Cafe Society

In a Pickle at Cook Street School of Culinary Arts

In this week's Chef & Tell, I mentioned that I had taken a pickling and preserving class at the Cook Street School of Culinary Arts, through the school's program for home cooks. Cook Street offers a wide range of instruction for amateurs, ranging from classes in basic knife skills, wine and food pairing and international cuisine, to more advanced subjects like artisan bread, pastry and, my choice: the trendy art of preserving things in jars. With the help of Tyler DuBois, co-owner of the Real Dill, and chef instructor Erin Boyle, I was able to learn just enough to become a dangerous home canner. (Christmas spoiler: friends, relatives and co-workers now know what they're getting for Christmas.)

See also: Miller Farms' Fall Harvest Festival is Golden Agritourism

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Mark Antonation is the former Westword Food & Drink Editor. In 2018, he was named Outstanding Media Professional by the Colorado Restaurant Association; he's now with the Colorado Restaurant Foundation.
Contact: Mark Antonation