Probiotics with bite from Ozuké, plus baking workshops at Companion Bakeshop
Ozuké pickled veggies—future-forward foods from Boulder, Colorado—have captured our fancy. Like many of us, we are now consumed with the need for probiotics and fermented condiments, like kimchi, kraut and pickles. We currently adore the electric-purple beets, dulse and kale—an intensely delicious slaw of the earthy root, the supple seaweed and the superstar antioxidant. The founders of Ozuké—whose products are organic, kosher, raw, non-GMO, vegan, probiotic, you get the idea—call this particular one of their fermented delights “meat for vegans.” A few clicks less pungent than full-on sauerkraut, our favorite Ozuké potion is tangy and chewy. Ridiculously appealing, this wonderful stuff—$7 and change for a 15-ounce jar—is practically addictive. Tart and yet somehow a softer, sweeter shade of tart, it is a lovely, minerally sea-salty concoction that goes well as a complement to other greens, rice, and, yes, with all kinds of meats—especially grilled chicken. There is nothing in the jar but beets, kale, garlic, dulse seaweed, and sea salt. That’s it. And its fermentation means that it will beef up your immune system with every bite. Long life in a jar? You be the judge. We love it. At New Leaf and other progressive emporia. Next, I’m going to dive into a jar of Ozuké’s Kale & Collard Kimchi. Even though many of you are getting into the make-your-own fermented veggies trend, some of us have day jobs. Which is why I’m thrilled to have found out about these gorgeous crunchy, chewy, aromatic probiotics.
Also, a reminder that New Leaf now carries Companion Bakeshop breads, including the spectacularly fragrant “Local Loaf” made from locally grown wheat from Coke Farms.
If you’ve got kids around the house this summer, you might want to turn their thoughts to baking. Remember how much fun it was to mess with pie crust in your mom’s kitchen? Consider bringing them to the July 19 Kid’s Summer Pies and Tarts class at Companion Bakeshop on the Westside. (From 5-7 p.m., the event is $65 for one child under 12, and one adult). They’ll be thrilled learning to bake their very own pie from scratch. You can expect lots of hands-on fun, plus new skills that can be used all year long. Companion Bakeshop’s Summer Workshops continue on Sunday, July 26 with a class on baked specialties that are perfect for long lazy breakfasts and brunch-themed parties—from scones to quiche, and back. On Aug. 16, fine-tune your pie technique with a workshop on Summer Pies and Tarts. This class will help you perfect your crust and learn to choose the right fruit in its prime season for pie perfection. Companion’s Sunday Workshop series continues with two classes in August, one in September and a gluten-free pastry technique workshop in October. Stay tuned. Meanwhile, sign up for workshops in the shop or online at companionbakeshop.com. All classes are held from 5-7 p.m. at Companion Bakeshop, 2341 Mission St., and are priced at $65. Except for the Kid’s Summer Pies class, all classes are for 12 years of age and older.
Wine of the Week
Quinta Cruz Tempranillo 2012—it’s hard not to love this brilliant and complex New World Tempranillo, made from Pierce Ranch grapes and loaded with sage, spice and a huge middle of black cherries and cranberries. Outstanding with pork, pasta, and grilled salmon. It’s another coup for winemaker Jeff Emery, who continues to taste and bottle outside the usual varietal parameters. $18 and up. PHOTO: FERMENTATION FASCINATION Organic, raw and probiotic condiments from Ozuké are our food writer’s latest obsession. CHIP SCHEUER
