Cooking with Kombucha Brings New Flavors to Dinner

With the temperatures warming up, it's time to get outside to enjoy the weather, clean up the yard, and – of course – barbecue! Not everyone's a fan of thick, sugary sauces, so how can you add flavor (and tenderness) to meat without them? Marinades are the answer, and As You Dish and Cultured Ferments are getting ready for summer by sharing their tips for tasty marinades and fresh, summer flavors with Cooking with Kombucha. 

Chef Andi Pellicci and Cultured Ferments owner Courtney Lorenz are joining forces to show how kombucha can be more than healthy beverage. "Kombucha is very acidic, and makes a great substitute for vinegar or citrus in recipes," said Pellicci. "Plus it's available in so many flavors!" 

At Cooking with Kombucha, Pellicci will show the class how to use Cultured Ferments tea to make kombucha fizz, scallop kombucha ceviche, a Mexican-inspired marinade for grilled chicken, kombucha jicama-apple slaw, and kombucha berry sorbet – everything you need for a summer meal on the deck. Pellicci said, "Our fun, semi-interactive class allows you to make new friends, enjoy a night of cooking together, and learn the health benefits of kombucha tea." 

Cooking with Kombucha will be Wednesday, April 19 at 6 p.m. in the As You Dish kitchen at the Grand Traverse Food Innovation Hub at Cherry Capital Foods, 1610 Barlow Street, Traverse City. Cost is $35 per person, and class size is limited to 12 people. To reserve your spot, visit www.mynorthtickets.com.