Pickles and Kimchee with Richie Nakano and Susanna Ok of Hapa Ramen
NOTE: tickets are now available!
In addition to serving delicious ramen all over San Francisco, Hapa Ramen's Richie and Susanna make seasonal pickles and kimchee every week using the freshest seasonal produce, picked at its peak. Their pickling and fermenting secrets will be revealed during this hands-on class, as they teach participants how to make 2 pickles and 1 kimchee using both seasonal and traditional veggies and fruits from the Ferry Plaza Farmers Market. Everyone will leave with samples of what they made, as well as ingredients and a recipe book to make a different type of pickle and kimchee at home!
DATE: Thursday, August 25
TIME: 5:30 - 7:30
*Sliding scale pricing available. Email firstname.lastname@example.org for details.
About the Instructors
Richie Nakano was sous chef at NOPA for years until he followed his dreams to open Hapa Ramen where he creates delicious bowls of ramen with slow cooked broth and hand pulled noodles. With the help of Susanna Ok, Hapa Ramen also serves delicious pickles and kimchees made from seasonal, fresh produce. Hapa Ramen can be found at the Ferry Plaza Farmers Market on Tuesdays and Thursdays, as well as at Off the Grid in Fort Mason on Fridays.
Refunds are available if notice is given 48 hours prior to the event. There are no refunds after that point, but you're welcome to pick up any materials and supplies handed out in class. Please be sure to email email@example.com *before* class to ensure that your items are held for you. Without advanced notice, we may not be able to save everything. Please make sure to pick it up by the Saturday following the class as materials tend to be perishable.
Urban Kitchen SF (www.urbankitchensf.org) is a 501(c)(3) nonprofit created to help reconnect urban dwellers to the sustainable creation, preservation and / or production of their food.
UKSF hosts affordable, single-purpose workshops themed around the DIY Slow Food concept. Classes incorporate hands-on learning with instruction by area experts. Spaces are offered on a sliding-scale basis where necessary, and no one is ever turned away for lack of funds.
Topics include food preservation, brewing Kombucha, baking bread, butchery, urban gardening, and more. Learn more about UKSF at www.urbankitchensf.org!
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