Learn how to ferment sauerkraut, make fermented sour dill pickles, cut vegetable pickles, kombucha, kefir, water kefir, fermented sodas and other creations in my hands on fermentation classes.
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The menu begins with layering a vibrant sugar snap pea salad with arugula, fresh herbs and homemade vinaigrette. Then, learn how to assemble chicken phyllo stuffed with goat cheese, leeks and roasted garlic, and discover how to prepare a flavour-packed jewelled couscous. Finish your dinner party wi...
These workshops have been created in consultation with the Root Cellars Rock Advisory Committee and other local food champions from across the province.
This a detailed class that walks through the basics of canning with a focus on the whys of a “canning” recipe. This is a great beginner or refresher course on canning.
Join us for a 3 hour class to get you started on doing your own pickling at home!
This workshop is designed to teach guests how to turn meat protein into products that will last an entire year.
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