Wed, June 16, 2021 6:00 P.M.
Cultures in Culture puts two chefs in dialogue about the fermentation process and its cultural significance in their respective culinary traditions. In this interactive program, you'll learn the history and true science behind fermentation through demonstration, preparation, and conversation, facilitated by microbiologist and entrepreneur Olga Sorzano of Baba's Brew.
Tune in for this first session on fermented beverages and learn how to make kombucha and tapai, as well as how the ancient process of fermentation is practiced and enjoyed in Siberian and Malaysian cultures. Olga will share her extensive knowledge and walk us through the process of brewing kombucha and on the other end of the line, Chef Ange Branca, the restaurateur and creator of Kampar Kitchen, will show us the fermented rice beverage, tapai.
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A list of equipment and ingredients will be distributed beforehand to the email address provided at registration. All proceeds from ticket sales go towards supporting the Culinary Literacy's Center programs for youth, neighborhood engagement, and English language learning. To learn more, please visit freelibrary.org/cook!
Free tickets available for SNAP eligible families and for anyone who cannot afford the fee right now but would still like to participate. Please email email@example.com for more information.