Taught at Workshop SF
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We’re taking pickling up a notch in this new class with our pickling maven, Kelly McVicker. We think it’s a damn shame that whiskey’s reputation has been tarnished by its association with the dreaded whiskey d*ck, so were here to defend its honor with...whiskey picks!
That’s right: In this class we will teach you how to make a nice & firm dill pickle, then we’ll booze it up a notch and show you how to incorporate booze into the brine, not only creating amazing flavors but keeping your spirits up and your cheeks warm as you go. Each class will differ based on what’s in season, but expect to learn recipes like Maple-Whiskey Pickles, Bourbon-Pickled Jalapenos (our favorite at workshop- we are ADDICTED) and smoky Porter Pickles using Speakeasy’s Payback Porter beer. Of course, we couldn’t just throw these elixirs into the brine without tasting them first, (RIGHT?) so we’ll sample a few whiskeys as we go and chase ’em down with pickle backs.
You will leave with two jars of goodies and plenty of sampling of whiskey, brines, pickle backs, beers and pickles in class. Expect a super fun class that teaches you the basics of pickling with the added bonus of fine spirits, making for a perfect date night or night out with friends.