Learn to make two staple dairy products with basic ingredients and not much fuss. We'll make yogurt, and then use it to culture cream to make exceptionally delicious butter.
12:45-1:45pm | RESTAURANT
In this class we will put on our permaculture lenses and discuss a handful of Florida friendly ferments. These seasonally inspired recipes will shine a bright light on locally grown produce such as papaya, Seminole pumpkin, cucumber, and more! We will explore easy to learn recipes that highlight traditional ingredients found in the classics as well as experimental ones.
1-2pm | PATIO
Get down to basics! We will explore the process, methods and benefits of what fermented foods have to offer. There will be various samples to enjoy during our discussion.
2-3pm | KITCHEN
One of the most popular beverages these days, ginger beer is super simple to make. Fermenting your own requires less sugar and contains loads of living yeast and bacteria. Participants in this class will get to make and take home some starter for future batches!
2:15-3:15pm | RESTAURANT
Back by popular demand! Bring your senses to explore the complexity Fermented Honey imparts, in anything you pair it with. Together, we will prepare, share, and enjoy some, with tasty treats, from savory to sweet, with roots, herbs, spices and fruits.
2:30-3:30pm | PATIO
When we talk about the gut, we often focus on our insides, doing all this work preparing food and forgetting about the outside world. This workshop will examine common gut damaging chemicals found in every day beauty products, give guidelines on how to transition to more natural ones and leave participants feeling confident in navigating labels. Participants will leave with their own hand made fermented toothpaste.
3:30-4:30pm | KITCHEN
This class will cover the basics of maintaining a healthy sourdough starter in a hot climate, and hot to use it to make really good pizza.
3:45-4:45pm | RESTAURANT
Is the fermentation process a forgotten herbal medicine making practice? Availability and absorption could tie these two traditions together. Lets explore pairing of adaptogenic herbs in fermented foods to have an energetically balanced ferment.