The Sunday Supper Series at Engine Room continues with a special collaborative dinner exploring the art and science of fermentation in the kitchen. Chef de Cuisine Nick Teague welcomes guest chefs Corey Lein of The Port of Call and Sean Carney of Nana’s Westerly for an evening dedicated to one of the oldest and most transformative techniques in cooking.

This four-course tasting menu will highlight the history of fermentation and its enduring role in cuisines around the world.Through thoughtful storytelling and collaboration, the chefs will explore how fermentation—whether through pickling, culturing, aging, or natural fermentation—can elevate dishes and deepen flavor. The result is a menu that bridges tradition and modern culinary creativity, celebrating both the past and the future of fermentation in the kitchen.

Join us for an intimate evening of food, conversation, and discovery as three chefs come together to showcase the power of fermentation.