What's the dill?
Whenever I order a sandwich or a burger, I always eat the pickle first. It has to be a salty, crunchy spear, however — I have no tolerance for the flimsy, piddly pickles some local restaurants serve.
Fellow pickle fanatics should head to Formaggio Kitchen in Cambridge this Sunday. Bob McClure of famed McClure's Pickles will demonstrate pickling techniques. (We're told the "Art of Pickling" classes McClure teaches at the company's Brooklyn branch usually sell out.) You'll leave class with a jar of pickles — yum.
The class begins at 5:30 p.m., and there are still spots left. The fee is $35. To register, call 617-354-4750, or visit formaggiokitchen.com.
[John Tlumacki / Globe Staff]
And, if you happen to be in New York on October 4, make sure to catch the New York City International Pickle Day. No, really.
Contributors
Stephanie Callahan is a native Bostonian who loves cooking, traveling, spa treatments, and being on the ocean.
Milva DiDomizio is a New England native who's fond of cooking, singing, and Boston's arts and culture scene.
Swati G. Sharma is a Somerville resident and is a fan of city living, exploring Boston’s nightlife, and dancing.
Emily Sweeney is a Boston native who goes out all over, from Irish pubs in Southie to the roller rink in Dorchester.
