Unlocking Umami: Sea Vegetables

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here. 

Welcome to the Unlocking Umami series! In each of these three classes (Mushrooms, Miso & Koji, and Sea Vegetables), we delve into the fifth taste through a curated selection of recipes and ingredient tastings designed to deepen your understanding of umami. You'll learn methods to maximize and enhance umami flavors and discover umami’s relationship with the other four tastes. To get the most out of this series we recommend signing up for all 3 but they can also be purchased a la carte. 

When asked about their first and last experience with sea vegetables, many Americans will likely mention a sushi roll. Despite their long-standing importance to coastal cultures, sea vegetables like nori and the occasional spirulina boost at a smoothie shop are often the only varieties encountered in the USA. However, we believe sea vegetables are on the rise, and kelp might soon become as popular as kale. Trend or no trend, sea vegetables are nutrient-dense, umami-rich, and quite versatile in the kitchen. This class will feature recipes utilizing several different varieties of sea vegetables (think: arame, dulse and kelp) prepared in ways that may be new and exciting to you.

While the focus of this class is on sea vegetables, we will also explore and taste other vegan and vegetarian umami-rich ingredients, further broadening your umami repertoire.

MENU

Corona Beans with Puer Dashi 

Kale Caesar Salad with Nori

Sea Vegetable Pate

Umami Compound Butter with Dulse

Chocolate Mousse with Agar Agar

This menu contains the following common allergens: Soy, Dairy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together! 

Marie Brennan is a vegetable enthusiast, keen fermenter and an avid traveler. Her explorations are fueled by the desire to find her next pantry staple and learn yet another way to use onions. Her culinary focus is vegetarian, Californian cuisine that is imbued with global flavors. Her classes are known for their healthyish and punchy flavors as well as her non-dogmatic and enthusiastic approach to food. 

Marie graduated from the University of Wisconsin with a degree in Dietetics and in 2014 moved to the Bay Area to attend culinary arts school. She stayed for the produce and the sunshine. Marie lives in Berkeley California and works as an educator, consultant, private chef and recipe developer. You can learn more about Marie at www.hedonistinmoderation.com