Fermentation Workshop with Ann Arbor's The Brinery and David Klingenberger
Get ready to master the art of fermentation – we’ve fallen in love with Ann Arbor’s Brinery who specializes in living, raw, and unpasteurized fermented foods.Founded in 2010 with a small batch of fresh cabbage from Tantré Farm in Chelsea, The Brinery is led by Chief Fermentation Officer, David Klingenberger, who is coming straight to frame to lead this 2-hour workshop. We will be introduced to the fundamentals of fermentation, get to know the history and cultural significance of preserving healthy and wholesome produce and hands-on make sauerkraut … which we will then take home to ferment. Ask all the burning questions you have on this ancient art of food preservation – while given the chance. And let’s learn something good together … by recalling our ancestors who used fermentation to preserve food out of necessity. Brinery products and snacks for munching while we work.
Thursday, November 7th 6:30pm $65 per person + tax and service fee Each workshop is limited to 20 guests Included: A two-hour fermentation workshop held by Chief Fermentation Officer, David Klingenberger of The Brinery. Your jar of home-made sauerkraut, the recipes, Q + A time and Brinery products for snacking. Additional: Beer, Wine, frame cocktails
Tickets on sale now. While we are so grateful it’s still warm and sunny, we know the inevitable winter is…coming. Whether you’re looking to book a casual company strolling happy hour, a frame (academy) workshop for team-building or a groovy DJ with a seated chef dinner experience with paired wines and cocktails, we’ve got you covered with a frame holiday entertaining private experience, curated just for you. email@example.com