Saturday 16th of March 1 – 4pm
Fermentation can transform fresh, seasonal produce into delicious and nutritious staples that you can enjoy year round. Come and join us and learn how to incorporate these techniques into your cooking. The course is held in Rosendals small kitchen by head chef Billy White and sous chef Dani Berg. The course will be in English.
This class will include:
- snack and drink
- a brief demonstration of necessary knife skills
- hands-on activities in the kitchen making seasonal versions of saurkraut, nordic kimchi, and kombucha
- everything made during the day will be available for you to take home and enjoy.
Billy White, head chef at Rosendals Trädgård has got many years of cooking experience from restaurant kitchens in different parts of the world. Billy food philosophy evolves around tasty personal food with influences from all over the world as well as traditional cooking techniques. Dani Berg is sous chef at Rosendals Trädgård, with a background of working in gastronomy in Berlin and London. Areas of interest include foraging, preservation, and fermented soft drinks.
Course fee, 900 Skr (snack and drink included well as samples to take home)