The Leaping Pig Charcuterie

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The Leaping Pig Charcuterie CHARCUTERIE PRODUCTS AND MERCHANDISE. and wear. Artisanal Charcuterie produced i

Thanks all for coming out to the Fermentation class at Brightwater NWA ... We had a blast making Sauerkraut, Kimchi and ...
10/09/2026

Thanks all for coming out to the Fermentation class at Brightwater NWA ... We had a blast making Sauerkraut, Kimchi and Half Sour Pickles (3 different approaches to fermentatio).. See you soon in Central Arkansas at UA - Pulaski Tech Culinary Arts and Hospitality Management Institute next for our Hot Sauce class.. (ALSO at Brightwater this month)...

Come out and make real food with me!

My October classes at Brightwater are officially open for registration!If you’ve been wanting to learn more about fermen...
09/27/2026

My October classes at Brightwater are officially open for registration!

If you’ve been wanting to learn more about fermentation—or take your hot sauce game beyond simply adding more peppers—come spend an evening in the kitchen with me.

🥒 Fermentation
We’ll get hands-on with the techniques behind fermented foods and, more importantly, learn how to understand the process so you can confidently experiment at home.

🌶️ Hot Sauce Three Ways
We’ll explore how fermentation, cooking and roasting create very different flavors in hot sauce—and how you can start building sauces that are truly your own.

These are hands-on classes. We cook, taste, ask questions, make adjustments and learn from each other. You’ll leave with more than a recipe—you’ll leave understanding the technique behind it.

Registration is now open at Brightwater:

Fermentation:
https://workforce.nwacc.edu/search/publicCourseSearchDetails.do?method=load&courseId=1030920&selectedProgramAreaId=1017693&selectedProgramStreamId=1017698

Hot Sauce:
https://workforce.nwacc.edu/search/publicCourseSearchDetails.do?method=load&courseId=1030647&selectedProgramAreaId=1017693&selectedProgramStreamId=1017698

Come cook with me!

09/15/2026

Pickles, Peppers, Okra Oh My!! Getting ready for our fermentation demo at the West Little Rock Farmers Market West Little Rock Farmers Market on Saturday, September 26 from 8:00 A.M. to Noon.
Come out, support your local farmers and eat healthy!

Going to introduce a new community class in November only at Brightwater NWA... More to come.
09/08/2026

Going to introduce a new community class in November only at Brightwater NWA... More to come.

It didn’t start like this. 👀A little preview of what we’ll be exploring in our upcoming jerky and dehydration classes. ...
09/08/2026

It didn’t start like this. 👀
A little preview of what we’ll be exploring in our upcoming jerky and dehydration classes. UA - Pulaski Tech Community Education

08/13/2026

Day 3… and now things are getting interesting. 🌶️

Remember those Fresno chiles I put into brine a few days ago?

Well, they’re alive.

The clear brine from Day 0 has turned cloudy and, if you look closely, you can see bubbles actively working their way through the jar.

That cloudiness is normal. In fact, it’s part of what I want to see. The naturally occurring lactic acid bacteria are getting to work, converting sugars in the peppers and changing the environment — and the flavor — along the way.

This is one of my favorite parts of fermentation because you can actually see the transformation happening.

Eventually these Fresnos and their fermented garlic are going to meet the fermented plums I've been saving as we build the next Fire in the Orchard hot sauce.

But we're not there yet.

Right now, salt + peppers + garlic + time are doing the work.

And sometimes the hardest part of fermentation is simply knowing when to leave it alone. 😎

More to come…

Two skills you will want on that resume:Why yes, I make my own and there is a reason they call me the Go take my cl...
06/02/2026

Two skills you will want on that resume:
Why yes, I make my own and there is a reason they call me the

Go take my classes, and earn those

05/25/2026

🔥 Hot Sauce Lovers of NWA… this one’s for you. 🔥

Our hands-on Hot Sauce Workshop at Brightwater is officially LIVE for June 3rd — and if the last class taught us anything, it’s that seats disappear FAST. 🌶️

This isn’t just “throw peppers in a blender” hot sauce. We’ll teach you how to actually BUILD a balanced sauce using:
🔥 fresh and smoked peppers
🔥 fermentation techniques
🔥 acidity, sweetness & heat balance
🔥 layering flavor like a chef

You’ll make sauces you’ll genuinely want to keep in your fridge… and proudly share with friends. 🌶️🍍🔥

We’ll also taste a variety of fermented and finished sauces, talk process, technique, and how small adjustments completely change a sauce’s personality.

Whether you’re a backyard cook, fermentation nerd, pepper head, or just someone who loves great food — this class is a blast.

Seats are limited and the last class sold quickly, so grab yours now:

https://secure.touchnet.net/C20691_ustores/web/product_detail.jsp?PRODUCTID=393&SINGLESTORE=true

Address

801 SE 8th St
Bentonville, AR
72712

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