We had a fantastic time a few weeks ago at our picking class taught by Michelle Fuerst and Ingrid Pankonin and hosted by our friends at Hands On Gourmet.
We started the evening with a charcuterie platter from Boccolone and a glass of wine (or 2) from Dacalier and Fog Hill; two new and very small Napa wineries. (They are only in a few wine shops and a couple of restaurants in the Bay Area but I think their wines are worth looking for.)
We learned how to make Quick Dills, Fermented Dills and Bread and Butter Pickels. As Michelle and Ingrid demonstrated pickling techniques we sampled and snacked along the way.
I left with the confidence and the inspiration to go home and start making homemade pickles!
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