Yes, We Pickle! (Pickling and Relish Class Next Week)

By Rob Gardner
September 30, 2009 at 9:50 pm

The Talking Farm has been offering an outstanding series on food preservation classes that we’ve been derelict in mentioning.  There is one class yet to come, and they need a few more people to sign up by next Monday, 10/5/09  to make sure it happens. 

Yes, We Pickle! (pickling and relish techniques)
Wednesday, October 7, 7-9 p.m.  Evanston Friends Meeting House
Go to www.mktix.com/ttfclasses to register or to our website www.thetalkingfarm.org

Toni Camphouse is planning on demonstrating  some Quickles/Quick Pickles (cucumbers, peppers and ginger), a Corn Relish, some sort of fruit chutney (she’s waiting  to see what’s at the farmer’s market) and then make some vinegar infusions–tarragon, raspberry.

Toni attended Kendall College in their Culinary Arts program in 2004. After her time there, she worked with Chef Paul Bertolli  (he worked with Chef Alice Waters in creating Chez Panisse) at his wonderful Italian restaurant, Oliveto, in Oakland, CA. Eventually, while in San Francisco, Toni worked and was the sous chef at the Hyde Park Bistro with Chef Andre Tripier. Her experience varied from sausage making to classic French bistro dishes. She has worked with a variety of chefs and taught classes at the Chopping Block in Lincoln Square and at the Sur La Table in the Gold Coast.