Learn How to Bring Vibrancy & a Complexity of Flavours to Local Fruit.
Join Chef Fiona in the kitchen and learn how to create your own vinegar concoction that we will be using in class to pickle seasonal fruit. Along with using the classic vinegar brine method, you will also be shown the layering technique of salt & sugar. This workshop will teach you the ins and outs of fermenting fruit and learning how to add layers of flavour to fruit to use to delight many winter dishes.
We will make THREE recipes together in class that you’ll take home with you, as well as a Neon Zine of recipes and techniques to incorporate into your own kitchen.
Chef Fiona will showcase a recipe demo and a tasting highlighting fermented fruit and what can be created with the food waste made during the workshop.
Dish Served – Fermented Plum Gazpacho topped with a Seared Scallop
Duration: 1 – 2 hours
Price: 55$ a Head or 225$ if you sign up for all 5 workshops
Date: May 28th
Time: Please Choose Between – 10am at Harbourville Hall OR 4pm at Greenwich Hall