Chef Paul of Redfish takes you on a deep-dive, cooking demo on fermented foods like miso, kimchi, and sauerkraut—as well as fresh-caught sablefish!
Fermentation enthusiast Bella Stephan showcases her best recipes for sauerkraut, kombucha, and kefir water in this demo and workshop.
You may only know this flavor-packed paste from the soup that you see on menus in Japanese restaurants, but there is so much more to miso! In this workshop you will learn why miso is so incredible—from mind-boggling health benefits to amazing flavor.
SOLD OUT! Please see our bread baking experiences with Farmstead Bread and Leavened.
Get your hands right in on every stage of the process and take home some starter to start a breadmaking tradition of your own.
Chef Andrew Peterson will showcase a multi course tour of family-style dishes from Kirsten and Christopher Shockey’s new fermentation book, Miso Tempeh Natto, guided by the authors themselves.
Kirsten K. and Christopher Shockey will help you understand how microbe eco-systems in us are influenced by the foods we eat—weaving knowledge with incredible flavors and benefits of fermented foods.
LOCATION CHANGE: Due to weather, we will now gather and dine at Lakeside Senior Center (behind City Hall and Library) at 915 North Lake Rd.
Fir tips. Fresh-caught fish. Foraged foliage. Taste wild flavors in this multi-course, lake-to-table meal served at Wulfy Beach on the shores of beautiful Tenmile Lake.