Watauga Winter / Spring Culinary Series Announced
go.ncsu.edu/readext?914671
en Español
El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.
Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.
English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.
Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.
Collapse ▲Italian Cookery and Fresh Pasta Making
Saturday, February 18th 2 – 6 p.m.
Have you ever wanted to make fresh pasta, but it just seems too daunting? During this class, Ross Aglialoro, owner of eightpointfive and Extension Agent Margie Mansure will guide you through a step-by-step process. Ricotta cheese making will be demonstrated and we’ll make pasta sauces and homemade Italian dressing, then use these ingredients to create a pasta feast, including ravioli and linguine dishes.
Sharpen Your Knife Skills
Saturday, March 4th, 3 – 6 p.m.
Knives are the most important tools in your kitchen, especially if you love to cook with farm-fresh ingredients. This class is for beginners to experienced cooks who want to learn different methods. After watching demonstrations on various cuts and techniques, you’ll practice chopping, slicing and mincing fruits and vegetables for a hearty soup and salad. By the time we finish, you’ll have a full belly and know how to safely use and care for your knives.
Meal Planning and Prep plus
Soup Making 101
Saturday, March 18th 3 – 6 p.m.
Get organized for the work week so you can save time, money, and stress. During this class, the most common approaches to meal prep will be addressed, and participants will share their personal tips. Then, we will explore steps in soup making and cook several types to share. Soup making is one of the oldest of cooking methods because it is so easy and versatile. It freezes well, and tastes even better the next day, making it a perfect part of the meal plan rotation.
Hands-on Canning Class
Saturday, April 1st 10 a.m. – 1 p.m.
Want to learn how to preserve your summer bounty safely? During this hands-on workshop, you will learn the science behind canning methods, which to choose, and how to use both a pressure canner and a boiling water bath. All recipes provided are tested by the Extension Service and the U.S. Department of Agriculture for safety.
Fermentation Class
Saturday, April 15th 10 a.m. – 1 p.m.
Want to learn how to make fermented foods at home? Lacto-fermentation is a powerful culinary tool that can transform cabbage into sauerkraut, milk into yogurt, and do so much more. During this class, you will learn about food safety and the science behind lacto-fermentation, then make your own kimchi and sauerkraut. You’ll leave with a fermentation kit and recipes, prepared to ferment in your home kitchen!