Price: $15 person/$10 member Presenter: Emery Grey Location: On site at Billings Farm & Museum
This workshop is currently sold out. Contact info@billingsfarm.org to join the waiting list.
There’s nothing better than a warm, homemade stew with fresh bread in the winter. Follow along with Chef Emery as she shares how to use preserved vegetables and herbs in a new and delicious way to make a cozy meal of stew. The perfect addition to stew is a nice crusty bread fresh from the oven, so participants will learn how to make a no knead loaf to accompany the stew.
A Q&A period with the presenter may continue for up to 30 minutes past the scheduled end time.
Cancellation Policy: There are often waitlists for our workshops, so please let us know in advance if you are unable to attend. Refunds are available up to 14 days before the class is held. There are no refunds within 14 days.
Safety Policy: For the continued safety of our staff and guests, wearing a face mask is encouraged and very much appreciated in our indoor spaces. If you have symptoms of a respiratory illness please wear a mask or consider visiting another time.
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. Find more Billings Backyard Series workshops
This workshop will be held at Billings Farm & Museum.
About Emery Gray:
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.
January 7, 10:00-11:30
Price: $15 person/$10 member
Presenter: Emery Grey
Location: On site at Billings Farm & Museum
This workshop is currently sold out. Contact info@billingsfarm.org to join the waiting list.
There’s nothing better than a warm, homemade stew with fresh bread in the winter. Follow along with Chef Emery as she shares how to use preserved vegetables and herbs in a new and delicious way to make a cozy meal of stew. The perfect addition to stew is a nice crusty bread fresh from the oven, so participants will learn how to make a no knead loaf to accompany the stew.
A Q&A period with the presenter may continue for up to 30 minutes past the scheduled end time.
Cancellation Policy: There are often waitlists for our workshops, so please let us know in advance if you are unable to attend. Refunds are available up to 14 days before the class is held. There are no refunds within 14 days.
Safety Policy: For the continued safety of our staff and guests, wearing a face mask is encouraged and very much appreciated in our indoor spaces. If you have symptoms of a respiratory illness please wear a mask or consider visiting another time.
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. Find more Billings Backyard Series workshops
This workshop will be held at Billings Farm & Museum.
About Emery Gray:
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.
Details
Organizer
Venue
Woodstock, VT 05091 United States + Google Map
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