Culinary & Wine

Focus on Fermentation Intensive

When: Sat., Nov. 3, 10 a.m. 2012

Introducing you to the basics of fermentation including: dairy free cheese and yogurts, sauerkraut, kombucha, and vegan kefir. Includes breakfast and lunch. Contact Chef Heather Haxo Phillips for registration and location details,

Price: $65

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