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May 2013
Saving the Season: Lacto-Fermentation Workshop
Fermentation (AKA brining) is an age-old form of food preservation and lacto-fermented foods provide numerous health benefits. In this intensive workshop you'll learn the ins and outs of how fermentation works, how it benefits us, why it's safe, how to succeed with small-scale fermentation projects at home.Kate Payne, the intrepid author behind The Hip Girls Guide to Homemaking, is passionate about fermentation and she'll convert you too. In the class you'll learn how to use this collection of master recipes…
Find out more »June 2013
Sushi 101 Class and Dinner
Learn to make sushi from Finn and Porter's own Sushi Chef Triet Huynh. During hands-on sushi demos you'll make your own California and Vegimaki rolls. Then, to reward your hard work, enjoy a four-course dinner of Spicy Tako Sunomono (steamed octopus, cucumber salad, crunchy parsnip, spicy Southeast Asian dressing), Tuna Foie Gras (tuna-wrapped goat cheese, kalamata olives and capers over fennel slaw topped with seared foie gras and balsamic teriyaki), a sampling of fresh sushi & sashimi, and a dessert…
Find out more »July 2013
Sushi 101 Class and Dinner
Learn to make sushi from Finn and Porter's own Sushi Chef Triet Huynh. During hands-on sushi demos you'll make your own California and Vegimaki rolls. Then, to reward your hard work, enjoy a four-course dinner of Spicy Tako Sunomono (steamed octopus, cucumber salad, crunchy parsnip, spicy Southeast Asian dressing), Tuna Foie Gras (tuna-wrapped goat cheese, kalamata olives and capers over fennel slaw topped with seared foie gras and balsamic teriyaki), a sampling of fresh sushi & sashimi, and a dessert…
Find out more »August 2013
Sushi 101 Class and Dinner
Learn to make sushi from Finn and Porter's own Sushi Chef Triet Huynh. During hands-on sushi demos you'll make your own California and Vegimaki rolls. Then, to reward your hard work, enjoy a four-course dinner of Spicy Tako Sunomono (steamed octopus, cucumber salad, crunchy parsnip, spicy Southeast Asian dressing), Tuna Foie Gras (tuna-wrapped goat cheese, kalamata olives and capers over fennel slaw topped with seared foie gras and balsamic teriyaki), a sampling of fresh sushi & sashimi, and a dessert…
Find out more »August 2014
Homesteading 101 with Kate Payne
Join Hip Girl Kate Payne for a month-long series on preserving the best of summer's harvest so you too can "put up" your favorite local produce to enjoy all year long. Each week learn new techniques to round out your preserving skills. August 4: Canning Tomatoes August 11: Fig Jam August 18: Vinegar Pickling August 25: Fruit Butter Basics Buy tickets online.
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