Join James A. Brown of Barton Springs Mill and Sandeep Gyawali of Miche Bread for a class that's all about rye. James will discuss the work he's been doing with Texas organic farmers to grow heritage varietals of rye, which are stone-milled into flour at Barton Springs Mill. Sandeep will show you how to use these flours with rye-specific sourdough fermentation to make beautiful and complex breads.
Learn how to create the perfect cheeseboard using delicious Swiss cheeses. Emmi Roth Cheese will lead the class and focus on how you can personalize boards to best serve your guests, give some tried-and-true tricks and show you how to be creative by adding out-of-the-box options. They’ll also show you how to care for the cheese before and after use. And they’ll have some pairings for you to try out as you’re learning!
In this workshop, Chef Uyen Pham will dive into the world of kimchi, a staple in Korean cuisine. This traditional banchan is made from salted and fermented vegetables, most commonly Napa cabbages and Korean radishes. Explore what it means to preserve with salt, while learning about a food used for medicinal purposes since 600 A.D.
We know that there are countless bacteria that live in, on and around us. But did you know that most of these tiny bugs are actually beneficial and critical to our survival? Join Karen Diggs of Kraut Source to explore the microbial world with new eyes.
Chef Fiore Tedesco of L’Oca d’Oro will teach a workshop on two different methods of preserving pork tenderloin. He will lead attendees through the process of making a traditional Japanese-inspired katsuobushi and koji-cured lomo.
Discover the hydrolysis by enzymes excreted by koji grown on grains! In this workshop, you will learn from the folks at Emmer & Rye about the technique of making koji and miso, see how miso breaks down over time, taste a 6-month-old koji, and get a few recipes to take home with you.
Brought to you by Texas Farmers' Market.
Photography by Roxanne Rathge