Reserve your spot at this link. Join Anuja Mendiratta, Aditya Palacharla, and Linh Vong to learn the art of making South Asian chutneys and flatbreads! Using local, farm-fresh produce, we will craft three delicious chutneys using an array of flavors, including mint and cilantro, tomato with mustard seeds, and sweet-and-savory seasonal fruit. In our outdoor oven, we will make traditional fresh Indian flatbreads using Jammu whole-grain wheat flour grown and milled at Pie Ranch. No experience necessary, open to all.
A staple of South Asian cuisines, chutney is a highly flavorful, savory condiment that brings meals to life. The word itself comes from the Hindi word chatni, which means "to lick." Chutneys boost nutrients, aid in digestion, support gut health, and add incredible flavor to the table. While traditionally made by grinding fresh herbs, fruits, vegetables, spices, chili, and salt with a mortar and pestle, today's chutneys are often whipped up using modern tools. In this afternoon workshop, you’ll learn about the art of chutney and Indian flatbread making, and see how to recreate these delicious accompaniments at home. We will conclude our hands-on afternoon sampling the chutneys and flatbreads made together with a warm cup of chai. Please join us!
Schedule
1pm Gather, Coffee & Chai
1:30pm Welcoming Circle
1:45pm Chutney Making
3pm Farm Walk & Break
3:30pm Chutney & Flatbread Making
4:45pm Chutney & Flatbread Sampling!
5:15pm Closing
5:30pm Depart
***schedule subject to slight changes; start and end time will remain the same
Sliding-Scale Tickets
$50-$100 sliding scale; proceeds benefit Pie Ranch.
In Solidarity: $100I can pay this amount or more with relative ease. This tier covers the cost of the retreat while directly supporting the longevity of Pie Ranch programming.
General Admission: $75 This amount does not jeopardize my ability to meet my basic needs. I may have to budget for it, but I can afford it. This tier covers the actual cost of the retreat.
Limited Income: $50 I would love to attend, but paying a higher price would impact my ability to meet my basic needs. This tier allows me to still contribute toward the cost of the retreat.
Bios
Anuja Mendiratta (she/her) is a poet, gardener, home cook, and walker of this beautiful earth. She works at the intersections of environmental, climate, food justice, gender, racial justice, and human rights issues. Anuja is honored to serve on Pie Ranch’s board.
Aditya Palacharla (he/him) is a food researcher and cook interested in how food has traveled the world, primarily centered around South Asian migration stories. He holds small pop ups in the Bay Area and makes videos related to these topics.
Linh Vong (she/they) Linh Vong is the Culinary Program Specialist & Chef Educator at Pie Ranch and the owner of Auntie Manna's, a Vietnamese food pop-up that honors the comfort found in family recipes and their adaptability across generations.