Enjoy a hands-on morning of sourdough bread making and fish curing with Wholesomely Jane founder Jane Li, a San Francisco–based slow-foods culinary educator. Sea Forager is happy to provide radically sustainable McFarland Springs rainbow trout!

A longtime Sea Forager customer and fan, Jane dreamed up this workshop to pair fresh fish with freshly made sourdough. Turn Sea Forager rainbow trout into jewel-toned, beet-cured gravlax, make sourdough spelt English muffins from scratch, then enjoy them warm with cream cheese, dill, Jane’s homemade jams, and local SF honey.

You’ll head home with a sourdough starter, your own English muffin dough to finish at home, and a portion of trout gravlax to finish curing.

November 7 & November 14 | 10am–1pm
Corona Heights, San Francisco
Intimate, hands-on class – just 8 guests per session
Sea Forager members receive a special $205 member price (regularly $225) with code SEAFORAGER20

[BOOK SATURDAY, NOVEMBER 7]
[BOOK SATURDAY, NOVEMBER 14]