Learn how to turn your Columbia County bounty into jams, pickles and preserves to enjoy year-round. Marisa is the sole blogger on Food in Jars, which she launched in 2009 and has been teaching canning and preserving for more than a decade. This class is intended for both first-time canners and those needing a refresher course.
Learn how to make kitchen prep easier, faster, and safer. In this hands-on class, you’ll learn the knife skills to cut, slice, chop, mince and more. All this chopping will become the ingredients for group meal of a popular Korean vegetable and noodle dish called Japchae.
MAKE CHEESE WITH BRENT ZIMMERMAN OF LIME KILN FARM
Learn the basics of cheesemaking while making your own Caciotta, an Italian style fresh cow cheese, and ricotta. Brent has been honing his cheese making skills since 1990 when he started making artisinal cheeses from his first farm in Tuscany. He’s now raising cows and goats at Lime Kiln Farm, Coxsackie NY.
VALLEY VARIETY KITCHEN IS READY TO SERVE YOUR PARTY
Planning a gathering for family and friends, or a team building event for work colleagues? Searching for something fun and unique? We will work with you to create a culinary experience for groups of up to 20 people. Let’s start prepping! Email, call 518-828-0033 or come by the store.
We partner with these and other local chefs to plan an experience that caters to your interests.
Chef Tim Forringer
Chef Tim graduated from the Culinary Institute of America and has cooked at a number of restaurants, including Union Square Cafe, The Equinox Hotel and Gigi’s Trattoria. Tim specializes in cooking Italian, Mediterranean, Asian and Austrian cuisines. He especially enjoys sharing his knowledge about different cuisines and cooking techniques with home cooks.
Chef Amelia Telc
Chef Amelia is a New York and Hudson Valley based private chef. She grew up cooking the dishes of her parents heritage, Chinese and Hungarian, which continue to be some of her favorite meals to prepare.
Amelia began her professional career at Tartine Bakery in San Francisco as a pastry cook. From there she moved to New York and worked under Ignacio Mattos of Estela and Cafe Altro Paradiso before switching focuses and becoming a line cook at Mission Chinese Food in New York. After going back to baking for M Wells at their Quebecois style steakhouse and Dinette in MoMA PS1, she returned to cooking for private clients in the Hamptons and Martha’s Vineyard as well as consulting for cafes and restaurants in New York City.
Chef and Nutritionist Erika Laurion
Erika’s primary intention is to inspire people to cook and reclaim their health. She is passionate about teaching people how to cook nutrient dense and traditional food as well as providing them with the resources and tools to do so. It is her joy to help people see the connection between what they are eating and their health.
Erika received her Masters from the Institute of Human Nutrition at the College of Physicians and Surgeons of Columbia University. She is certified by the Board for Nutrition Specialists and licensed by the New York State Education Department. In addition to her private and group consultations, Erika is the Chef and Nutritionist for the Escape to Shape Destination Detox.
Let’s start prepping! Email, call 518-828-0033 or come by the store.
Upcoming Public Events
TALKS, COOKING DEMO AND CLASSES, DINNERS AND BOOK SIGNINGS
DON’T MISS THE NEXT COURSE…
We’re always speaking with chefs and searching for the perfect ingredients for a balanced selection of demos, classes and dinners. We list events here as soon as they’re ready to be served. You can also sign-up, below, for our email newsletter so you don’t miss a meal.