As I try to get it together to write up my trip, let me just quote my date during our dinner at Vespertine:
OK, I get why in Denmark everything has to be fermented to last through the long winter. But we're in Southern California. And it's the end of April.
8. Has Kahn said anything about specific dishes that I can latch onto here?
He told the LA Times there would be “no puréed dots, no crumbles, no nasturtium leaves, and absolutely no rampant fermentation.”