Thankfully we have 1 other Preserving Class for you to choose from. Check our top choice below or see all classes for more options.
This class isn't on the schedule at the moment, but
save it to your Wish List to find out when it comes back!
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Join us for one of our very favorite food activities – canning and preserving! This is a time aged tradition that really is the gift that keeps on giving. You’ll thank us for this during the first polar vortex – when you bring out your cowboy candy to add to, well, anything.
What To Expect: Hands On Class
Your chef instructor will teach the proper techniques to elevate your cooking.
You will work in groups with other guests in a fun, hands-on environment led by our Chef Instructor.
Work from a recipe that was created for each specific class
If you have any dietary restrictions or allergies, that we can work around we will PLEASE add any info we may need to know about in your order notes. We cannot make substitutions the day of class. Thank you for understanding.
Substitutions and Class Format
We reserve the right to substitute ingredients, menus, recipes, chefs and instructors. Unless noted otherwise, all of our classes are hands-on and participatory in style. Our class size is limited and classes are structured to allow each student the opportunity to work closely with the chef in the preparation of dishes and to observe, up-close, the ingredients, tools and techniques used in the making of all dishes. The exception to the hands-on format are classes labeled as “Demonstration” or “Demo” or “Lecture”.
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This class isn't on the schedule at the moment, but save it to your Wish List to find out when it comes back!
At the North American Pizza and Culinary Academy, our goal is to get everyone as excited about food as we are. Cooking is a life skill that gives back in the most rewarding ways, you get to eat your work! From novice to full fledged fellow foodies, our classes are designed for people of ALL ages and...
This school has been carefully vetted by CourseHorse and is a verified Chicago educator.
When the Eastern Woodlands erupt with marvelous edible mushrooms, the picking is great. But too often, the harvest succumbs to rot in your kitchen. In this illustrated talk, master canner and author of Mycophilia Eugenia Bone explains the best ways to dry, freeze, pressure can, preserve in oil, and pickle both wild and cultivated mushrooms so you...
Saturday Aug 29th, 10am - 12pm Eastern Time
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