Join Eric Cooper, chef at Ten Tables, on Saturday, October 3 from 10 – noon in the Parkman Room of Elm Bank, 900 Washington Street in Wellesley, to learn how you can enjoy the fruits of your labor beyond the growing season. He will demonstrate and share basic pickling techniques to keep local flavor in your diet all year long.
Chef Eric Cooper has been pursuing his love of food for very nearly two decades on a global quest that’s had him working, teaching and studying the native cuisines in some twenty-five countries or extra-national territories on seven continents and occasionally in international waters.
Cooper’s culinary career includes stops in the gastronomic capitols of New York, London, Paris and Madrid as well as the forested islands of Downeast Maine and tree-lined neighborhoods of Boston. He’s cooked everywhere from the dusty townships of South Africa to the mountainside Tibetan refugee camps of northern India to the frigid aimags of western Mongolia to the icy wastes of Antarctica and steep rolling seas of the Drake Passage — all in pursuit of a uniquely broad understanding of food and why we eat it.
Proceeds will help support the Massachusetts Horticultural Society’s Garden to Table Program. Mass Hort Members $15, Non-Members $20. Register at www.masshort.org, or call 617-933-4943. Image from www.seriouseats.com.
