Cooking Against the Odds

• SUPPORTED BY
  The Local Palate

Discover the benefits of fermentation in this hands-on cooking class with acclaimed chef Steve McHugh. Guests will learn the fundamentals of fermenting vegetables, from creating flavorful brines to understanding the health benefits of probiotic-rich foods, and will even craft their own jar to take home.

Chef McHugh, a James Beard–nominated chef and founder of San Antonio’s celebrated restaurant Cured, brings a deep personal connection to the practice of fermentation. Having overcome serious health challenges, he embraces fermentation not only for its role in preservation and flavor, but also for its restorative qualities—both for the body and for the spirit.

Through this interactive workshop, Chef McHugh will share his philosophy of cooking with intention, respecting every ingredient, and drawing nourishment from both tradition and innovation. Guests will leave with practical skills, inspiring stories, and a new appreciation for the transformative power of fermentation.

Hands-on Classes take place at Culinary Institute of Charleston Palmer Campus (downtown Charleston) in a teaching commercial kitchen. All Charleston Wine + Food classes are led by a chef or expert and our guests get involved in the fun. Hands-on classes are supported by Culinary Institute Culinary Arts students and Culinary Institute of Charleston faculty to ensure that your experience is top-notch. Classes are complimented with paired beverage offerings and a spread to enjoy the fruits of your labor. 
As part of our continuing education + workforce development initiatives, Charleston Wine + Food provides scholarships and funding to support Culinary Institute of Charleston students. Your ticket purchase is vital to our partnership with Culinary Institute of Charleston. Charleston Wine + Food has donated over $500,000 to culinary + hospitality scholarships and charitable initiatives since 2006.