Stay tuned for more information about upcoming public workshops in the Triangle Area, NC.


Pickling & fermenting 101

Wednesday, October 30th @ 6:30pm-8pm at the Mayton Inn

Get a delicious introduction to the art of quick pickling and fermenting!

This class is part demonstration and part hands-on, and you’ll learn the science behind pickling vs fermenting, a basic knife skills, and you’ll make your own jars of Quick Pickles and Sauerkraut to take home. You’ll also have the opportunity to taste a wide range of pickled and fermented foods - from preserved lemons to kimchi to kefir to kombucha. This class is a great introduction for anyone who loves good food and wants to dive into the world of pickling and fermenting.



Saturday, November 9th @ 4:30pm-7:30pm at the Farmbelly Cooking School

Learn how to make flavorful and nourishing fall soups in this hands-on cooking class with Tova Boehm of Short Winter Soups and Michelle Aronson of Farmbelly. In this intimate class, you'll master the fundamentals for cooking seasonal, locally grown, whole-vegetable soups using produce grown in the NC piedmont. We'll dig into key culinary techniques like knife skills, how to season + balance flavors, cooking with grains + legumes, roasting 101, and much more.

Together we will make a homemade vegetable stock and two hearty soup recipes: Roasted Winter Squash Soup with Ginger, Lime & Coconut and Lentil & Rainbow Swiss Chard Soup with Sweet Potato Broth. We will also make flavorful garnishes for each soup, and prepare a simple seasonal salad. The class will finish with a lovely, candle-lit family-style meal enjoying the dishes we have prepared.