Whether you're a beginner or an expert, learn how to make a gastrique, a savory reduction sauce, with celebrated preserving expert and author Sherri Brooks Vinton.
Summer brings some of the most flavorful produce of the year... don't let them go to waste! In this demo style class, Sherri shares her tips on how to make local Greenmarket produce last longer.
Signed copies of Sherri's latest book Put 'em Up! Fruit, the follow-up to best-seller Put 'em Up!, will be available for purchase after the class.
Wine and tastings will be served to sate your appetite while we explore the long-standing culinary tradition of preserving.
Location: Institute of Culinary Education (ICE) - 50 West 23rd Street (btn. 5th & 6th Ave); Manhattan
Tickets: Slow Food Members - $20 / Non-members - $25 / Students - $10
Buy Tickets: www.brownpapertickets.com/event/447096