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The Seasonal Kitchen – July
Jul 21 2016 /6:30 pm - 8:30 pm
“The Seasonal Kitchen: Cooking with the Bounty of the Region” is a year long series of cooking classes intended to teach people how to slow down and cook delicious, nutritious, locally grown seasonal foods.
In an attempt to reconnect people with the food and traditions from the past, each month’s theme will reflect the cultural practice of referring to the cycles of the moon based on seasonal offerings.
This is an introductory class into the art and science of the ancient beverage, mead. You will learn about some cultural variations of this drink, as well as have the opportunity to brew a 1 gallon batch of your own. You’ll depart with instructions for caring for your mead and a deeper appreciation for the variety of locally available honeys. You’ll also learn how to analyze the taste some of our local varieties of honey, and discuss ways to fold honey into cooking with a few recipes.
Instructor: Jeremy Kyncl, co-owner of Hierophant Meadery, is an herbalist committed to bringing local plant based medicines into the modern vernacular through the traditions of mead-making. He and his wife, Michelle, run a farm and tasting room on the Green Bluff loop, and help to manage Higher Ground Animal Sanctuary.
PRE-REGISTRATION REQUIRED; SORRY, NO WALK-INS.
This program made possible by generous support from Pilgrim’s Market.