Participants will be able to work hands on with projects, watch demo’s, eat a light lunch composed of items presented in the class and get to take home some experiments to complete as well as a recipe packet of items presented in the class. The class will focus on Emde's unique process of Whole Utilization (tm): maximizing the yield from a single ingredient by creating multiple recipes and fermentations from each ingredient.
JULY 2nd, 9th, 16th OR 23rd 2018 CLASS SCHEDULE
1.) Lesson about the 3 steps methods of vinegar production and how vinegar is made
2.) Demo and work hands on - 1 Step method of vinegar production: the class will make vinegar using peels and pits from lunch prep as part of Jori's Whole Utilization efforts. These will be made with bases of wine + high proof alcohol. Participants will take home this project to finish fermenting at home.
3.) Demo and work hands on - 2 Step method of vinegar production: the class will make vinegar with 2 step method of starting with raw ingredient and just water to make vinegar. Participants will take home this project to finish fermenting at home.
4.) Learn how to make "Quick" Pickles + Creative infusions like fat washing
5.) Light Lunch composed of ingredients produced during the class + refreshments
A little bit about Jori Jayne Emde....
Jori Jayne Emde is an accomplished chef, bon vivant, and the producer of unique wild bespoke ferments, elixirs, remedies, concoctions, potions, and fragrances. Besides providing Fish & Game, the James Beard Award-winning restaurant she founded with her husband and co-chef Zakary Pelaccio, with many of its distinctive fermented ingredients, she also sells her own line of products under the label Lady Jayne’s Alchemy. (www.ladyjaynesalchemy.com).