Marisa McClellan, the hit cookbook author and blogger of “Food in Jars”, will demonstrate safe and delicious methods of preserving the fresh harvest in quick jams and pickles. Marisa will demonstrate making traditional strawberry preserves and sweet and savory strawberry chutney, and how to use the boiling water bath canning method for safe, shelf-stable preservation. This class is ideal for those who want to learn the basics of canning. Tasting and take-away included!
About Marisa: Marisa McClellan is a full-time food writer and canning teacher, and is the voice behind the much followed website Food in Jars. She is the author of “Food in Jars” (Running Press 2012), Preserving by the Pint (Running Press 2014), and “Naturally Sweet Food in Jars” (Running Press 2016). Her writing has appeared on The Food Network, Saveur’s website, Table Matters, and in Food 52’s Small Batch series. Born in Los Angeles and raised in Portland, Oregon, she now lives in Philadelphia.
Are you a somewhat experienced canner looking to take your food preservation skills to the next level? Join food blogger, cookbook author, and canning master Marisa McClellan of the go-to website Food In Jars in this demonstration class to learn pressure canning, using the affordable Presto pressure canner, and make onion jam with rosemary and balsamic vinegar. If pressure canning has left you intimidated, this special class is for you. Marisa is terrific at making this food preservation technique approachable and accessible, and the season-saving results are delicious. Tasting and take-away included with the class!
About Marisa: Marisa McClellan is a full-time food writer and canning teacher, and is the voice behind the much-followed website Food in Jars. She is the author of “Food in Jars” (Running Press 2012), “Preserving by the Pint” (Running Press 2014), and “Naturally Sweet Food in Jars” (Running Press 2016). Her writing has appeared on The Food Network, Saveur’s website, Table Matters, and in Food 52’s Small Batch series. Born in Los Angeles and raised in Portland, Oregon, she now lives in Philadelphia.
Class limited to just 12 people.
Venture to the exotic in a vibrant outdoor Indonesian feast including lamb satay, celebration yellow rice, coconut summer vegetables, Javanese sambal, spiced limeade and an Indonesian dessert with house-made ice cream. Pre-teens welcome to cook their own “food on a stick” on the backyard grill and help make the ice cream!
(Limited to 12 people.)
Chef Michael Chesloff will guide you in creating an entire summer meal on the grill — whether you use charcoal or gas. The class and the delicious summer menu includes:
• Pork Tenderloin: Trimming silverskin, brining and tying methods for even cooking
• Whole Chicken: How to debone so it will cook quickly and be easy to serve and eat
• Vegetables: How to cook evenly and eliminate falling through the grates
• Flatbread: Cooked on the grill for extra flavor
Join Michael for this special summer grilling class where everything is prepared on the grill!
Limited to only 10 people.
Join Chef Serge Madikans of Serevan Restaurant in Amenia, NY, for an exotically delicious menu prepared on the grill in our kitchen courtyard. You’ll learn to make delicious chicken kebabs, Persian rice with crispy tahdig, cucumber, tomato and onion salad with fresh herbs, and a mint sweet-sour refreshing drink. Afterwards, we’ll have fresh sour cherry and rice noodle dessert. You’ll learn Serge’s secrets on how to make it all!
(Limited to just 12 people.)
If there’s a region that is responsible for the appeal of “the bowl” that is so popular today, it might be Asia. This special class combines the ease and convenience of making delectable bowls with the art of using Asian flavors, perfect for summer dining. Marti Wolfson, Culinary Nutrition Specialist, will inspire your palate and your health with seasonal ingredients and delicious (and yes, healthy!) summer dishes in this hands-on class.
Limited to 12 people
*Class is gluten- and dairy-free.
Marti Wolfson has been an impassioned educator in the integrative health field for over 15 years. She brings a unique set of skills as a health-supportive chef and educator of Nutrition and Functional Medicine. Marti has a degree in Exercise Physiology and Dance from Skidmore College and a Master’s degree in Human Nutrition and Functional Medicine from the University of Western States. She is a graduate of The Natural Gourmet Institute where she currently teaches in the public program. She is on faculty at Maryland University of Integrative Health, Integrative and Functional Nutrition Academy, and The Center for Mind Body Medicine.
Learn how to do authentic Mexican grilling with Chef Cristóbal Morales of The Taste Box and Memorable Cuisine Catering of Chatham, NY.
On the menu:
Learn authentic secrets from a master and be inspired to create your own Mexican food magic on your grill all summer long!
Class limited to 12 people.
As farmer’s markets and orchards are teeming with summer fruit, join Louise Roback, in-house pastry cook at HGS Home Chef, to learn to make easy, delicious summer fruit pies, tarts and galettes.
We’ll cover selecting and preparing fruit, fruit preparation methods for optimal flavor, easy no-fail pie crusts (pâte brisée) and tart crusts (pâte sucrée), and ideas for combining flavors, sauces, ice creams and more for summer baking.
Louise will both demonstrate techniques and guide students in hands-on preparation and baking. We’ll provide the aprons for all who are game to get your hands into flour and dough! You will leave with the know-how and confidence to bake scrumptious fruit desserts. And of course you’ll eat the results of this delectable summer course.
Class limited to 12 people.