Hands On Sauerkraut and Pickle Workshop Saturday 8/26 1-4 p.m.
REGISTER here by Thursday 8/24:
We are SO honored Chef del Pesco has offered to share this course with us! Read all about her:
Helena del Pesco is an independent chef, fermentation teacher, and food business consultant. Chef del Pesco honed her skills working for restaurants in the San Francisco Bay Area followed by travels to host dinner events at restaurants, museums and art galleries in Philadelphia, Mexico City, Puerto Rico, Barcelona, Oaxaca, Paris, Tel Aviv and the Basque Country of Spain, where she worked in the kitchen of Arzak, a legendary three-Michelin starred restaurant. Her own Baltimore restaurant, LARDER, showcased locally grown organic produce, cultivated a rooftop herb garden, and sourced regenerative pastured meat. The LARDER menu regularly featured house-made kombucha, kraut, kimchi, garum, compound butters, salts and preserves. She’s now part of the leadership team of The Fermentation School, which offers her ongoing Fermented Apothecary course. Her background in art, including a MFA from UC Berkeley, brings depth and aesthetic consideration to her dishes, while having grown up with her hippy mother’s whole-food cooking informs principles of nutrition and considered ingredients.
Chef Helena del Pesco has worked in kitchens in Oakland, San Francisco, Spain, Mexico, and Tel Aviv before opening a brick and mortar restaurant in Baltimore, MD. She now offers consulting services, hosts farm dinners, and teaches fermentation classes at The Fermentation School.