Join Chef Hendrik (Enrique) Varju in an interactive class making perogies. Chef Hendrik will demonstrate how to make perogy dough as well as two fillings: potato and cheese for a savoury perogy and prune jam for a dessert perogy.
DurationJoin Chef Hendrik (Enrique) Varju in an interactive class making perogies. Chef Hendrik will demonstrate how to make perogy dough as well as two fillings: potato and cheese for a savoury perogy and prune jam for a dessert perogy.
Then you’ll get to work with the dough – rolling, filling, cutting and crimping. Chef Hendrik’s father was born in Budapest, Hungary, so he grew up cooking and eating this kind of delicious food. Let Chef Hendrik show you how to make it.
About Us
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In this workshop we will discuss the science of safe canning, and how to make the best seasonal preserves (using less sugar and little or no pectin). Camilla will expertly demonstrate how to prepare one seasonal jam recipe and one marmalade recipe
It’s summer jam season, preserve the fresh summer flavors to enjoy all year long. Learn the step by step of making summer preserves, jams, marmalades, chutneys & jellies in 8 hours with Chef Marco Röpke
We’d have to say the only downside to homemade bread is the time it takes to rise, rise again, bake and cool. But guess what. We’re eliminated all downsides to this class!
The classes are very hands-on, light hearted and fun and you leave with the basic understanding of how to preserve safely in your own home and more importantly you get to take home the recipe and a jar of what gets made in the class.
Come join us for a discussion on canning and jam, required materials, and ingredients needed, as well as a walk through the process of making jam.
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