Vancouver's Leader in Transition toward Strong, Resilient, Complete Communities
Time: August 21, 2011 from 9am to 4pm
Location: Foxglove Farm
Street: 1200 Mt Maxwell Road
City/Town: Salt Spring Island
Website or Map: http://www.foxglovefarmbc.ca/
Phone: 1 (250) 931-5336
Event Neighbourhood and Type: workshop
Organized By: Foxglove Farm
Latest Activity: Aug 3, 2011
Sunday, August 21st, 2011, 9:00am – 4:00pm
instructor: David Mincey
cost: $95+$25 materials fee plus HST (lunch included)
There is nothing like cracking open a jar of tomato sauce, pickles or jam in the peak of winter and being instantly transported back to the flavours and smells of summer. An essential part of enjoying local foods year-round is preserving summer’s harvest. Explore with Chef David Mincey how to creatively and safely make your own preserves and how to dehydrate and freeze fresh foods. Learn the basic skills that will allow you to turn summer’s bounty into a variety of delicious condiments, pickles, jams, leathers, and frozen products which can grace your table year round.
David Mincey has owned and operated Camille’s restaurant in Victoria BC with Paige Robinson for the past 20 years. He is the co-founder and past president of the Island Chefs’ Collaborative. David and Paige run Camille’s Canning Program, producing an extensive variety of fruit preserves, salsas, chutneys, jams and pickles.