Experiment with fermentation, food preservation, and mixology. Or explore the botany and horticulture behind the foods and beverages you consume.
November
|
|
|
|
This
class
will
take
place
online.
Registered
students
will
receive
login
instructions.
Fermentation
is
one
of
our
oldest
food
processing
methods.
Scientifically
known
as
zymology,
it
refers
to
the
conversion
of
carbohydrates
into
alcohols,
carbon
dioxide,
yeast,
or
more...
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|
222CKG201O
|
11/10
|
We
|
6:30pm-8:00pm
|
Paswater
|
ONLINE
|
|
|
|
|
Ring
in
the
holiday
season
with
decadent
winter
fruit
preserves.
Learn
how
to
make
brandied
fruit,
spiced
apple
compote,
and
almond
pears
in
amaretto
syrup
from
Cornell-trained
master
food
preserver
Stephen
Nocera.
He
will
demonstrate
how
to
properly
preserve
fruit,
more...
|
|
222CKG218
|
11/13
|
Sa
|
11:00am-3:00pm
|
Nocera
|
NYBG
|
December
|
|
|
|
Note
the
"Location"
of
each
section,
as
we
have
in-person
and
online
options.
Price
differences
may
apply.
Confirmation
emails
contain
specific
class
instructions.
Go
beyond
the
garnish
to
explore
the
world
of
oleo-saccharums,
infusions,
simple
syrups,
and
tinctures
using
more...
|
|
222CKG243A
|
12/07
|
Tu
|
6:00pm-7:30pm
|
Freeman
|
MDTN
|
January
|
|
|
|
This
class
will
take
place
online.
Registered
students
will
receive
login
instructions.
Mushrooms
have
been
utilized
for
thousands
of
years
for
medicinal
and
edible
purposes.
John
Michelotti,
owner
of
Catskill
Fungi,
will
show
you
how
to
cultivate
gourmet
more...
|
|
223CKG207O
|
01/29
|
Sa
|
11:00am-1:00pm
|
Michelotti
|
ONLINE
|
February
|
|
|
|
Early
winter
is
when
citrus
is
at
its
juiciest.
Learn
how
to
preserve
these
fruits
and
savor
their
tangy
flavor
throughout
the
year.
Cornell-trained
master
food
preserver
Stephen
Nocera
will
demonstrate
the
proper
balance
of
sweet
and
tart
while
you
more...
|
|
223CKG249
|
02/06
|
Su
|
11:00am-3:00pm
|
Nocera
|
NYBG
|
|
|
|
|
This
class
will
take
place
online.
Registered
students
will
receive
login
instructions.
Go
beyond
the
garnish
to
explore
the
world
of
oleo-saccharums,
infusions,
simple
syrups,
and
tinctures
using
plants
and
ingredients
accessible
to
the
urban
gardener/drinker.
You'll
learn
more...
|
|
223CKG243BO
|
02/08
|
Tu
|
6:00pm-7:30pm
|
Freeman
|
ONLINE
|
|
|
|
|
High
in
protein
and
rich
in
vitamins
and
minerals,
miso
has
played
an
important
nutritional
role
in
Japan
for
centuries.
In
the
traditional
recipe,
soybeans
are
fermented
with
salt
and
the
fungus
Koji,
or
Aspergillus
oryzae.
Explore
the
science
behind
more...
|
|
223CKG208O
|
02/16
|
We
|
6:30pm-8:00pm
|
Paswater
|
ONLINE
|
|
|
|
|
This
class
will
take
place
online.
Registered
students
will
receive
login
instructions.
Fermentation
is
one
of
the
oldest
food
processing
methods
still
used
today.
Scientifically
known
as
zymology,
it
is
the
conversion
of
carbohydrates
into
alcohols,
carbon
dioxide,
more...
|
|
223CKG241BO
|
02/27
|
Su
|
11:00am-12:30pm
|
Paswater
|
ONLINE
|
March
|
|
|
|
Class
will
take
place
outside
on
NYBG
grounds
and
follow
current
safety
procedures.
Registered
students
will
be
sent
information
regarding
meeting
location
and
log-in
information.
When
the
trees
have
dropped
their
leaves
and
there
is
a
chill
more...
|
|
223CKG247
|
03/05
|
Sa
|
11:00am-1:00pm
|
Viljoen
|
NYBG
|
|
|
|
|
Class
will
take
place
outside
on
NYBG
grounds
and
follow
current
safety
procedures.
Registered
students
will
be
sent
information
regarding
meeting
location
and
log-in
information.
Expert
beekeepers
Frank
Mortimer
and
Bob
Slanzi
walk
you
through
the
ins
more...
|
|
223CKG206
|
03/13
|
Su
|
11:00am-2:00pm
|
Slanzi
Mortimer
|
NYBG
|
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