with Eric May
Eric’s Kimchi Clinic is a three hour workshop exploring the intense, spicy joys of the cornerstone of Korean cuisine, kimchi. Kimchi and Korean food, in general, are hot these days, but can be a bit hard to approach. Like other fermented foods, kimchi takes some time and patience to prepare, but through the magic of lacto-fermenting (right on your countertop) you will be enjoying the fruits of your labor in less than a week. And it’s safe and easy to pull off with little more than a clean glass jar and things you already have in your kitchen! We will be preparing a big batch of kimchi as a class and each participant will take home a quart to ferment at home. With the class’ help, Eric will demonstrate the preparation of two straightforward dishes with already-fermented kimchi. The evening will culminate with a Korean feast featuring the dishes everyone helped prepare!
Eric May is a Chicago-based dad, chef, recovering artist, and director of Roots & Culture, a nonprofit visual arts center in Chicago’s Noble Square neighborhood (est. 2006.) He was chef at the Ox-Bow School of Art in Saugatuck Michigan for 15 years. Eric ran an experimental pop-up supper club, the Piranha Club, collaborating with chefs from the food and art worlds alike, but now mostly caters for cool clients under his Easy Eats brand.