Rhubarb inspires help for CHUMAcclaimed Duluth cook and author Bea Ojakangas offers intimate class in “Artisan Rhubarb Jams, Preserves and Condiments”
Acclaimed Duluth cook and author Bea Ojakangas offers intimate class in “Artisan Rhubarb Jams, Preserves and Condiments”
Bea Ojakangas, member of the James Beard Cookbook Hall of Fame, is inviting curious cooks into her spacious home kitchen in rural Duluth for a class in “Artisan Rhubarb Jams, Preserves and Condiments” on Monday. The class is part of CHUM’s Rhubarb Festival and proceeds benefit CHUM programs.
Bea will demonstrate how artisans make handcrafted, small batches of jams, jellies and preserves in delicious and unique sweet and savory flavor combinations using rhubarb, fruits, vegetables, spices and herbs. Some of Bea’s creations include rhubarb ginger preserves and minted rhubarb chutney, as well as classics like rhubarb-strawberry jam. Students will get to sample Bea’s work, take home new recipes and they’ll learn how to use artisan preserves to enliven summer menus.
The class will be offered twice, from 2-4 p.m., and 6-8 p.m. A $50 check to CHUM will reserve your place in either class on a first come, first served basis. For information or to reserve a spot, call CHUM at (218) 720-6521.