Some Like It Hot: Pepper Pickling & Fermenting

Whether you can’t handle the heat in the kitchen, or you are the type who puts hot sauce on your hot sauce, you will love this hands-on fermenting and pickling workshop.

The saucy mission in these 2 hours: learn how to pick the right peppers, identify your preferred technique (pickle or ferment), and leave with your very own creation to enhance your peppered life.

Light refreshments will be served.

Space is limited, please register in advance!

Recommended for ages 14+

About the instructor: Ariane Daguin was born into a world of great food in Gascony, in the Southwest of France. She was an expert at deboning ducks, rendering duck fat, preparing terrines and cooking the game birds her grandfather hunted by the time she was ten. Ariane launched D’Artagnan in 1985 as the first purveyor of meats in the U.S. devoted to natural, sustainable and humane production. And in her spare time, she oversees the production of the artisanal liqueurs in AOOA’s distillery.