Frame in Hazel Park is restarting up its popular series of hands-on cooking workshops with a new outdoor setup.
The workshops will take place on the new patio at Frame. This new outdoor seating area is complete with umbrellas set up for social distancing and on the Hamata Avenue side of the building.
Frame's team announced two workshops that will take place in August.
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Preserving tomatoes
As Michigan's homegrown tomatoes start rolling in, you can learn how to preserve them to enjoy all winter long.
Katrina Iott of Aunt Katrina's Organic Tomatoes in Petersburg and Beau Bien Fine Foods in Detroit's Eastern Market leads the workshop beginning at 6:30 pm. Aug. 25.
You will learn from Iott how to preserve tomatoes, start to finish, including how to roast, freeze, blend, cook and water-bathe and jar tomatoes. The two-hour workshop is $65 per person plus tax and service fee.
Iott is no stranger to tomatoes. For more than 25 years, she was part of the family commercial tomato growing business in Petersburg, near Dundee. .
Now Iott has her own 10 certified organic acres in Petersburg producing 14 different heirloom tomato varieties — the ones that are sometimes gnarly and oddly shaped. Heirloom tomatoes also often have a range of colors from deep red to red-striped with green to yellowish-orange.
Iott's heirloom tomatoes will be available soon on Saturdays at Eastern Market. At the market now, she sells her roasted tomato sauce product called Kat-Chup, a preservative free alternative to ketchup.
Learn all about kombucha
If you've ever wondered about the goodness of kombucha, this workshop is just the ticket.
Kelley Davis Lyne, owner of Detroit Kombucha Brewing Company (DkbCo.), will show the art of mastering the fermented tea drink at 6:30 p.m. Aug. 26. Kombucha is made by adding certain strains of bacteria, yeast and sugar to black or green tea. The tea then ferments for a week. During a second fermentation, flavorings are added. Kombucha is also known for its probiotics, antioxidants and potential health benefits.
In this two-hour class, Davis Lyne will give an in-depth presentation on how to make your own kombucha, along with fermentation techniques, how to work pH strips, and the secrets to working with what's called the scoby (symbiotic culture of bacteria and yeast), while developing the deep flavors for kombucha. The difference with DkbCo. kombucha is that sugar is not added during the second ferment. Therefore it's billed as having no added sugar. Davis Lyne said the focus is on flavoring with spices and dried citrus peels
The hand-on class is $83 plus tax and service fee and includes a kombucha kit, gallon jar and lab-grade scoby to take home.
Frame, located at 23839 John R in Hazel Park, is known as a restaurant within a restaurant. It offers themed dinners with metro Detroit chefs as well as visiting chefs.
Amid the COVID pandemic, the restaurant has pivoted this summer.
"We’ve transformed frame into a 24-person outdoor supper club now known as the patio @ frame with a summer series of week-long chef residences in a new frame format," wrote Ryan Waldman, director of experiences. programming and brand partnerships at Frame in an email.
For information, go to framehazelpark.com.
Contact food writer Susan Selasky: 313-222-6872 or sselasky@freepress.com. Follow @SusanMariecooks on Twitter.
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