Expand your knowledge and skill in the kitchen and follow along with Chef Emery as she leads our next cooking workshop, Kimchi, Kraut, and More!, Saturday, Jan. 22 on Zoom from 10-11:30am. In this class Chef Emery will demonstrate how to make your own sauerkraut and kimchi. Learn about other “lacto-fermented” foods, and how they can be used in unique and delicious ways in your everyday kitchen as you make a multi-purpose sauce using Kombucha! Register by January 19 to receive advance instructions, recipes and preparation details. Registered participants will receive a recording following the live presentation.
A Q&A period with the presenter may continue for up to 30 minutes past the scheduled end 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
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.
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.
Expand your knowledge and skill in the kitchen and follow along with Chef Emery as she leads our next cooking workshop, Kimchi, Kraut, and More!, Saturday, Jan. 22 on Zoom from 10-11:30am. In this class Chef Emery will demonstrate how to make your own sauerkraut and kimchi. Learn about other “lacto-fermented” foods, and how they can be used in unique and delicious ways in your everyday kitchen as you make a multi-purpose sauce using Kombucha! Register by January 19 to receive advance instructions, recipes and preparation details. Registered participants will receive a recording following the live presentation.
A Q&A period with the presenter may continue for up to 30 minutes past the scheduled end time.
Register by January 19.
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
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.
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.
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