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Learn to preserve with East End chef

Kevin Penner, formerly of 1770 House in East

Kevin Penner, formerly of 1770 House in East Hampton and North Fork Table in Southold. Credit: Trish Bennett

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.

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