Find your cullinary voice

10/3 - The Modern Pickle: Preservation Techniques with Shamus Jones

October 03, 2016 9:00 AM - 4:00 PM
Institute of Culinary Education

As founder and "executive briner" of Brooklyn Brine, Shamus Jones has changed the way we look at the humble pickle. His craft pickle company has expanded from making 100 jars of handmade pickles per week to over 15,000 per week in just seven years, all while continuing to develop some of the most interesting and creative pickles on the market. In spite of this massive growth, all the pickles, from the signature Damn Spicy to the Whiskey Sour, are hand cut and packed every day. These days, Shamus is working with Dogfish Head Brewery and Finger Lakes Distillery to produce out-of-this-world pickles like the Off-Centered Beer Pickle. In this professional hands-on class, Shamus will share his unique style, focusing on advanced techniques in pickling and brining. You'll learn innovative techniques, use top-quality ingredients, and create pickles with a modern twist.

Click here to register for this class.