August 3, 2013
Cortney currently manages the production of all Bar Tartine’s house made products. Prior to Bar Tartine, Cortney honed her butchery and charcuterie skills at Café Rouge, was part of the original Quince management team, and cooked at Boulettes Larder. Cortney has cooked in multiple wineries in the Napa and Sonoma Valley and taught public classes at the CIA at Greystone.
10am - 3pm
690 Van Ness Avenue
San Francisco, CA 94102
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This class is sold out.
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August in the Bay Area means we’re rewarded with a bounty of stunning produce. If you’ve ever wondered how to make that last, our Summer Preserves class will show you how.
In this one-day workshop, Cortney Burns of Bar Tartine will guide you through the ins and outs of safe canning as you learn to make a variety of jams and preserves. Using the best produce of the season, you’ll create some classics as well as some innovative new flavor combinations, all to take home and enjoy in the months to come. Cortney will teach you not only how to prepare the preserves, but she’ll also share some creative ways to use them (thinking beyond just toast and jam!).
Menu: Raspberry & Rose Jam, Santa Rosa Plum & Sherry Jam with Tarragon, Carrot, Ginger & Cardamom Marmalade, Apricot Fruit Butter, Strawberry and Lavender Conserva.
And, yes, a light lunch and wine will be served!
This is an immersive, hands-on cooking class. You will be on your feet cooking most of the time so please wear comfortable, closed-toe shoes.
This class has already passed. Checkout another one on our current schedule.