University Open Air: Save the season: about food preservation and terroir
Uncover the potential of food preservation and the use of local produce in reducing food waste. We will explore how combining seasonal and local eating with preservation techniques can effectively minimize waste while expanding your flavor palette.
This class offers a view into the science and tradition of preserving foods, with practical demonstrations and guided tastings that showcase the rich, complex flavors born from these time-honored methods.
There will be enough samples for roughly 20 participants, so please arrive early if you'd like samples. If you have any questions, please contact Vanessa Baish at vbaish@bklynlibrary.org.
Naama Levit is a chef and artist originally from Israel, currently residing and working in Brooklyn, NY. Her culinary journey began as a line cook in restaurants throughout Jerusalem. Since then, Naama has explored various roles in restaurants and culinary projects, transitioning into positions as a test kitchen chef and project manager at food startups. Now, Naama works independently as a chef and educator, continually exploring and expanding her skills around ingredients, cooking techniques, and culinary traditions. Naama brings a unique perspective to her work as a chef, expanding the experience with her inventive approach and artistic sensibility.
Check out all of this semester's UOA programs here.
*In cases of rain, classes will be either moved to the Prospect Park Boathouse or canceled. Registered patrons will be notified by email on the morning of each course day and are also encouraged to check the UOA webpage and BPL Presents’ Facebook and Twitter pages for updates.
University Open Air is generously supported by The Morris & Alma Schapiro Fund.
101 East Drive
Brooklyn, NY 11225
Uncover the potential of food preservation and the use of local produce in reducing food waste. We will explore how combining seasonal and local eating with preservation techniques can effectively minimize waste while expanding your flavor palette.
This class offers a view into the science and tradition of preserving foods, with practical demonstrations and guided tastings that showcase the rich, complex flavors born from these time-honored methods.
There will be enough samples for roughly 20 participants, so please arrive early if you'd like samples. If you have any questions, please contact Vanessa Baish at vbaish@bklynlibrary.org.
Brooklyn Public Library - Central Library MM/DD/YYYY 60