Wouldn’t it be the coolest if you could ferment your own vegetables right out of your very own kitchen? The skilled chefs at Orlando Meats, Eliot & Seth, are giving you a hands-on lesson on fermenting your own garlic and share their knowledge on fermentations. You’ll learn the history of fermentation around the world, relatable and related ferments, how to create a cozy habitat, safety notes and care, and what to look for to eat your fermented veggies. While you prepare your own fermented garlic to take home, you will enjoy fermented snacks provided by Orlando Meats and and delicious beer provided by Brew Theory.
Class Duration: 2 hours
Eliot began cooking at a young age with his family. Through the joy of feeding people, he developed a passion which led to a career. His first foray into menu development was at Fresh which gave him the experience to help to open Txokos Basque Kitchen at East End Market. Following Txokos, he worked a season at the Grand Canyon North Rim and at Ocean Reef in Key Largo. It was at The Smiling Bison Orlando where he developed a style combining fermentation and charcuterie accented by experimenting in industrial applications while serving as sous chef. In 2017 he became the Culinary Director of Orlando Meats, furthering the concept of farm to table utilizing local whole animals and local vegetables. In 2019 he was named operating partner.
From a young age, Seth has been in pursuit of new flavors. His motto as a child was to try any food at least twice. After the decision to attend Le Cordon Bleu College of Culinary Arts, he jumped right into the lifestyle of being a cook. Cutting his teeth at hotel restaurants like Emeril’s Tchoup Chop where he found himself picking up every station and falling in love with new cooking styles, he went on to work at Scratch where he learned discipline and what it takes to be a great cook. He developed a strong interest in fermentation and charcuterie style larder-building during his tenure at The Smiling Bison. As the Head Chef of Orlando Meats he continues his pursuit of flavor with access to fresh ingredients and ethically-raised meats through relationships with local farmers.
400 Pittman St, Orlando
What to Bring
We will provide all materials needed for class!
*Ticket price includes tax of 6.5%*
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