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Event Date: Saturday March 21st, 2026 11:00am to 1:00pm
Join us for a hands-on fermentation workshop with Mexican flair featuring Chef Sebastian Aliano, founder of Arecales Palmae, visiting from Mexico’s Yucatán Peninsula.
Born in the heart of Mayan land, Arecales is a deeply intentional culinary project dedicated to rescuing and reviving ancestral food traditions. Fermentation has long been a cornerstone of Mesoamerican cuisine—preserving harvests, enhancing flavor, and nurturing a deeper relationship with the land. Guided by sustainability, seasonality, and respect for nature, Chef Sebastian brings these time-honored techniques into a modern, approachable workshop.
In this class, you’ll learn the foundations of fermentation, focusing on pickled vegetables, fermented salsas, and flavor-forward preserves inspired by regional Mexican ingredients. Through hands-on instruction, cultural context, and open Q&A, you’ll gain practical skills you can use at home while understanding the “why” behind each method. The experience concludes with a shared meal highlighting how these ferments come alive in everyday cooking.
What to expect:
Hands-on instruction
Techniques for fermented salsas and vegetables
Cultural context behind traditional preservation methods
Live Q&A with Chef Sebastian
A shared meal at the end of the workshop
All ingredients and materials included
Mason jars provided so you can take your ferments home
📍 Location: Menifee, California (SoCal, off the 215)
Event Date: Saturday March 21st, 2026 11:00am to 1:00pm
Join us for a hands-on fermentation workshop with Mexican flair featuring Chef Sebastian Aliano, founder of Arecales Palmae, visiting from Mexico’s Yucatán Peninsula.
Born in the heart of Mayan land, Arecales is a deeply intentional culinary project dedicated to rescuing and reviving ancestral food traditions. Fermentation has long been a cornerstone of Mesoamerican cuisine—preserving harvests, enhancing flavor, and nurturing a deeper relationship with the land. Guided by sustainability, seasonality, and respect for nature, Chef Sebastian brings these time-honored techniques into a modern, approachable workshop.
In this class, you’ll learn the foundations of fermentation, focusing on pickled vegetables, fermented salsas, and flavor-forward preserves inspired by regional Mexican ingredients. Through hands-on instruction, cultural context, and open Q&A, you’ll gain practical skills you can use at home while understanding the “why” behind each method. The experience concludes with a shared meal highlighting how these ferments come alive in everyday cooking.
What to expect:
Hands-on instruction
Techniques for fermented salsas and vegetables
Cultural context behind traditional preservation methods
Live Q&A with Chef Sebastian
A shared meal at the end of the workshop
All ingredients and materials included
Mason jars provided so you can take your ferments home
📍 Location: Menifee, California (SoCal, off the 215)