Event

Cooking Demos - The Art of Food Preservation!

1:00-2:15pm: Learn the art of Tsukemono (Japanese pickles) with GreenWheel's EBT Transaction Coordinator Nanette Geller, Japanese cooking enthusiast and accomplished home chef!
**Tsukemono (literally "Pickled Things) is an essential part of the authentic Japanese meal. Watch and Taste the transformation of fresh, locally grown vegetables into delicious Misozuke (Miso Pickles), Salt Pickles, and Namasu (Fresh Pickles). Nanette will demonstrate traditional techniques and help you choose the best ingredients to make these delicious pickles at home. Demo will conclude with a sampling of pickles over rice and a take away sample of misozuke pickles for aging at home.**

2:30-3:45pm: Charcuterie Demonstration & Tasting with Chef Doug Kocol of Salt Bar & Kitchen - featuring pig and rabbit from Shinsato Farms!
**Fresh, locally raised Shinsato pork becomes mouth-watering garlic sausage under the skilled hands of Chef Doug Kocol. Watch an artisan at work and taste the fantastic results! Then experience Rillettes, made from local Shinsato rabbit. Similar in style to paté, the meat is cooked in confit until tender and makes a delicious and elegant appetizer. Demo concludes with a tasting of Garlic Sausage and Rillettes with Salt's house-made Mustard & Tante's Bakery Bread.**