Classes at the 1909 Culinary Academy combine hands-on cooking with a delicious tasting experiences.
Canning fresh ingredients allows us to take today's harvest and preserve it for later enjoyment.
Join us for an evening featuring two classic recipes.
We'll start by preserving a batch of Summer Solstice Preserve that is full of deepy robust flavours. This recipe is filled with fresh, local cherries and blueberries from trusted growers. Try serving it over cake!
Our second sensational recipe is a batch of Pickled Carrot and Radish. Once preserved, this vegetables will last for months, and can be added to salads, on a sandwich, dipped in a casear cocktail, or included in a charcutarie spread. Our carrots are locally grown and will be picked at their peak ripeness. This receipe is ideally paired with southeast asian cuisine. We may just keep a few jars to showcase all year long.
Each guest will take home jars of each of these two recipes after we sample the fruits of our labour.
Alcoholic beverages are not included in the class fee, but are available for purchase during the evening.
