Join Chef Daniel & Chef Laci Sandoval at Wind & Rye's teaching kitchen in Penngrove, for a wonderful evening all about ferments and pickles.
In this hands on class Chef Daniel will discuss the differences between vinegar based and fermented pickles as well as provide you with recipes, tools and tricks to make unique tasty pickles featuring the bounty of the Sonoma County fall harvest! Using seasonal garden veggies, you will go step by step through the pickle and kraut making process and you will leave with at least five different ferments to share with family and friends.
Ticket price includes beverages & dinner, as well as all ingredient cost.
Class cost is $120 (after 9/12 class increases to $130)