Raw Organic Vinegar with Jori Jayne Emde, Lady Jayne’s Alchemy
- 37b north front street, kingston, ny 12401
I met Jori in 2006 working together on the development of a restaurant concept in NYC with Zak Pelaccio. We were immediately bonded by wit, sass, passion and most-interestingly our shared (borderline) commitment to doing everything to its absolute fullest and best. Since that project, I’ve watched her evolve into a master of her craft…from the first test bottle she gifted me of her now famous Worcestershire (note: I’ve saved the last bits of this bottle for use in preparation of my “last meal”) to the flavor making Alchemist she is today.
A master of whole utilization (read: maximizing the yield from each ingredient through the processes of fermentation, preservation, and extraction) who can take the unthought-of parts of whole foods that most of us carelessly discard, and crack them open to magically harness their unique and specific flavors. I envision her somewhere on a continuum between a physicist splitting atoms and a witch stirring a cauldron and in case it wasn’t obvious, I am so so excited to have her share her craft with you in our kitchen.
Jori’s vinegars are works of art that begin with only the highest quality natural wines, and organic and local ingredients making them extremely flavorful and bioavailable. In this workshop she’ll delve deep into the world of vinegar fermentation and the different methods of creating vinegar from raw ingredients. She will provide samples of her already made vinegars and will demonstrate the different methods along with the class for this hands-on intensive. Each participant will work alongside Jori to make their own vinegars that they can take home to finish fermenting.
Flavor-making, science, nutrition and handcraftedness all rolled into one, while sipping on Jori’s own vinegar spritzers and homemade cider!
$105 per student includes 2hr workshop with recipes and tastings PLUS two vinegars to take home to ferment!
845 514 2300 to book or click the link to purchase tickets now.
ABOUT THE INSTRUCTOR
Jori Jayne Emde is a flavor maker. Her specialties are Fermentation and Herbal Alchemy with a focus on terroir. She practices her unique process of Whole Utilization: maximizing the yield from each ingredient through the processes of fermentation, preservation, and extr
Besides providing Fish & Game, the James Beard Award-winning restaurant she opened with her husband, chef Zakary Pelaccio, with many of its distinctive ingredients, she also sells her own line of products under the label Lady Jayne’s Alchemy. (www.ladyjaynesalchemy.com).
An Austin, Texas native, Jori completed an Associate’s Degree in Culinary Arts from Texas Culinary Academy in 2002 and then immediately moved to New York City. She promptly worked her way into the kitchen at Lupa Osteria, where she was the first woman ever to work the pasta station in any of the then Batali/Bastianich establishments. From Lupa, she transferred to another Batali/Bastianich property, Esca, where she honed her skills and passion for working with fresh fish.
In 2004 Jori left the Batali/Bastianich 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 designed the interior spaces for the much loved and now often lamented Fatty ‘Cue and Cabrito restaurants.
In 2006 Jori was spending much of her free time creating her “Fermentation Station” in her Chinatown apartment. 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 and renovated a 150 year old barn into their home, leaving the city far behind. They then renovated a 150 year old carriage house that, in 2013, became the widely acclaimed and award-winning restaurant Fish & Game. Jori is responsible for making all of the vinegar used in Fish & Game, made from spent wine from previous services and unused samples left for her by sympathetic importers. She is also responsible for the restaurant’s impressive larder of other acetic and lacto ferments and preserves, both sweet and savory.
After spending years trying to figure out what to call herself, as the term “Chef” never quite resonated with Jori, she has settled on a two word description once uttered by a confidant who was overwhelmed by the volume of experiments jarred, hanging, curing, and bubbling in her home kitchen: Flavor Maker.
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