This program provides applicable and necessary hands-on training, and is committed to the promotion of sustainable production practices. Specific areas of instruction include fermentation theory and application, maturation and blending of spirits, sensory evaluation, and quality assurance and manage
This Program Provides Applicable And Necessary Hands-on Training And Is Committed To The Promotion Of Sustainable Production Practices.
Our History
We invite your team to a fun hands-on botanical tonic syrup making activity. Whereby simplicity leads to sophistication.
Fermented foods, from sourdough bread to yogurt to pickles, are among the world’s best-loved culinary delights.
We’ll discuss the key criteria for deciding on what product in what package. I’ll also touch on what to look for to know when it is no longer good.
We’ll learn to make krauts as well as vegetables in brine. All participants will learn in a hands-on way and will return home with two fermentation-ready jars of vegetables!
In this hands-on event, we will be canning salsa to enjoy all year round. Tips and techniques from expert canners will make the evening of preserving a zesty fiesta.
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