Jessica Wang of PIQUE-NIQUE LA will be leading a hands-on pickle workshop!
Centered about watery ideas like osmosis and rehydration, brine and seaweed, participants will learn to make natural fermented pickles and come away with jars of their own.
Jess Wang is a Chinese American food entrepreneur who has spent the last seven years working in some of LA’s most creative and seasonally inspired kitchens. She is known locally for the blue cornmeal hand pies she creates for noted Filipino restaurant LASA. Jess frequently teaches workshops on fermentation, such as the recent LA Times Food Bowl event "Salt and Vinegar Party," hosted by LASA and co-taught by collaborator and friend Nico de Leon. She also contributes to the Chinatown quarterly ‘Wapow’, and is the founder of Pique-Nique, a seasonal hand pie and fermented pickle project that celebrates California’s vibrant produce palette.
Limited to 10 people
$25 - Reserve your place here!