Fair Foodhttp://bpfair-food.ticketleap.com/
Fun with Fermentation: Basics with Amanda Feifer of Phickle.comhttp://bpfair-food.ticketleap.com/fun-with-fermentation-basics/dates/Jun-25-2013_at_0600PM2013-06-25T18:00:00-04:002013-06-25T20:00:00-04:00Come ready to chop, pack, taste, learn and have fun in this two-hour session of fermentation basics, taught by Amanda Feifer of Phickle.com. We’ll cover some of the basic principles of fermentation such as the relationship between microbes and our food and the essential elements of a good ferment -- and you’ll learn to make seasonal pickles, blueberry vinegar and sauerkraut along the way. Everyone will leave with a pint of pickles and kraut to ferment at home. There will be a couple vinegar mothers available for people who want them.
Seasonal snacks and Victory Brewing Co. beer will be served!
About Amanda Feifer
Amanda Feifer is an avid fermenter, teacher, and blogger based in Philadelphia. From her bio at Phickle.com:
"Who am I? For many years, I worked in the food industry. Not the restaurant industry, but the dreaded Big Food. The lessons I learned there made me more dedicated to eating real foods and to making my food sources as local and unrefined as possible. I left that world over two years ago, in part because of my ambivalence about the end product of my work, and since then, I’ve devoted the vast majority of my free time (there isn’t a ton since I now work for myself) to the pursuit of good eats that I can process myself. I grow a pretty sizable container garden on my roof and balcony and in my city yard. I ferment whatever good veggies I can get my hands on, and I revel in this beautiful, imperfect and far from sterile process. I am no purist: I will occasionally eat in restaurants. I shop in grocery stores and try very unlocal ferments. I will occasionally even enjoy a blueberry in March. I love teaching whenever I can, so teaching fermentation is a dream experience for me."
About the Fair Food Farmstand
Located in the Reading Terminal Market, the Fair Food Farmstand carries a wide variety of products from more than 90 sustainable farms and food producers in Pennsylvania, New Jersey, and Delaware, including urban farms within the city of Philadelphia. We emphasize local and artisanal foods from small-scale farms and producers, like humanely and pasture-raised meats, poultry and eggs; organic and specialty fruits and vegetables; and raw milk cheeses.
Launched in 2003 to increase access to local food, the Farmstand offers the product mix of the best farmers markets with the convenience and accessibility of a grocery store. The Farmstand is open 7 days a week year-round, providing a steady wholesale market to our vendors and demonstrating the agricultural bounty of our region.
Rick Nichols Room, Reading Terminal Market51 N. 12th St.PhiladelphiaPA19107USAhttps://ticketleap-media-master.s3.amazonaws.com/6ee84c91-c7a3-4b99-bb09-a41897c29931/small.jpg
Creating with Curd: Mozzarella Class with Caputo Bros. Creameryhttp://bpfair-food.ticketleap.com/creating-with-curd/dates/Jul-11-2013_at_0630PM2013-07-11T18:30:00-04:002013-07-11T20:00:00-04:00In Italy, hand-stretched mozzarella is considered old after just one day -- so why pay top dollar for mozz that's been sitting on a store shelf for days or even weeks? This class from Caputo Bros. Creamery will show you how to use authentic, cultured cagliata curd (made with local milk!) in your own kitchen for the freshest, most flavorful mozz you've ever tasted -- just in time for the height of tomato season.
Expert cheesemaker Rynn Caputo will demonstrate how to make several different and delectable types of fior di latte (what the Italians call fresh mozzarella) -- mozzarella, strachiatella, burrata, and more -- from Caputo Bros. cagliata curds, available for purchase year-round from the Fair Food Farmstand. Students will have the opportunity to observe Rynn's expert techniques and ask questions about the process, volunteer to get hands-on with prep, and taste each cheese as it is made. We'll also be sampling another Caputo cheese -- a heavenly 95% whey ricotta.
Students will also receive one pound of curd to take home to make their very own fresh mozz! Seasonal snacks and Victory Brewing Co. beer will be served.
About Caputo Bros. Creamery
Deciding on their honeymoon to quit their Fortune 500 jobs, David and Rynn Caputo attended culinary school in Calabria, Italy for four months. After traveling across all twenty regions of Italy, they knew they were destined to make their culinary passion their life’s work. Upon returning to the States and recognizing the void of cheeses they had grown to love, the idea for a creamery was born, and aptly named after their sons, Giovanni and Matteo Caputo—The Caputo Brothers. Caputo Brothers Creamery, based in Spring Grove, Pennsylvania, has produced handcrafted, authentic Italian cheeses since 2011.
About the Fair Food Farmstand
Located in the Reading Terminal Market, the Fair Food Farmstand carries a wide variety of products from more than 90 sustainable farms and food producers in Pennsylvania, New Jersey, and Delaware, including urban farms within the city of Philadelphia. We emphasize local and artisanal foods from small-scale farms and producers, like humanely and pasture-raised meats, poultry and eggs; organic and specialty fruits and vegetables; and raw milk cheeses.Launched in 2003 to increase access to local food, the Farmstand offers the product mix of the best farmers markets with the convenience and accessibility of a grocery store. The Farmstand is open 7 days a week year-round, providing a steady wholesale market to our vendors and demonstrating the agricultural bounty of our region.
Rick Nichols Room, Reading Terminal Market51 N. 12th St.PhiladelphiaPA19107USAhttps://ticketleap-media-master.s3.amazonaws.com/fa2573a5-7762-4e62-b821-f8386ba467ab/small.jpg
