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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Do you want to learn how to make & preserve your own homemade Jams or Jellies? Making your own homemade jam is a great place to start your canning journey.
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!
What will I learn? We will teach 2 jam making processes – the traditional method as well as freezer jam. The traditional jam and jelly process is a cooked jam that is put in jars and then sealed in a hot-water bath.
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.
In this workshop you will learn the basics to making homemade cooked jams. You will learn what basic equipment you need to start canning at home. We will be making 3 jam recipes allowing you to take a sample of each home to enjoy.
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