PICKLING. 10:30 am April 17th
$95

If you have ever attended a CWK dinner, you know we love anything pickled. Join us for this event and learn to make your own! We will start with a brief lecture on the different types of preserving methods, equipment and safety. We will learn to make quick, brined and fermented pickles using seasonal, farmers market ingredients to create several treats for you to try.

The foods we brine and ferment will become:

• Classic Dill Cucumber Pickles & New York Half-Sours
• Alsatian Sauerkraut
• Gravlax
• Spicy Mexican-Style Carrots & Jalapeños
• Market Basket
• Sweet & Sour Blueberries

The Chicks, Suzanne and Rachael, teach together, bringing you all of our culinary expertise and our lighthearted approach to being sharp in the kitchen.

We provide aprons and cutting boards, but ask you bring your own, 10-inch Chefs knife.

All classes include beverages and appetizers to sample while we cook.

The event address will be sent out with paid reservations.