The Whole Bean with Holly Davis

COOKING CLASS & LUNCH
Hands on cooking, demonstrations, recipes, lunch + wine with HOLLY DAVIS in partnership with DAYLESFORD LONGHOUSE.

LUNCH & LEARN

Making tofu from soybeans is simpler than you may think and can provide 5 distinct high-protein, nutritious products. These can be utilized in may ways. Learn to make and use soy milk, okara, yuba, oboro, and the better known, trusty tofu. We will then prepare each of these in the seasonal lunch that we will make and share together. 

This class is taught by Holly Davis, author of Ferment, A Guide to the Ancient Art of Culturing Foods. Holly will dispel your soy fears and give you the good oil on soy. If you'd like to add a tofu making kit for $80, it would include beans, tofu press, cheesecloth and nigari salt. 

In this class you will learn:

Soy milk - made fresh, this is nothing like that which pours from a store bought version, a treat for now and then.

Okara - this is what is left of the beans once they have been ground and squeezed. Fibre rich protein source that makes a fabulous fritter and more.

Yuba- This is made from the skin that forms on the soy milk, a fabulous chewy protein rich product.

Oboro- Clouds of soy protein, delicate and delightful in broth.

Tofu - known and well loved by some, feared by many. Let me convert you, the taste and texture of the real deal will surely turn your head.

$280.00
12 Places Available

A full day event to immerse yourself in Longhouse life and learn. Lunch will also be complimented with a guided tour.  Meet our farm family, pick from the garden or find a spot to sit quietly and enjoy the view.