In a Pickle? In a Jam? Check out Preserved’s Summer Classes!

 

Are you watching good fruit go to waste that could be turned into some mighty good jam? Do you want to learn how to make the perfect pickle or discover the magic of sourdough? Preserved in Oakland has resumed in-person classes. (Note that proof of a negative covid test is required of all participants.)

Here’s a list of currently scheduled classes at Preserved:

SUMMER PICKLING & FERMENTING

Learn to ferment the iconic pickle of all pickles: the kosher-deli style dill pickle. This in-person class on July 26, 6–8pm is led by Elizabeth Vecchiarelli, owner and founder of Preserved, an Oakland kitchen shop focused on traditional methods of preserving and fermenting. You’ll also make quick vinegar-pickled dill spears and bread and butter pickles and have a chance to try samples of other seasonal pickled vegetables. Cost: $120

SOURDOUGH BREAD MAKING

August 2, 6–8:30pm: Come learn about the magic (and the maintenance) of heirloom sourdough starters alongside an introductory lesson in the art of sourdough bread baking. The class includes discussion of techniques, maintenance, and troubleshooting for your sourdough starters as the group gets hands-on with making loaves for everyone to take home. Cost: $120

JAM MAKING

August 24, 6:30–8:30pm: Learn the art of making the best jam with summer fruits like figs, blackberries, and stone fruit. The class is led by Rachel Saunders, the groundbreaking author of Blue Chair Jam Cookbook and I Love Jam. Cost: $120

Classes at Preserved
5032 Telegraph Avenue, Oakland
More info here.