Culinary Arts

In this class, you’ll review the techniques required for traditional sausage making. You’ll then learn how to grind, season and case the meat into sausage. The group will use these techniques to create some delicious sausages ideal for grilling on the BBQ this summer. The sausages the class will be making are a traditional polish Kielbasa, a Chicken Sausage with Tomatoes and Basil, and a Smoked Cheddar and Jalapeno Sausage. We’ll then review some tips and tricks to grilling the perfect sausages for your backyard BBQ.

Canning is a tried and true method of preserving food that has enjoyed renewed interest with the resurgence of DIY methods, and eating “local and organic”. Blogger, Food Swap Host and local food/farming advocate, Christina Davis will walk you through the basics of pickling and boiling-water bath canning. The class provides an intensive up-close opportunity to learn to make pickled vegetables & the basic safety and techniques to return home to ‘put up’ the summer’s bounty. The participants will go home with a small jar of that day’s work and a booklet with corresponding recipes.

In this class, you’ll review the techniques required for traditional sausage making. You’ll then learn how to grind, season and case the meat into sausage. The group will use these techniques to create some delicious sausages ideal for grilling on the BBQ this summer. The sausages the class will be making are a traditional polish Kielbasa, a Chicken Sausage with Tomatoes and Basil, and a Smoked Cheddar and Jalapeno Sausage. We’ll then review some tips and tricks to grilling the perfect sausages for your backyard BBQ.

If you think crepes are fancy, think again. They are a great, high protein way to wrap up a dinner of leftovers or super fresh garden vegetables. You’ll learn the basics of making crepes featuring local eggs, milk, and veggies, plus NYS flours. We’ll make cornmeal crepes and buckwheat crepes — both are gluten free — and play with some other mixed flour varieties.

Learn to make flavorful food that your family will eat. In this class we will explore the tastes of three different countries, and use the flavors to create family friendly meals. We will use fresh lime, chile and garlic to cook up delicious taco and burrito fillings, crisp Indian-spiced grilled chicken and fast, incredible Thai food. The class will prepare recipes intended for families — tasty, easy and mildly spiced. Leave the class with recipes for weeknight dinners, special occasions and everything in between.

Want to enjoy the taste of home-cured bacon? We will you show you the step-by-step process- cure your own bacon at home in just 1 week. We review the basic science behind curing as well as a brief history of curing meat. Then we show you how to cure and season pork belly to turn it into the best bacon ever. We also bring a finished pork belly to roast, which we then slice and cook up so that all attendees can sample what their portions will taste like in a week.

Learn to culture kombucha in this hands-on workshop and save money on your own delicious health-promoting beverage! You’ll take home your own kombucha SCOBY so you can begin culturing right away! Optional starter kits will be available for purchase at the class.

In this class, you’ll review the techniques required for traditional sausage making. You’ll then learn how to grind, season and case the meat into sausage. The group will use these techniques to create some delicious sausages ideal for grilling on the BBQ this summer. The sausages the class will be making are a traditional polish Kielbasa, a Chicken Sausage with Tomatoes and Basil, and a Smoked Cheddar and Jalapeno Sausage. We’ll then review some tips and tricks to grilling the perfect sausages for your backyard BBQ.

Canning is a tried and true method of preserving food that has enjoyed renewed interest with the resurgence of DIY methods, and eating “local and organic”. Blogger, Food Swap Host and local food/farming advocate, Christina Davis will walk you through the basics of pickling and boiling-water bath canning. The class provides an intensive up-close opportunity to learn to make pickled vegetables & the basic safety and techniques to return home to ‘put up’ the summer’s bounty. The participants will go home with a small jar of that day’s work and a booklet with corresponding recipes.

The secret is out: making your own mustards, ketchups and BBQ Sauces are extremely easy and user-friendly. In this class, participants will be able to go home with the knowledge and basic techniques to create flavorful summertime favors at home! Basic Ginger & Garlic Mustard, Classic Ketchup & Rhubarb or Sweet Pepper BBQ Sauce will be covered.

Canning is a tried and true method of preserving food that has enjoyed renewed interest with the resurgence of DIY methods, and eating “local and organic”. Blogger, Food Swap Host and local food/farming advocate, Christina Davis will walk you through the basics of pickling and boiling-water bath canning. The class provides an intensive up-close opportunity to learn to make pickled vegetables & the basic safety and techniques to return home to ‘put up’ the summer’s bounty. The participants will go home with a small jar of that day’s work and a booklet with corresponding recipes.

Want to enjoy the taste of home-cured bacon? We will you show you the step-by-step process- cure your own bacon at home in just 1 week. We review the basic science behind curing as well as a brief history of curing meat. Then we show you how to cure and season pork belly to turn it into the best bacon ever. We also bring a finished pork belly to roast, which we then slice and cook up so that all attendees can sample what their portions will taste like in a week.

A healthy and affordable way to feed your family whether large or small. Class will include a demonstration with a focus on techniques and instructions for preparing 3 summer soups, loaded with local produce, from start to finish. In addition, students will learn how to properly store their creations. Students will get to take home a sample of each soup with a booklet of recipes, resources and techniques.

Canning is a tried and true method of preserving food that has enjoyed renewed interest with the resurgence of DIY methods, and eating “local and organic”. Blogger, Food Swap Host and local food/farming advocate, Christina Davis will walk you through the basics of pickling and boiling-water bath canning. The class provides an intensive up-close opportunity to learn to make pickled vegetables & the basic safety and techniques to return home to ‘put up’ the summer’s bounty. The participants will go home with a small jar of that day’s work and a booklet with corresponding recipes.

Interested in many simple, cost-effective and creative homemade food projects for holiday gifts but don’t know where to start? In this class, students will learn various projects and holiday gift themes, such as a hot chocolate gift sets, homemade mustard, small-batch home-roasted coffee, herbed butter, citrus salt, vanilla extract, and more! The class will also tackle one non-edible project, Spoon Butter. Spoon Butter is a conditioning treatment for your kitchen’s wooden cutting boards & utensils and makes a perfect gift! Participants will take home a small sampling of the completed projects and a booklet of recipes, presentation ideas and resources.