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DTSTART;TZID=America/Los_Angeles:20260819T130000
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UID:759042-1787144400-1787155200@centralmilling.com
SUMMARY:Cucumbers 3 Ways: A Seasonal Fermentation & Pickling Workshop with Sam Paone
DESCRIPTION:Three cucumbers\, three techniques\, three very different jars. \nJoin Chef Sam Paone\, founder of Golden State Pickle Works\, for this deep dive into preserving cucumbers! \n\n  \nYou will learn to make: \n\nClassic Lacto-Fermented New York Dill Pickles\nSweet and Spicy Quick-Pickled Mixed Cucumbers\nChinese-Style Smashed Pickled Cucumbers\n\n\n  \nClass opens with a side-by-side tasting of fermented vs vinegar-pickled cucumber and a bite of potato salad showcasing both. Snack on a grazing platter featuring a fermented cucumber dressing while you work. \nYou will leave with three full jars to enjoy at home and the confidence to pickle anything! \nNo experience is necessary\, and all materials and produce will be provided. \n\nInstructor Bio\n\nSam Paone is a Sonoma-based cook\, preservationist\, and the founder of Golden State Pickle Works and Collective Cultures. She’s best known for her deeply seasonal approach to fermentation\, pickling\, and pantry-building—work that sits at the intersection of tradition\, practicality\, and everyday cooking. \nSam is the creator and host of Jarring Everything\, a food series that explores approachable ways to think about ingredients differently. Filmed in her Sonoma production kitchen and rooted in local agriculture\, the show focuses on techniques like fermentation\, dehydration\, vinegar-making\, and preserving—not as trends\, but as useful\, hopeful skills anyone can learn. \nHer work is driven by curiosity\, care\, and community. Sam collaborates closely with farmers\, cooks with what’s abundant\, and believes that learning how to preserve food is a way to feel more grounded in an often uncertain world. Whether she’s teaching a workshop\, making hoshigaki from local persimmons\, or talking through salt percentages on a gram scale\, her goal is always the same: to make preservation feel accessible\, human\, and deeply nourishing.
URL:https://centralmilling.com/class/cucumbers-3-ways-a-seasonal-fermentation-pickling-workshop-with-sam-paone/
CATEGORIES:Beginner,Cooking Class,Fermentation,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2026/06/cuc.jpg
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