CANCELLED – Handcrafting!

About This Event

Instructor: Brie Wakeland
10:00am – 12:00pm
$35 Arboretum members
$45 non-members (Includes Arboretum Admission)
*For Arboretum members, remember to create your Arboretum account to get the discount at checkout. For instructions on how to create an account click here. To create an account click here.

January 11, 2020 – Sourdough 101
Join food preservationist, Brie Wakeland, for a workshop on how to make your own sourdough bread at home using just flour, water, and salt. Learn useful vocabulary, techniques, recipes, and tricks for making delicious loaves. This 2 hour class will cover each step of the sourdough making process including making and caring for your sourdough starter, levain & autolyse, stretch & folds, bulk fermentation, shaping, scoring, and baking. Class includes lots of samples and sourdough starter to enjoy and take home.

February 8, 2020 – Nougat and Raw Chocolate Truffles
Learn how to make delicious nougat and a variety of raw chocolates truffles just in time for Valentine’s Day.

April 11, 2020 – Cheesemaking 101
Join food preservationist, Brie Wakeland, for a workshop on how to make your own soft cheeses at home. In this 2 hour workshop we’ll taste and make a variety of ricotta cheese, as well, learn how to make goat cheese, yogurt and yogurt cheese, mascarpone, and clotted cream at home.

May 9, 2020 – Alternative and Low Sugar Jams, Jellies, and Preserves
Join food preservationist, Brie Wakeland, for a workshop on how to make your alternative and low sugar jams, jellies, and preserves.

June 13, 2020 – Lacto-fermentation 101
Learn the basics of lacto-fermentation. In this workshop we’ll sample and make sauerkraut, curtido, lacto-fermented pickles, chutney, and salsa.

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Master microbial alchemy with the primordial preservation sorceress herself. Uncommon culinary techniques enable you to add a flourish to your food’s flavors, improve nutrient content, and reduce your household food waste.

Brie Wakeland studied food preservation under the late Chef Ernest Miller, while attending the Slow Food Preservers Los Angeles certified instructor program. Additionally, she attended the Sandor Katz Fermentation Residency Program in Liberty, TN. She is a UCCE Master Gardener, certified yoga instructor, and traditional sign painter. Her life’s work includes teaching yoga, food preservation, gardening and culinary arts lessons to children and adults throughout the LA area.