Fermentation: Workshop with David Anthony David

ABOUT THE PROGRAM

In case of an emergency, flavor is seen as a frill, but it can serve as the first step toward normalcy. David Anthony David asks, Why can't survival fuel taste like LA? Sauces and condiments (aka saundiments) are the way local Angelenos put their own distinctive spin on their plates. Using the process of fermentation, David helps participants make sauces that preserve the relationship among food, cultures, and nostalgia, making the palate the first thing to get restored. This workshop is presented by Los Angeles Eats Itself. Capacity is limited to 15; RSVP preferred, space given on a first-come, first-served basis.

PARKING

Parking within the park is accessible off Hollywood Blvd. This is a popular park and parking fills up quickly. Please consider taking public transit, carpooling, or ridesharing when possible.

RSVP

RSVP is preferred. Please present a digital or printed ticket upon arrival.

ADA

All parks are ADA accessible. Should you require additional information regarding ADA access or special consideration please contact Dyson & Womack at info@dysonwomack.com.

FYI

All artworks are outside! Please dress appropriately, bring shade or sunscreen, a bottle of water, and comfortable shoes.

The CURRENT:LA Triennial HUB is located at the LA State Historic Park, 1245 N. Spring Street, LA 90012. Information about all triennial sites can be found there or at the CURRENT:LA FOOD website currentla.org.

For group booking please contact currentla@lacity.org.