The art of fermentation preserves and enhances foods and flavors of the season. Learn to create ferments that deliciously support health, gently cleansing and nourishing you and supporting your body.
Students will enjoy a light meal, and take home a jar of miso to ferment at home.
We are excited to welcome Jun and Akiko of Miso Happy Family, who are visiting from Kyoto and will lead a workshop on making miso and cooking with miso.
A hands on cheesemaking class: After a brie tasting and making our own cheese, we'll sit down to light snacks that we crafted with delicious local bries.
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.
Flavor sits at the intersection of health and pleasure. Integrating traditional culinary and medical wisdom with the scientific insights of contemporary nutrition, this class is a gastronomic and intellectual journey through the major flavors that define the effects of foods, herbs, and spices on the body, mind, and palate. This all-new series from holistic doctor and chef Nishanga Bliss includes cooking and fermentation demos, hands-on projects, and a unique series of flavor labs to inspire you in the kitchen and invigorate your health.
