If school means chalkboards, desks and books, the new quarterly beer program at Edmund’s Oast doesn’t entirely qualify. But everyone who attended the first installment of the Monday night course left with a few tidbits likely to liven up their next non-sanctioned drinking session.
The “Beer School” series consists of four 90-minute meetings, each devoted to a theme. Future meetings will cover beer and cheese; old-world IPAs and new-world IPAs, but leader Brandon Plyler last week tackled Trappist beers.
“It is not a type of beer,” Plyler, a certified cicerone and The Charleston Beer Exchange manager, clarified at the start. “It’s not even a mark of quality.” Continue reading
“You think you know your pomegranate arils?,” a promotional postcard from a Produce Marketing Association convention vendor teased.
Well, no. (Turns out arils are the good part of the fruit: I always mistakenly called them seeds.) So I’m now headed to the PMA convention in New Orleans to advance my plant education: Stay tuned to my Twitter feed if you want to keep up with what I’m learning.
Immediately after the convention, I’m embedding with the Cook It Raw gang, which means the blog may look sparser-than-usual again next week. Again, I hope you’ll turn to Twitter. And to learn more about the event, don’t miss my feature in Monday’s paper.
Alright, I’m off to eat arils and hang out with gun-toting chefs. See you soon.
Fans of fresh-ground grain swear the homemade flour is lighter, tastier, cheaper and more nutritious than its store-bought counterpart. But for cooks who are still skeptical about grinding their own grains, Stono Market is offering a pair of free tutorials.
“Making Bread From Freshly Ground Grains,” led by Monica Killen, will be offered at the John’s Island shop on Sept. 15 at 5 p.m. and Sept. 24 at 7 p.m. The class will cover purchasing, processing and preparing whole grains, as well as “tons of other info,” Stono’s Babs Ambrose says.
Class size is capped at 15 people. To register, call 559-9999 or e-mail Ambrose at email@example.com.