Fermentation is one of the healthiest, most delicious ways to preserve the season’s bounty and improve your wellness at the same time. Join us for a day of exploring the journey from farm to ferment at Serenbe.
We’ll meet and get to know one another before visiting Serenbe’s Farmer’s Market. Support this great organic farm by doing a little shopping and selecting the in-season vegetables you’d like to ferment. Be as creative or traditional as you’d like - Chef Philip will be on hand to provide guidance and advice.
After the market, we’ll head back to the kitchen to talk fermentation and get hands on with some mustard making. Though we’ll provide some snacks, feel free to bring a lunch or pop by the General Store next door or the nearby Blue Eyed Daisy to grab something as we pause and share a meal.
Following lunch, we’ll take a tour of Serenbe’s Organic farm to learn about the importance of organic growing, composting, cover cropping, crop rotation and just generally enjoy the land’s beautiful bounty. After the tour, we’ll head back to the kitchen for some chopping, brining, and more!
You’ll leave with two quart jars of your vegetable ferment as well as a pint of mustard, new friends, and a wealth of knowledge about the benefits and art of fermentation. We can’t wait to see you there!
About the Instructor:
Philip Meeker was classically trained in French cuisine at l’Ecole Superieur de Cuisine Francais Gregoire-Ferrandi in Paris. While living in France, he worked in a boulangerie, a patisserie, and the two-star Michelin restaurant Alain Senderens. For the past seven years, he has worked at various restaurants in Atlanta that specialize in French, Greek, Latin, and New American Cuisine. Most recently, he was the opening chef for Kimball House, which was named Southern Living’s Best New Restaurant in the South during his tenure. There, he pioneered a culinary apprenticeship program and designed the restaurant’s edible organic garden.
In 2014, after helping his wife battle a debilitating autoimmune disease using delicious, healthy food tailored to her severe dietary restrictions, Philip decided to leave the restaurant industry. He began working as a food educator, consulting directly with people interested in learning about and eating delicious, nourishing cuisine that supports a holistic lifestyle. Because of his years in the restaurant industry, he is lucky to have close relationships with many farmers and local specialty food purveyors.
When he is not working with companies and private clients, Philip donates his time to various charitable causes, including working with edible school gardens and consulting for nonprofits.