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Preserving: Curing, Drying, Confit (Hands-on Class)

Date: June 22 @ 10:30 am12:30 pm

Preserving is not just about canning fruits and vegetables. Have you ever imagined making your own Gravlax? How about rillettes or at-home jerky? In this hands-on class, you’ll learn our secrets for safely and deliciously preserving foods, as we guide you step-by-step through techniques you can take back to your kitchen. We’ll explore methods including confit, salting, and drying so that you can easily preserve the foods you love!

There is no meal included during class, but attendees will take what they prepare home with them.

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Details

Date:
June 22
Time:
10:30 am–12:30 pm
Event Category:
Website:
https://register.culinary.edu/coursedisplay.cfm?schID=1856

Organizer

Venue

CIA at Copia (The Culinary Institute of America)
500 1st Street
Napa, CA 94559 United States
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