Butter Making and Quick Pickles

A FREE virtual program via Zoom

Did you know that the industrialization of butter making in the United States began in New York?

Do you know how food was preserved before the advent of refrigeration?

 

Do you know the difference between refrigerator pickles and fermented pickles?

Thursday, November 5  •  8 to 9 p.m.

Learn about this and more at the first in our History of Food programs – virtual Butter Making and Quick Pickles. The class will take place on Thursday, November 5, 2020 from 8 to 9 p.m. via Zoom. Instructor Jessica Affatato, proprietor of Harbor Cheese and Provisions, will teach attendees how to make butter and quick pickles from the comfort of home...just in time for Thanksgiving! Jessica will discuss the history and culinary purpose of butter and pickles while giving a step-by-step how-to lesson for home cooks.

 

Registration is simple and the class is FREE.

Send an email to reservations@cowneck.org

A week before the class, you will receive an email with a Zoom link to the program along with a list of ingredients. We will be making butter using heavy cream and mason jars, and quick red onion refrigerator pickles.

 

We look forward to cooking and learning with you!

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COW NECK PENINSULA HISTORICAL SOCIETY

336 Port Washington Blvd., Port Washington, New York 11050
www.cowneck.org         516.365.9074          info@cowneck.org

Images and text copyright Cow Neck Peninsula Historical Society / All Rights Reserved