Sunday June 2nd Fermentation with Chef Taylor Thornhill of Bateau
Taylor Thornhill is the chef of Bateau, Renee Erickson’s beautiful Capital Hill steakhouse. Taylor grew up in rural Wyoming and quickly moved to Seattle, working at the top spots in town: Rover’s, Sitka and Spruce, Mistral, Spinasse and Harvest Vine before coming to Bateau. As chef he is intensely passionate about using whole animals and is committed to eliminating any waste at the restaurant. The result is an expertise in fermentation, using this process to create remarkable foods from simple ingredients.
For this class Taylor will teach us how he approaches fermentation and pickling. He will create charcuterie and pickles to start the class and then explain to us how he makes a salad of chickpeas, fermented vegetables and salami cotto.
Taylor will continue with miso soup, made from fermenting soy beans with koji and then finish the class with beef steaks dressed with koji brown butter.
This class is a chance to learn from a very passionate expert on using pickling and fermenting to create healthy, vibrant foods while at the same time reducing the ecological footprint of a modern cuisine.
Taylor Thornhill is the chef of Bateau, Renee Erickson’s beautiful Capital Hill steakhouse. Taylor grew up in rural Wyoming and quickly moved to Seattle, working at the top spots in town: Rover’s, Sitka and Spruce, Mistral, Spinasse and Harvest Vine before coming to Bateau. As chef he is intensely passionate about using whole animals and is committed to eliminating any waste at the restaurant. The result is an expertise in fermentation, using this process to create remarkable foods from simple ingredients.
For this class Taylor will teach us how he approaches fermentation and pickling. He will create charcuterie and pickles to start the class and then explain to us how he makes a salad of chickpeas, fermented vegetables and salami cotto.
Taylor will continue with miso soup, made from fermenting soy beans with koji and then finish the class with beef steaks dressed with koji brown butter.
This class is a chance to learn from a very passionate expert on using pickling and fermenting to create healthy, vibrant foods while at the same time reducing the ecological footprint of a modern cuisine.
Taylor Thornhill is the chef of Bateau, Renee Erickson’s beautiful Capital Hill steakhouse. Taylor grew up in rural Wyoming and quickly moved to Seattle, working at the top spots in town: Rover’s, Sitka and Spruce, Mistral, Spinasse and Harvest Vine before coming to Bateau. As chef he is intensely passionate about using whole animals and is committed to eliminating any waste at the restaurant. The result is an expertise in fermentation, using this process to create remarkable foods from simple ingredients.
For this class Taylor will teach us how he approaches fermentation and pickling. He will create charcuterie and pickles to start the class and then explain to us how he makes a salad of chickpeas, fermented vegetables and salami cotto.
Taylor will continue with miso soup, made from fermenting soy beans with koji and then finish the class with beef steaks dressed with koji brown butter.
This class is a chance to learn from a very passionate expert on using pickling and fermenting to create healthy, vibrant foods while at the same time reducing the ecological footprint of a modern cuisine.