OPENrestaurant and 18 Reasons Pair Up for Pickles. And Art

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Lemons preserved next week will end up on the menu at a pair of dinners/art installations in November.

Next Monday, 18 Reasons is collaborating with foodie art collective OPENrestaurant for the first installment of a two-part curing workshop, focusing on Mediterranean pickles. After marinating your brains in artist Jen Smith's quirkily named 8-minute conceptual short film "Oh I Limp Concise Sadism!" you'll get hands on and make a variety of Mediterranean-themed pickles, including cured lemons, capers, and fennel. These pickles, as well as salt-cured fish that will be made at a second event on Nov. 3, will be used at OPENrestaurant's upcoming event OPENwater, Nov. 13-14 (location TBD). OPENwater will explore issues around water usage and access in the Bay Area, with two seated dinners, lectures, workshops, and artist installations.

The next evening, Bi-Rite butcher Morgan Maki will take you through a tour of the pig, covering basic anatomy and butchery techniques. Starting with a half hog, Maki will break it down into primal cuts, then into steaks, chops, roasts, and racks. Moreover, he'll go beyond the chop and discuss curing techniques for smoking or hanging, so you can make your own salumi, bacon, and country ham.

Hot tip: A $40 membership at 18 Reasons affords you a $10 discount on each class, plus you get a fistful of other goodies such as coupons and discounts at affiliated businesses.

OPENwater Pickling and Artist Talk
When: Mon., Oct. 4, 7-9 p.m.
Where: 18 Reasons, 593 Guerrero (at 18th St.)
Cost: $35 ― $25 for 18 Reasons members
Tickets available through BrownPaperTickets

Pig Butchery and Curing
When: Tue., Oct. 5, 7-9 p.m.
Where: 18 Reasons, 593 Guerrero (at 18th St.)
Cost: $50 ― $40 for 18 Reasons members
Tickets available through BrownPaperTickets