| Date |
Description |
|
Saturday August 8, 2009
5:00 pm - 8:00 pm
|
Japanese Flavors: Cooking with Hiroko Shimbo
Hands on Cooking Class including a copy of Hiroko's book The Japanese
Kitchen. More info on Chef Shimbo at www.hirokoskitchen.com.
The third of three exciting cooking classes The Battenkill Kitchen,
Inc. (BKI) will offer in summer 2009. Professional chefs will demonstrate
their culinary skills. Every class is a hands on experience, and
participants will receive a beautiful signed cookbook.
Registration: $110 *Discount may apply to BKI members.Class limited
to 16 participants. Reservation & Payment in advance.To register
for the classes contact Mary Ann Marchhauser at manager@battenkillkitchen.org
or 518-854-3032.
|
|
Saturday July 11, 2009
5:00 pm - 8:00 pm
at the Battenkill Kitchen, Salem
|
Summer in Provence: Cooking with Kim Sunee
Hands on Cooking Class including a copy of Kim's book Trail of Crumbs:
Hunger, Love, and the Search for Home. More info on Chef Sunee at
www.kimsunee.com.
The second of three exciting cooking classes The Battenkill Kitchen,
Inc. (BKI) will offer in summer 2009. Professional chefs will demonstrate
their culinary skills. Every class is a hands on experience, and
participants will receive a beautiful signed cookbook.
Registration: $110 *Discount may apply to BKI members. Class limited
to 16 participants. Reservation & Payment in advance. To register
for the classes contact Mary Ann Marchhauser at manager@battenkillkitchen.org
or 518-854-3032.
|
|
Saturday June 13, 2009
10:00 am - 2:00 pm
at the Battenkill Kitchen, Salem
|
Mediterranean Cooking with Joyce Goldstein
Hands on Cooking Class including a copy of Joyce's book Mediterranean
Fresh. More info on Chef Goldstein at www.joycegoldstein.com.
The first of three exciting cooking classes The Battenkill Kitchen,
Inc. (BKI) will offer in summer 2009. Professional chefs will demonstrate
their culinary skills. Every class is a hands on experience, and
participants will receive a beautiful signed cookbook.
Registration: $110 *Discount may apply to BKI members. Class limited
to 16 participants. Reservation & Payment in advance.To register
for the classes contact Mary Ann Marchhauser at manager@battenkillkitchen.org
or 518-854-3032.
|
|
November 17 and 18, 2008
08:00 AM–05:00 PM
at CCE Saratoga County
Saratoga County Building #5
50 W. High St. Ballston Spa, NY 12020
|
Better Process Control School - Acidified Foods Only
http://www.nysaes.cornell.edu/hp/events/detail.php?id=91
See link above or call 315-787-2288 for more information
|
|
Sunday November 16, 2008
4pm - 7pm
Location: Battenkill Kitchen, Inc.
58 East Broadway, Salem
|
Dishes for the Holidays and After with Chef Suvir Saran
Chef Suvir Saran of the highly acclaimed Dévi restaurant
in Manhattan and resident of working American Masala Farm in Hebron
will be teaching a hands-on cooking class at The Battenkill Kitchen
featuring a delectable menu from his widely acclaimed cookbooks.
See full
info flyer
|
Saturday Ocober 4th
10 am- 2 pm
Location: Battenkill Kitchen, Inc.
58 East Broadway, Salem |
Historic Salem Courthouse and Battenkill
Kitchen Open House
Come and tour the courthouse with its jail, archive room, pottery
studio, Shoppe Off Broadway, North barn which housed Lunch `n Learn
this summer, and entertainment in the courtroom.
The Battenkill Kitchen will also be open. Board members
will be available to conduct tours and to answer questions, including
questions about the recent survey. The Battenkill Kitchen will be
open sampling local products made in the kitchen and providing a
tour of this recently renovated commercial shared use kitchen.
|
|
Satuday, May 17th
8:30 am to 4:00 pm
Location: Battenkill Kitchen, Inc.
58 East Broadway, Salem
Registration is limited to 25 people.
Deadline to register is May 9, 2008
|
Good Manufacturing Practices For The Production of Acidified
(Pickled) Foods - Presented by: NYS Food Venture Center Dept.
of Food Science & Technology Cornell University. Hosted by:
The Battenkill Kitchen, Inc and Cornell Cooperative Extension Washington
& Saratoga County
Class geared towards new or established food processors.
This is a hands-on practical training designed to provide current
and future small processors with the basic elements needed to understand
the main processing steps, critical control points and record keeping
to safely manufacture specialty food products for the marketplace.
We will provide both technical information and practical training
by demonstrating the production of BBQ-type sauce and pickled vegetables.
See full
flyer
|
|
Friday, May 16th
9:30 a.m. to 3:00 p.m.
Location: Proudfit Hall
Route 22, Salem
Registration is limited to 50 people.
|
Recipe to Market Class
Are you wondering if you're ready to bring your recipe to market?
If you are considering launching a specialty food business, then
this workshop is for you!
This one-day seminar will provide future food entrepreneurs with
knowledge of critical issues needing consideration before launching
a food manufacturing business. You will leave this seminar with
a good grounding in food business basics, and a road map pointing
to where you need to go before launching that business. Class geared
towards new or established food processors
See full
flyer
|
