SG Tiki Farm & Food Lab
Our Zero Waste Cooking Model Starts With The Farm & Fermentation
Chef Ernie Foundas doesn’t just cook, he is a farmer and food scientist conducting research to accentuate flavors and harness microbes beneficial to your micro biome. Adrienne Bell utilizes the beauty of fruits and flora to create deliciously complex non-alcoholic beverages and teas – all sourced from the SG Tiki Farm. The cycle of life moves from the restaurant to the farm as we compost, gather seeds and grow.
The Tiki Food Lab in Pearlington is where the magic happens. Created as an umami research and learning center, and available for private events, you feel like you are on a South Pacific vacation as soon as you walk the grounds. But - without the jetlag!
The Food Lab is located on the SG Tiki Farm - a wonderland of exotic and unusual edible plants. The Tiki Farm was created to supply unique and unusual produce for Suis Generis restaurant in New Orleans. Chef Ernie and Adrienne have been creating weekly changing menus at Suis Generis since early 2012 – focusing on zero waste cooking, fermentation and pro-biotic rich foods that boost your immune system and improve the brain-belly pathway to facilitate healthy digestion and overall health. Tasty food CAN be good for you!
The food experiences and cooking classes held at the Tiki Food Lab are truly unique and like nothing else in the region. Each event includes a farm tour, a class or demonstration on a wide array of fermentation and zero waste cooking topics, and a chef curated tasting menu with unexpected twists and turns along the way.
Tiki Food Lab
Our umami research lab and learning center is located with a beautiful view of the bayou in Pearlington, MS. Check out our listing of Food Experiences at www.tikifoodlab.com or contact us about booking a private party or cooking class.
SG Tiki Farm
Beautiful ingredients shine on the plate. We use what we harvest on our weekly changing menu & plant the most unusual and interesting edibles we can find. You can taste the difference with a salad harvested hours ago.
Fermentation is our Jam
We even make fermented jam. Chef Ernie is a leader in fermentation and umami research, and it’s not just king cake miso. Exotic ingredients from our farm are cultivated and incorporated into an array of misos, koshos, jangs, soy sauces, tofuru, wines, vinegars, and other lacto and amino ferments. The perfect vegan fish sauce is within reach.
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Minimizing Waste & Maximizing Flavor
Probiotics are the rage. People pay big money for probiotic supplements manufactured by chemical companies. Suis Generis, through its Tiki Food Lab and Umami Research Center, produces a mind-blowing range of fermented foods bursting with micro biome boosting natural probiotics. Plus, fermentation creates complexity of flavor!