Henderson Brewing

In this hands-on class, Rebekka Hutton of Alchemy Pickle Company will walk you through the whole process of kombucha brewing at home. Together we will discuss all of your questions on safety issues, selecting tea and flavourings, SCOBY care, bottling, and carbonation, as well as sourcing ingredients and equipment. There will be a range of different kinds and flavours of Kombucha to sample, along with a light snack. Participants will leave with enough starter, organic sugar, and a choice of organic tea to brew 2-4 litres at home.

In this fun, hand-on class Heather Kilner will introduce you the art of making the perfect, tangy & crunchy dill pickle! You'll discover both the classic salt-brine fermentation method, as well as quick and easy vinegar-based refrigerator pickles. Participants will get to customize their own jars of pickles, and leave with recipes and the confidence to continue pickling at home. Perfect for beginners and pickle enthusiasts alike!

Get ready to pickle like a pro and level up your culinary repertoire with a vibrant palette of tangy flavours and crunchy textures. In this Quick Pickles class, Carole Nelson Brown guides you through the world of fast & easy refrigerator pickles that can quickly transform simple ingredients into spectacular, fresh & colourful garnishes that elevate any dish. In this fun, hands-on workshop you'll take a quick pickle tour around the world with fresh, local Ontario Pickled Asparagus with Dill, Mexican Pickled Red Onions, and Korean Hot Pickled Daikon. Let's get pickling!

In 2016, when Newcomer Kitchen took root and grew out of The Depanneur, one of the most exciting aspects was the sudden, deep dive into the heart of traditional Syrian cuisine. Of the many delicious new things I was introduced to, one of my absolute favourites discoveries was makdous; rich, complex, pickled mini eggplants stuffed with garlic, spices and walnuts, eaten as a mezze, a side dish, or used as an ingredient in other dishes. Under Rahaf's expert guidance, you'll get to taste a variety of Syrian pickles, and learn a streamlined way to create your own flavorful makdous, along with an unforgettable introduction to Syrian culture, food and music. 

In this hands-on class, Rebekka Hutton of Alchemy Pickle Company will walk you through the whole process of kombucha brewing at home. Together we will discuss all of your questions on safety issues, selecting tea and flavourings, SCOBY care, bottling, and carbonation, as well as sourcing ingredients and equipment. There will be a range of different kinds and flavours of Kombucha to sample, along with a light snack. Participants will leave with enough starter, organic sugar, and a choice of organic tea to brew 2-4 litres at home.

Kimchi is the soul of Korean cuisine—a uniquely healthy and delicious take on fermented vegetables and roots. The most familiar is poggi— the red, chili-infused, fermented nappa cabbage found on every Korean table at every meal. Come make kimchi with Chef Sang like you've never tasted before. He will be teaching the recipe that has been the best-kept secret of his matrilineal line for many generations.

In this fun, hand-on class Heather Kilner will introduce you to the fundamentals of home fermentation. You’ll be cutting, mashing, salting and stirring your way to a healthy and tangy naturally fermented cabbage sauerkraut as you learn about the many benefits of fermented foods. Everyone will leave the class with a basic understanding of safe canning practices and the important do’s and don’ts of fermenting, along with copies of the recipe and a jar of any the goodies made in class. You will take home an understanding of the chemistry, ingredients and techniques to make a killer kraut every time.