Sauerkraut with Jori Jayne Emde, Lady Jayne’s Alchemy | 4pm Session
- 37b north front street, kingston, ny 12401
I’m super psyched to welcome Jori back for one of her most favorite lacto-ferments — sauerkraut! A lacto-ferment is a fermentation process that utilizes salt and a lack of oxygen to convert glucose that exists in produce such as cabbage into lactic acid. It is an entirely natural (and ancient) method of preservation.
We’ll be using a recipe for Russian Sauerkraut with fresh cranberries and caraway that Jori found in an old “manual for housewives” from Russia that was printed in 1830. While she’s modernized the recipe method, she’s kept the OG ingredients…and folks, this is some delicious stuff!!!
Come join us and make some Russian ‘Kraut along with Jori while sipping on some of her homemade cider! She’ll also bring along some samples of her sauerkraut, kimchi and umami sauces too! At the end of the workship, you’ll take home a jar of ‘kraut with glass fermentation weights to ferment at home. Come learn from one of my favorite peeps in the world!
$90 per student includes 1.5hr workshop with recipes and tastings PLUS a jar of kraut 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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