Special Event - 3 course vegan class with Sharon Wiest
Thur 24 September 2015, 10.30am-1pm, US$75 (note: tickets sold in Aus$)
Lincoln City Culinary Center, Lincoln City, OREGON
stone fruit galette
This workshop is a special event with Sharon Wiest, resident chef at the Lincoln City Culinary Center. Sharon will take us through some South American inspired dishes for a delicious 3-course meal, all made with the best of local Oregon ingredients and matched with Brooks vegan-friendly wines. Hands on tuition and fabulous food, what more could you want?!
Workshop inclusions:
- tuition in teaching kitchen as we make: aji with plantains; pupusas stuffed with mushrooms, fermented curtido and pinto beans; Oregon stone fruit gallette.
- food to eat (and/or take home) at the end of the workshop
- matched red and white wines by Brooks Vineyards. Workshop participants must be over 21 to consume alcohol. Non-alcoholic alternatives are provided.
Gluten free upon request, please enquire.
Workshop inclusions:
- tuition in teaching kitchen as we make: aji with plantains; pupusas stuffed with mushrooms, fermented curtido and pinto beans; Oregon stone fruit gallette.
- food to eat (and/or take home) at the end of the workshop
- matched red and white wines by Brooks Vineyards. Workshop participants must be over 21 to consume alcohol. Non-alcoholic alternatives are provided.
Gluten free upon request, please enquire.
Tempeh Making
Date TBA, January
Homemade soy and spelt tempeh.
Learn how to make tempeh at home in this hands-on workshop for tempeh novices in Melbourne.
Workshop inclusions:
- tempeh tasting & tips on cooking with tempeh
- tuition in small group: bean preparation, innoculation, fermentation, do's & don'ts
- instruction sheet
- tempeh ready to ferment at home (1 x 300gr)
- dry soy beans and culture to make another 2 x 300gr packets of tempeh
- follow-up advice
Please note that to ferment your tempeh at home you will need a warm (approx. 30C) space or box for approximately 15 hours. The workshop does not provide you with an incubation device to take home but will discuss some ways to make one.
Workshop inclusions:
- tempeh tasting & tips on cooking with tempeh
- tuition in small group: bean preparation, innoculation, fermentation, do's & don'ts
- instruction sheet
- tempeh ready to ferment at home (1 x 300gr)
- dry soy beans and culture to make another 2 x 300gr packets of tempeh
- follow-up advice
Please note that to ferment your tempeh at home you will need a warm (approx. 30C) space or box for approximately 15 hours. The workshop does not provide you with an incubation device to take home but will discuss some ways to make one.
How To Culture Water Kefir
Date TBA
a.k.a. tibicos
Learn the secrets of making your own water kefir at home in this hands-on workshop at CERES. Water kefir is a live culture that can be used to produce delicious probiotic health drinks. Dairy- and gluten-free.
Workshop inclusions:
- water kefir tasting
- tuition in small group
- instruction sheet
- water kefir grains and starter culture solution to take home
Please note that you need to bring a glass jar (and lid) with about 500ml capacity in which to put your starting culture to take home.
Workshop inclusions:
- water kefir tasting
- tuition in small group
- instruction sheet
- water kefir grains and starter culture solution to take home
Please note that you need to bring a glass jar (and lid) with about 500ml capacity in which to put your starting culture to take home.
