{free download} Upcoming Classes at The Arts Center

After our summer ‘trial-run’, I am thrilled to announce that FSC will be sticking around as TAC’s Culinary Arts Faculty! These classes are intimate, affordable and low-key and at the premiere arts center in our area! We have all had a *blast* teaching our classes, and can’t wait for more eager, curious, food-loving students! Classes are added all the time and only FSC classes are listed here, so check their website often. As of now, here’s what’s coming up for the rest of August & September. We have some *AMAZING* fall classes… starting with Liz’s new breadmaking classes: Pantry Staples and our new Fermenting class taught by Elissa Kane. Scroll to the bottom for our free Summer 2012 Canning Label download made by Christine! -Christina

{TOMORROW} Food Preservation 101 August 12, 2012 — 01:00 PM to 03:30 PM Instructor: Christina Davis

In this class is filled with the basic information you need to know to get started in preserving the summer bounty! We will cover various methods on preserving fruits and vegetables including: dehydrating, freezing, drying, freezing, simple refrigerator pickles, infusions, delicious fruit compotes & freezer jam, fermentation, and a very quick overview to water-bath canning, pressure canning and vacuum sealing. You will also get tips on tools of the trade and following basic safety rules to create food that will last beyond that last harvest.

Waterbath Canning 101 August 21, 2012 — 06:00 PM to 09:00 PM Instructor: Christina Davis

The class provides an intensive up-close opportunity to learn to make pickled vegetables & the basic safety and techniques to return home to ‘put up’ the summer’s bounty. The classes focuses much of the time to food safety and the ‘best practices’ water-bath canning process. The participants will go home with a small jar of that day’s work and a booklet with corresponding recipes.

Makin’ Bacon August 26, 2012 — 01:00 PM to 03:00 PM Instructor: Erika Tebbens

Want to enjoy the taste of home-cured bacon? We will you show you the step-by-step process- cure your own bacon at home in just 1 week. We review the basic science behind curing as well as a brief history of curing meat. Then we show you how to cure and season pork belly to turn it into the best bacon ever. We also bring a finished pork belly to roast, which we then slice and cook up so that all attendees can sample what their portions will taste like in a week.

Breadmaking: Pantry Staples September 12, 2012 — 06:30 PM to 09:00 PM Instructor: Elizabeth Russell

In this class, learn to make basic sandwich bread and English muffin bread. These two kinds basic breads will satisfy time and time again. Learn the basics of working with yeasted dough, kneading, rising and baking.

Home Dairy 101 September 18, 2012 — 06:30 PM to 09:00 PM Instructor: Elizabeth Russell

Join From Scratch Club’s Liz to learn the basics of home dairy processing. With hands-on demonstrations students will learn to make homemade yogurt, quick and easy mozzarella cheese, ricotta cheese and paneer, an Indian frying cheese. Students will also take home recipes and resources to gather the ingredients and make their own home-cultured buttermilk, kefir and other cheeses.

Fermenting Abundance: Preserving Veggies September 24, 2012 — 06:00 PM to 08:30 PM Instructor: Elissa Kane

From kimchi to kombucha, fermented foods have been part of culinary traditions around the world for as long a humans have been storing food for the future. In this hands-on workshop, we’ll review the basics of pickling vegetables through the process of lacto-fermentation, connect with some great resources, taste some samples, and make our own fermented foods to take home. We’ll prepare two ferments, and depending on the seasonal abundance, we’ll make sauerkraut, kimchi, dilly beans, pickles, salsa or chutney with locally available ingredients when possible. All vegetables can be fermented. Find out how to get the most out of your garden, your farmer’s market and CSA.

Home Dairy 101 September 29, 2012 — 10:00 AM to 12:30 PM Instructor: Elizabeth Russell

Join From Scratch Club’s Liz to learn the basics of home dairy processing. With hands-on demonstrations students will learn to make homemade yogurt, quick and easy mozzarella cheese, ricotta cheese and paneer, an Indian frying cheese. Students will also take home recipes and resources to gather the ingredients and make their own home-cultured buttermilk, kefir and other cheeses.

+++

To celebrate our first successful summer with FSC Academy classes, we have a set of jar labels for you, made by FSC Managing Editor, Christine! WOOT!

Christine’s wonderful Multicolor Labels, Summer 2012

FSC Canning Labels- Multicolor COPYRIGHT FSC 2012

 OUR OTHER FREE DOWNLOADS:

Ebook: From Scratch Holidays
Holiday Labels 2011
Weekly Food Plan

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Categories: cooking, FSC Academy, FSC Downloads

Author:Christina

Finding her true calling, connecting people to their local foodshed, Christina is the Editor & Founder of From Scratch Club and a proud CSA Member & Market Crew member of Kilpatrick Family Farm. At the homestead, she is the Chef de Cuisine, Master Baker & Head Food Preservationist to her husband Charles and their 2 year old son, Miles Jae. Although always a supporter of local, sustainable, humane and whole foods, Chris is now on a serious mission to bring those principles into her kitchen due to Miles Jae’s multiple food allergy diagnosis, asthma and the rare disease, EE. All of her recipes are dairy, soy, tree nuts, peanuts, gluten/wheat, pea, corn & sesame free.

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4 Comments on “{free download} Upcoming Classes at The Arts Center”

  1. August 11, 2012 at 1:48 pm #

    I would take your class if I was close enough! The blog has taught me so much already.
    Thanks to you all!

Trackbacks/Pingbacks

  1. {FSC PODCAST} Episode 6: Preserving the Bounty | FROM SCRATCH CLUB - August 30, 2012

    [...] moments or share any great resources you have. Don’t forget to download and print out your FREE summer canning labels over here! Make those jars [...]

  2. {summer bounty recipe} Chilli Time | FROM SCRATCH CLUB - September 5, 2012

    [...] What does go into my chili is tons of colorful fresh veggies that can be found in abundance at farmers markets these days – peppers, onions, mushrooms, summer squash – as well as some pantry staples – canned tomatoes, olive oil, vegetable broth, dried herbs, and quinoa. I haven’t yet learned how to can, so I used store-bought tomatoes. Maybe next summer I can use tomatoes that I canned myself – after all, I did attend the FSC Food Swap last week and picked up a copy of “Food in Jars” by Marisa McClellan, who taught an awesome class prior to the swap! I am officially inspired, Maybe I’ll take Christina’s water-bath canning class…. [...]

  3. {giveaway} Eat Your Books | FROM SCRATCH CLUB - October 5, 2012

    [...] I can’t believe anyone reads FSC, attends our food swaps or takes our classes. In this vast world of information, and a good majority of it about food, I’m still surprised [...]

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