Upcoming at Grow Kitchen in Sebastopol (245 Ferguson Rd., Sebastopol)
January 11, 2013: An Introduction to Fermentation
Have you always wanted to learn how to make naturally fermented sauerkraut? Since antiquity fermented foods have been a part of the human diet in cultures all around the world, yet the techniques of home fermentation have been lost to most of us. Fermentation is an extremely useful tool both to preserve food and activate its nutritional potential. Raw, live, fermented foods such as sauerkraut have increased vitamin levels, the power to aid digestion, and even antibiotic and anti carcinogenic properties. Join Trish Carty, professional Chef, Nutritional Therapy Practitioner, and Certified Healing Foods specialist in this introductory two-hour class that will include a tasting of a variety of fermented foods, a demonstration in preparing fermented foods, and hands-on experience. Walk away with your first jar of sauerkraut and the skills to prepare your own fermented foods! Led by: Trish Carty, Professional Chef, Nutritional Therapy Practitioner, Certified Healing Foods Specialist, Certified GAPS Practitioner. $49 per person
7:00 pm – 9:00 pm
An educational and interactive culinary experience Everyone likes options. But a stroll down the dairy aisle of your local grocery store can these days leave you feeling dizzy. Whole milk or 2%? Pasteurized or unpasteurized? And what about ultra-pasteurized? Is that different from homogenized? Can I still get raw milk? From a Jersey cow or a Holstein? Does it matter? Or maybe from a goat? And then there’s the matter of organic versus… While we should celebrate the growing diversity of our food, it requires us to use our brains in addition to our stomachs. But no matter how many books you read or experts you consult, let’s not forget to trust our own tongues. Join us at the GrowKitchen for an afternoon of mindful tasting, interactive education and a conversation about how and why all these gastronomic choices came to be. Stop by the Grow Kitchen during our afternoon of mindful tasting, interactive education and conversations with chefs and farmers from the area about how and why all these gastronomic choices came to be.
Some of the tastes we’ll explore:
- Grass-fed beef / Grain-finished beef
- Biscuits made with butter / Biscuits made with lard
- Chicken Eggs / Duck Eggs
- Whole Grain / Bleached White / Buckwheat
- Cheese, aged 1-month / 3 months / 6 months
- And much more!
http://www.facebook.com/events/490042231048413/ Suggested donation of $25 per person……… This is a “drop-in” event, so please feel free to come by as your schedule permits.
01/19/2013, 3:00 pm – 7:00 pm