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Adventures in Pickling
Saturday | May 22, 2021 | 11:00 am — 12:30 pm
Transform your food scraps into a culinary masterpiece using the quick pickle method!
Most Americans waste an average of 25% of the food brought into their home kitchens, at the cost of over $2,000 annually. Fresh produce tops the list of food waste items
In this online workshop streamed directly from her kitchen, Ends and Stems Chef Alison Mountford takes you on a hands-on pickling adventure. Follow her step-by-step instructions as she demonstrates how to make pickles out of seasonal fruits and vegetable scraps. Chef Alison will talk about a basic brine and how to spice up your pickles with salt and sugar, and by adding whole spices including bay, peppercorn, coriander, cumin, pepper flakes, caraway, garlic or even ginger.
At the end of the class you will have a jar or two of handmade pickles ready to compliment your next sandwich, salad, or to use as a side dish or snack and a greater knowledge of ways you can transform your food scraps into delicious food.
Prior to class you will be given a shopping and supplies list so that you will be ready to dive into class. Seasonal ingredients will be available at the Ecology Center Farmers Markets.
Chef Alison is the founder of Ends + Stems, a meal planning service with the goal of creating meals that have a meaningful impact on your life and your planet. A graduate of the San Francisco Culinary Institute, Chef Alison is passionate about helping others reduce their food waste by sharing meal planning, shopping, cooking and storing techniques.
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