In this class participants will learn how to add flare to heavy winter dishes and international favorites by making quick pickled fruits and veggies! We will utilize a variety of hearty veggies such as carrots, cauliflower, beets, and cabbage. As well as some delicate favorites like red onions, grapes, ginger and cucumbers. A creative kitchen extravaganza for Chefs of all ages and abilities.
Instructor: Chef Emery Gray
About Chef Emery
Emery Gray, a Woodstock, Vermont-based chef, had a passion for food at a very young age. Seeing the way that people connected through the growing, sharing and cooking of food, inspired her to make a career in the kitchen. She attended The Culinary Institute of America in Hyde Park, NY, earning her Associates Degree in Baking and Pastry Arts. Traveling the country and the world has translated into a deep appreciation for sustainability of local food systems, and all types of outdoor pursuits year-round. In her experiences she has held titles as Baker for a private school, and Chef for a farm market, bakery, and catering company.