Upcoming: Canning at Cook, Pairings at Wedge + Fig with Madame Fromage and a Farmers’ Market Demo

August 24, 2011(updated on December 16, 2023)
the three cheeses and their jams

Writing this blog is most often a joy. However at heart, I’m something of a social girl and so like to get out from behind the computer screen and talk preserving with real, live people instead of just typing my thoughts. To that end, I have several upcoming events where I’ll be doing just that and I hope to see some of you there!

The first two are both on Sunday, September 18 (it’s going to be a very busy day!). At 12 noon, you’ll find me at Cook, Philly’s soon-to-open cooking school. I’ll be teaching a canning class in that beautiful space that will demonstration how to make both Pear Vanilla Jam and Refrigerator Pickles.

There will be plenty of snacks to munch on and all the question and answer time your collective hearts’ desire. At the end, everyone will take home an eight ounce jar of the Pear Vanilla Jam, as well as handout to ensure you can do it later. That class is limited to 16 people and costs $70. Click here to register.

At 4 pm that day, I’ll be teaming up with Madame Fromage at Wedge + Fig for a cheese and preserves tasting. Here’s the announcement for that event:

Dreaming of fall? Sit down to six autumnal cheese selections and learn how to pair them with warm flavors like dark beer, chutney, and homemade pickles.  In this class, we’ll explore pairing fundamentals for the winter months and taste six styles of cheese with an emphasis on learning how to mix and match. This is a great Cheese 101 for anyone interested in developing a palate, and if you’re a home canner you’ll leave with recipes you can use for parties and gift giving.

This session costs $65. Buy your seats soon, Wedge + Fig is a charmingly snug and space will go fast. Click here to register.

Finally, this Saturday, August 27, I’ll be doing a canning demo out at the Phoenixville Farmers’ Market. If you’re out that way, stop by and say hi!

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