Transform everything from chanterelles to seafood into umami flavor bombs to enhance your menu and expand your creativity with sustainability at the forefront.
A cost effective way to use fermentation or vinegars is to develop an arsenal of flavor you can use to set yourself apart and develop your style.
Chef Paul Buchanan will cover the basics, a wide variety of ingredients, variations, and classic simple methods. Whether you are pickling for the first time or a seasoned veteran still learning, he will have a story for you.