Fermenting the South: Tradition, Technique & Taste

• SUPPORTED BY
  The Local Palate

Discover the art and benefits of fermentation in this hands-on cooking class with acclaimed chef Travis Milton. Guests will explore the fundamentals of fermenting vegetables – from crafting balanced, flavorful brines to understanding the Appalachian canning traditions that have preserved seasonal bounty for generations. The experience culminates with each guest creating a custom jar to take home.

A James Beard Award semifinalist and Executive Chef of Hickory at Nicewonder Farms, Chef Milton brings a deep reverence for the heritage of the Southern kitchen, where pickling, fermenting, and preserving are both practical craft and cultural ritual.

Through this immersive workshop, Chef Milton will share his philosophy of cooking with intention—honoring every ingredient while drawing nourishment from the intersection of tradition and innovation. Guests will leave with practical skills, compelling stories, and a renewed 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.