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Industree’s Hail to the V Event

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Next week, I’m participating in an event that’s a bit outside my regular sphere. It’s a panel discussion put on by Industree called Hail to the V and it features women in the food and beverage industry in Philadelphia. Topics of conversation will include building brands as females, professional and personal stories, lessons learned, building respect, cultivating loyalty, and kitchen life.

This event is on Wednesday, July 1 from 2 to 5:30 pm at the The Restaurant School at Walnut Hill College. The moderators will be Madison Alpern and Jen Carroll.

  • Charlotte Calmels – co-owner, Bibou and Le Cheri
  • Phoebe Esmon – head bartender, Emmanuelle
  • Laura Frangiosa – chef-owner, The Avenue Deli
  • Monica Glass – executive pastry chef, Sbraga Dining
  • Chloe Grigri – general manager, The Good King Tavern
  • Joy Manning – editor, Edible Philly; recipe editor, Zahav cookbook
  • Marisa McClellan – writer, Food in Jars, Preserving by the Pint, and more
  • Erin O’Shea – chef-owner, Percy Street Barbecue
  • Valerie Safran – co-owner, Lolita, Barbuzzo, Jamonera, Little Nonna’s, and more
  • Marie Stecher – pastry chef-instructor, The Restaurant School at Walnut Hill College
  • Heather Thomason – head butcher, Kensington Quarters
  • Alice Tran – general manager, Laurel

Tickets are $15 for students, $25 for industry, and $40 for non-industry. Use the code “JARSVIP” to get 20% off admission. Drinks and snacks will be provided. Get your ticket here.

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Live Online Canning Basics on Tuesday!

canning tools

Tomorrow night, I’m teaching my second live online class via Concert Window. This session will dig into the basics of boiling water bath canning. I’ll show you the gear I find essential for safe and easy canning, talk about the things that are nice to have but not necessary, and walk you through prepping, filling, and processing a batch of jars.

One of the cool things about the Concert Window app is that it includes an interative chat stream. As you watch, you can type in questions and comments and I’ll respond to them live.

This class starts at 8 pm eastern time and will last about an hour. It’s a pay what you wish session, so if your budget is tight, you can pay just a dollar to participate. If you feel like you’ve gotten a lot of value from the class, you can leave a tip at any point while the class is still live.

The only downside of using this platform is that there’s no way to offer the workshop for view once it’s over. So unfortunately, if you’re not available at during the class session, there’s no archive for you to watch (but you can check out this post for detail on boiling water bath canning).

Please do let me know if you have any questions in advance of the class. I hope to see a bunch of you there!

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Upcoming Live Online Classes

class image revised

I taught my first live online class last month and learned a lot from the experience about what I can accomplish in an hour and what seems to be useful to those of you who tuned in. I’ve scheduled three more sessions for the coming months and hope that some of you will join me.

Instead of charging a flat fee for the class, I’ve changed to a pay what you wish format. My hope is that by opening up the classes, more of you will participate and the session will become increasingly useful as a result. I’ve also moved the start time back to 8 pm eastern time so that it’s more convenient for the west coast folks.

  • Tuesday, June 23 – This is a basics of boiling water bath canning class. I’ll show you my various canning set-ups, talk you through filling jars, processing, troubleshooting, and tips for storage. Sign up here.
  • Monday, July 13 – This is a live can-a-long class. I’ll publish the small batch peach jam recipe ahead of time and tell you what you should have prepped, so that you can cook and can with me if you want. Sign up here.
  • Tuesday, August 4 – This session is dedicated to pickling. I’ll talk about quick, preserved, and fermented pickles and offer tips on storage, safety, and improvisation. Sign up here.

All these classes are being offered on Concert Window. Unfortunately, they don’t offer the ability to capture the full class for future viewing, so these are once and done experiences.

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Upcoming Classes: Mullica Hill and Chestnut Hill

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Hello friends! I have both a free demo and a class on offer this week in the Philly region and I hope to see some of you there!

The first is tonight, Monday, June 8. I’ll be doing a small batch strawberry jam canning demo at the Gloucester County Library’s Mullica Hill Branch starting at 7 pm. Because of the library rules, I won’t have any books to sell, but if you bring your own copy I would be delighted to sign it! This event is free.

Then, on Wednesday, June 10, I’m teaching my second class in my Weaver’s Way series. In this session, we’ll pickle cucumbers two different ways. I’ll show you how to make both preserved vinegar pickles and slower fermented ones in the kitchen at the Chestnut Hill Friends Meeting House. 7-9 pm. Click here to register.

As always, my complete teaching and demo schedule can be found over on my Classes and Events page. I’m also planning on adding a few more online classes to the calendar soon, so check back!

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Steeped Book Events in Philly

Look what arrived late last night! @mizmaggieb & @anneliesz

I’m not sure when I first met Annelies Zijderveld. Our paths have crossed at more food blogger gatherings than I can count and I am always happy when I spot her face in the crowd at registration or those oft-uncomfortable opening receptions.

Annelies recently published her very first book, called Steep: Recipes Infused with Tea, and is currently zigzagging across the country promoting its release. She’s going to be in Philadelphia tomorrow doing an event in the City Kitchen at Reading Terminal Market, demoing her recipe for Walnut White Bean Tea Toasts. It starts at 12 noon, runs until 1:30 pm and is free. The Cookbook Stall will be there as well, selling books.

On Saturday, Annelies will be at the Locust Moon Gallery (34 South 40th Street) from 1-4 pm, in conjunction with Alexandria Quarterly’s magazine launch. She plans on sampling the Buddha’s Hand Rooibos Marmalade there.

If you’re not in Philly and want to know if Annelies is coming to your town, follow her on Twitter or Instagram. She’s also sending out regular newsletters detailing her travels that you can subscribe to here. Her blog, The Food Poet, is a very good read as well.

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Live Online Canning Class on May 19 at 7 pm!

Making honey sweetened strawberry jam at Farmers@Firehouse.

A reminder that my my first-ever live online class is t0morrow! Join me at 7 pm eastern time as I make a small batch of strawberry balsamic jam. We’ll talk about canning safety, boiling water baths, and how to safely make a recipe your own. I will also be answering questions, so come prepared with your queries.

The class costs $20 and is being hosting by a service called Concert Window. If you want to participate, create an account on the site now and follow the event. I’ll start broadcasting promptly at 7 pm! Please let me know if you have any questions!

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