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Flavor Potentials of Fermented Grains: Brady Williams (Canlis), Niels Brisbane (Canlis)

When:
July 29, 2017 @ 10:20 am – 11:00 am
2017-07-29T10:20:00-07:00
2017-07-29T11:00:00-07:00
Where:
Bread Lab
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 Williams
Brady is the Executive Chef of Canlis Restaurant in Seattle.
Niels Brisbane
Niels is the Sous Chef at Canlis Restaurant in Seattle.