Jori Jayne Fermentation Workshop - May 6, 7, 13, 14| 10:00 AM - 2:00 PM
604 Gallatin Ave, Nashville, TN 37206
Jori Jayne Emde - A Fermentation Workshop
A little bit about Jori Jayne Emde....
Jori Jayne Emde is an accomplished chef, bon vivant, and the producer of unique wild bespoke ferments, elixirs, remedies, concoctions, potions, and fragrances. Besides providing Fish & Game, the James Beard Award-winning restaurant she opened with her husband and co-chef Zakary Pelaccio, with many of its distinctive fermented ingredients, she also sells her own line of products under the label Lady Jayne’s Alchemy. (www.ladyjaynesalchemy.com).
Class Price is $150 (includes light lunch with wine/beer)
Participants will be able to work hands on with projects, watch demo’s, eat a light lunch composed of items presented in the class and get to take home some experiments to complete as well as a recipe packet of items presented in the class. The class will focus on Emde's unique process of Whole Utilization (tm): maximizing the yield from a single ingredient by creating multiple recipes and fermentations from each ingredient.
1.) Fermented Pineapple Sambal: Work hands on to start the process for a Fermented Pineapple Sambal using the inner fruit and you will get to take it home to finish the fermentation process.
2.) Pineapple Scrap Vinegar: Learn to make vinegar with the peels and cores of the pineapple that is used to make the Fermented Pineapple Sambal. This style of vinegar will be the 1st of 3 methods of vinegar production that you will learn during the class.
3.) Raspberry Vinegar: Learn to make vinegar using whole fresh ingredients as well as creative ways to work with the finished product. This style of vinegar will be 2nd of the 3 methods of vinegar production that you will learn during the class.
4.) Herb Vinegar: Learn what to do with those herb stems that often make their way to the trash or compost! You will learn how to make this vinegar using up old wine and you will get to take the project home to finish fermenting. This style of vinegar will be the 3rd methods of vinegar production that you will learn during the class.
5.) Crock Pickles aka Kimchi: Watch a Demo on making kimchi and learn how Emde works her recipes from a ratio based process so the formula can be used for any ingredient combination.
6.) Light Lunch composed of ingredients produced during the class
A little bit more about Jori...An Austin Texas native, Jori completed an Associate’s Degree in Culinary Arts from Texas Culinary Academy in 2002 and immediately moved to New York City. She promptly worked her way into the kitchen at Lupa Osteria, where she was the first woman to work the pasta station in any of Mario Batali’s establishments. From Lupa, she transferred to another Batali property, Esca, where she honed her skills and passion for working with fresh fish.
In 2004 Jori left the Batali empire and started working with Zakary Pelaccio at 5 Ninth Restaurant. Working with Zak refined her palate and knowledge further, as she absorbed the techniques and flavors—heavily influenced by the Southeast Asian cuisines he mastered in Thailand and Malaysia—that propelled him to prominence when he opened Fatty Crab in 2005. Jori worked at Fatty Crab for years, both in the kitchen and administratively; she also did the interior design for Fatty ‘Cue and Cabrito.
By 2009 Jori was spending much of her free time creating her “Fermentation Station” in her Brooklyn apartment and she left the Fatty Group to dedicate her time to learning and studying culinary history and fermentation. In 2011 Zakary and Jori moved to the Hudson Valley, leaving the city far behind, and in 2013 they opened Fish & Game, where Jori is a co-chef and is responsible for the restaurant's impressive larder.
After spending years trying to figure out what to call herself as the term “Chef” never quite resonated with Jori—a friend uttered the phrase that she now uses to define what she does: Jori is a flavor maker.