Chef Education Class at Dovetail: Fermentation 101

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Chef Education Class at Dovetail: Fermentation 101

Facilitated by Chef James Gee, you will learn about the history, fundamentals, and process of preserving foods that you can do at home.

When and where

Date and time

Location

Dovetail 1430 Rhode Island Avenue Northwest Washington, DC 20005

Map and directions

How to get there

Refund Policy

Contact the organizer to request a refund.
Eventbrite's fee is nonrefundable.

About this event

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Dovetail is offering its first quarterly chef led educational class: Fermentation 101

Through hands-on exercises led by Dovetail’s very own Executive Chef James Gee, you will experiment with food and learn about the history, fundamentals, and process of preserving foods that you can do at home.

Class Duration: Two and half hour.

A beverage and snacks will be provided. Participants can also bring home their work, a small batch of fermented kimchi made by the participant and a bottle of Dovetail hot sauce. A $15 Dovetail gift card will be provided at the conclusion of the class.

Kombucha Cocktail (Non-alcoholic version will also be available), additional cocktails, glass and bottle of wine available for purchase.

What you'll learn

History Lesson and Basic Knowledge of fermented foods and their history, culture, and science of fermentation.

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Sourdough

Have an understanding on the art of making sourdough starter

  • Learn how to feed and maintain your sourdough starter
  • Learn how to use the starter and when to bake the dough
  • Recipe will be provided
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Kimchi

Have an understanding on the art of making Kimchi

  • Learn how to prepare and cut the vegetables
  • Benefits of homemade kimchi
  • How to store kimchi
  • What to do with kimchi
  • Recipe will be provided

Additional Info.

Street parking available

Discounted valet parking available ($15.99)

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Executive Chef, James Gee is responsible for leading creation and development for the seasonally changing menu at Viceroy Washington DC’s new dining outlet Dovetail. With a focus on fresh flavors through the lens of the Mid-Atlantic and Appalachia regions, Chef Gee also pulls many ethnic cooking influences and tastes from Cantonese, Italian and Spanish backgrounds, into the recipes. The menus incorporate ingredients sourced from East Coast farmers, fishermen and purveyors with whom Chef Gee has deep rooted relationships.

He has spent his career creating thoughtful menus featuring local and microlocal ingredients. Prior to Viceroy Washington DC, Chef Gee owned, and operated Michelin Plate recognized restaurant, I’m Eddie Cano. Gee is a graduate of the International Culinary Academy/ Le Cordon Bleu.