Food Day: Free Pickling & Preserving Demonstration
October 20th, 11am-1:30pm
The NOCCA Institute’s Press Street Gardens
(7 Press Street, between Dauphine & Burgundy)
Maximum enrollment: 25
Join chefs Dana D’Anzi Tuohy (NOCCA Culinary Arts Chair), Jesse Wightkin (NOCCA Culinary Arts Instructor), and Michael Doyle (Maurepas Foods) as they teach the basics of pickling and preserving in this free outdoor workshop. The demonstration will be held on the future home of Press Street Gardens, The NOCCA Institute’s half-acre food and flower garden. The Press Street Gardens will officially open next spring, but we’re getting a jump on things with a series of gardening and culinary workshops in honor of Food Day 2013!
Chefs Tuohy and Wightkin will show attendees how to make fruit preserves, while Chef Doyle will demonstrate how to pickle garden vegetables. Both items will be canned using the hot water bath method, which will be taught to attendees. There will be tastings of pickled and preserved foods for guests and a marketplace of canned goods for sale.
Children are welcome, and there will be activities to entertain them while adults learn.
Rain plan: In the event of rain, the demonstration will be held in NOCCA’s Emeril Lagasse Foundation Culinary Arts Studio