Pickles, Ferments, and Cures: Funky Flavors Day 2

Day 2 of a two day fermentation class

MENU

Juniper, Dill, and Gin Cured Gravlax, Potato Cakes, and Crème Fraiche

Duck Breast Prosciutto, Cured Egg Yolks, Blackberry Vinaigrette, and Hazelnut Salad

Crispy Chicken Leg Confit, Spiced Lentils, Preserved Lemon Salsa

Ginger Plum Switchel/Shrub and Shōchū Cocktail

^{Photo by Alexandra Kikot on Unsplash}