Ever wonder what life would be like as a pickle maker? Imagine transforming beautiful, seasonal produce into crisp, preserved delights, dreaming every day about the best way to pair them with cheese and beer. Live the life of one of our favorite pickle masters, Chris, from Sour Puss Pickles in Brooklyn, as he leads us through a tasting of his incredible product line and the seasons’ available varieties. We will pick the cheeses, small batch beers, and other condiments to light up your pickle life. Includes a recipe and a small sample of pickles to bring home.
TASTING MENU
Brooklyn Pickles
Golden Beets with Honey and Mint
Curried Cauliflower
Ginger Carrots
Mustard Tarragon Asparagus
Northeast Cheeses
Three Corner Field Farm Brebis Blanche: Pasteurized sheep milk, fresh, Shushan, New York
Consider Bardwell Pawlet: Raw cow milk, Washed Rind, West Pawlet, Vermont
Nettle Meadow Kunik: Pasteurized goat and cow cream, bloomy rind, Warrensburg, New York
Spring Brook Tarentaise: Raw cow milk, natural rind, Reading, Vermont
Northeast Beers
Allagash White: Portland, Maine
Dogfish 90 Minute IPA: Milton, Delaware
