Chef Shua brings his years of experience in traditional preservation. Lactic acid fermentation is one of the oldest forms of food preservation in the world, and includes a wide range of foods we still eat today like dill pickles, sauerkraut, kimchi, sourdough bread, yogurt, sour cream, cheese, and salami. Even some of our everyday condiments, such as ketchup and barbecue sauce, were originally fermented. Chef Shua will demonstrate how to make the fermented foods, along with the dishes they are paired with, and touch upon some of the health benefits and other styles that you can try at home.
Doors open at 6:00 pm with class starting at 6:30 pm. This event will take place at Chef JJ's Back Yard in Broad Ripple. Back Yard is located on a public lot and parking is subject to availability.
Classes are $60 per person, which includes the recipes, non-alcoholic drinks, beer tastings and 4 medium plate style courses. These educational classes allow you to see all the action from prep work to grilling. Class participants will gain valuable tips and advice from our Chefs to use at home on the Big Green Egg. We encourage participants to take notes and ask lots of questions. At Chef JJ's you will get a unique dining experience that is both educational and entertaining, while eating fresh, local foods.
Class Ticket Policy: Seating is limited. Tickets are non-refundable and cannot be transferred to other classes. A deposit is paid online to reserve your seat with the remaining balance due the evening of the class.
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