WINTER FOOD PRESERVATION WORKSHOP SERIES with Anna Sigrithur of CURLY DOCK KITCHEN
January 24th — Take your sauerkraut game to a whole new level with DIY fermentation jars!
February 21st — Learn about koji, a benevolent fungus used to make miso and soy sauce!
March 21st — Learn about salt-curing and how to make your own homemade charcuterie!
April 25th — Learn to brew your own homemade all-grain beer with Laura Tait!
Classes will include lessons about the history and biochemistry of these methods as well as plenty of hands-on practice.
For more detailed information about each workshop visit sarcophagust.com/education/.
Dates: January 24, February 2, March 21 & April 25
Time: 6:30 to 9:00 pm
Cost: $60.00 per session or $200 for all 4 workshops. Every class includes take-home product or ingredients.
Location: Mary Jane’s Cooking School, 252 Arlington Street
To Register: Call Mary Jane's Cooking School at 204-775-2522, email Anna Sigrithur at [email protected]
or Mary Jane Eason at [email protected]
Payment: Cash, cheque or visit sarcophagust.com/education to pay with your credit card