We’re thrilled to welcome Alex Lewin, one of the most distinctive voices in modern fermentation. A trained chef, author, engineer, and real-food activist, Alex brings a rare blend of rigor, creativity, and irreverent charm to the craft of preserving and transforming food.

Join us for a hands-on fermentation class where you’ll learn to make sauerkraut and dill pickles. Alex’s approach is designed to inspire, demystify, and reconnect us with the living tradition of fermented foods.

Each participant will leave with one quart jar of sauerkraut and one quart jar of dill pickles, made during the class, along with recipes and techniques to continue fermenting at home. Alex will also have copies of his book available for purchase.

Saturday, January 31, 2026
3:00–5:00 PM
$125 per person

Class attendees will enjoy light refreshments and a curated spread including charcuterie from Woods Hill Farm, award-winning raw milk cheeses from our valued farming partners, and crowd favorite, crispy cauliflower with buffalo dip!

A cash bar will be open for wine, cocktails, and mocktail service.
Guests are encouraged to make dinner reservations at The Block at Woods Hill following the class to continue the evening.

Class size is limited to 10. Reserve your spot now

The Block at Woods Hill • 300 Pier 4 Blvd • Boston Seaport