Dive in hands first into the exploration of food and the future of downtown. Nick von Beroldigen will guide you through the process of making classic sourdough bread from scratch in Sizzle’s Kitchen, a spacious commissary kitchen. While the bread bakes, enjoy a catered lunch by Furnari Sausage Company during an interactive program curated by Rachel Hatch, Program Officer for The McConnell Foundation. Hear about important movements in Redding’s food history and meet some of the “makers” involved in local small-batch food production. No experience is needed – all baking supplies will be provided including a sourdough starter.
Hosted by Sizzle’s Kitchen, Nick von Beroldigen, Aaron & Rachel Hatch
Pre-Sale Tickets: $65 per person (Available March 25-April 6)
General Tickets: $50 per person (Available @ Wildways Kickoff on April 7th and after)
Limited to 40 guests