{fsc academy} October Classes at The Arts Center

Sorry for the {housekeeping} post…I seriously have no idea where September went.

Below you’ll find the list of our October 2012 Classes At The Arts Center of the Capital Region on River Street in Downtown Troy, NY. You can register for any or all of the classes on their website. You can find ALL of our upcoming classes at TAC on our main FSC Academy Page.

We will be unveiling holiday-inspired classes at both Oakwood Community Center in Troy and Brookside Museum in Ballston Spa in the coming weeks! Lots of Back-to-School action this fall! -Christina

Waterbath Canning 101 for Fall October 9, 2012 — 06:00 PM to 09:00 PM

Instructor: Christina Davis
Canning is not just for the summer! Waterbath canning is a tried and true method of preserving food year-round, that has enjoyed renewed interest with the resurgence of DIY methods, and eating “local and organic”. Students will learn the basics of hot & cold packed pickles of various fall vegetables and also we will complete an apple butter! The class provides an intensive up-close opportunity to learn the boiling water-bath canning process, the kitchen safety & food safety issues. The participants will go home with a small jar of that day’s work, a booklet with corresponding recipes and an FSC goodie bag.

No Hassle Homemade Baby Food October 13, 2012 — 01-3pm 

Instructor: Anna Nickson
Do you want to create healthy eating habits for your baby? Preparing your own baby food means fresh and flavorful meals for your baby. In this class, you will learn how to prepare quick and healthy meals, different and interesting flavor combinations, tips and tricks for age-appropriate foods, and all you need to know to create, store your baby’s meals.

Makin’ Bacon October 14, 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.

Mustards 101 October 23, 2012 — 06:00 PM to 08:00 PM

Instructor: Christina Davis
Mustard is a simple condiment to make from scratch year-round. With just a few basic ingredients, mustard can go from simple American table yellow mustard to Bavarian sweet mustard in an instant. In this class students learn all things ‘mustard’ from its history, culinary uses, nutritional information, storage and shelf life and most importantly, how to make various types of mustards and the ease at which you can customize the flavors at home. During the class up to seven mustards will be created & sampled starting with the classic American mustard and working our way through various spicy and sweet whole-grain mustards made w/ fruit, maple syrup, honey, various herbs, coffee, wine, beer, and more! Students will take home small samples of each mustard and also a FSC Goodie bag containing the course’s corresponding booklet with recipes and resources.

Mastering Pancakes October 30, 2012 — 06:00 PM to 08:30 PM

Instructor: Amy Halloran
How to make the perfect pancake? Learn the basics of griddles, flours, leavening, and liquids. We’ll make 3 kinds of breakfast cakes, and 2 mixes to have on hand to make breakfast the (almost) fastest thing since toast. Featuring whole grain flours. The class will close with a dinner pancake improv session that will help you incorporate vegetables, cheese and even fish into your stunning pancake routines. Students will take home a small jar of each of the two DIY Pancake Mixes, recipe booklet and an FSC Goodie Bag.

How to Shop, Stock your Pantry, Dine Out, Cook and Advocate for Loved Ones with Food Allergies November 5, 2012 — 06:00 PM to 08:30 PM

Instructor: Christina Davis
It came to a shock to instructor, Christina Davis, when her infant son was diagnosed with multiple life threatening food allergies. Since that time, Christina has stockpiled a wealth of information, quick ingredient hacks and helpful shopping, cooking and advocacy tips to help anyone new to life with food allergies. Learn tips, tricks and suggestions on how to stock your pantry to cook from scratch, read commercial food labels, deal with issues such as cross contamination, and advocate for your loved one at social outings and restaurants. Many resources will be shared and discussed, including favorite cookbooks, safe food brands and ways to buy these products avoidably. The class will culminate with demonstrations of a variety of recipes for the food allergic of any of the Top 8 Allergens (Wheat, Dairy, Soy, Tree Nuts, Peanuts, Sesame, Egg, Shellfish and Fish). Recipes will include a safe “non dairy/soy/sesame” cheese sauce, ‘non dairy & nut’ pesto, safe granola, Faux Nuts Snack Treat, sunflower seed butter, and coconut milk yogurt. DISCLAIMER: Christina Davis is not a medical doctor and will not answer any medical questions. This class is intended to help families stay safe and creative in the kitchen, at the dining room table and out in the world where food is everywhere. In addition, students should know that The Arts Center kitchen is not allergy safe from the Top 8 Allergens as its used for many classes and food prep occasions. Students can take home small samples of recipes but should not be consumed by those with the food allergies due to kitchen’s cross contamination issues.

Seasonal Soups November 6, 2012 — 06:00 PM to 08:00 PM

Instructor: Leah Annastas
A healthy and affordable way to feed your family whether large or small. Class will include demonstration w/ focus on technique and instruction for preparing 3 seasonal soups, loaded with local produce, from start to finish. Learn how to make a classic chicken soup from a whole bird, a squash based soup with delicious fall flavors and a belly warming lentil soup. In addition, students will learn how to properly store their creations. Students will get to take home a sample of each soup with a booklet of recipes, resources and techniques.


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