Italian Cookery and Fresh Pasta Making

Saturday, February 18^th 2 – 6 pmHave 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.

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Sharpen Your Knife Skills

Saturday, March 4^th, 3 – 6 pm

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.

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Meal Planning and Prep plus

Soup Making 101

Saturday, March 18^th  3 – 6 pm

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.

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Hands-on Canning Class

Saturday, April 1^st 10 am – 1 pmWant 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.

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Fermentation Class

Saturday, April 15^th 10 am – 1 pm

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!

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