5/19/22 5:00p-8:00pm Cooking with Fermented Foods with Sarah Owens

In this three-hour workshop and dinner! Learn to preserve the bounty of any season using simple fermentation techniques! These foods are delicious as condiments or pickles but can also be used as ingredients to build flavorful meals packed with umami. We will begin by learning to process and pack vegetables and fresh spices under a brine to take home before breaking into teams and preparing a three-course meal together. The evening will conclude with a seated dinner with the option of a wine pairing.

Proof of vaccination and booster is required.

Workshop is held at the Miracle Plum Kitchen 600 Wilson Street

All materials provided.

Cost: $150

Sarah Owens is a cookbook author, baker, professional horticulturist, and culinary instructor. She was awarded a James Beard for her first book Sourdough and released her second in 2017 titled Toast and Jam. Her much anticipated forthcoming title Heirloom: Time Honored Techniques, Nourishing Traditions, and Modern Recipes was released September 2019. Sarah believes strongly in the power of baking to foster community and social change; she is an advocate of regenerative agricultural practices to rebuild global grain sheds and believes stone milling can bring good bread back to the table. As a teacher of nourishing food traditions, she travels globally to encourage an interest in ancient techniques interpreted within a modern context.

Are you 21 or older?

5/19/22 5:00p-8:00pm Cooking with Fermented Foods with Sarah Owens