Rachel Yang Presents: Revel's Pickles and Fermentation Class and Dinner

Hey everyone!

Revel and Trove are so excited to announce the next class in our Revel Cooking Class series! It will be Preservation and Fermentation! Rachel will be sharing all of the funky, delicious secrets to our kimchi and pickles. 

Join the class with our very own James Beard Nominated chef, Rachel Yang, and her team of very talented chefs through their intricate process of fermentation and preservation. This will be sure to bring your next dinner party to a whole new level.

This is definitely not a class for someone who wants to stand on the sidelines. Everything is as interactive as possible so be ready to do some work! Afterwards, we will all sit down and try some of these tricks of the trade in action so you and your new friends can see just how we implement this culinary technique in our very own restaurants. 

Before signing up, please keep in mind that tickets are 100% non-refundable. Please let us know of any allergies or dietary restrictions before signing up for the class. We will try to accommodate as much as possible, but not all allergies can be accommodated. 

Please email manager@relayrestaurantgroup.com for any questions. Looking forward to seeing you at the class!

Here is the list of things that we will make and things that you will eat!

Hands on class

1. The great carrot experiment: Carrots pickled in 10 different ways

2. Farmer's market cucumber bread and butter pickle with a twist

3. Farmer's market pepper sambal- lacto fermentation

4. Kimchi- quick, white, traditional

5. Kombucha

6. Preserved lemon- secret to all recipes 

Dinner

Kombucha punch

Fall radicchio salad, apple, miso preserved lemon vinaigrette

Yellow curried beet pickle, fig, olives

Eggplant misozuke pancake

Mackerel escabeche with green curry

Porkbelly roast with kimchi

Pepper steak, lemongrass yogurt, maitake larb

Rice and Korean bean paste soup