Mariko is the founder of Aedan, a local company making traditional Japanese fermented foods; she joined the La Cocina food incubator program in 2012, and now sells at the Ferry Plaza farmers’ market.
Join Mariko for this course on the basics of making miso. You will leave with your very own 2-pounds of handcrafted miso, which will be fully mature after six months of aging at home. Miso soup with local vegetables and rice balls, beer, and wine will be served.
A combination of hands-on cooking and demonstration. Participants will take home jars of in-class concoctions. Hearty snacks will be served. Book sales provided by Omnivore Books.
Want to preserve without cups and cups of refined sugar? Learn how to safely and deliciously can using coconut sugar and fruit juice concentrate with Marisa McClellan, cookbook author and Food in Jars blogger, and Shakirah Simley, Canner-in-Residence for the Bi-Rite Family Businesses.
The art of fermentation preserves and enhances foods and flavors of the season. Learn to create ferments that deliciously support health, gently cleansing and nourishing you and supporting your body.
Each ticket is good for one egg (one parent and child; or one adult). Feel free to brown bag your dinner!
Join us in putting a new spin on a very old tradition. Michele Simons, our talented Sugar Skull and Gingerbread House instructor, will show you (and your child!) how to delight friends and family with your own creation of a sweet, spring scene sealed inside a hollow sugar egg.
Each ticket is good for one egg (one parent and child; or one adult). Feel free to brown bag your dinner!
Join us in putting a new spin on a very old tradition. Michele Simons, our talented Sugar Skull and Gingerbread House instructor, will show you (and your child!) how to delight friends and family with your own creation of a sweet, spring scene sealed inside a hollow sugar egg.
Learn to preserve local, seasonal vegetables! The singular Shakirah Simley will cover the process, ingredients, technique and science of pickling. Every student will leave with jars of in-house concoctions. This course is equally suitable for the novice pickler or the more experienced. Hearty snacks, wine, and beer will be served.
Create your very own locally grown floral bouquet boasting edible stems like artichoke and rosemary!
Lorena Cortez, the San Francisco based florist of Home Sweet Flowers will guide you through arranging a hand held bouquet and vase arrangement. She'll speak to her techniques for floral composition and will help you gain a greater understanding of the relationships between color, texture, and form. She'll then guide you as you tap into your own intuition, curiosity, and creativity.
Mason jar (vase) provided.
Light snacks and drinks will be served.
A hands-on cheesemaking course; each participant leaves with his/her freshly made cheese. Includes a cheese tasting of cheese alongside an array of snacks.
Don't have a space to age cheeses but dying to make something old and stinky? This is the home cheesemaking path for you: feta. All you need in a jar and a pinch of space in the fridge. Learn the recipe from milk to finished cheese then play with brine and various marinades.
