Demonstration style class. Generous jam and shokupan samples included.
Alessandra Gordon of Seattle-based jam company Ayako & Family will be teaching a jam making class with organic spring rhubarb and stone fruit from their partner farm, Mair Farm-Taki. Using traditional French copper pots and a canning technique apart from the boiling method, students will learn the nuances of Ayako & Family's preserving process, from breaking down fruit for proper texture and consistency to the best ways to maintain vibrancy and clarity of flavor in the cooking process. At the end of class, students will enjoy freshly baked Ayako & Family Shokupan toasted with jam made in class as Alessandra walks us through an introduction to Japanese milk bread baking.
Class is limited to 10 students. Please note that class reservations are non-refundable.