Features

Trial Run: Brunch Pickling Class

For people who want to try pickling but aren’t ready to buy a case of Mason jars.

Trial Run: Brunch  Pickling Class
Photo by Katherine Harris

GUINEA PIG: Dara Moskowitz Grumdahl

WHAT: A cocktail brunch where you make the pickle garnishes for your drinks and take some pickles home, too.

WHY: The wholesome frugality of pickling meets a fun brunch—what’s not to like?

OUR TAKE: Stephanie A. Meyer is an up-and-coming local food star, equally popular for her smile and her practical, dead-simple recipes, popularized on her website, freshtart.net. This pickling class is her version of a zero-depth wading pool for people who want to try pickling but aren’t ready to buy a case of Mason jars. I arrived at Kitchen in the Market, the indie-chef hub in Midtown Global Market, and was greeted with fresh-baked treats. After grabbing coffee or a cocktail, the class helped make a brine or two—a spiced one with cloves and cardamom in order to pickle fruits, and another for green beans, cauliflower, cucumbers, or even eggs. Then we wandered over to The Produce Exchange in the market, purchased what looked good, and brought it back to the kitchen. Pickling class ensued and voilà! Pickled peach champagne cocktails and bloody marys with the freshest pickled garnishes in town, served with a newfound pickle-making confidence.

SMALL PRINT: $60 per person. 612-568-5486, kitcheninthemarket.com

Comments