Finally! A belated sharing of photos from Camilla’s latest picking workshop at Depanneur Le Pick Up. Once again, Camilla blessed us with her staggering amount of preserves-related know-how (she is Preservation Society, after all) and we all listened, rapt. When the evening closed, we were the lucky recipients of warm, glowing jars stuffed with pickled green tomatoes and spicy apple chutney. Camilla advised us to wait at least one month before cracking our jars open, but truth be told, I struggled to wait even one day.
Thank you Camilla for such a wonderful night!
I was so stoked to organize a canning workshop with Montreal’s preserves queen Camilla Wynne, and I’m happy to report that the night was a mega success! (I’ve been eating her nectarine-sapote jam smeared on thick pieces of toast every morning for breakfast). We can’t wait to get her back into the Dep’s kitchen for Round 2: Pickles. Stay tuned!
Lots more photos here. And here!
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!
Posted in announcement, food, fruits, party, people, work
Tagged camilla wynne, canning, food workshop, montreal workshop, preservation society, preserving fruit, stone fruits
Like many other people I know, I have sworn to give (mostly) give homemade gifts for the holidays this year.
At the Dep, we are currently featuring lots of wonderful DIY things — jams by Camilla of Preservation Society (I bought a jar of the strawberry jam and it is outrageously good, like eat with a spoon out of the jar good), oignons confit by Anthony of …An Endless Banquet (man, so excited to see what they cook up for their annual holiday party!), lovely hand-painted cards by March Hutchinson, and pickles (including pickled milkweed! and bacon corn!) by Sunny Stone of Comptoire… and my granola and shortbread! So excited to be lumped in with all of these talented folks.
Right now we have two kinds of granola: ‘naughty’ granola (pumpkin seeds, dark chocolate, dried blueberries, cardamom, orange zest) and ‘dejeuner’ granola (almonds, dried raisins, cinnamon, flax seeds, sesame, applesauce, and maple syrup). We also have two kinds of shortbread: espresso with cacao nibs, and toasted coconut. I love them both! So for an affordable present idea in a pinch, please come by the Dep! [More photos and information at the Depanneur Le Pick Up blog]
Posted in baking, people, restaurants, shopping
Tagged an endless banquet, depanneur le pick up, holiday gift ideas, jams, montreal food, preservation society, preserved and stoned, preserves, sunny stone