March 16th: Winter Fermentation and Pizza
March 16th: Winter Fermentation and Pizza
Location: Gracie’s Apizza in St. Johns. 7304 N Leavitt Ave, Portland, OR 97203
Date: Sunday, March 16th, 3pm to 6:30pm
Winter is often thought of as a barren season of little produce and few culinary traditions. In many culinary traditions, however, the colder season serves as a prime time for fermentation. The chillier temperatures and the season’s slowness allow for long fermentation projects and the deep, nuanced flavors they create.
Brennan Johnson will be hosting a 1 day workshop on Sunday, March 16th at Gracie’s Apizza in St. Johns in which we celebrate the culinary possibilities of the end of winter, a time when the last of the heartier produce is giving way to new vibrancy. Our canvas will be pizza, which we’ll make together using the wood-fired oven at Gracie’s as we discuss sourdough fermentation, different sorts of pizza making techniques, and how to unlock the flavors and digestibility of various grains. Our toppings will be an array of fermented vegetables and other preserves, in addition to the usual suspects of cheeses and sauces and more. We’ll make one of those ferments in class—a lacto-ferment of root vegetables that resembles a kimchi—and discuss other ideas for preservation and fermentation this time of year, all of which we’ll use for our pizza toppings.
Participants will have the chance to assemble and bake their own pizzas, in addition to taking home a jar of sourdough starter and another of a ferment. A worksheet of recipes will be provided so students can recreate these foods at home.
2 half-price scholarships are available for this workshop. If interested, please send an email to brennan@walnutschoolhouse.com with a paragraph on your interest in the workshop. There will be no questions on our end asking you to explain your financial situation or justify your need for a scholarship–we just want to hear why you are interested and what you hope to learn!
Capacity: 12 students.
Minimum: 6 students
Location: Gracie’s Apizza
7304 N Leavitt Ave, Portland, OR 97203
Time: March 16th, 3pm to 6:30pm
Instructors:
Brennan Johnson
Brennan’s fascination with food culture and history was catalyzed by a trip to Western Europe in 2009 to study communal brick ovens. He began baking bread soon after, baking out of his father’s own brick oven and selling at local farmers markets during his high school summers. He has a degree from Whitman College in Environmental Humanities — which, for him, meant exploring our culture’s relationship to food — an herbalism certificate from Terra Sylva School of Botanical Medicine, and has worked in restaurants and bakeries across the U.S., Japan, and Europe. Gentle Rhythms is a way to piece together those disparate experiences, combining his curiosity in food studies with his love of hands-on cooking. These days, he lives in Portland, Oregon, but is usually found on the road learning about foodways wherever he is.
TICKET POLICY
Payments for classes taught by Gentle Rhythms are non-refundable due to costs incurred by the initiation of purchase. These workshops are small & intimate, and we plan, prep, and buy supplies for the workshop based off of the original registration. If you find yourself unable to attend, you may transfer the ticket to someone else – we will happily welcome your guest but please let us know so that we can update our guest list. However, we are unable to refund fees or provide discounts as all payments are final.
Classes provided by these instructors are hands-on and participation is at your own risk.
RESCHEDULED CLASSES
No discounts will be provided for rescheduled courses due to the initiation of the incurred costs of the workshop. We may provide discounts that are applicable to instructors' offerings (purchasing of product, virtual classes, private event, etc.) due to rescheduling.
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