Tag Archives: food workshop

MONTREAL WORKSHOP! PRESERVING STONE FRUITS

And now… another Montreal-centric announcement!

I’m thrilled to announce the next workshop at Dépanneur le Pick Up
— and it’s coming right up!

Pastry chef and preserves expert extraordinaire Camilla Wynne will lead a workshop on Canning and Preserving Stone Fruits on Thursday, August 25 here at Le Pick Up.

Camilla is a professionally trained pastry chef who has been canning since 2002. She most recently worked at Laloux and Pastisserie Rhubarbe, but has also done stints at Les Chevres (RIP), Anise (RIP), and wd~50 (NYC). Formerly the baker behind Backroom Records and Pastries, she now sells jams, marmalades, jellies, pickles and other preserves under the Preservation Society moniker. (Adam and I love Camilla’s strawberry jam. Absolutely the best strawberry jam I’ve ever had!)

Camilla has been an amazing and inspiring presence in the Montreal food community (she made cupcakes before me at the Dep!), and we are so honored to have her host our next workshop.

At the workshop, Camilla will discuss the most important tenets of preserving fruits, including explanations of her own techniques, and an emphasis on basic safety. We will be making jams and preserved fruits in syrup, with a strong focus on seasonal stone fruits.

The workshop will begin promptly at 8pm. Each participant will have a hand in making their own preserves, with guidance and instruction from Camilla. The registration fee is $25. We are located at 7032 rue Waverly, and are a cozy and intimate space — so please register soon as there are a very limited number of spots! Cash only, please. To register, please email me at Natasha.pickowicz [at] gmail [dot] com.

Thanks and I hope to see you there!

SAUCISSESSION WITH SZEF BARTEK!

Along with Dépanneur Le Pick-Up, I am thrilled to announce our first workshop of 2011, featuring Montreal food writer and Pork Club founder Bartek Komorowski! Bartek, a restaurant critic for the Montreal Mirror, also runs the food blog Culinary Propaganda. He is both the creator of Pork Club — and has hosted its infamous pork-oriented feasts right here at the Pick-Up — and its secretive offshoot, Pork Underground.

Saucissession with Szef Bartek is the convergence of Pork Club with Culinary Propaganda — a pork-oriented event aimed ultimately to inspire participants to craft their own sausages. Please join us on Saturday, February 12 as we explore the methods and techniques for creating your own sausages from scratch: preparing the meat and stuffing it into casings. The workshop will include a presentation by Bartek, as well as the opportunity to make your own links.

The workshop will begin promptly at 8pm, with doors opening at 7:30pm. Each participant will be making his or her own sausages to take home, with guidance and instruction from Szef Bartek. The registration fee is $35 and will cover all costs for the sausages presented.

The Pick-Up is located 7032 rue Waverly. It’s a cozy, intimate space — please register soon as there are a very limited number of spots. Cash only, please, and payable on the night of the event. To register, email natasha DOT pickowicz AT gmail DOT com.

Bring a bottle of wine* if you like, as we’ll also be frying up some of our finished sausages to enjoy right on the spot!

*To accompany pork sausages, Szef Bartek recommends aromatic, off-dry whites, such as gewurztraminers and dry rieslings, as well as dry ciders.