Class: Revisioning Pizza and Beer

VEGAN GASTRONOMY SERIES

It’s hard to get a GOOD vegan pizza out there in the public domain…just a regular pizza without cheese, right? Or a regular pizza with a so-so vegan cheese… We think we can do much better than that. By combining elements that build rich flavors with synergistic toppings, and an EXCELLENT and easy home crust that mimics high-temperature, wood-fired pies very respectably, we can bring the best pizza home for the vegan (and non-vegan) eater. Finally.

PIZZA and all its components provides an entry into many sub-lessons about creating vegan sauces (including pestos, nut ricottas, umami-rich tomato bases), building deep flavor with plants and mushrooms, creating high-nutrient citrus salts as part of your kitchen larder, and how to create the highest quality foods on a time and money budget. We’ll cover all that in the class, and you’ll be equipped to create fantastic flavors in your own kitchen in many other applications.

Probiotic Forest Beer

This is probiotic (water kefir) forest beer. Made with medicinal mushrooms from our woods, dandelion root, milk thistle seed, and hops. This is a tonic beer that demonstrates the potential of brewing with water kefir. We will go through every step of creating a brew like this, including how to identify and forage for the mushrooms, learning the benefits of each component, and gaining confidence in creating your own brews. This is essentially a master class in advanced water kefir fermentation. (Water kefir is not as well-known as kombucha, but it contains far more probiotic benefits and less acetic acid (vinegar), so it lends itself to a wider diversity of flavors. We’ll also cover how to create a sweeter brew, mimicking the flavor of cola with a yeasted soda.

The class will include take-home recipe sheets, a full meal inclusive of everything in the class, with some extra surprises.

Cost: $130 per person, 5 person minimum, 8 person maximum
Stay tuned for next class date.
Duration of class: 4 hours