Foodsmith

Wants a kitchen full of jars, jams, and homemade cheese.

Community Can Jam: Tomatoes

$65.00

The season of preserving is upon us! With ripe tomatoes bursting off the grocery shelves, it’s time to dust off that big canning pot and put up a batch of summery goodness to last through the winter. Preserving tomatoes is a hot and messy affair best managed with a little help from our friends. Our Community Can Jam is a new experiment - it’s not a class, exactly, though jam-master Shakirah Simley will be on hand to guide us through her recipe. Rather, it’s an old-fashioned community gathering that will include equal parts socializing, learning, and standing over a hot pot.

Natural Dye Workshop with Sasha Duerr

$85.00

Experience the electric colors you can conjure from the urban color palette of San Francisco. By experimenting with seasonal weeds, produce waste and other unsuspecting sources of awe inspiring natural dyes, artist and author Sasha Duerr will lead your exploration of local and seasonal color. You'll learn to dye a full spectrum of summer hues mapped from local plants. You'll create your own seasonal color palette, learn simple surface design techniques, and dye a a very special project from an array of colors sourced from our very own city!

Burrata by Hand

$75.00

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!

Spring Fermentation

$55.00

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.

Indian Breadmaking Basics

$65.00

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:

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