Hands-on cooking class

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Pickled Red Onions, Cherries and Dried Blueberries

Pickled Red Onions, Cherries and Dried Blueberries

Pickled Raisins and Grapes

adapted from Smitten Kitchen and Suzanne Goin 


2 teaspoons yellow mustard seeds

1/2 cup sugar

1 cup water

3 tablespoons Champagne vinegar

1 dried chile de árbol or other dried red chile, stemmed and crumbled

1 bay leaf

1 1/3 cups golden raisins (1/2 pound)

2 cups red or green seedless grapes, sliced

1 cinnamon stick

3 thyme sprigs

1 small rosemary sprig

1 teaspoon kosher salt

**fresh ginger optional

In a small saucepan, toast the mustard seeds over moderate heat, shaking the pan, until the seeds just start to pop, 2 minutes. Rinse and dry the grapes, and pull them carefully from their stems. Using a small sharp knife slice the grapes.

 Add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer gently until the liquid has reduced by half, about 8 minutes. Let the raisins and grapes cool completely. Drain before serving.


The raisins and grapes can be refrigerated in the pickling liquid for 3 days.