Cooking with Ferments

Cooking with Ferments

About this Workshop

Immerse yourself in the world of all things savoury! Learn what umami is, where to find it, and the role of fermentation in creating it. With this new base of knowledge, learn hands-on how to use different ferments to amplify flavour in your cooking. From the usual suspects of vinegar and soy sauce to poaching things in sour brines from leftover ferments to making quick cultured items for your dishes, Brad and Karen guide you in the creation and tasting of a 3-course dinner packed full of flavour.

About the Instructors

Chefs Karen McAthy and Brad Hendrickson, owners of Blue Heron and Biota Fermentation respectively, have a passion for the world of fermentation. As trained chefs, they also have a passion for making creative dishes and thinking about how to use ingredients in new and unexpected ways.

Born and raised in Alert Bay, BC, Vancouver has been home for Karen McAthy for more than 20 years. Karen is a plant-based vegan chef, co-owner and founder of Blue Heron, a 100 % plant-based vegan creamery, and the author of The Art of Plant-based Cheesemaking, winner of the 2018 Gourmand World Cookbook awards, vegan category. Karen teaches plant-based cheesemaking and cooking classes in addition to her role within Blue Heron as Head Cheesemaker and CEO.

Brad Hendrickson is owner and chef at Biota Fermentation, a small batch fermentation company in Vancouver specializing in traditional preservation methods and quality.

Date and Time

DATE Wednesday, March 18 | 5:30 – 8:30 pm (3 hours)


UBC Farm

3461 Ross Drive, Vancouver BC


$79 Standard ($69 Student) + GST

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