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FERMENTING WITH WILD INGREDIENTS | Taught by Mallory O'Donnell | Saturday April 6th

CLASSES

TAKE PART!

Cook Space hosts a variety of classes for every level of cooking featuring our hands on approach. Private instruction also available in our studio or in your home.  

Taught by Cook Space Founder, Michelle Mannix, and Culinary Director, Chef Nini, this signature class guides 12 guests through a 4-5 course dinner driven by the seasonal ingredients and the principle of cooking from a place of improvisation, instinct, and joy.

With guidance from your culinary coaches, you’ll have set time to brainstorm, prep, produce, and plate, as you become familiar with complimentary flavor profiles in your approach to your dishes.

The group will dine together in the dining atelier enjoying each other’s creations, learning from their fellow students, asking questions of the instructors all while enjoying a beautifully prepared dinner with wine and community.

FERMENTING WITH WILD INGREDIENTS | Taught by Mallory O'Donnell | Saturday April 6th

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sale

FERMENTING WITH WILD INGREDIENTS | Taught by Mallory O'Donnell | Saturday April 6th

85.00 95.00

Although New York City is known as The Big Apple, we’re not so known for our produce and fresh herbs. But that’s not to say that they can’t be found! In this workshop taught by Mallory O’Donnell, we’ll use locally foraged ingredients while learning about the plethora of unique flavors they can lend to any dish. From here, we’ll use these ingredients along with some supplemental store-bought finds to show you a variety of fermentation techniques.

Mallory O’Donnell is a wild food gatherer, grower, cook and writer focused on the ethical and sustainable use of indigenous edible and medicinal plants and invasive wild edibles. As general manager of a small landscaping company, Mallory spends a great deal of time working with edible weeds and introduced plants, as well as ornamental plants with potential food use. Mallory is currently working on a book of wild food cucina povera–featuring traditional working-class ethnic dishes from around the world, as well as ancient preservation methods. Recipes, articles and selections from this ongoing work are published in blog form (How to Cook a Weed).

* Although we will have some jars on hand, we ask students try to bring at least five jars of 16-32 oz in size.

MENU
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Maple sauerkraut

Wild spices brine

Barrel pickles

Foraged greens kimchi

Wild yeast starter

DATE | Saturday, April 6th
TIME | 1 PM - 3PM
COST | $95

*Menu is subject to change

*Please note that all class sales are final. Students must cancel at least 72 hours before the scheduled class to receive a Cook Space credit of the purchase value. If you can’t  make it, we will happily welcome your guest!

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