Preservation Kitchen: Spring

Preservation Kitchen: Spring

Spring is thankfully just around the corner and as new life begins to poke through the dirt, awakening from a long quiet winter it’s time to look at how we can preserve for the upcoming season and celebrate the natural gifts of our Pacific Northwest. Let food-preserving-enthusiast Neil Duncanson show you how to make the most of our spring bounty in this class celebrating the simple joys of the at-home ferment. In this class, we will be diving into the world of preservation by highlighting the power of salt to make salt cod fritters with charred green garlic aioli; lacto-fermented cherry chutney on grilled sourdough with ricotta; lacto-fermented horseradish mustard with turmeric, garlic, and whey; and salt-cured egg yolks with grilled asparagus, fresh herbs, and lemon.

Dates Offered Price
$95.00
This event is sold out! Join the Waitlist
$95.00
This event is sold out! Join the Waitlist
$95.00
This event is sold out! Join the Waitlist
$95.00
This event is sold out! Join the Waitlist