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Event

Sour, Sweet, and Slow: Southern Pickling Meal

Sour, Sweet, and Slow: Southern Pickling Meal

$195 Only $185 (member pricing)

Available 14 left

Sour, Sweet, and Slow is an autumnal Southern Supper which blends the richness of southern comfort with the sharp tanginess of traditional pickling techniques. You'll simmer pears in a warm spiced syrup, pack a jar of crunchy fermented dill pickles to take home, and blend and bottle a hot sauce from chiles that have been fermenting for weeks — all alongside slow-roasted pork, glazed roasted root vegetables, and toasted sourdough, eaten family-style. You'll leave with two jars of your own, a good meal in your stomach, and a real feel for how pickling fits naturally into everyday Southern cooking.

Tue, Nov 10, 2026
Sophie Dubois

Menu

Slow Roasted Dry-Rub Pork Shoulder (made before class)

Cinnamon and Clove Spiced Pickled Pears

Roasted Glazed Root Vegetables

Fermented Aji Amarillo and Cherry Bomb Hot Sauce

Crunchy Dill Pickles 

Toasted Sourdough

Allergens: Wheat. Concerns? Email info@18reasons.org

Sophie Dubois

Sophie Dubois

Sophie is a foodways researcher and cook from North Carolina with a keen interest in the relationships between food, place, and culture. They moved to the Bay after earning a degree in food studies and geography, where they researched North Carolina's pickling and fermentation traditions — tracing recipes through community cookbooks in the UNC Chapel Hill archives. Since then, they've cooked professionally at State Bird Provisions and spent plenty of time behind farmers market stalls, learning as much about food as they can from the season and the soil. They love nothing more than putting a jar in someone's hands or finding the most oddly shaped sweet potato at the farmers market!

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