Locavore Food School Presents:

Pickles and Ferments Anyone Can Do

Bok Choy, Spring Radish Pickles and Cortido

by Chris "Tap" Mitchell of Boneyard Brewing Pubhouse

Locavore Food School offers nutrition and cooking classes taught by volunteers and community members including farmers, local food producers, nutritionists, chefs and alternative health care practitioners.

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You will learn how to make your own pickled veggies and fermented veggies in many, many variations. Tap will show you how to make radish pickles, pickled bok choy and cortido, a latin style saurkraut. But you will learn to how use these same techniques for an infinite number of other veggies too!

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About Chris "Tap" Mitchell:

Started working in the industry at 16 in Twentynine Palms, CA.

Moved to Bend to attend Cascade Culinary Institute and worked under Chef Bethlyn Ryder at Common Table.

Worked at Brother Jon's Public house for 4 years making my way up from a prep cook to the Head Chef position for the last year of my tenure while finishing culinary school.

Worked with the Zydeco Company at Bistro 28 as a line lead for 2 years.

Butcher/cook with Primal Cuts Meat Market for about a year.

Currently employed by Boneyard Pub as Executive Chef

... and he is amazing! Come and check it out.

$5 Locavore Members

$8 Non-Members

Free to WIC/SNAP recipients