Our first staff fermentation workshop was a blast! The casual environment of the restaurant is the ideal learning forum, providing an experience that's informational, yet light-hearted. It's very exciting to launch this new idea, and better yet to have more like it to look forward to in the future. Here are some photos from the event:
To find out more about what's going on in your jar or crock after preparing a ferment, visit the links below for interesting reading. I especially appreciate the information in the second link on when best to pluck a cabbage for the most delicious sauerkraut.
I need not go into detail about the demise of this drink following its perfectly noble origin, as plenty have done before. The original cocktail is balanced, citrusy, rich with a lush almond syrup called orgeat, and mysterious in aroma due to rum's inherent complexity. What a shame that this cocktail is relatively strong, as it seems to be best enjoyed during daylight hours. Sipping one at sunset brings the ideal compromise. Here is a link about the original recipe, a bright and thirst-quenching legend. Finding the proportions in the classic to be bracing in alcohol heat and in citrus acidity, I adapted the recipe to suit my personal taste preference.
Meyer Lemon Limoncello
I love a good glut of something delicious from the garden. This year the Meyer lemon season seemed especially long and giving. Toward the end of April, a beloved customer brought me a large bag of Meyer lemons from her tree, an occurrence I secretly hope for each winter. Having divulged to me her love of limoncello, it seemed appropriate to make a batch in return for her generous gift. The recipe from Imbibe Magazine is straightforward and simple.
June 1st 2015 marks the first in a series of workshops I'll be teaching at The Spinster Sisters restaurant here in Santa Rosa. The first workshop will cover the basics of fermenting vegetables in a home kitchen. I prepared a few fermented goodies to share with the participants in the class, and they're currently bubbling and fizzing away on the countertop.
Left to right: traditional sauerkraut, ginger beer, and whole brined homegrown carrots.
Curtido is a Latin American-style cabbage and vegetable ferment. It is vibrant and colorful, and sometimes contains hot chilies, aromatic herbs, and spices. Here, fresh cilantro and oregano brighten and deepen the overall flavor.