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December 14, 2019 @ 10:00 am - 1:00 pm
Tempeh actually is cultivated not really made. It’s a marriage of nutritious seeds like beans or rice and mushroom culture. Food historians believe it was originally grown in Indonesia three to four thousand years ago using seed crops and local strains of fungus to increase the nutritional content and flavor of soybeans and other seed crops. Like so many foods that are homemade tempeh reveals it’s robust and diverse flavors from different grains used in its preparation. If you’re like me? My first experience with store-bought tempeh was very unfulfilling. Until a good friend of mine that was very skillful at cultured foods invited me to a dinner featuring different types of tempeh he cultured. It’s like the difference between a commercially store-bought tomato and a vine-ripe homegrown tomato. This workshop will consist of learning the principles of this unique and delicious food and then we will go through a hands-on step-by-step preparation of new batches of tempeh. We will also be sampling a few types of tempeh during this workshop. For any questions, please email firstname.lastname@example.orgDisclaimer: Class size is limited to ensure maximum participation. Acceptance into the class is on a first paid/first-served basis. Once we are sold out, we can’t guarantee a place in the class. Walk-up purchases the day of class will incur an additional $5 charge, so make sure you purchase by 11:30PM the night before class! Space or class materials are not guaranteed if you