Curious about making your own fermented veggies at home? In this hands-on class you will learn about the basics and benefits of fermentation, the two methods used in vegetable fermentation (dry-salting and brining), food safety, supplies needed and troubleshooting. Chop, salt and mix your very own small-batch of raw, probiotic-rich ferment to take home. Our instructor is a local cookbook author and Certified Master Food Preserver. Each student will leave with one quart of hand crafted seasonal vegetables and the recipe.

Perfect for any occasion—baby showers, graduations, weddings, birthdays and more. You will be the talk at the party with these beautiful, delectable treats! You will learn how to make, bake, fill and decorate them in different flavors, colors and fillings. Each student leaves with a lovely box of finished macarons. A supply fee of $13.00 is payable to the instructor in class.

Moroccan Pastilla or Bastilla is the famous chicken pie of Morocco. A light crispy warqa pastry or phyllo dough filled with delicious, shredded chicken, egg stuffing and sweet orange blossom almond. This sophisticated sweet and savory pie will be a showstopper for any occasion or just a simple day with friends and family. While the pastilla is baking, we will make Moroccan herbal mint tea. This is an interactive group class held online. You will need reliable internet access on a computer, tablet or phone. You will be sent a link to the class and further instructions prior to the class start date. Important Note! You must purchase supplies for this class. You will be sent a detailed list of ingredients and kitchen tools needed prior to the class start date.

Join us for this info session and demonstration class where you learn the basics and benefits of fermentation, the two methods used in vegetable fermentation (brining and dry salting), food safety, supplies needed and troubleshooting. Master Food Preserver and local author, Stephanie Thurow, will demonstrate step-by-step just how easy it is to make healthy, probiotic-rich ferments.