“Certain microorganisms can manifest extraordinary culinary transformations. Tiny beings, invisible to us, bring us compelling and varied flavors.” - Sandor Katz, American food writer and DIY food activist.
Chef Shellie Kark will give you the skills and tips to bring fermented foods into your repertoire. And you’ll learn about the flavorful benefits of adding these foods to your kitchen table.
Take a side trip to the county fair with this cooking demo featuring fresh corn on the cob elevated with cultured butter and homemade hot sauce as you learn the basics of home lacto-fermentation. Recipes and samples included.