{"product_id":"cooking-class-preserving-the-harvest-caroline-ishii","title":"COOKING CLASS: Preserving the Harvest with Caroline Ishii","description":"\u003cp\u003e\u003cstrong\u003ePreserving the Harvest: Japanese-Inspired Quick Pickles, Root-to-Shoot Pesto, and Seasonal Preserves\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn this hands-on workshop, chef Caroline Ishii will share practical and creative ways to make the most of the seasonal harvest while reducing food waste. Using fresh local produce, participants will learn how to fully utilize all parts of bountiful autumn vegetables — \u003cmeta charset=\"utf-8\"\u003e including tops, stems, leaves and other often-overlooked ingredients — into delicious, versatile dishes to enjoy now or preserve for later, with no complicated canning required.\u003c\/p\u003e\n\u003cp\u003eCaroline will share quick, simple techniques and adaptable base recipes that will give you the confidence to create your own versions at home using whatever is abundant in your garden, CSA box or farmers’ market haul.\u003c\/p\u003e\n\u003cp\u003eTogether you’ll make a root-to-shoot pesto, two Japanese-inspired quick pickles, and a delicious seasonal preserve. If you have favourite jars or containers you’d like to reuse, please bring them!\u003c\/p\u003e\n\u003cp\u003eMany of the ingredients will be sourced from local farmers and markets just before the workshop, so the exact flavours and ingredients will be inspired by what is freshest and most abundant at the time. We’ll also explore easy ways to extend the season through freezing, refrigerating and drying, with plenty of ideas for making fresh ingredients last longer.\u003c\/p\u003e\n\u003cp\u003eAt the end of the workshop, we’ll sit down together to sample our creations along with \u003cem\u003e\u003cstrong\u003eyasai no misoshiru\u003c\/strong\u003e\u003c\/em\u003e (miso soup with vegetable \"scraps\"), \u003cstrong\u003e\u003cem\u003enameshi \u003c\/em\u003e\u003c\/strong\u003e(pickled greens rice), and \u003cem\u003e\u003cstrong\u003egenmaicha\u003c\/strong\u003e\u003c\/em\u003e (roasted brown rice green tea).\u003cbr\u003e-----\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCaroline Ishii\u003c\/strong\u003e is an award-winning chef, writer, and cooking instructor whose food is inspired by seasonality, sustainability, and Japanese influences. She was the founder and executive chef of ZenKitchen, one of Canada’s pioneering plant-based fine-dining whole foods restaurants and has taught cooking workshops and created food experiences focused on making beautiful, flavourful food from simple local ingredients. Her approach to cooking celebrates creativity, resourcefulness and using what we have, from root to shoot. \u003ca href=\"https:\/\/carolineishii.com\"\u003ecarolineishii.com\u003c\/a\u003e | \u003ca href=\"https:\/\/www.instagram.com\/carolineishii\/\"\u003e@carolineishii\u003c\/a\u003e\u003c\/p\u003e","brand":"The Depanneur","offers":[{"title":"Default","offer_id":50167787258104,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/20201023_114254.jpg?v=1786854300","url":"https:\/\/thedepanneur.ca\/products\/cooking-class-preserving-the-harvest-caroline-ishii","provider":"The Depanneur","version":"1.0","type":"link"}