The hottest new culinary craze couldn’t be older or more humble: preserving. In a series of classes held in a renovated barn in East Moriches, chef Kevin Penner will be exploring some of the principle techniques of preserving: fermentation, brining, salt-curing, smoking and pressure canning. Penner, formerly executive chef at 1770 House in East Hampton, was, until recently, “culinary collaborator” at North Fork Table and Inn in Southold.
Tuesday Dec. 2 at 7 p.m.: Fermenting vegetables
Sunday Dec. 7 at 11 a.m.: Curing salami and traditional charcuterie
Tuesday Dec. 9 at 7 p.m.: Pickling
Tuesday Dec. 16 at 7 p.m.: Pressure canning
The classes, $30 each, are held at Red Bell Public, a renovated barn on the grounds of Harts Cove Farm, 72 Woodlawn Rd., East Moriches. To reserve a space, call Tracy: 631-488-8483.
For more information on the classes and the chef, go to Kevin Penner’s Facebook page.