LACTO-FERMENTATION
Dec
15
10:30 AM10:30

LACTO-FERMENTATION

In this workshop, participants will work hands-on making preserved meyer lemons to take home to finish fermenting in time to begin enjoying for the holidays.  Learn about the magic of lacto-fermentation and how preserved lemons fit in this category.

Jori will also bring along samples from a delicious 6 year old batch of lemons and share taste samples of how they can be incorporated into both food and beverage.

$75 includes 1hr hands-on workshop with recipes, and French top canning jars to take home!

CLICK HERE TO PURCHASE TICKETS

View Event →

HUDSON, NY
Oct
13
11:00 AM11:00

HUDSON, NY

LACTO-FERMENTATION: Participants will be able to work hands on with projects, watch demo’s, taste examples from my fermentation larder and take home some experiments to complete the fermentation process. A detailed recipe packet will be provided that each participant can take home to reference for future projects. The workshop, like all of my fermentation workshops, will focus on my unique process of Whole Utilization: maximizing a yield from a single ingredient by creating multiple recipes and fermentations from each ingredient.

$66 includes fermentation vessels with product to take home, recipe book, samples of finished products to taste in the workshop, beer + natural wine

CLASS SCHEDULE: Cabbage + Cranberry Sauerkraut, Fermented Apple + Chili Sambal, Vegetarian Bok Choy Kimchi, Lacto-Fermented Broth made with the food scraps from the class

https://www.ladyjaynesalchemy.com/new-products-1/fermentation-workshop-ticket

View Event →
HUDSON, NY
Jul
2
to Jul 23

HUDSON, NY

  • JULY 2nd, 9th, 16th OR 23rd at Fish & Game (map)
  • Google Calendar ICS

Class Price is $120 (includes light lunch with refreshments)

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).  

View Event →
NASHVILLE, TN
May
6
to May 14

NASHVILLE, TN

  • The Gavigan's Residence (map)
  • Google Calendar ICS

CLICK HERE FOR TICKETS

Classes Dates: May 6, 7, 13, OR 14

Class Times: 10am - 2pm

CLASS SCHEDULE SUMMARY

1.) Fermented Pineapple Sambal: Work hands on to start the process for a Fermented Pineapple Sambal using the inner fruit and you will get to take it home to finish the fermentation process.

2.) Pineapple Scrap Vinegar: Learn to make vinegar with the peels and cores of the pineapple that is used to make the Fermented Pineapple Sambal. This style of vinegar will be the 1st of 3 methods of vinegar production that you will learn during the class.

3.) Raspberry Vinegar: Learn to make vinegar using whole fresh ingredients as well as creative ways to work with the finished product. This style of vinegar will be 2nd of the 3 methods of vinegar production that you will learn during the class.

4.) Herb Vinegar: Learn what to do with those herb stems that often make their way to the trash or compost! You will learn how to make this vinegar using up old wine and you will get to take the project home to finish fermenting. This style of vinegar will be the 3rd methods of vinegar production that you will learn during the class.

5.) Crock Pickles aka Kimchi: Watch a Demo on making kimchi and learn how Emde works her recipes from a ratio based process so the formula can be used for any ingredient combination.

6.) Light Lunch composed of ingredients produced during the class

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 opened 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).

View Event →