Spring into New Classes & Events!
Ready to get out of the Winter Freeze? Try new foods? New Experiences? Learn new skills to take home? Here you Go!
For more information and to register for any of these classes or events mentioned here, click on any of the titles (in bold) below. Or check out our website’s listing of classes and events here: www.PreservingNow.com
First up: You asked for it: Family-Style Sunday Dinners and more International Cuisines. Here in one fun, tasty event, the last Sunday of every month.
On March 25, our debut dinner is Ethiopian Cuisine with Yohana Solomon, of Chow Club Atlanta and Chef/Owner of Kushina Catering. Check out the menu and register here: Sunday Dinners-International Cuisines.
KIMCHEE? KIMCHI? KIM CHI? What’s that? Our Introduction to Kimchee will be taught by Grace Kim, a Korean-American girl raised In the South.
Grace will introduce you to the wide variety of tastes that make up this staple of Korean cuisine – and is one of the hottest new things in American cuisines! Learn the traditional Korean pickling (fermenting) process! Make and take home two delicious kimchee,full recipes and instructions. March 17. More here: Introduction to Kimchee.
Our Pasta 101….2,3.4 returns in early March. This class was a big hit when we introduced Instructor David DiCorpo to The Learning Kitchen.
David will share lots of ways to make pasta (even if you don’t have a machine at home) plus seasonal, inspired sauces to fit the pastas made. March 24: Check out what all you’ll make here: Pasta 101-2-3-4.
What’s in Your Pantry? Homemade Condiments!
You buy them regularly at the grocery: mustard, ketchup, mayo, lemons, salad dressings. What if you could make them simply, easily, quickly at home – and they tasted much better than that highly processed foods you are now buying.
Yup, you can! Make up a jar of each to take home: Dijon Mustard, Kicky Ketchup, Homemade Mayonnaise, Tomato Vinaigrette, and Preserved Lemons. Recipes, Instructions and Tips on how to use them in various meals. March 24: Information & Registration here: Homemade Condiments
Megan Gilroy of Chat & Chop – back by demand – brings us a different workshop. A challenge for most of us: Inspired Healthy Snacks & Breakfasts.
The menu is anti-inflammatory, gluten, dairy, egg, & grain free, Whole 30 and Paleo compliant….. and delicious! March 10: All about it here: Inspired Healthy Snacks & Breakfasts.
We’ve just added another workshop from our Chat & Chop Instructor, Megan Gilroy. If you happened to have joined us in the Kitchen for her last class, you know how much fun it was – along with taking home four (4) creative healthy meals with sides. March 24: You’ll love this new menu, here: Chat & Chop
And our regular – and popular – workshops continue every month in The Learning Kitchen. These fill up fast, so if the current month is full, check out the next month and sign up soon!
Bread & Butter Workshop: March 10 & April 7
Canning 101 – Immersion Workshop: March 18 & April 14
Soap Making Workshop: March 11. April date to be posted soon.
AND THE WINNER IS:
The Winner of our Henckel’s Chef Knife (value $159) is Marian Allen, who is a long-time follower of Preserving Now because “…she is very interested in preservation and canning.” Congratulations, Marian! And y’all stay tuned – we’ll be doing another give-away in the near future!
For more information and to register for any of these classes or workshops, check out our website: www.PreservingNow.com.
Feel free to email or call us with any questions or suggestions: lyn@PreservingNow.com. 404 377 8010.
Come See Us in the Kitchen!