TICKETS STILL AVAILABLE FOR FRIDAY TALK: http://sandor-london2014-talk.brownpapertickets.com
PRICE: £110 including lunch, tasting samples plus food, jars & implements for practical element.
SANDOR ELLIX KATZ:
Is a fermentation revivalist. His book Wild Fermentation (2003), with a forward by Sally Fallon Morell and the hundreds of fermentation workshops he has taught across North America and beyond, have helped to catalyze a broad revival of the fermentation arts.
A self-taught experimentalist who lives in rural Tennessee, the New York Times calls him "one of the unlikely rock stars of the American food scene." His latest book, The Art of Fermentation (2012) has a forward by recent convert, Micheal Pollan and received a James Beard award. Sandor teaches fermentation workshops in Tennessee and many other places. For more information, check out his website www.wildfermentation.com.
Come learn how simple it is to make your own kimchi, kefir, kombucha, and other fermented delicacies at a wonderful venue, close to the M25 and also 10mins from Chesham Underground Station on the Metropolitan Line. The venue is a wonderful warehouse conversion run as an Integrated Health Centre: http://www.bagnalcentre.com/
Gain a practical understanding of fermentation concepts and empower yourself with simple techniques for fermenting these and other healthful foods in your home. This workshop will include a hands-on component (along with demonstrations) and everyone will go home with a jar of vegetables ready to ferment. Be part of the fermentation revival!
A delicious meal will be provided with catering from http://www.culturedprobiotics.co.uk/
Vegetables, jars and chopping implements will be provided for the practical session, but feel free to bring your favorite spices, herbs and vegetables to experiment with the flavour of your fermented vegetables and your own chopping implements if you have a favorite knive, for example.
09:00: Doors open. Hot drinks available.
10:00: Introduction to fermentation
11:00: Fermenting dairy: demo yogurt; demo kefir
12:00: Fermenting beverages: kombucha; water kefir; mead
13:00: LUNCH. Catering by culturedprobiotics.co.uk
14:00: Fermenting vegetables (HANDS-ON)
15:30: Fermenting grains: soaking and sourdough
16:00: Wrap up and final questions