Upcoming September Classes & Workshops & Events!
Some New! Some Favorites that continue!
Check them out & Then follow your heart to the links, read more and register. See you in The Kitchen!
Brand New: Terran Lewis of Herb ‘n Eden will lead our new Soap-Making Workshop. You’ve seen her beautiful handmade soaps at the Ponce City Market and others around town. Learn from the pro! Hands-on discover how to make all natural soaps you’ll be proud to use (and maybe for gifts, too?).
Choices of essential oils or leave unscented. Everything provided. Take home 2 pounds of soap (really!) that you can cut into 6-8 bars. Sunday, September 24 at 1:00 pm, $85.00 each. More here: Soap-Making Workshop
Also New in September! Our pastry chef returns with a fun challenge: The Many Faces of Choux Pastry! Learning and making Pâte à Choux pastry. You’ve had this in crème puffs, profiteroles and more!
Now make up two in a Savory blend – Gougères & a Toasted Sesame Éclair – both with fillings, of course. Then a Paris-Brest Choux pastry filled with something for your sweet tooth. Want to know what all the fillings are? You’ll need to jump over to our website here: Choux Pastries Workshop. Sunday, September 17 at 1:00, $55.00 each.
Also in September, Chef Will Acosta’s dinner series continues, a cook and dine and wine: Quick Seasonal Weeknight Suppers. Prep, cook, and eat (with wine provided).
How fun to learn something new, using those fresh items you’re seeing in the markets right now. Then wine and dine together. Thursday, September 14 at 6:00 pm. More here: Quick Seasonal Weeknight Suppers. $65.00 each.
Our popular Bread & Butter Workshop Continues. You can’t imagine how easy, fun, and tasty it is to make your own bread. And it only takes about 5 minutes to whip up homemade butter.
Made to go together like, well….bread and butter! Satuarday, September 30 at 11 am. $49.00 each. More here: Bread & Butter Workshop
The last of our Summer Preserving Series features Bumbleberry Jam & Giardinieria. You’ll be learning the basics of canning fruit and make up this delicious berry combo.
Then learn the basics of pickling by layering your choice of 12 or more veggies in a pickling liquid in a large quart canning jar. So pretty, so fun, and so delicious on subs & hoagies or on appetizers plates. Saturday, Sept 9 at 10 am, $45.00. More here: Summer Preserving Series
Think the Canning Season is over? Nope, there’s great canning in every season! Looking ahead: Cranberries, Pears, Citrus Fruits, Pumpkins, Root Veggies and more! Our Canning 101 Immersion Workshop is the way to learn how to can fruits, pickles and anything tomato-y. Did you know you can pickle just about any veggie or even fruits? Pickled Dilly Carrots, Pickled Cherry Tomatoes, Pickled Okra, Pickled Beets, Pickled Peaches….and the list is endless!
Our original, now having taught this nearly monthly for over 8 years. It’s still the most popular for good reason: everyone would like fresh, seasonal, healthy, tasty produce in their panty. You too? Saturday, Sept 23 at 10:00 am. $75.00 per person for this 4-hour workshop. Or Special: 2 for $50.00 each if both register together. More here: Canning 101 Immersion Workshop.
Pressure Canning Workshop. Want to go beyond the basics? Intimidated by even thinking about a pressure canner? They are safer than ever and we walk you through every step. And we have the 3 models on the market available in our kitchen, so you can see and test which one you’d like to buy (if you don’t already have one).
We’ll can Chicken Broth (and tell you about a veggie option) – you’ll never go back to store-bought again! And a veggie too – Salsa anyone? Saturday, September 16 at 10 am, $45.00 each. More here: Pressure Canning Workshop
Our next Plate Sale – the talk of the Market, the talk of our fans, and the one that Creative Loafing recently headlined. If you haven’t made it to one yet, come savor what Mike and Shyretha Sheats of Staplehouse Restaurant put together for this 4-course dinner with wine pairings.
Posting to come soon on our website. Monday, Sept 25, at 5:30 pm. Email us if you want to hold a reservation (only 16 seats for this Chef’s table event): lyn@PreservingNow.com.