Evento

Beyond Bread and Butter: Three Advanced Pickling Workshops

18 Reasons
Mondays, July 9, 16, and 30, 6:30-9PM
Beyond Bread and Butter: Three Advanced Pickling Workshops
Per class: $60 for 18 Reasons members; $70 for general public
For series: $150 for 18 Reasons members; $180 for the general public

Pickles are delicious. Learn how to make em! That is a basic premise of this three-part workshop series with local pickling gurus Karen Solomon, Nishanga Bliss, and Casey Havre. Each class will delve into a less-traveled pickling world, so as to expand your fermenting powers beyond the classic bread and butter of hamburger fame. Classes include:

July 9: Curious and Peculiar Pickles with Karen Solomon
When people ponder pickles, they usually strut down one of two avenues: vinegar (classic cukes) and fermentation (saurkraut). But there are a wide swath of pickling theaters on the map far and beyond. In this class, we will cover numerous recipes that use more unfamiliar terrain like whey, oil, salt rub, soy sauce, miso, rice bran, and more for unique flavors and textures. Come and find the cure for the common pickle!

July 16: Pickled Fruit with Casey Havre
July 16: Pickled Fruit with Casey Havre
Casey Havre from Loulou's Garden will walk you through the marvels of pickled fruit. We will tackle an old family recipe for pickled dried figs as well as other pickled stone fruits (mmmm, cherries? plums? lovely!)

July 30: This Fermented Life: How and Why to Live the Fermentation Lifestyle with Nishanga Bliss Fermentation yields many culinary delights, but the health benefits outshine these. Learn to lactoferment many common foods and condiments,such as almost any vegetable, salad dressing, mustard, ketchup, pancakes, sodas and more to bring these benefits into your diet throughout the day. In class we will make curtido, mustard, and more.

The All Star Teaching Cast:
Karen Solomon is the author of Jam It, Pickle It, Cure It and Can It, Bottle It, Smoke It, and also the former host of the Jam It Salon and the Babyfood Swap here at 18 Reasons. She is an insatiable pickler and always in pursuit of new techniques and flavors. Karen is also a frequent talent of the Chow! Tips video series, and a freelance writer of all things food-related. She is currently working on a new ebook and cookbook collection, Asian Pickles (Ten Speed Press), available in 2013.

Casey Havre is a 4th generation Californian who preserves the recipes and traditions of her Gold Rush ancestors. She made her first pickle with Mrs. Volgaletti the same year that she worked on Calaveras county's first winery. After years of gleaning, canning, & sharing the bounty of each season with her friends and family, she created Loulou's Garden; a small company dedicated to producing entirely hand-made jams, preserves and pickles. She and her husband, John Lagier, split their time between their organic farm in the San Joaquin Valley and Casey's great-grandmother's house in Calaveritas, a legendary ghost town in the Mother Lode.

Nishanga Bliss, MS, L.Ac. has been practicing in the holistic health field for over 20 years. She is an acupuncturist, herbalist, integrative nutritionist, and assistant professor of Chinese medicine at the Acupuncture and Integrative Medicine College in Berkeley, California where she grows, cooks, ferments, savors, teaches and writes about sustainable food. Visit her blog at http://gastronicity.blogspot.com. She is the author of the Real Food All Year: Eating Seasonal Whole Foods for Optimal Health and All-Day Energy, just released New Harbinger Press.