Tuesday, May 22

Workshop: Pickle, Preserve & Confit | August 24-29, 2018


Learn to preserve the fruits of your labor from the garden all year long! We are constantly asked how we jar our tomatoes (over 300 kilos/year) and other pickled preserves - hence this workshop was born as a fun way to share what we've learned from the locals using produce from our farm. Plus you will learn one of the oldest ways to preserve, confit - a method to preserve duck, rabbit, goose & even lemon, etc. The best part - take home what you've made!!



After years of inquisitive guests, cooking class students and random emails on how we jar and preserve hundred of kilos of tomatoes a year - we finally created a workshop to teach you the old ways! (In all honesty a guest was helping us jar one year & suggested it- Brilliant Jamie!!)



Two-day workshop covering: Pasturized vs. Pickled - learn the differences, techniques and hazards as well. We will pickle 2 ways, preserve/jar and confit (preserving under fat). The menu includes: Confit of Rabbit, Confit of Lemons, Tomato Passata, Jarred Tomatoes in Pieces (old school Italian style), Spicy Tomato Compote, Quick Pickled Veggies, Pickled Greenbeans...it depends on what's coming out of the garden!



 Includes: 3 Nights Accommodations, Workshop, Welcome Dinner, Breakfast Daily and Lunch during course, hand-made apron.

Workshop:
​Preserve, Pickle & Confit
AUGUST 24 - 29, 2018 
650 Euro/person



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