Tonight’s Pickle Panel at Beer Table Kicks Off Their 3-Part Pickle Series (The Discussion, The Dinner, & The How-To)

Rick Field hard at work. (See, we told you pickling was cool.)

Just in time for Saturday’s national “Can It Forward Day“–what, you hadn’t heard of Canning Across America’s big move to get us back to putting by?–two of our favorite local picklers are launching a three-part pickling series starting with a panel tonight at Beer Table on Seventh Avenue in the Slope. It’s the combined effort of the owners of Beer Table, one of the borough’s best beer bars (they also serve great small plates: in fact, one of their own pickle recipes will appear in the forthcoming Edible Brooklyn Cookbook, which arrives in October) and Rick Field of Rick’s Picks, the Brooklyn pickler whom we’ve introduced you to in these pages countless times.

They’re calling the series “Ready…Set…Pickle!. Tonight’s “Ready” runs from from 7 to 9 p.m and is moderated by Field, is on pickling at home, in a restaurant, and on a commercial scale, and will include Beer Table owners, Corwin Cave of Fatty Crab and Gabriel Ross and Colin Alevras, both from the Dutch. Space is likely very limited by now, so be sure to call Beer Table at 718.965.1196 to see if there are seats left. (It’s $45 and you’ll taste five pickles, one from each panel member, and also sample beers.)

The second step–that’d be “Set”–is on Monday, September 12. It’s a $55 pickle-packed, multi-course feast from 7 to 9 p.m. at Beer Table. (For an extra $30, you can and should get beer pairings). The last piece–“Pickle!” is a how-to on pickling on October 3 at Beer Table, and is limited to just 12 potential picklers. You’ll make three different pickles and try three different beers. That’s $45.

For more information and to sign up for Set and Pickle, check beertable.com. You can also e-mail Beer Table, too.

 

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Rachel Wharton is the former deputy editor of Edible Brooklyn and Edible Manhattan. She won a 2010 James Beard food journalism award, holds a master’s degree in Food Studies from New York University, and has more than 15 years of experience as a writer, editor and reporter. A North Carolina native and a former features food reporter for the New York Daily News, she edited the Edible Brooklyn cookbook and was the co-author of both Handheld Pies and DiPalo's Guide to the Essential Foods of Italy. Her work also appears in publications such as The New York Times, the Wall Street Journal and Saveur.