Learn the ins and outs (and probably some do’s and don’ts) of fermentation at a special afternoon workshop at Pagu on Sunday, August 25th. Chef Tracy Chang will be welcoming kombucha expert Curro Polo, who studied at Basque Culinary Center and just finished his Master’s Dissertation at Harvard University’s Science & Cooking Department, to discuss ancient culinary technique in all its varied forms – lacto, yeast, koji and more.
There’ll be food, of course – expect savories and sweets that illustrate the tasty applications of fermentation in cooking. You’ll get to sample Polo’s kombuchas and give miso-making a try in the hands-on portion of the educational get together.
Class runs from 12:00-2:00pm and costs $90 per person. Get all the deets and reserve your seat online here and get ready to learn everything you ever wanted to know about fermentation. You can call Pagu at or drop them a line with any Qs.
