As summer winds down we’re seeing the last of heat-loving fruits and veggies like tomatoes, peaches and chillis and seeing the first of the sunshine-bright citrus, already begging to be turned into marmalades. This convergence of riches makes April the perfect month to learn all about jamming, pickling and other ways of capturing these jewels at their best.
Slow Food Mother City will be hosting an introduction to the pleasures of preserving with Oded Schwartz on 10 April.
Oded is South Africa’s leading expert on preserving (seriously, he wrote the book: Preserving, published by Dorling Kindersley in 1996, and translated into thirteen languages). He’s friendly and knowledgeable, and he’ll give you enough confidence to finally attempt a jam, or at least a chutney!
Join us for two hours of preserving history, theory, skills and tips, shared in a convivial atmosphere in Oded’s own kitchen. We’ll be tasting Oded’s preserves and pickles, and washing them down with Jack Black beer.
At this event, Oded will explain pickling techniques and science, give some history of pickling, offer samples for tasting, and answer your questions. No pickling will be DEMONSTRATED; we hope to offer a hands-on course with Oded in the near future, guided by participant feedback from this workshop.
Date and time:
Saturday 10 April 2010. 3pm-5pm
R70 for members, R90 for guests
Space is limited (20pax), so if you would like to come, please email us at: email@example.com and let us know how many people you are bringing (and whether you are members or guests). We will then send you banking information to make your deposit and confirm your place/s.
First come, first served. If you have not made the deposit within 2 days of booking, we will make your space/s available to the next person in line. Please book before Thursday 7 March 2010.