|Le Virtu pastry chef Angela Ranalli at work|
Fair Food Philadelphia is teaming up with Reading Terminal Market to host a series of workshops in the new Rick Nichols Room. First up is “Fun With Fermentation” on Tuesday, June 25, in which pickle blogger Amanda Feifer will take you through basics on pickles, sauerkraut and fruit vinegar ($35; tickets). Next is a July 11 seminar on making cheese, where a Caputo Brothers Creamery cheesemaker will lead you through making fresh mozzarella with local milk, and other curds ($40; tickets). Each session includes light snacks and beer from Victory.
If sweets are your thing, jump on the chance to get up close with Le Virtù pastry chef Angela Ranalli. She’ll take you through two hours of the sugar-filled tricks and techniques used to make seasonal and classic Italian desserts - think chocolate torrone semifreddo and fried chocolate ravioli. Classes start at noon on Sundays June 30, July 21 and August 18, and will be held outdoors in the new East Passyunk patio. Call to reserve your spot ($65; 215-271-5626).
Nose-to-tail cooking is hot right now, and it doesn’t have to be limited to restaurants. Learn how to handle your own animals with The Farm and Fisherman’s Josh Lawler during two workshops. On Sunday, July 21, Lawler will show techniques for butchering whole beef, and on Sunday, August 11, the focus shifts to lamb and goat butchering and sausage making. Reservations for the classes, which range from $125-$160, are available via e-mail (267-687-1555).