Cooking Classes/Workshops

Jan 7th Class
Introduction to Lactofermentation

Join chef Rob Handel for a three hour introduction to lactofermentation. This age old technique is used to create a wide range of favorite foods including sauerkraut, pickles, capers, olives, kimchi, and more. Rob will walk you through the basics, including equipment, vegetable selection, procedure and techniques, and how to use your finished ferments in other dishes. The class will conclude with a meal featuring some of the ferments discussed in the class. 11am-2pm $50/person

March 4-5
Fermentation Intensive

Join chef Rob Handel for a weekend long fermentation intensive. Covers the basics of fermentation, storing, and cooking with yogurt, kombucha, water kefir, miso, saurkraut, pickles, kefir, salamis and more. Hands on demonstrations. Fermentation tastings and culture swap. Farm to table meals prepared with fermented foods. Reference materials and recipes.

$250 pp. Call 518-239-6234 for reservations

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