Dive into the art and science of pickling in this hands-on cooking class with Chef Myisha. You'll begin by preparing four different varieties of pickle, and then Chef Myisha will guide you as you cook up a show-stopping four-course menu that features each one.
Demystify the fermentation process as you master traditional kimchi, quick cucumber pickles using the hot pour-over method and seasonal pickled fruit. Let your pickles shine as you learn to dish up a bright quick pickle slaw with napa cabbage, kimchi roasted chicken served with crusty bread and spicy heirloom carrots with homemade hot sauce. Dessert is a mouthwatering fermented cherry crisp with vanilla ice cream.
Quick Pickle Slaw
Napa cabbage, carrots, shallots, red bell peppers and dressing
Kimchi Roasted Chicken
With bacon, onions, garlic, tomatoes, olive oil and crusty bread
Spicy Heirloom Carrots
With homemade hot sauce, butter, black sea salt, brown sugar and parsley
Fermented Cherry Crisp
With vanilla ice cream