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Spring Ferments and Pickles

April 14 @ 3:00 pm - 6:30 pm

Preserve your spring harvest for the months to come!

The concept of fermentation is centuries old and has been practiced by cultures around the world.  Using simple techniques to preserve local seasonal foods, home fermenting can be used in every season to heighten flavors, save money, and boost nutritional benefits. This class will help break down the process of popular fermented foods and introduce you to many lesser known recipes.

In this hands on class Chef Daniel will discuss the differences between vinegar based and fermented pickles as well as provide you with recipes, tools and tricks to make unique tasty pickles featuring the bounty of the Sonoma County spring harvest!  Using seasonal garden veggies, you will go step by step through the pickle and kraut making process and you will leave with at least five different ferments to share with family and friends.

Chef Daniel Kedan owns and runs Backyard Restaurant in Forestville where he has become famous for his ever changing seasonal pickle plate. An advocate for sustainable organic farming, Dan will provide an assortment of produce for this class sourced from his favorite local farms.  He will help you upgrade your fridge and pantry with a wide variety of ferments to have on hand for dinner guests and wonderful gifts all year long.

Each student will go home with a lovely variety of hand crafted pickles and ferments.

Drinks and a Delicious Dinner will be provided 


Tickets are not available as this event has passed.


April 14
3:00 pm - 6:30 pm


Wind & Rye Kitchen
4615 Acacia Way
Penngrove, CA 94951 United States
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