Salt and Seaweed

Melanie McIntosh is a Chef based in South-East London. She makes pickles, ferments and condiments using produce from around the UK and British Isles – using quite literally what’s surrounding the Islands: seaweed.

Sugar Kelp Tseukedane by Melanie McIntosh

For Salt and Ceremony Melanie will be demonstrating recipes using mostly store cupboard ingredients. First, a display of seaweeds she has in her kitchen. Then, a banana blossom ceviche using different dried seaweeds, laverbread, a part of Welsh breakfast that uses a seaweed that is sometimes called nori, and a Japanese way of preservation using mirin and shoyu or tamari called tseukedane.


https://www.instagram.com/speck_london/


Salt and Ceremony is the name of the group of 6 sessions that place during the month of December. There are live parts that get recorded, and videos associated with each session. If you purchase an annual membership you not only get to attend or access all of the December events, but an entire year of hundreds of new videos, events, and videos repurposed based on feedback. For $75 USD here: https://www.paypal.me/FermentsandCultures


If you are interested in participating live in any event from now un til 12/31/2023 and watching curated videos the entire year of 2023 that will teach you how to cook, ferment, bake, preserve, and brew use the form below two register now.

This offer is only good until 12/31/2023 Eastern Time. After that, if we have available spaces, the fee will be $150 dollars for the same amazing content.


Melanie 2

Annual Membership from 12/01/2022 – 12/31/2023 plus all events and videos

Annual Membership includes access to any event in 2022 and 2023, including all the Salt and Ceremony sessions and associated videos, and the video archives from now until the end of 2023

$75.00



https://Cultures.Group
https://vimeo.com/culturesgroup
www.instagram.com/cultures.group/
facebook.com/groups/fermentsandcultures/
https://www.paypal.me/FermentsandCultures


Author: culturesgroup

Ken Fornataro has acquired extensive knowledge of the science and techniques that have been all but forgotten with the increasing industrialization of food. Still in his teens, he was named Executive Chef at the Hermitage restaurant in Boston.   From there he worked at prestigious and often private establishments around the world where he practiced his craft. He ran the kitchen and catering services for Troutbeck in upstate New York, using locally grown and sustainably sourced ingredients in the 1980s. At Bloomingdales flagship store in Manhattan he ran the Fresh Foods department kitchens that included a line of his own prepared, preserved and fermented foods, as well as daily preparations directed by Michel Guérard, Petrossian, and Marcella Hazen. He has worked with Julia Child, Madeleine Kamman, Aveline and Michio Kushi, Paula Wolfert, Leah Chase, Anthony Bourdain and many chefs from around the world that taught him traditional Japanese, French, Jewish, Mexican, Chinese, Italian, Nordic, Russian, Indian, and whole food cooking, preservation and fermentation techniques.

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