs.

Each course will feature a distinct application of koji: a pickled cucumber vinaigrette, a fermented miso‑glazed cod, a koji‑infused chocolate mousse, among others. The line‑up is curated to showcase how a single ingredient can create a spectrum of textures and taste profiles, offering diners an educational experience as well as an indulgent feast.

Venue and Logistics

The 55th Street Dining Hall, a former meatpacking plant turned culinary hub, offers a space that blends raw industrial aesthetics with luxurious comfort. The article’s link to the venue’s website lists seating for 120 guests and a capacity to accommodate a full kitchen crew. Tickets, priced at $275 each, include a pre‑meal “koji kit” for guests to take home, complete with a starter mold, a mini guidebook, and a sample of the evening’s signature sauce.

A section of the proceeds—roughly 15%—will go to the Cleveland Culinary Arts Foundation, which supports food‑service training programs for under‑served communities. The article quotes Foundation director Mara Delgado: “We’re thrilled to see local chefs taking center stage on a national platform. It sends a powerful message that talent doesn’t know borders.”

The Culinary Story

The article provides a narrative arc that frames the dinner as more than a showcase of skill; it’s a dialogue about food’s ability to connect people across regions. Interview snippets with the chefs reveal their collective enthusiasm for pushing the boundaries of flavor. For instance, Tessa Nguyen shares, “Koji is a subtle, almost invisible hero. By using it, we can honor tradition while still creating something brand new.” Similarly, Chef Samuel Ortiz explains, “It’s about listening to the mold, not just imposing a recipe.”

The piece also includes a brief look at the prep behind the scenes, featuring a link to a behind‑the‑scenes video on the Chicago Tribune’s food section. In that video, chefs are shown carefully inoculating rice, monitoring temperature, and timing the fermentation to perfection—a process that can take anywhere from 24 to 72 hours.

Why It Matters

While the dinner’s culinary allure is undeniable, the article stresses that its significance extends to a broader conversation about how food can serve as a bridge between cultures. By bringing a Cleveland chef into a national conversation, the event highlights the city’s growing influence in the culinary world—a point the Cleveland News link underscores by noting that the city’s Michelin‑starred restaurants have steadily risen in rankings over the past decade.

In closing, the original article invites food lovers to consider that the next time they’re tempted by a plate of simple, comforting cuisine, they might be missing out on an invisible, fermented magic. The upcoming dinner in Chicago promises to reveal that secret, celebrating both the art of traditional koji and the modern creativity of America’s top chefs—one of whom proudly calls Cleveland home.