Pickled, fermented, and Preserved

Pickled, Fermented or Preserved

*Demonstration and Partial Hands-on
…an introductory class to extending the life of your garden’s harvest or farmers’ market purchases plus a unique way to add new levels of flavor to your cooking.  We’ll learn techniques to produce delicious quick pickled snacks, salads and sides, chutneys, herbed salts, infused oils and vinegars as well as use the fruits of our labor in a fantastic meal.
This class does not include techniques of canning for preservation.  However, we are working on future class to cover this area.

What's on the Menu:

Herbed Labneh (Kefir Cheese)
Fennel Peppered Tilapia with French Lentils
Spicy Mixed Greens with Creamy Raspberry Tarragon Vinaigrette
Seasonal Dessert Chutney a la mode
Quick Pickled Jalapeno, Carrots & Beets
Kimchi or Sour Dill Pickles