Upcoming Pop-Ups: Fermented Things, Barbecue, and Dim Sum

BROOKLINE VILLAGE — Head to The Middle Gray for a Mizuna & Co. pop-up called "Handmade," taking place tomorrow (Thursday, March 24) at 7 p.m. and featuring fermented foods by Mike Betts and handmade ceramics by Jeremy Ogusky. Dishes include borscht with smoked Icelandic lamb, pickled romanesco with a 64-degree egg, a chocolate surprise, and more. Tickets are $75, and drinks will be available for purchase.

JAMAICA PLAIN — Rich Shih of OurCookQuest and Commonwealth sous chef Nicco Muratore are teaming up to host an event called "Kojify the Dinner Experience" at Fazenda Cafe on March 25. The four-course meal is meant to highlight koji, a key ingredient in miso, sake, and soy sauce. "Both Rich and I worked with Geoff Lukas for the past few years before his death in October," Muratore tells Eater. "This dinner is the beginning of the legacy he has left behind. I first was introduced to fermentation by Geoff when we started working together at Sofra in 2012. His creations always held new and exciting flavors, and have inspired the dishes in this dinner." Other participants include Jacqueline Dole (The Parlor Ice Cream Co.), Jeremy Ogusky (Boston Ferments/Ogusky Ceramics), and Kayla Sudduth (Eva's Garden). Tickets begin at $69.57 and include a short talk about koji by microbiologist Ben Wolfe. For $20 more, diners can take home a 12-ounce vinegar bottle, handmade by Ogusky.

UNION SQUARE/PORTER SQUARE — Andy Husbands' upcoming barbecue restaurant, The Smoke Shop, will open later this year, but he's showing off a sneak peek of the food on March 25 and 26 at Tasting Counter inside of Aeronaut Brewing Co. A la carte bites will be available from 10:30 p.m. to 12:30 a.m. each night (think fried chicken & waffle croquettes and mini cornbread loaves), and there will be wine, cider, and cocktails available as well.

PORTER SQUARE/HARVARD SQUARE — The Mei Mei team is taking up residence at Shepard on Sunday, April 3 for some afternoon dim sum. Book a reservation between 11 a.m. and 3 p.m. on OpenTable to attend; dishes will be available a la carte. "Think dry aged lamb buns, chicken mousse stuffed chicken wings, corned beef and xo dumplings and more. And booze. Definitely booze," writes the Mei Mei team.