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DTSTART;TZID=America/Los_Angeles:20270220T090000
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DESCRIPTION:Event Description:\n\nThe Modern Larder II: Fermentation, Curing and Preservation\n\n<div>In an era of hyper-processed convenience foods, mastering preservation techniques is one of the most empowering skills a cook can develop. This hands-on, 4-week course takes students beyond simple recipe-following to understand the mechanics of food preservation. From wild lacto-fermentation and water-bath canning to thermal jam-making and long-term charcuterie, students will learn how to safely and deliciously extend the seasonal larder. Each week combines essential kitchen science with heavy practical lab work, ensuring students take home tangible, professional-grade products and the confidence to replicate them at home. Cost includes all consumable materials and equipment. Some additional materials (specific canning jars and bottles) will be required throughout the workshop. The Modern Larder II explores new techniques and recipes that complement the topics covered in The Modern Larder I. However, participation in The Modern Larder I is not required to take The Modern Larder II.</div><div><br></div><div>Weeks 1 - 4 will include:&nbsp;</div><div><ul><li>Sugar, Pectin, and Reduction - Jams, Chutneys, and Fruit Spreads</li><li>The Protein Matrix - Fresh Sausage Making and the Primary Bind (i.e.; grinding, seasoning, emulsifying, and stuffing fresh sausages)</li><li>Short-Term Meat Curing and Fermentation Audit (i.e.; building a 7-day home bacon or gravlax)</li><li>The Harvest, The Aging Reveal, and Larder Integration (i.e.; harvesting the long-term salumi hung previously)</li></ul></div><div><br></div>\n\nThe Modern Larder II explores new techniques and recipes that complement the topics covered in The Modern Larder I. However, participation in The Modern Larder I is not required to take The Modern Larder II.<br>Some additional materials (specific canning jars and bottles) will be required throughout the workshop. The instructor will communicate the needs on the first session of the series.\n\nEvent Schedule:\n\nClass is on Saturday, Feb. 20, Feb. 27, and March 6, and concludes on Sunday, March 14.\n\nEvent Location:\n\nCUL 119\n2555 NW Campus Village Way\nBend, OR 97703\n
LOCATION:CUL 119, 2555 NW Campus Village Way, Bend, OR, 97703
SUMMARY:COCC Course: The Modern Larder II: Fermentation, Curing and Preservation
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