“In the Kitchen” Series: Fermenting Vegetables – Practical Ways to Preserve the Harvest

Workshop Fee: $47 (includes tax + take home materials)

Join Chef Mark Wroczynski (Vignette Dining Club) as he leads a workshop discussing fermentation as a preservation technique, the science behind it, and the tools and processes involved.  In addition, participants will have a chance to create their own sauerkraut to take home.

Topics include:
• Basic fermentation fundamentals
• The benefits of fermentation & preservation
• Crocks, rocks, and airlocks
• Live fermentation demonstration

*Fee: $47 (includes tax & take-home materials)
*Space is limited.
*Due to high demand and limited capacity, refunds will only be issued on a case-by-case basis.

COVID-19 PRECAUTIONS:
• Masks are required for all participants (regardless of vaccination status) indoors.
• Social distancing should be observed.
• Workshop capacity will be limited.
• If you are exhibiting signs of sickness, fever, or general unpleasantness, please stay home.

To purchase your spot in this workshop, please visit the website link below.
For more information feel free to contact us at info@fourwindsfarmfitchburg.com
We will respond withing 48 hours of inquiry. Please check your spam/junk folders for replies.

ABOUT THE INSTRUCTOR
Mark spent an awfully (emphasis on the awful) long time in the finance world and decided to chuck it all for a career in food. With husband in tow, the Milwaukee native moved to Chicago to study with various chefs & to graduate from culinary school. Among his many accomplishments, Mark’s had the privilege of studying and working at a 5-star hotel in Italy, fulfilling an unknown longing as an executive pastry chef at a private club in Chicago, and shaping impressionable minds as a professor of culinary arts for a university in Illinois. Having been away from the motherland too long, he is happy to return to the land of beer and cheese to make Madison his home and to be a part of the city’s dining scene.