The Huntington Hosts Popular Duo of Demos and Tastings

Chef-Partner Kajsa Alger discusses fermentation at The Huntington’s Chinese Garden

Chef-Partner Kajsa Alger discusses fermentation at The Huntington’s Chinese Garden

Highlighting the diverse flavors of fermentation, the Bon Appétit team at The Huntington Library, Art Collections, and Botanical Gardens in San Marino, CA, worked with Chef-Partner Kajsa Alger to host a demonstration and tasting in the Chinese Garden.

Months of preparation and planning culminated in a menu that featured turmeric-potato piroshki with sauerkraut; brie with lactofermented guava honey; kimchi pancakes with pickled mushrooms; and cornbread with miso butter.

More than 50 participants attended the drop-in program to learn and to share their experiences with fermentation. Inspired and intrigued by the demonstration, guests connected with Kajsa and engaged in a lively discussion, comparing notes on their adventures (and misadventures) in cultivating sourdough starters, brainstorming possibilities for fruit vinegars, offering tips and tricks for successful lactofermentation, and considering more hard-core ferments such as garum (fish sauce).

Vegetable sushi with jicama "rice"

Vegetable sushi with jicama “rice”

And in a special class for The Huntington’s on-site staff, Kajsa focused on uncomplicated, healthy recipes for the busy home cook. She covered topics such as cooking with healthy fats, cutting down on processed carbohydrates, and making vegetables the star of each meal. The menu focused on plant-forward and pescatarian options like raw vegetable sushi with jicama “rice,” zucchini noodles in tomato sauce with Impossible meatballs, tuna poke salad, and baked salmon with lemon and herbs.

After the demonstration, participants were excited to take home recipe cards and start cooking even more delicious (and healthier!) meals.


Submitted by Hannah Katalbas, Director of Marketing and Social Media