As founder and "executive briner" of Brooklyn Brine, Shamus Jones has changed the way we look at the humble pickle. In just seven years, his craft pickle company has expanded from making 100 jars of handmade pickles per week to over 15,000 per week, all while continuing to develop some of the most interesting and creative pickles on the market. Despite this massive growth, all of Brooklyn Brine’s pickles, from the signature Damn Spicy to the Whiskey Sour, are hand cut and packaged daily. In this professional hands-on class, students will make pickles using a variety of methods, from brined to fermented to "quick," and develop new and unexpected flavors using herbs from ICE’s hydroponic garden. Shamus will demonstrate how to properly can pickles and even share the basic science behind it all. Students will take away the foundational knowledge and techniques needed to produce pickles and incorporate them into their culinary repertoire. This class is open to professional and aspiring chefs, food professionals, entrepreneurs, bloggers, and anyone interested in discovering more about specialty food products. Lunch will be included.
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