We will take a taste-trip around the world and discover the dips, sauces and spreads from region to region. Each participant has the oppertunity to open their taste buds and discover their
We will take a taste-trip around the world and discover the dips, sauces and spreads from region to region. Each participant has the oppertunity to open their taste buds and discover their own flavour palat for their very own fusion-fermented cheese, dip or sauce wih the information gathered at the workshop.
Tonights focus is on vegan CHEESES, DIPS and SAUCES using various types of protein rich grains, seeds, nuts and beans. Our events are INTERACTIVE and INFORMATIVE. Through taste, touch, sight, smell and discussion we will explore the fascinating microbiological processes that turn grains, beans and seeds into probiotic cheezes and dips.
Each participant will get to sample all the various tastes and join in the discussion about the benefits of fermented foods. There will also be a do-it-yourself probiotic dip / spread / sauce making station so everyone can go home with their very own creation.
In an anti-bacterial age, fermentation is quickly becoming a lost art. We are here to reclaim it as an energy efficient food-preservation technique which is rooted in our cultural histories. We are captivated and inspired by the way fermented foods engage our senses and enhance whole food eating..
contact: [email protected]
(Thursday) 7:00 pm - 9:00 pm
Dieffenbachstraße 68, 10967 Berlin