Événement

SLOW U: The Art of Preserving with Mr. Pickle

Well, not really Mr. Pickle, but Rick Field, successful local food entrepreneur and, now, co-author of "The Art of Preserving," the "how to" on preserving the season's bounty.
Brine got into Rick Field's blood at an early age. As a kid in the 70's he made pickles with his parents in Vermont. "Pickling is fun," says Rick, and that's why he started making pickles in his Brooklyn apartment in 1997, using local produce from the nearby Greenmarket. By 2004, Rick was winning so many pickle awards, he gave up his "day job" to become a professional pickler. Rick's Picks received the Slow Food NYC Snail of Approval in 2008.
Rick, when asked, half jokingly, if he dreamt pickles, replied emphatically, "Oh, Yes." Munching the pickles of Rick's dreams is always a treat, as will learning from the master.
Join Rick for a demonstration of his pickling skills and a sampling of his pickles at Brooklyn Kitchen. A limited number of lucky folks (tickets sold separately)can join Rick at the Union Square Greenmarket, rain or shine, as he forages spring bounty for comely vegetables picked yesterday to be brined today. Autographed copies of Rick's book, "The Art of Preserving," will be available for purchase, cash or checks only, please.

Proceeds from this event, hosted graciously by Brooklyn Kitchen, will benefit the programs of not-for-profit Slow Food NYC, including the Urban Harvest Program of good food education for NYC kids.