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July 29, 2017 @ 10:20 am – 11:00 am
Flavor Potentials of Fermented Grains. In this workshop we will be looking into how aspergillus oryzae can transform grains into delicious miso as well as other applications.
Brady is the Executive Chef of Canlis Restaurant in Seattle.
Niels is the Sous Chef at Canlis Restaurant in Seattle.