Join chef Erik and Seagrove Kelp farmers Markos and Hillary Scheer in learning about the cultivation and preparation of fresh alaria sea kelp. You’ll also be introduced to seaweed farming practices, nutritional and environmental health benefits, and the simple culinary joy of working with this rediscovered food source.
In this class, you will be making a sardine or mackerel pate with fresh alaria kelp (the French preservation method studied with fresh kelp), and Beluga lentil salad with fresh ribbon kelp. And last but not least a pickled runner bean and alaria kelp (jarred and preserved to use at home).
Instructor Bio: Erik Peterson
The visual and culinary arts have always been at the center of Erik’s life. Pursuing both has taken him to institutions on both coasts and abroad. For 10 years he cooked for the popular and influential Boat Street Kitchen and Cafe in Seattle. In addition to developing and preparing dishes, he taught small classes some favorite recipes and techniques.
During that time he assisted Guest Chef Susan Kaplan at the Farestart culinary school to lead experiences in a professional kitchen to students. He also taught drawing and painting courses at WWU in Bellingham, MCAD in MD, AU in DC, and BIMA on BI to name a few.
Since relocating to Bainbridge Island he started Island Larder, a personal chef and creative culinary service (islandlarder.net). He enjoys engaging people with what they are interested in and using his skills to expand theirs. Broadening the palette and developing techniques expands our creative toolbox to keep us on a learning curve that never really ends.