Kitchen workshops

Traditional skills for modern lives. 

Come to a hands-on workshop, and be prepared to roll up your sleeves and dig in. Learn new skills by doing, and we’ll teach you the methods that are used here – to save yourself the trial and error and waste of learning new skills on your own.

The goal of these workshops is:

  • to make the intimidating more approachable

  • to make seemingly complex things simple

  • to make time-consuming tasks more manageable

Leave with a printed handout of notes on the topics we covered in the workshop, starters for your own ferments, and the product that you made in the workshop.

 

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Sourdough Bread

A hands-on workshop, starting with caring for a sourdough starter (including some hard-won tips for minimizing time & mess!), to making a basic sourdough loaf.

Take home some sourdough starter for your own baking adventures, as well as the bread dough that you make in the workshop (to bake at home).

You’ll receive tips for long fermentation, how to fit bread-making into a busy schedule, how to make delicious (and light) whole-grain sourdough, and interesting ways to use sourdough bread.

You’ll also receive a printed handout of tips & recipes.

Date: Saturday, October 19, 2019

Time: 10am, for approximately 1 - 1.5 hours

Investment: $65; includes a sourdough starter, the bread dough you make during the class, a printed handout with notes and recipes, a skill you’ll use for the rest of your life, and the privilege to ask followup questions by email in the week following the workshop

Bring a Friend: $120 for 2 people (must register at the same time, under 1 registration)


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Kim Chi

This umami-rich, full-flavoured condiment is one of the most popular ferments! It’s easy to make at home, where you have control over the ingredients and the spiciness of your batch.

Learn how to make kim chi with natural sweeteners (from fruit instead of sugar), and take home your delicious creation from the class.

Date: Saturday, October 19, 2019

Time: 1:30pm, for approximately 1 - 1.5 hours

Investment: $65; includes the jars of kim chi you make during the class, a favourite (and coveted) recipe, the skill to make a most-delicious ferment that you’ll make over and over again, and the privilege to ask followup questions by email in the week following the workshop

Bring a Friend: $120 for 2 people (must register at the same time, under one registration)


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Sauerkraut

A hands-on workshop, teaching you how to transform cabbage into delicious, probiotic-rich kraut.

You’ll receive tips for ensuring the success of your kraut (and how to know when it’s ready to eat), how to get the best flavour (mild and richly complex), and get some ideas for a few variations for interesting flavour combos.

Prep a jar or two of kraut in the class to finish fermenting at home, and take home a printed handout of tips and recipes for more sauerkraut.

Date: Saturday, October 26, 2019

Time: 1:30pm

Investment: $65 per person; includes the jars of kraut you make during the class, printed notes with tips and recipes, a skill that you’ll appreciate many times over, and the privilege to ask followup questions by email in the week following the workshop

Bring a Friend: $120 for 2 people (must register at the same time, under one registration)


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Fermented Pepper Sauce

The secret to the traditional method of making hot sauce is in the fermenting. This process brings out depths and layers of flavour that aren’t possible in vinegar-based sauces.

Make a large jar of pepper sauce in the class - your choice of sweet, spicy or very spicy! Then, take it home to finish the fermenting magic in your kitchen… where the hardest part will be waiting for it to mature.

Fermented hot sauce has a very long shelf life (when refrigerated), and the flavours deepen over time.

Receive a base recipe in the class, with tips on how to customize your sauces to your personal taste.

Registration closed for 2019; watch for this workshop again in 2020!


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Fermented Winter Veggies

Fermenting isn’t only for the summer! Learn how to ferment winter produce for season-appropriate probiotics (and yummy flavours), and spread your fermenting schedule over the winter months.

We’ll make 3 ferments with interesting flavour combos: one with winter squash, one with brussels sprouts, and one with daikon radishes (they’re totally changed for the better when they’re fermented!).

Take home a jar of each of the brined vegetables to finish fermenting at home, as well as a handout with tips and recipes.

Date: Saturday, November 9, 2019

Time: 1:30pm

Investment: $65 per person; includes the jars of fermented vegetables that you start during the class, printed notes with tips and recipes, a skill that you’ll appreciate many times over, and the privilege to ask followup questions by email in the week following the workshop

Bring a Friend: $120 for 2 people (must register at the same time, under one registration)


Testimonials

I tried to make sauerkraut a few times, but it never worked. Then, one time it seemed to work, but I was scared to eat it, not knowing what to look for. I didn’t know it was safe or not. I really appreciate what we learned in the class, and getting to see what everything should look and smell like to be safe. I just finished making my first batch on my own, and it feels so good to have mastered it!”

”We’ve been loving the pickles! The only problem is that we didn’t make enough, and they were gone by the end of the year. Now that we know how easy they are to make, we’ll be making a lot more this year. These are the only pickles my kids want to eat now.

”The bread - wow. I always thought that sourdough bread was going to be too hard to make. You made it look so easy, and now I’ve been making it every week. It’s so good, that we end up eating half the loaf when it’s still warm, and I love how even the whole-grain sourdough is not very dense.”

”Thank you so much for the bread recipe and tips! I had tried making sourdough bread a few times before, but got bogged down with how complicated it was. I can’t believe it’s actually so easy to make it, once you know a few key steps. We love the flavour too. Can’t go back to the other bread I used to make.