In a jam about Jam?? Join Chef Emery as she leads our next Billings Backyard program and figure out how to turn your surplus seasonal ingredients into delicious jams! Jams have the capacity to 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 by making 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.
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
This workshop will be held at Billings Farm & Museum.
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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