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Sure there's a bountiful harvest at the farmers market this time of year, but how do you make it last? We'll take you through the basics of preserving produce through the long (hopefully not as cold as last year) winter. You'll even get to take the fruits of your labor home with you!
Canning and preserving used to be something only your grandmother did, but now it’s one of the hottest culinary trends around. Pickles and fermented products such as preserved lemons and sauerkraut don’t just taste great, they’re good for you -- and they make fantastic homemade gifts that are ideal for the holiday season. Join Michaela Hayes,
Scandinavia evokes images of walks by the fjords in Norway, renowned Danish design, summers by the sea in Sweden, and haunting Ingmar Bergman movies. The foods of these countries are rooted in tradition and simplicity, but have evolved into some of the most exciting cuisines in Europe in recent years. In this class, you will prepare a variety of di
The bounty of fall brings more to the table than potatoes. Greens, grapes, squash and shelling beans are all at their best during this time. Join us as we celebrate all that the Greenmarket has to offer. We'll prepare a variety of salads such as green, potato, bean and grain salads with both classic and innovative flavor combinations. Students will
Nothing says summer like pure, fresh lobster rolls---and few drinks wash it down like a bright, crisp Rosé. Chef-instructor Daniel Stone guides you through the essential techniques and flavors of the lobster roll, along with appropriate sides (perfect for a beachside picnic) and paired wines. Your menu wil include: Classic Maine Lobster Salad Roll
When you've spent as much of your life around seafood as lead instructor Sabrina Sexton, you come to appreciate the seemingly simple (but in fact deeply nuanced) preparation and taste of perfectly sliced and formed sushi. Focus on the basics of making maki (rolls) and nigiri (pieces) together, and learn about the history of every element that goes
Explore the exciting variety of tastes and textures of Korean home cooking with Seoul native Shin Kim. You'll learn how signature dishes such as bibimbap and crispy, savory pancakes make it easy to incorporate an abundance of vegetables into a meal. You'll also create layers of deep flavors with sauces and seasonings, learn to use soy sauce beyond
In this new series, you will learn the essence of Spanish cuisine, and more, by identifying key ingredients, techniques and dishes from the diverse regions that make up this country's rich gastronomy. Over the last decade, Spanish cuisine has come to the forefront as culinary stars, like brothers Albert and Ferran Adria (El Bulli) and Juan Mari Arz
In this class you will learn the mechanics of lacto-fermentation using fresh ingredients from our local farmers market. Join us as we delve into the world of pickle-making. You will make some pickles together to take with you along with instructions to make more at home.
Whether sidled up to a quarter-pounder, paired with your favorite cheese, or straight from the barrel on Coney Island, pickles are a food we all love. Come sample some of our favorites from near and far while learning the difference between a half sour and a gherkin. You’ll even learn what gives a cured cuke its crunch.
Create your own shrub-a classic mix of fruit, sugar, and vinegar used to make delicious cocktails and sodas-and then learn how to preserve it by canning. Expand your ideas on what pickling can be, learn to minimize waste, and increase your nutritional intake as you prepare shelf-stable goodies that allow you to eat (and drink!) locally year-round.
We will learn the history of this tasty pickled treat and learn both the traditional and modern methods of preparation. In this afternoon workshop, Sohui Kim from Red Hook’s Good Fork gives us a simple introduction in making Korean kimchee. After we work our way through the entire kimchee making process- salting and draining the cabbage, making
Kimchi, the national food of Korea, is packed with nutritious probiotics and super fun to make. In this class we will discuss the basics of lacto-fermentation, why we do it, and how it works. Get hands on and learn how to make your own kimchi to ferment at home.
Whether your bumper crop comes to you from a CSA share, the farmers’ market, your own garden or anywhere else, now you can revel in the taste of summer all year long. Here’s your chance to work with canning expert, Michaela Hayes, owner of Crock & Jar. You’ll learn how to safely can and preserve fresh produce, make pickled vegetables, chu
An evening focused on collaboration and community: we’ll build a cheese plate and provide wine, bring in artisan food producers, local musicians, and food art. An interactive educational experience not to be missed. Tasting includes 3 cheeses, 1 glass of wine, and pairings with local producers of jams, pickles, and chocolates.Featuring Food Prod
BCS has to represent its original ‘hood. Come taste some of the best stuff coming out of Kings County with us. Jams, pickles, cheese, and even some of the best chocolate that side of the East River - you can find anything in the BK.
We will explore the theory and practice of making sauerkraut, kimchi, and brined pickles. Similar in technique, each of these ferments has its own unique variations. Come get hands on and learn to create your own fermented preserves that will allow you to eat your fall-harvested veggies raw throughout the winter!
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