September 1: Hot Sauces & Fiery Condiments with Soirée-Leone
We will explore making hot sauces and fiery condiments using the local abundance of hot peppers and other ingredients. We will delve into dry salting, brining, pastes, mashes, sauces, and aging.
This workshop is hands-on. Please bring a cutting board, chef’s knife, and bowl. Other materials and ingredients are included. Participants will leave with a hot sauce to continue fermenting at home.
The workshop will take place on September 1, 1-5pm in Cannon Hall, adjacent to Short Mountain Cultures at 1424 John Bragg Highway, Woodbury TN 37190. Refreshments will be served including a selection of hot sauces and other fermented goodies.
This is a small, hands-on workshop. Limited to 20 participants.
Who is Soirée-Leone?
Soirée-Leone is a teacher and writer focused on putting food on the table. She lives and works from her 57-acre homestead in Middle Tennessee. Her traveling workshops share how to creatively and strategically preserve the food that we grow, glean, barter, and forage. 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 left their urban homestead and moved to Tennessee.
Her work is included in Sandor Katz’s book Fermentation Journeys and Kirsten Shockey’s upcoming 10th anniversary edition of Fermented Vegetables.