The nonprofit Amagansett Food Institute will present “Living Pizza,” a two-hour event on fermentation in wine-making and the art of wood-fire oven cooking, on Wednesday, August 3, from 5 to 7 p.m. during the Amagansett Farmers Market at 367 Main Street.
Adam Kelinson of Around the Fire Catering will lead a demonstration on the benefits and applications of fermentation, including fermented dough. Topics will include sourdough starter, making dough balls and using a wood-fired oven. Tyler Armstrong will discuss fermentation in winemaking alongside a wine tasting.
This will be the first of several fermentation workshops the AFI will host this season. For more information and to reserve a space, email info@amagansettfoodinstitute.org. Admission is $85.
on Jul 25, 2016