A hands-on cheesemaking course; each participant leaves with his/her freshly made cheese. Includes a cheese tasting of top burrata alongside an array of snacks.
A hands-on cheesemaking course; each participant leaves with his/her freshly made cheese. Includes a cheese tasting of top burrata alongside an array of snacks.
The most exciting cheese on the cheese board needs little explanation: burrata is fresh mozzarella filled with luscious cream and more cheese. You get to make your own in one short night. And eat it too!
The art of fermentation preserves and enhances foods and flavors of the season. Celebrate spring by learning to make cultured dairy and whey, beet kvass, fermented beets and turnips, spring kimchi, and more. A hands-on class; suitable for new and experienced fermenters.
A hands-on cooking class culminating in dinner served with wine and beer.
In this three-hour breadmaking workshop, we will learn about the history, chemistry, and cultural significance of Indian bread. Led by the skilled and passionate hands of Simran Singh and Stacie Dong, we will prepare the following, accompanied by traditional condiments (chutneys and raitas), vegetarian sides, pickles, and masala chai:
The season of jam is upon us! With ripe fruit bursting off the grocery shelves, it’s time to dust off that big canning pot and put up a batch of spring goodness to last through the year. Making jam is a hot and messy affair best managed with a little help from our friends. Our Community Can Jam is a unique event - it’s not a class, exactly, though jam-master Shakirah Simley will be on hand to guide us through her cherry preserve recipe.
Now is the time to indulge and to get messy doing it! This hands-on class with Jewel Zimmer will consist of a lesson in ganache, tempering chocolate, and garnishes. This will be an educational and creative experience, and each student will leave with one dozen custom truffles.
Mariko is the founder of Aedan, a local company making traditional Japanese fermented foods; she joined the La Cocina food incubator program in 2012, and now sells at the Ferry Plaza farmers’ market.
Join Mariko for this course on the basics of making miso. You will leave with your very own 2-pounds of handcrafted miso, which will be fully mature after six months of aging at home. Miso soup with local vegetables and rice balls, beer, and wine will be served.
