Living Kitchen: Cooking with Nance Klehm

These classes are offered as part of Nance Klehm’s Living Kitchen series at Machine. Limited enrollment! There will be a shared light meal with each class session.

3-Way Pickling
Monday February 18th, 6-9pm

Kimchi and pickles with salt brine, whey and homemade vinegar. We will pickle using vinegar and lacto-fermentation. Bring 3 empty jars and go home with three jars full of foraged and cultured deliciousness!

$95 non-members

$85 members

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Raw Cheese
Monday March 3rd, 6-9pm

Cultured butter, buttermilk, no-energy cheese, yogurt, yogurt cheese, paneer.. We’ll be using local raw milk, and you’ll be taking home some of everything we make!

Wait, one more spot open! Register now!!
$95 non-members

$85 members

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Fruit Wine and Vinegar
Monday March 10th, 6-9pm

Slow + fast fermenting of local fruit and honey. Learn and go home with enough juice for two bottles for home consumption on a long winter’s night.

$95 non-members

$85 members