Tuesday, July 9th
from 3 – 5pm | $75
Whether you crave the funky, addicting sour taste of fermented pickles, or the clean vinegar crunch of acidified pickles – fermenting and/or vinegar brining vegetables is an excellent way to preserve the bounty of the summer. We will be making both kinds of pickles from start to finish and, of course, tasting along the way. Our pickles will not only be cucumbers but will be made with other seasonal veggies as well.
*NEW! – Select your wine pairing! Andrew Fossum, Sommelier and owner of Ski Town Wine & Spirits, has selected wine pairings specifically for this class. Complete your Elkstone experience by enjoying this class with a glass of wine! Use the form below to place your order. Payment will be collected at the class.
Drive up to our on-farm kitchen and you’ll be greeted with a refreshing glass of Elkstone Tea to help you settle into an afternoon of cooking. As we only have two short hours together, we’ll launch right into our hands-on workshop.
These 2-hour classes will focus on one technique as we explore the art of delicious handmade foods. Students will leave with the workshop with a new arsenal of skills and recipe ideas that can be easily customized depending on what veggies are available at the farm stand. Classes will be led by one instructor.
Booking is essential as this hands-on, intimate learning experience is limited to 8 people.
Please note any food allergies or dietary restrictions when you make your reservation.
Cancellations will be accepted up to four days before the class, i.e., by end of the day on Saturday. If you are unable to attend after the cancellation deadline, you are free to transfer your reservation to a friend.