The bounty of Summer usually hits us all at once. Before our globalized world our ancestors had to develop numerous preservation techniques. The principle goal of these methods was to avoid spoilage and feed their families through long desolate winters. Deep and interesting flavors were a byproduct of these methods. Learning these century old techniques will help you avoid summer time spoilage while creating a more sustainable food system and bring bright pops of local flavor to your winter cuisine. Preservation methods such as curing, pickling, fermentation, and confit have sustained human diets for thousands of years.
With the knowledge of transformation by preservation you will never have to see your expensive produce go to waste again.
Chef Dave Bodi will be teach you how to pickle, ferment, salt cure, and confit, and how to apply each of these methods to a plethora of ingredients. These four processes cover preservation of almost any food item you will encounter.
Each student will take home recipes, four types of preserves, and as always we will finish the evening with a tasting and pairing information of the most famous preserve of them all and my favorite, Wine!
When: Wednesday, September 12th 6-8pm
Where: Foxtail Bakeshop and Kitchen, 555 nw Arizona ste #60 Bend, OR 97703