Fermented Hot Sauce Workshop
with Lisa Murphy of Sosu Sauces
Sunday, September 13, 1:00-3:00PM
SHED Grange, 25 North Street, Healdsburg
Bring the full spectrum of spice into your kitchen with traditional fermented Southeast Asian hot sauce, and learn how to to use it to unlock the five tastes - sour, sweet, salty, bitter, and umami - with Lisa Murphy, maker of Barrel Aged Sriracha and chief sauce maker at Sosu Sauces.
Lisa will explain how the simple technique of lacto-fermentation can achieve a balance of flavor in hot sauce. Participants will explore the five tastes along the way by tasting spices, chiles and sauces. Everyone will go home with tips on making hot sauce at home, and their own starter jar.
Please bring: a chef’s knife and apron. The workshop includes lecture, hands-on workshop, a hot-sauce tasting, and a starter jar of sauce to take home.
Lisa Murphy is the founder and Chief Sauce Maker at Sosu Sauces, a local sauce company based in Oakland focused on creating healthy, tasty, and wildly creative sauces. Her signature sauce, Srirachup, was named by 7×7 Magazine as Best Local Gem of San Francisco and was honored as Good Food Award Finalist in 2013. Her newest sauce, Barrel-Aged Sriracha, has won rave reviews.