September 15th: Oyster Kimchi Workshop $75

Cancelled! Please join us at another event soon!

Ready to get truly hands-on with your seafood? If so, you’re in luck! We’re planning a series of workshops combining not just skills and confidence building around fish, but also conversations about what a local, sustainable seafood system looks like.

Join us on Sunday September 15th for an ingenious use of our local shellfish: Kimchi! This class will be led by none other than Elizabeth Vecchiarelli, the owner and founder of Preserved with more than 15 years of experience in local, sustainable, and handmade food. We are thrilled to have Elizabeth's passion for learning, creating, and sharing the joys and health benefits of traditional culinary techniques as a part of our Slow Fish Workshop Series.

Attendees can look forward to an afternoon outdoors, learning about the basics of fermentation and kimchi. Together we will ready our workspace and prepare our vegetables and oysters. Each attendee will prepare their own pint jar of oyster kimchi to take home and finish fermenting!

This event will also feature a discussion with The Wild Oyster Project, who works towards restoring wild oysters in the San Francisco Bay through a series of projects and programs - like working with local oyster farmers and oyster lovers to recycle oyster shells to build native oyster reefs. They also partner with local planners and developers to build sustainable natural habitats to protect against erosion and rising sea levels. Their experience, knowledge and passion will lead our discussion in all things oyster sustainability.