I am so excited about this class, the first in a series of preservation and fermentation classes Sean will be rolling out in the next few months!!
Chef Sean Doherty earned a Grande Diploma from the renowned Cordon Bleu program in 2004. Having worked with great chefs such as Larry Matthews Jr. at Back Bay Grill, and Melissa Kelly at Primo. Sean was tapped by Harding Lee Smith to be the opening chef of two of his successful restaurants: The Corner Room, and The Oyster Room at Boones Fish House shortly after. Sean has spent the last 10+ years learning the oldways and traditions of food preservation, which includes, fermentation, foraging, baking, and brewing; with a strong focus on Asian pathways (koji, miso, soy sauce, garum, and vinegars.) He now resides in Brunswick with his wife, two daughters, and countless culinary experiments.
Just in time for the fall harvest! Come and learn about one of the worlds oldest and most popular foods - PICKLES! Get hands on experience on how to safely make them in your own kitchen. The workshop begins with an introductory talk while tasting an assortment of pickled foods.
Topics we will cover and/or discuss...to include snacks and a delicious lunch * Different types of pickles (quick or 'refrigerator' pickles, lacto fermented, vinegar brined shelf stable) * Sanitation practices (cleanliness, ph testing, storage) * Importance of seasonality * Creativity and applications * Choosing the proper vessel * And lots more! This workshop is a hands-on learning experience and will be a fun, safe community building exercise in which each participant will bring home their own jar of hand crafted pickles.
$75/PP, prepaid, includes lunch! Call the Vine at 207-721-3000 to Sign Up!