Join chef Helena del Pesco for a hands-on workshop featuring Flying Plow Fall CSA produce. You will learn:
- how to use seasonings to make delicious ferments
- how to trouble shoot and ferment with confidence
- proper salt ratios for kraut and brine pickles
- safe lacto-fermentation methods
This is a great way to use up your extra CSA vegetables — avoid waste and have a healthy, convenient snack at your fingertips!
Everyone will go home with easy to follow recipes and a pint of root vegetables in brine, ready to finish fermenting on your kitchen counter. We will start the workshop with a tasting of three ferments, each with a unique flavor profile.
Chef Helena del Pesco is an independent chef, fermentation teacher, herbalist and restaurant consultant. She honed her skills working for restaurants in the San Francisco Bay Area followed by travels to host dinner events at restaurants, museums and art galleries in Philadelphia, Mexico City, Puerto Rico, Barcelona, Oaxaca, Paris, Tel Aviv and San Sebastian, Spain where she worked in the kitchen of Arzak, a legendary three-Michelin starred restaurant. Her own Baltimore restaurant, LARDER, showcased locally grown organic produce, cultivated a rooftop herb garden, and sourced regenerative pastured meat. The LARDER menu regularly featured housemade kombucha, kraut, kimchi, garum, compound butters, salts and preserves. She now offers courses as part of The Fermentation School, in an ongoing series called The Fermented Apothecary. Her background in art, including a MFA from UC Berkeley, brings depth and aesthetic consideration to her dishes, while having grown up with her hippy mother's whole-food cooking roots her cooking in nourishment and considered ingredients.