Tag Archives | classes and events

This Weekend at the United States Botanical Garden

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Tomorrow morning, I’m packing up my canning gear and hitting the road again. This time, I’m heading south to Washington, D.C., for a pair of canning demonstrations at the United States Botanical Garden. On Saturday, I’ll be demonstrating a small batch of tomato jam* and Sunday, I’ll be making pear vanilla jam. Both demos are from 12 noon – 1 pm and are entirely free (there’s no charge to visit the Gardens either). If you live in the D.C. area, I’d love to see some of you there.

In other class news, October is turning into the month of Pear Vanilla Jam classes. I’m teaching this recipe four times. It’s one of my favorite preserves, so I’m entirely delighted by this turn of events. On October 2, I’m at Pennypack Farm in Horsham. Saturday, October 6, I’m teaching an Indy Hall version of the class (email me to sign up for that one). October 13, I’m at Greensgrow and on October 18, I’m at the Whole Foods Market in Plymouth Meeting, PA.

I know it sounds repetitive to teach the same recipe so many times, but the way I see it is the recipe is just the vehicle that gives us the opportunity to get into the nitty gritty of canning. While I have a mental list of all the things I plan on covering in the class, each session is guided by the questions and problems you all bring to the table. No class is ever identical, which makes it fun for me and interesting for my repeat students.

For all my classes, make sure to check the classes tab up above. I update the page regularly, so keep your eyes peeled!

*The website says that Bernadine Prince is leading the demo on Saturday, but I’m subbing in for her.

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Spring and Summer Classes at Greensgrow

greensgrow

This spring, summer and fall, in addition bouncing around the country in support of my cookbook and teaching a small slate of Indy Hall classes (dates coming soon), I’ll also be partnering with Greensgrow (located in the Kensington neighborhood of Philadelphia) on a series of canning classes in their Community Kitchen.

These classes cost $35 (a bargain!) and are held on Saturdays (see below for times). Everyone takes home the recipe and a small jar of what we make. There’ll be an opportunity to get hands on with the produce as well. Just make sure to wear comfortable shoes, as in these classes, there’s no space to sit.

April 21: Pickled Asparagus
12 noon – 2 pm
Click here to register

May 26: Strawberry Vanilla Jam
12 noon – 2 pm
Click here to register

July 7: Spiced Peach Jam
2 – 4 pm
Click here to register

October 13: Pear Vanilla Jam
12 noon – 2 pm
Click here to register

November 10: Apple Cranberry
12 noon – 2 pm
Click here to register

Classes are held at St. Michaels Church, 2139 East Cumberland Street. Enter at the blue door on the Trenton Avenue side of the building.

Updated to add: I forgot to mention that Greensgrow is also hosting an event on March 30 that I think some of you might be interested in. Called “How is the Local Food Movement Changing the Way We Eat?,” it will feature a discussion with Tanya Denckla Cobb, author of Reclaiming Our Food and The Gardener’s A-Z Guide to Growing Organic Food. There will be refreshments and an opportunity to have Ms. Cobb sign your books. The event runs from 6:30 – 8:30 and costs $10. Click here for more information or to sign up.

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Classes at The Pantry at Delancey in Seattle and an Event at the Book Larder

rhubarb/sugar/rosemary
Every time I announce my class schedule, I hear from bunches of you that you wish I could come and teach a class in your town. This summer, I’m going to be doing a bunch of traveling and teaching as a way to help promote my book and hopefully, I’ll be able to make a few of your wishes come true.

The first firmed up, official book-type dates I have to announce are those in Seattle in early June. On Sunday, June 10 at 11 am, I’ll be at the Book Larder, doing a canning demo and book signing.

Then, on Monday, June 11 and Tuesday, June 12, I’ll be at The Pantry at Delancey, teaching a pair of identical classes that will feature four recipes/canning skills. We’ll be making gingered pickled sugar snap peas, slightly spicy pickled asparagus, rosemary rhubarb jelly (you can see the jam version of that recipe above) and strawberry vanilla jam. Those classes are filling up fast, so make sure to reserve your spot soon.

For those of you who don’t live in Seattle, I’m also currently working on events in Portland, Eugene, San Francisco, LA, Austin, New York, Philadelphia, Baltimore and Washington, DC.

If your city isn’t on the list and you want me to come to your town, let me know. Because I’m funding this tour entirely on my own, what I’m trying to do is schedule pairs of paid classes and free events everywhere I go so as to help cover costs. If you can help me find ways to make that work, I’d love to hear from you.

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Cranberry Marmalade Class at Indy Hall on December 3

cranberry chutney with dried apricots

It’s my final Philadelphia class of 2011!

On Saturday, December 3, come make cranberry marmalade with me at Indy Hall in Old City Philadelphia. Class is from 11 am to 1 pm and will include snacks of bread, goat cheese and jam. Since this class is so close to the holidays, we’ll be canning our marmalade up in 4 ounce jars, so that each attendee with take home two jars of the marm – one for gifting and one to keep.

Class fee is $45 and includes snacks, jars of jam and a copy of the recipe. To sign up, email me at foodinjars AT gmail . com.

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Classes at The Kitchen Potager and Greensgrow

Teaching at Greensgrow on October 8

Time for a class reminder and an announcement!

First of all, there are still spots available in the class I’m teaching at The Kitchen Potager at Linden Hill Gardens on Saturday, November 12, from 1-4 pm. In that class we’ll make both an apple cranberry jam and a cranberry chutney.

Attendees will take home small jars of both preserves as well as a few tips on how to fancy up your jars for holiday giving. Cost is $45 per person and you can sign up by clicking here.

Second, I’m teaching another class at the Greensgrow Kitchen (the last one was on October 8, and it sold out so fast that I didn’t even get a chance to post it here).

This class is on Saturday, November 19, from 3-5 pm. We’ll make that same apple cranberry jam and I’ll make sure to talk about holiday canning and using your preserves on your Thanksgiving table. That class costs $35 per person and everyone leaves with a small jar of the jam we made. To sign up, send an email to kitchen@greensgrow.org.

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Reminder: Food Writing Workshop

tractor

This Saturday, Tenaya and I launch our little pair of food blogging workshops. There is still room in both sessions. Both classes will be held in the conference room at Indy Hall, 20 N. 3rd Street, Philadelphia, PA. Here are the details should you want to join us:

Food Blogging I : An Introduction
Sat., October 15, 10-1 p.m.
Indy Hall, $75, includes brunch
Instructors: Marisa McClellan & Tenaya Darlington

Want to launch a food blog, or spice up the one you’ve already started? Spend a morning developing your culinary identity. We’ll give you an anatomy lesson of good blog components, talk photo gear, explore trends and niches, plus brainstorm future posts with you. This is a hands-on class. You will eat muffins. You will take lots of notes. When you leave, you’ll have all the tools to start blogging with a clear vision of the food story you want to share.

Food Blogging II: Ethics & Etiquette
Sat., Nov. 5, 10-1p.m.
Indy Hall, $75, includes breakfast
Instructors: Marisa McClellan & Tenaya Darlington

So you’ve been blogging for a while, but you’re wondering how to get noticed. And you’re worried your posts might be too long. And you think you might want to run advertising? In this 3-hour workshop, we’ll run through Blog Ethics 101 and help you think through the choices ahead. We’ll also look at several case studies of successful bloggers who have landed book deals and launched full-blown careers in writing. It’s not just about branding, it’s also about understanding the ethics and etiquette around posting recipes, photos, and comments. Consider this your baptism into the pro blogger community.

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