Tofurky Founder, Seth Tibbott & Proof's Place are joining forces to bring you an informative, hands on, tempeh making workshop. It promises to be hella fun, hella tasty, and you get to hang out with a pioneering plant pushing legend Seth Tibbott!
Workshop will offer you homemade samples of some of the tasiest, freshest tasting tempeh.
What to expect from the work shop -
- Kick Ass Introduction to the world of Tempeh from Seth Tibbot
- Step by step walk through the process (the DO's & DON"Ts)
- Hands on making the tempeh and getting the soybeans ready for fermenting.
- Different ways to cook and season tempeh with tasty samples - By Proof's Place
- Finish with light lunch prepared by Proof's Place featuring Tempeh!
you will go home with inoculated beans ready to ferment and turn into tempeh.
About the guys...
Seth Tibbott - Founder of Tofurky - The world’s leading plant based meat alternative company.
In 1980, after making tempeh from-scratch to share with friends and family, the 30-year-old teacher/naturalist/hippie Seth Tibbott opened his own company in Forest Grove, Oregon, called Turtle Island Foods. His mission was to create tasty, cruelty free plant based meat alternatives, one of which was tempeh. He expanded his operation to a vacant elementary school in 1983 - and decades ahead of the tiny house trend, he builds a 300-square-foot treehouse to call home. In 1995, Tofurky debuts the very first Holiday Roast. It strikes a cultural chord with a nation hungry for a tastier meat-free Thanksgiving. 2000 and beyond welcomes even more deliciousness, with the addition of deli slices and sausage and frozen items. Today their growth plans include new products, but also new countries. Inspired by a world that is waking up to the benefits of veg cuisine, Tofurky remains a family owned business.
Proof - Global Traveling Chef & Founder of Proof's Place
Proof started his journey working in the vegetarian & organic retail food industry, where he first met Seth 8 years ago. They hit it off right away and were like reunited long lost brothers. Working in the industry till 2016, Proof took up Proof's Place full time. Proof’s Place is a versatile test-kitchen that develops and reinvents recipes; always vegan. Working globally, Proof takes his kitchen wherever he goes, he has been recently based out of Tokyo & London.
The passion of being behind a knife in the kitchen, and the freedom to materialize imagination is what drives Proof’s Place. Working as a consultant for retail brands as well as designing menus for cafés and restaurants Proof also takes up residencies and guest chef appearances at restaurants around the world. He also uses pop-ups as a platform to share, Proof currently makes appearances in London, Tokyo, San Francisco and Berlin with the intent to spread wider.