Don’t get in a jam with this year’s harvest! Learn how to turn your bounty into something delicious and new!
Jams can include many more ingredients than just fruits from the orchard or garden. Follow along as Chef Emery demonstrates how to make your own unique blend of sweet and savory jams. Recipes covered will include:
Tomato White Peach Jam
Carrot Cake Jam
Maple Bacon Jam
Discover how easy and fun it is to make your own jam and learn how to incorporate jam into your cooking in ways you might not have thought of before.
This presentation is offered at Billings Farm & Museum and is followed by a 30-minute Q&A period. The workshop costs $15/person; $10/BF&M Member. Space is limited! Reserve your spot before September 10th, at www.billingsfarm.org/classes-workshops/ or call 802-457-2355.
Visiting safely. For the continued safety of our staff and guests, all guests over the age of 2 are required to wear a face covering in all indoor spaces. For outdoor spaces, mask wearing is optional for fully-vaccinated persons; unvaccinated persons must wear masks when around people and unable to maintain 6’ physical distances. No entry is permitted without a face covering. Visit billingsfarm.org/safety for details.
About Chef Emery. Emery Gray, Farm to Table Manager at Billings Farm & Museum and former Pastry Chef de Partie at the Woodstock Inn and Resort, had a passion for food at a very young age. Seeing the way that people connected through the growing, sharing and cooking of food, inspired her to make a career in the kitchen. She attended The Culinary Institute of America in Hyde Park, NY, earning her Associates Degree in Baking and Pastry Arts and her Bachelor’s in Business Management. Traveling the country and the world has translated into a deep appreciation for sustainability of local food systems, and all types of outdoor pursuits year-round.
Billings Backyard is a series of workshops designed to teach sustainable living skills to adult participants and is underwritten by a generous grant from the SpringRiver Private Foundation Trust. Each workshop includes hands-on demonstrations and concrete steps for incorporating these skills into everyday life. Upcoming workshops:
November 13: Homemade Felted Soap with Fiber Artist, Tiana St. James
December 4: Holiday Gifts from the Kitchen with Billings Farm’s Chef Emery
Don’t get in a jam with this year’s harvest! Learn how to turn your bounty into something delicious and new!
Jams can include many more ingredients than just fruits from the orchard or garden. Follow along as Chef Emery demonstrates how to make your own unique blend of sweet and savory jams. Recipes covered will include:
Discover how easy and fun it is to make your own jam and learn how to incorporate jam into your cooking in ways you might not have thought of before.
This presentation is offered at Billings Farm & Museum and is followed by a 30-minute Q&A period. The workshop costs $15/person; $10/BF&M Member. Space is limited! Reserve your spot before September 10th, at www.billingsfarm.org/classes-workshops/ or call 802-457-2355.
Visiting safely. For the continued safety of our staff and guests, all guests over the age of 2 are required to wear a face covering in all indoor spaces. For outdoor spaces, mask wearing is optional for fully-vaccinated persons; unvaccinated persons must wear masks when around people and unable to maintain 6’ physical distances. No entry is permitted without a face covering. Visit billingsfarm.org/safety for details.
About Chef Emery. Emery Gray, Farm to Table Manager at Billings Farm & Museum and former Pastry Chef de Partie at the Woodstock Inn and Resort, had a passion for food at a very young age. Seeing the way that people connected through the growing, sharing and cooking of food, inspired her to make a career in the kitchen. She attended The Culinary Institute of America in Hyde Park, NY, earning her Associates Degree in Baking and Pastry Arts and her Bachelor’s in Business Management. Traveling the country and the world has translated into a deep appreciation for sustainability of local food systems, and all types of outdoor pursuits year-round.
Billings Backyard is a series of workshops designed to teach sustainable living skills to adult participants and is underwritten by a generous grant from the SpringRiver Private Foundation Trust. Each workshop includes hands-on demonstrations and concrete steps for incorporating these skills into everyday life. Upcoming workshops:
November 13: Homemade Felted Soap with Fiber Artist, Tiana St. James
December 4: Holiday Gifts from the Kitchen with Billings Farm’s Chef Emery
Details
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