Our focus tonight is probiotic seed and nut cheeses, bean dips and more about fermented condiments.
In an anti-bacterial age, fermentation is quickly becoming a lost art. We are here to reclaim it as an energy efficient food-preservation technique which is rooted in our cultural histories. We are captivated and inspired by the way fermented foods engage our senses and enhance whole food eating and LESS food wasting!
Be ready – will we TALKING, EATING, DRINKING, and MAKING delicious probiotic drinks.
Everyone should come with a curious appetite and open mind and leave with a jar of custom made seed and nut cheese to enjoy during the weeks ahead.
Reservations possible via firstname.lastname@example.org