I’m happy to share the good news that this week I’ll be putting on another fermentation workshop. This time I’ve teamed up with my good friend, Joel Solish of Death Row Meals and with a new site called Uniiverse. We’ve added a charitable, Movember-themed component that is explained on the event page:
MOTOFO: This event is part of MOvember TOronto FOod week – a week of unique food experiences brought to you by DeathRowMeals and Uniiverse, to raise funds for Movemeber. Check out other MOTOFO events on my profile. All proceeds will be donated to Movember.
Also from the event page here’s the description of what I’ll cover during the ninety-minute session:
David (of foodwithlegs dot com) will give a hands-on demonstration of the process that converts raw ingredients into some of the world’s most delicious foods. Kimchi, traditional kosher dill pickles, and classic sourdough bread all depend on wild fermentation. As well as the separate processes David will take a look at the easy-to-find ingredients and simple equipment (what’s good, better, and best?) that you need for fermenting on a small scale, at home.
As some added I’ll mention that we’ll run through recipes that are good places to start for beginners like Wild Pickled Turnips right through to more advanced ones like the Spicy Sichuan Sauerkraut that I’ve been experimenting with recently.
Personally I’m someone who learns a new technique by reading about it but if listening and demonstration are more your style this will really suit you. Also, I know that I’ve appreciated the fermentation workshops I’ve attended because they give a baseline example of what to shoot for. Some of the steps are different than almost every other cooking technique and the flavours are ones that you will very rarely taste from store-bought or even restaurant food so the hands-on and tasting demonstrations really help.
Other events during the week include Brock Shepherd of the Burger Bar doing a beer and burger event tonight (Tuesday), the Fidel Gastro one-year anniversary party on Thursday, and a VQA wine session put on by sommelier, Allison Slute.
I hope to see some familiar faces and meet new friends on Wednesday night. Tickets are very reasonably priced at $5 and again proceeds go to charity.