ONLINE EVENT
After covering yeast fermentation in The Wildcrafting Brewer and lactic acid fermentation in Wildcrafted Fermentation, pioneering food expert Pascal Baudar completes his wild fermentation trilogy with Wildcrafted Vinegars, exploring acetic acid ferments, their wide array of flavors, and the dishes you can enhance with them. Baudar delves deeply into the natural world for wild-gathered ingredients: herbs, fruits, berries, roots, mushrooms, wood, bark, and leaves all play their parts in creating distinctive, gourmet-quality vinegars.
On December 1st, join us virtually for a conversation with Pascal Baudar and Soirée-Leone, a teacher and writer focused on food preservation. They’ll discuss how to source ingredients from your own environments to make vinegar, as well as how to use your homemade vinegars to make a wide range of delicious foods such quick pickles, soups, sauces, salad dressings, beverages, desserts, jams, and other preserves.
Additionally, Pascal will demonstrate how to make your own “wildcrafted” vinegar at home using any alcoholic beverage of your choice— wild or commercial.
Tickets include the option to purchase a copy of Wildcrafted Vinegars by Pascal Baudar*shipped to your door by Kitchen Arts & Letters in New York City. *US only
PASCAL BAUDAR
Pascal Baudar is the author of three previous books: Wildcrafted Fermentation (2020), The Wildcrafting Brewer (2018), and The New Wildcrafted Cuisine (2016). A self-described “culinary alchemist,” he leads classes in traditional food preservation techniques. Through his business, Urban Outdoor Skills, he has introduced thousands of home cooks, celebrity chefs, and foodies to the flavors offered by their wild landscapes. In 2014, Baudar was named one of the most influential local tastemakers by Los Angeles Magazine. Find him @pascalbaudar.
SOIRÈE-LEONE
Soirée-Leone is a teacher and writer focused on food preservation. She serves on several boards including The Fermentation Association, farmers’ markets, and other food-centric organizations, as well as Chinkapin Craftstead, a rural arts and land preservation organization. She lives and works from her 57-acre homestead in Pulaski, Tennessee.
She grew up on an off-grid homestead in rural Maine in the 1970s. After 25 years in San Diego, California, she and her husband moved to rural Tennessee. She brings her background and experience as an urban homesteader to food preservation education. Her classes include in-depth explorations into cheesemaking, fermentation, and canning. Historically, food preservation has been a seasonal activity to have food between seasons of abundance, stretch the food budget, and ride out tough times. Soirée-Leone approaches food preservation as a strategy to put delicious food on the table. Learn more at https://www.soireeleone.com/
KITCHEN ARTS & LETTERS
Kitchen Arts & Letters is a bookstore devoted to food and drink, with titles imported from around the world. They emphasize works on food culture and innovation.