Sustainable Kitchen Workshop: Dishing Presents The Locavore Pantry

Learn from the local experts at Dishing about how to fill your pantry with fall harvest ingredients that last through the winter.

This is a free event. Registration is not required

Workshop Overviews

Kombucha, Kraut and Kimchi: Learn the art of fermentation with Daily Roots registered dietician and fermentation expert Poa Jacobsen.

DIY Dairy: Learn the art of fermented dairy products by making homemade yogurt, paneer and creme fraiche with Martha Berkesch of Mother Nature Nutrition.

Roots Canning CSA: Orion Bellorado will demo canning and give out info regarding his winter CSA program

Dairy-free Milks and Cheeses at Home:  Jessica Marlo from Healthy Being Juicery will show you how easy it is to make dairy-free milks and cheeses at home. Nut milk kits available for purchase.

 Sprouting beans with Teton Hummus: The guys behind Teton Hummus will show you how to sprout your own beans and talk about why it is healthier.

Secret Sauce Station: Chef Kevin Gries from Million Dollar Cowboy Steakhouse, will demo making his secret sauce recipes, with cooking tips and a recipe

Shaken and Stirred: As part of SHIFTDrinks, Meagan Schmoll, mixologist at The Rose, will make the Green Snap, talk about mixology, and concoct a cocktail with nut milk made by Jessica Marlo

How to make a better veggie burger: A chef from Liberty Burger will teach tricks on making tasty and healthy veggie burgers.

Making gnocchi by hand: Join the team from Hayden’s Post to learn how to make Gnocchi by hand. This workshop will feature locally foraged mushrooms and Parmigiano Reggiano.

 Turning wine into vinegar: The Wort Hotel’s executive chef will teach you how to turn your leftover wine into vinegar.

Location: The Rose Date: October 9, 2014 Time: 2:00 pm - 5:00 pm
 
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