Chef Ernie Foundas doesn’t just cook—he farms, ferments and explores the science of flavor. As a food scientist, he conducts research to accentuate taste and harness beneficial microbes that support the microbiome. Adrienne Bell complements his work by crafting beautifully complex non-alcoholic beverages and teas using fruits and flora sourced directly from SG Tiki Farm.
The Tiki Food Lab, located in Pearlington, is where the magic happens. Designed as an umami research and learning center, it’s also available for private events. The moment visitors arrive, they feel as though they’ve stepped into a South Pacific paradise.
Situated on SG Tiki Farm, a wonderland of exotic and unusual edible plants, the Food Lab was created to supply distinctive produce for Suis Generis, the New Orleans restaurant where Foundas and Bell have crafted weekly changing menus for 14 years. Their culinary philosophy focuses on zero-waste cooking, fermentation and probiotic-rich foods that boost immunity and support the brain–belly pathway for optimal digestion and overall health.
The food experiences and cooking classes at the Tiki Food Lab are unlike anything else in the region. Each event features a farm tour, a class or demonstration on fermentation and zero-waste cooking, and a chef-curated tasting menu full of unexpected twists and turns.
This fall’s schedule includes:
November 1: Flavor Science Kaiseki Dinner featuring probiotic foods
November 22: Miso Making Class and Food Experience
November 29: Fishing Rodeo and Pig Roast
December 13: Making Molasses and Fermented Beverages
For more information, visit TikiFoodLab.com.
