Pickles, Ferments, and Cures: Funky Flavors Day 2

Please sign up for this course here!

This is a 2-day workshop: Day 1 is Sat Aug 8 from 2-4:30 pm PT. Day 2 is Sun Aug 16 from 4:30-6:30 pm PT.

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Midweek: Cured and Poached Salmon Belly Rillettes

Sunday Night:

Juniper, Dill, and Gin Cured Gravlax, Potato Cakes, and Crème Fraiche

Duck Breast Prosciutto, Cured Egg Yolks, Blackberry Vinaigrette, and Hazelnut Salad

Crispy Chicken Leg Confit, Spiced Lentils, Preserved Lemon Salsa

Ginger Plum Switchel/Shrub and Shōchū Cocktail

_{Photo by Alexandra Kikot on Unsplash}