Food is my passion, and teaching is a way to share more than 20 years of professional experience and a lifetime of cooking. I offer a variety of classes, from community classes in partnership with local organization, to group or private classes.
I teach small group classes (max 4 people) in my home studio in Denver, so you'll literary enter into my food world and see every step of my food journey. From the wild mini garden in my backyard, to herbs hanging from the ceiling and walls, the different ferments I'm nursing at the time, seed saving station, herb and food drying, and more.
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Food preservation techniques like fermentation, drying, canning, vinegar-making, etc., are a great way to utilize abundance of produce to create delicious foods and condiments that reflect our landscape, our climate and what is coming out of the land.
Some of the classes I teach include the following:
Intro to Fermented Vegetables:
If you have always wanted to learn how to make your own sauerkraut, sour pickles, or fermented sauces but don't know where to start, or feel nervous about the process, this class is for you.
During this hands-on two-hour workshop, you will learn:
-Safety and sanitation practices to ensure success.
-The science behind vegetable fermentation and the different applications through two simple and delicious recipes–sour pickles & spiced kraut.
-What to look for as your ferment ages on your kitchen counter, expected shelf life of ferments, and different uses for fermented vegetables.
-The science behind vegetable fermentation and the different applications through two simple and delicious recipes–sour pickles & spiced kraut.
-What to look for as your ferment ages on your kitchen counter, expected shelf life of ferments, and different uses for fermented vegetables.
Preserving the flavor of summer through freezing, drying, and infusing
From herb blends, herb salts to infused vinegars and more, preserving herbs from the garden is a great way to take advantage of their abundance during the summer months, and a delicious way to enjoy their flavor all year-round.
During this hands-on two-hour workshop, you will learn:
-The best ways to dry different types of herbs like basil, parsley, thyme, chives & oregano, and flowers like chamomile, rose petals and calendula.
-A variety of easy and delicious freezable herb sauces.
-How to make your own herb blends, herb salts, infused oils & vinegars.
-A variety of easy and delicious freezable herb sauces.
-How to make your own herb blends, herb salts, infused oils & vinegars.
Wild Sodas, Herbal Meads and Shrubs
Love all things fermented beverages? Then you don't want to miss this class! We dive into the power of wild yeast and how to make light, refreshing beverages using herbs & flowers from the garden, plus seasonal fruit, from wild sodas to meads and shrubs.
Love all things fermented beverages? Then you don't want to miss this class! We dive into the power of wild yeast and how to make light, refreshing beverages using herbs & flowers from the garden, plus seasonal fruit, from wild sodas to meads and shrubs.
During this hands-on two-hour workshop, you will learn:
-Safety and sanitation practices to ensure success.
-Basics of yeast fermentation.
-Step-by-step hands-on instructions and what to expect as these beverage ferment at home.
-Basics of yeast fermentation.
-Step-by-step hands-on instructions and what to expect as these beverage ferment at home.
Canning: Making the best of summer tomatoes
In this class we learn the principles of canning, tips and tricks for foolproof canned tomato-based preserves, like tomato sauce, bbq sauce, jam and salsa to enjoy during the winter months.
During this hands-on two-hour workshop, you will learn:
-Safety and sanitation practices to ensure success.
-Canning equipment and tips and tricks for foolproof fruit preserves.
-Hands-on canning experience with step-by-step instructions following two recipes easy to replicate at home.
-Canning equipment and tips and tricks for foolproof fruit preserves.
-Hands-on canning experience with step-by-step instructions following two recipes easy to replicate at home.
Fruit Vinegars
Take advantage of the summer fruit abundance to make your own fruit-based vinegars. In this class we learn basics of vinegar-making and the two-step fermentation that transform fruits to delicate and flavorful vinegars. We use whole fruits and fruit scraps to apply a zero-waste mentality to our fruit bounty.
Take advantage of the summer fruit abundance to make your own fruit-based vinegars. In this class we learn basics of vinegar-making and the two-step fermentation that transform fruits to delicate and flavorful vinegars. We use whole fruits and fruit scraps to apply a zero-waste mentality to our fruit bounty.
During this hands-on two-hour workshop, you will learn:
-Safety and sanitation practices to ensure success.
-Basics of fruit fermentation and vinegarization.
-Step-by-step process and troubleshooting .
-Basics of fruit fermentation and vinegarization.
-Step-by-step process and troubleshooting .
Kimchi Deep Dive:
If you are a lover of all things kimchi, then this class is for you. We explore the term kimchi while making a tongbaechu and a nabak kimchi, plus learn how to make different variations of this ferment as the seasons change.
If you are a lover of all things kimchi, then this class is for you. We explore the term kimchi while making a tongbaechu and a nabak kimchi, plus learn how to make different variations of this ferment as the seasons change.
During this hands-on two-hour workshop, you will learn:
-Safety and sanitation practices to ensure success.
-Principles of vegetable fermentation.
-Hands-on experience making your own kimchi.
-Principles of vegetable fermentation.
-Hands-on experience making your own kimchi.
Private Classes
I offer individual coaching or group classes on cooking techniques, kitchen organization, food preservation, meal prep and more, based on each client's needs.
Have a specific subject you'd like to tackle? Drop me a line using the email button below.
Image Credit: Alyson McClaran
