Come to the Contemporary to celebrate culture through food and learn how to make your own sauerkraut and kimchi.
Presented in collaboration with Machine Project, the workshop will be led by chef John Judy, from St. Louis’ own L’Ecole Culinaire.
Chef Judy will prepare the fermented condiments according to traditional German and Korean recipes. After the workshop, the concoctions will be allowed to ferment until April 15, 2010, when the culinary creations will be unveiled for tasting at our special Dog & Suds Party. The workshop is free and all ingredients will be provided. Spots are limited.