Friday, July 13th, 2018
Faculty: Pascal Baudar
Get wild and learn how to forage ingredients to wildcraft snacks and dishes that are as unexpected as they are delicious, nutritious, and sustainable. In each one day course, students will bypass both the grocery store and and head into the woods and other wild spaces to source the ingredients for a range of eccentric foods and sparkling beverages.. Pascal Baudar, the endlessly creative author of The New Wildcrafted Cuisine, The Wildcrafting Brewer and founder of Urban Outdoor Skills, will teach students what he describes as “culinary alchemy”. Pascal has an amazing Facebook page loaded with gorgeous photos of his wild concoctions, I encourage anyone interested in wildcrafted cuisine to take a look.
Learn how to create delicious and wild fermented condiments, sauces and much more! Fermentation is one of the easiest way to preserve food and it also happens to be super healthy for you. You don’t need anything special to do it – just plants and salt.
The amount of delicious condiments you can make using fermentation is mind boggling, from simple sauerkraut to kimchi, salad condiments and even hot sauces. Pascal will review basic methods to instruct you how to make 100% sure your never get a bad fermentation.
Pascal will help you develop flavors that everyone will appreciate by mixing in spices, aromatic wild plants and seeds as well teach you how pair your fermented creations with interesting food.
If you are into health and flavors or want to learn how to preserve food from a gourmet perspective, this workshop is for you!
Note that it’s completely OK if you’ve never done any fermentation before, the basic principles are EXTREMELY simple and will be explained/demonstrated during the day.
8:30 – Welcome
Morning Talk – What is lacto-fermentation? How to use fermentation to explore the flavors of your local (wild) environment, going beyond sauerkraut and kimchi to create truly unique and wild fermented condiments, fermenting for flavors first? Food safety – how to avoid mold?
Artistic fermentation – unleash your creativity: wilder hot sauces, spicy fermented pastes, foraged raw soups and much more!
10:30am Foraging Walk – We’ll be using the information and method from the morning talk to explore and gather plants
12:00 – 1:00pm – Lunch provided by Sterling- Dunbar Dining Hall
Afternoon in the Kitchen – Review of what was gathered and discussion of possible ferments using those ingredients. Tips and trick on using specific techniques based on what was collected, ranging from how to deal with the ingredients (mincing, dicing, chiffonade) to determining flavor profiles.
We’ll decide on various fermentation projects and get busy in the afternoon. You’ll be able to keep your fermentation project and take it home.
4:00pm – Last meeting, review of the day, what you’ve learned and how you can apply it to your own area.
Other Workshops offered by Pascal Baudar this session:
- Exploring your Terroir
- Wilder Drinks – Cold Infusions, Beers and Sodas
- Plants and Nut Based Cheeses
- Creative Wild Plant-Based Patties & Burgers, Food Tasting
Register Now for Early Bird Pricing!
Need some more info before you register? Let us know.
Prerequisites: There are no formal prerequisites for this class. In order to take full advantage of this course students should have a general understanding of working in the kitchen and of wild edible plants in the Northwoods of Vermont.
Tuition & Fees: Early Bird Pricing: $95 per day / Pricing after June 13th: $120 per day covers the cost of the class, most course materials, and lunch from our top-ranked Sterling Kitchen. Accommodations are not included in course pricing.
Housing Availability & Fees: On-campus housing is available for an additional fee of $50/night with a private bathroom and $50/night with shared bathrooms. Please note that Sterling College offers rustic/vintage/farmhouse style accommodations that are clean and safe but not luxurious. Availability is limited and room requests are filled on a first-come, first-serve basis. If you prefer to stay off-campus please see our accommodations page for local recommendations.
Pascal Baudar is a professional forager, wild food instructor, and a self-styled “culinary alchemist” who is based in Los Angeles. His locally sourced wild ingredients and unique preserves have made their way into the kitchens of such star chefs as Ludo Lefebvre, Josiah Citrin, Ari Taymor, Michael Voltaggio, Chris Jacobson, and Niki Nakayama. Over the years, through his weekly classes and seminars, he has introduced thousands of home cooks, local chefs, and others to the flavors offered by the wild terroir of southern California. He has served as a wild food consultant for several TV shows, including MasterChef and Top Chef Duels. He has been featured in numerous TV shows and publications, including Time magazine, the Los Angeles Times, L.A. Weekly, and the New York Times. In 2014, he was named one of the 25 most influential tastemakers in L.A. by Los Angeles magazine. Presently, Pascal is focusing on writing and education, exploring creative uses of wild yeast and bacteria for fermentation, primitive and traditional brewing, old methods of food preservation, and traveling to expand his knowledge of plants. Pascal is the author of The New Wildcrafted Cuisine and The Wildcrafted Brewer (Chelsea Green Publications) and founder of Urban Outdoor Skills.