Categories: Market News
      Date: Jul 15, 2009
     Title: Can It - Slow Food Canning Seminar Saturday, July 25

Slow Food Canning Seminar – Learn to Preserve Summer’s Bounty

Date:  Saturday, July 25th
Where:  Bourbon House, 144 Bourbon Street
Time:  1:30 to 4:00pm
Cost:  $25 Slow Food Members, $30 non member

Canning is definitely in! Around the country and locally, more home-cooks are turning to tried and true methods to enjoy summer’s great bounty all year.  New Orleans chefs are resourceful wanting to preserve peak season flavors in traditional and creative ways, and some are even willing to share their secrets.  Two of the city’s most talented and locally focused Chefs will lead this hands-on Canning Seminar at Bourbon House.  Executive Chef Darin Nesbit of Bourbon House and Palace Café will demonstrate his Creole Tomato Preserves, and Sous Chef Mike Doyle of Dante’s Kitchen will demonstrate how to make Pickled Sweet Peppers.  Attendees will leave with recipes, and an 8-ounce jar of each of these treasures.  Class size is very limited and reservations are essential.  For reservations contact: 504.442.8373.



These chefs are leaders in the farm to fork effort led by the Crescent City Farmers Market. Interestingly, they both work with Paulina area small family farms, and are having a significant economic impact on that nearby community.  Dante’s Kitchen works closely with Anthony Accardo, and Rabbit Dog (aka Steven Brignac) and Bo-Boy (aka Ricky LeBlanc) supply a good majority of the produce at Bourbon House and Palace Café. These restaurants serve dishes filled with local flavor from farmers practicing sustainable agriculture in our backyard.