Chef Garrett Smythe  presents fermentation & preservation methods from various parts of the world, including Korea, Japan, and Eastern Europe. With an attention to detail and a love of food, Garrett will give a hands-on demonstration, show a few different ways to ferment & preserve, and offer loads of great tips and inspiring ideas. Using pea shoots, locally-grown veggies & fresh shellfish, you’ll be amazed by all the delicious foods he whips up during class!  Hope to see you there.

Please visit Sustainable Cape to register for this class (in-person or virtual):  https://sustainablecape.org/events/

Starting in 2004 at The Wicked Oyster in Wellfleet, Chef Garrett Smythe has spent the last two decades learning how to cook. A wide variety of cooking experiences in San Francisco, Boston, and New York City have helped him develop a deep appreciation of the joys and difficulties of cooking seasonally and locally. He is now very pleased to call the beautiful landscapes of Cape Cod his home. After spending six years as the chef/co-owner of Sunbird Kitchen in Orleans, and two years as the chef of The Pheasant in Dennis, he is currently working on a new opportunity on the Outer Cape. When not working, he is usually spending time with his wife and three young children or walking a trail in the woods with his dog Etta.