Dive into the flavorful field of fermentation, food preservation, and mixology, and explore the botany and horticulture behind your favorite foods and drinks.
Return
to
great-grandma's
tried-and-true
process
to
make
pickled
cucumbers
in
three
styles—spicy
dill,
sweet
bread-and-butter,
and
zesty
relish.
Designedfor
beginners,
this
class
covers
the
basics—from
recipes
to
food
prep
to
sterilizing.
You'll
pick
up
tips
and
tricks
for
pickling
all
more...
Learn
time-honored
canning
techniques
to
extend
the
bounty
of
your
favorite
stone
fruits,
such
as
peaches,
plums,
apricots
and
more,
long
after
summer
has
passed.
Create
a
compote
to
top
your
summer
desserts;
prepare
for
fall
with
warming
spices;
or
more...
Gather
plants
and
urban
detritus
(like
rust!)
from
the
surrounding
landscape
to
make
beautiful
dyes-bright
magenta
pokeweed,
dark
black
walnut,
and
rich
purple
wild
grape.
In
the
first
session,
artist
and
founder
of
the
Toronto
Ink
Company
Jason
Logan
will
more...
Historical
bartenders
and
modern
mixologists
have
long
used
a
great
variety
of
herbal
and
botanical
ingredients
to
add
flavor,
body,
and
visual
flair
to
drinks.
Go
beyond
the
garnish
to
explore
the
world
of
oleo-saccharums,
infusions,
simple
syrups,
and
tinctures
more...
Chanterelles, Milk Caps, Black Trumpets, Boletes of all kinds, and many other choice edibles make their appearance in the steamy summer months. Learn how to sort through this abundance with hands-on techniques and observations.
Wondering
what
to
do
with
your
bounty
of
tomatoes?
Preserve
them,
of
course!
We
will
show
you
the
best
ways
to
process
and
hot
pack
your
harvest,
with
a
simple
method
borrowed
from
industrial
canning.
We'll
make
a
chili
tomato
more...
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