Tomato Canning 101, hosted by the Food Studies Program and Slow Food Pittsburgh
11:00 AM - 2:00 PM
Eden Hall Campus
Fee: $25 members, $30 nonmembers (Registration required; click link below to register)
Learn to preserve the tomato's every mood and color:
We will demo:
--Tomato Passata (Nonna's old-fashioned Italian tomato sauce using an old time tomato mill),
--Paul Bertolli's Green Tomato Confit with Raisins, Mint
--Julia Child's Provencale Tomato Coulis with Saffron
Nancy Hanst, master preserver food writer, teacher and guiding spirit of this successful canning series, now in its second year.
Jamie Moore, closet-canner, director of Eat'n'Park's sourcing and sustainability and chef, rejoins us to teach.
Anthony DiPietro and Giulianna Pozzuto of Delallo's in Jeannette, with a presentation on their legendary San Marzano tomatoes (specially canned for them in Italy) and with goodie bags for all.
Domenica Merante, first-generation Italian, gifted teacher, of the famous Pittsburgh Merantes (Merante Market in Oakland) --about to launch her own cooking school and prepared foods store.
Laura King, the farmer's wife at Harvest Valley Farm and talented cook, not to forget the farmer himself, Larry King, who will bring tomatoes for you to taste, compare and buy.
The Slow Food team--Alyce Spencer, Barrie Mars, Virginia Phillips, Susan Barclay, with expert help from the first class of Chatham University's new Master of Arts in Food Studies Program, Alice Julier, Director.
Event Contact InformationVirginia Phillips, Slow Food Pittsburgh