Fermentation Dinner: Chef Rick Mullins of Café Sebastienne

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Saturday May 4

7:00 PM  –  9:00 PM

 

Saturday, May 4, 7-9 p.m.

 

“I like fermenting, pickling and curing as methods of preservation for the transformative experience,” says chef Rick Mullins, who serves as executive chef at Kemper Museum of Contemporary Art. Known for his interest in using preservation methods to reduce food waste and layer flavors, Mullins plans to feature the earthy smell and umami (a taste sensation produced by glutamates) of Grand River Mushrooms, a grower in Chillicothe, Mo. Learn how owner Madison Larkin grows oyster, shiitake and Lion’s Mane mushrooms to sell to area restaurants during a class during the day then join us for a three-course, family-style dinner using ingredients from the garden as well as small farmers. Local fermented beverages will round out the experience. 

 

HOST: Jill Silva

COST: $75

LOCATION: Heartland Harvest Garden, Powell Gardens

 

Members receive a 10% discount on classes, programs and ticketed events unless otherwise indicated. Select member login via the link in the menu bar and the discount will be applied at checkout. For new members or members without a login select register via the link in the menu bar.

 

 

 

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