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Bloody Mary & Pickle Basics with Kelly McVicker and Gillian Fitzgerald of McVicker Pickles

This Father's Day, join Kelly McVicker and Gillian Fitzgerald of McVicker Pickles as they share their secrets for making the best Bloody Marys and pickles from scratch. This is a co-ed, father-friendly class at The Ruby!

Kelly will teach you how to make easy, quick pickles that add a tangy touch to your cocktails. Then, Gillian will guide you in the art of Bloody Mary creation, breaking down the key ingredients needed to make a classic version plus giving hints and tips for adding your own twist (think Mezcal and smoked salt rim). We'll end the class by tasting our creations and toasting ourselves for making the next brunch at home so much better!

We'll also have a make-your-own waffle bar with toppings to wash down your delicious Bloody Mary.

PLEASE NOTE: Ruby members may bring a +1 (a father, other parent, or other guest!), but there is a ingredients fee of $15 that will be collected from every attendee, payable at the start of the event. (Nonmembers, this fee is included in the cost of your ticket.)

About Kelly McVicker

Kelly McVicker is the founder of San Francisco-based McVicker Pickles, where she blends her Kansas roots with California flavors via small batch pickles and condiments. Kelly has presented at TEDx, San Francisco Street Food Festival, Maker Faire, Eat Real Festival, and other events. She has contributed recipes for books and magazines focused on food preservation, and is currently dreaming up a book project of her own. Kelly is a Certified Master Food Preserver, which means she can teach you how to safely can, pickle, ferment, jam, jelly, dehydrate, or help you test your pressure canner. She lives in the Lower Haight and teaches hands-on preservation classes around the Bay Area. Check out more of her classes here: