Can with the Master
Expect some good materials on canning forthcoming on the Local Beet. If you want to jump right in, you can do no worse than at the feet of the master. Paul Virant is holding three canning classes at his restaurant, Vie.
August 10th: Summer Canning
Chef Virant demonstrates preserving fruits and vegetables from local farms.
$130 per person
September 14th: Early Fall Canning
Chef Virant demonstrates preserving fruits and vegetables from local farms.
$130 per person
October 5th: Fall Canning
Chef Virant demonstrates preserving fruits and vegetables from local farms.
$130 per person
You get lunch too!
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I was searching for local canning classes or workshops, these are the first I have seen but wow! The cost would negate any financial benefit of canning for me, and that is part of why I do it. I would love to hear if you learn of any other local workshops.
Yes, on an absolute level, those seem like high prices. I should add though, that the price includes a Vie lunch, and having been there for one of those lunches, I can say it’s pretty darn good lunch. Still, it’s not just about the lunch. It is a chance to hang with one of the best area chefs, an Iron Cheffer, and someone who’s been featured more than a few times in Food and Wine Magazine. Chef Virant is on the vanguard of keeping a local menu year round. Learning to can with him is not just about how to seal jars but about how to think like him. Just as eating a meal at Vie is a lot more pricey than a trip to Chipotle, so is a canning class at Vie more pricey. Does not mean that there is not value in either.