Joe got involved with Suppers at the suggestion of a doctor friend who was familiar with the program and had attended the training as well. Joe has been cooking since he's been old enough to stand at a stove and help, and more recently has taught foodie-type classes in a fairly regular but relaxed social manner. Joe has 30 years in food service and loves food! Each Suppers meeting has been an adventure, and through them—and their signature, Suppers-style experiments—Joe has lost weight and has been feeling better and healthier all the time.
Joe's Miso Workshop
Location: Dor's: 144 Patton Avenue, Princeton, NJ 08540
Cost: $35 paid in advance, includes the materials Joe will provide plus fermented foods to sample and light lunch
Registration Deadline: Wednesday, November 22
Please register here and send a check made out to Dorothy Mullen to the address above.
Come and make Mugo Miso (barley/chickpea) with us. Joe Klinkhoff runs this workshop in its fifth year. Come learn about and make this probiotic powerhouse. You will learn the details of this complex ferment. You will get your hands directly in the making of a batch of miso to take home with you! All participants need to bring 1 Kg (1000g/2.2 lbs.) of soaked overnight, uncooked, organic chickpeas. Everything else will be provided.
You must pre-register for this class by November 22. One of the specialized ingredients is KOJI. This is a type of MALTED BARLEY. I have learned to make this ingredient myself. I have assembled a specialized incubator needed to keep this at the proper temp/humidity levels but can only make approximately 1.5Kg at a time. Each batch requires monitoring across 3 days for the process to complete properly. Each participant needs 1Kg of Koji for their Miso. This makes "drop-ins" impossible.