Deconstructing Kitchen Condiments

After class, you just might be inspired to clean out your refrigerator's door and replace it with your new condiment swag.

We'll explore life beyond mustard with: 

Harissa  
They don't call it the Ketchup of Tunisia for nothin': this spiced spread can jazz up anything from eggs to falafel. It originated in North Africa and has been loved and adapted by dozens of countries since. We'll start with a traditional base recipe, then you'll give yours the trademark Institute Flavor Bar™ treatment selecting from a spice palette of North African and Mid-Eastern flavors.

Fermented Ketchup 
We'll dive into the world of fermented ketchup that will forever change your mind about that squeeze bottle sitting in your refrigerator door. Plus with tomato season only six months away...need we say more? Heinz, thou art banished! 

(Vegan) Worcestershire Sauce 
Next comes a vegan worcestershire sauce recipe from the Institute director's cookbook "Pure Vegan". Who knew that those pesky anchovies give commercial worcestershire sauce that umami flavor? We'll prove them wrong with our homemade "veganshire" version. Do we dare serve it on steak? 

Sriracha 
If you love the spicy Asian hot sauce in the squeeze bottle with a rooster printed on it, you'll love making your own. Our version doesn't contain Potassium Sorbate, Sodium Bisulfite, or Xanthan Gum … I hope you don't mind?

Note: Ingredients, supplies and tastings included.