I'm Teaching A Fermentation Class At Stanford

I'm teaching a fermentation class at Stanford, in partnership with Dr. Tia Rich and Dr. Angela Marcobal. It will be on four consecutive Fridays—Feb 28, Mar 7, Mar 14, and Mar 21—from 12:30-1:30pm.

Details are here (at the bottom of page 7). To register, click here, search for "ferment", and proceed. (If someone finds a reasonable way to link directly to the class page, please post a comment.) Enrollment is limited to 25, and as I write this, 14 spots have been taken already.

Save The Dates: Kimchi Workshop, 1/24/2010; Kimchi Festival, 3/21/2010

SAVE THE DATES for kimchi-related events at the Theodore Parker Unitarian Universalist Church in West Roxbury, MA.

January 24, 2010, 1PM-3PM: Kimchi Workshop: I will be leading a hands-on workshop covering vegetable fermentation and kimchi. You will leave the workshop with a jar of kimchi that you have made, and you'll be ready to compete in the kimchi festival in March. 15 seats available. $15 fee.

March 21, 2010, 3PM-7PM: Greater Boston Kimchi Festival: I will be judging and helping organize the Greater Boston Kimchi Festival. Start experimenting with your kimchi now, so that you will be ready to enter it in our kimchi contest! There will be prizes in different categories, including "traditional", "innovative", and "audience picks". We will have a kimchi demo, live entertainment, door prizes, and much more. Proceeds to benefit the Theodore Parker Church. Details TBA.

For more information, email kimchi-info@lactoferment.com.

I Am Teaching A Food Preserving Class, Feb 9 & Feb 16 2010

Coming up:

• I am teaching a two-part food preserving and pickling class at Cambridge School of Culinary Arts in Cambridge, MA: February 9 & 16, 2010, 6:30PM-9:30PM.

Click here to register

Here's the course description:

Since the start of recorded history, humans have been preserving food. Refrigeration and freezing have become popular recently, but many interesting alternatives exist.

During class 1, we will explore some or all of the following topics: fermentation of vegetables and fruits (including sauerkraut, pickled root vegetables, kimchi, preserved lemons, etc.); cucumber pickles, relishes, and chutneys; brined meat (corned beef); preserved dairy (yogurt, ricotta cheese); kombucha; salting and drying (dried fruit, dried vegetables, dried meats, potato chips); etc.. Along the way, we will discuss food history; food safety; knife skills; and seasoning.

During class 2, one week later, we will prepare dishes, using some of the preserved foods from class one as ingredients. Menu items may include corned beef reuben sandwiches (with sauerkraut and/or kimchi); traditional Alsatian choucroute; a variety of canapés using chutneys and kimchi; lactofermented cole slaw; broiled chicken with preserved lemons and herbs; baked ricotta; kombucha-poached scallops; etc.

Click here to register

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If you would like to hire me to do a sauerkraut or fermentation event for you, please email or call me (four one five, five nine six, seven six one three). I can tailor-make an event to fit your group or occasion.

These are some of my past public events:

• November 19, 2009: Sauerkraut and fermentation workshop with Pueblo at Project Hope
  
  
• November 17, 2009: Sauerkraut workshop at Slow Food BU
  
  
• October 3, 2009: Sauerkraut demo on Rose Kennedy Greenway in Boston as part of an outdoor festival
  
  
• September 17 & 24, 2009: Two-part pickling and preserving class at Cambridge School of Culinary Arts (two three-hour classes, with a week in between them)
  
  
• August 30, 2009: Sauerkraut workshop as part of Cans Across America in Somerville