Fall is one of our favorite seasons of the year and offers an incredible bounty of fruits and vegetables. Learning how to preserve the flavors of autumn is one of the best ways to make the season last through the winter. In this class, Frankie will teach you how to pickle and make jam out of some of your favorite fall produce. She’ll demonstrate Pickled Pumpkin and Pear-Lavender Jam, and you’ll also walk away with professional canning and flavor combination tips!
Vegan; no gluten.
About the instructor: Frankie grew up in San Francisco, delightfully uncovering all of the cultural cuisine the city had to offer. As a child, she and her mother created a shelter meal program, and by thirteen she had assumed her first chef role, leading a team in preparing meals for those in need. Professionally, she has worked with eminent Seattle chefs, and was shortlisted in 2016 for Seattle Metropolitan Magazine's Next Hottest Chefs. In addition to teaching cooking classes, Frankie's experience includes menu consulting and restaurant renovation, working as a private chef and producing a monthly live painting competition called Seattle Art Battle.
This is a demonstration class offered live via the Zoom app. You will receive an email with recipes and class details five days in advance. After class, we will share a recorded version. This class is not designed as a cook-along. All key elements will be shown in class; however, instructors may complete time-consuming steps in advance. Online classes are nonrefundable.
Monday, October 26, 12:00 - 1:00 pmRegister for class