James Beard Award-winning author of "The Art of Fermentation" and Middle Tennessee resident, Sandor Katz will lead a hands-on fermentation workshop in which participants will learn advanced fermentation techniques and how to prepare Thai sour ribs, an Asian traditional meat ferment with a rice base.
Click here to purchase tickets. Become a member of Slow Food Middle Tennessee to receive a 25% discount.
The Green Pheasant, one of Nashville's newest restaurants getting buzz for its traditional, seasonal Japanese cuisine, will host this intimate class. If you've tried your hand at making kraut or kimchi and are looking for something more adventurous, this class if for you!
Proceeds from this event will fund SFMTN's Community Enrichment Grant program, which provides microgrants to area farmers, community garden organizers, entrepreneurs, and chefs looking to fund projects that support the local food community.