Food & Drink Classes

Experiment with fermentation, food preservation, and mixology. Or explore the botany and horticulture behind the foods and beverages you consume.


Get a little messy making seasonal berry jam! Trained in preservation techniques at Cornell, Stephen Nocera will show you three distinct methods of jamming, using less sugar and no additives or pectin. You'll come away with the techniques and recipes more...
241CKG200 07/08 Sa 11:00am-2:00pm Nocera

Class will take place outside on NYBG grounds. Registered students will be sent information regarding meeting location.
Take a guided summer ramble with wild foods author and forager Marie Viljoen who will teach you how to identify more...
241CKG256 07/25 Tu 11:00am-2:00pm Viljoen


"Put up" your peaches using time-honored canning techniques for three preparations that will extend the bounty of your favorite stone fruits long after summer is gone. Create a compote to top your summer desserts; prepare for fall with warming spices; more...
241CKG231 08/05 Sa 11:00am-2:00pm Nocera

Gather plants and urban detritus (like rust!) from the surrounding landscape to make beautiful dyes-bright magenta pokeweed, dark black walnut, and rich purple wild grape. In the first session, artist and founder of the Toronto Ink Company Jason Logan will more...
241CRF187O 08/12 Sa 11:00am-1:00pm Logan

Historical bartenders and modern mixologists have long used a great variety of herbal and botanical ingredients to add flavor, body, and visual flair to drinks. Go beyond the garnish to explore the world of oleo-saccharums, infusions, simple syrups, and tinctures more...
241CKG240 08/16 We 5:00pm-7:00pm Freeman

Chanterelles, Milk Caps, Black Trumpets, Boletes of all kinds, and many other choice edibles make their appearance in the steamy summer months. Learn how to sort through this abundance with hands-on techniques and observations.
241BOT356 08/17 Th 10:00am-1:00pm Sadowski

Return to great-grandma's tried-and-true process to make pickled cucumbers in three styles—spicy dill, sweet bread-and-butter, and zesty relish. Designedfor beginners, this class covers the basics—from recipes to food prep to sterilizing. You'll pick up tips and tricks for pickling all more...
241CKG221 08/19 Sa 11:00am-3:00pm Nocera

Wondering what to do with your bounty of tomatoes? Preserve them, of course! We will show you the best ways to process and hot pack your harvest, with a simple method borrowed from industrial canning. We'll make a chili tomato more...
241CKG226 08/26 Sa 11:00am-3:00pm Nocera

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 mushrooms at home using safe and simple techniques. Using cardboard and coffee grounds, create more...
241CKG207O 08/30 We 6:00pm-8:00pm Michelotti


Expert beekeeper Frank Mortimer walk you through the ins and outs of what's needed to safely, productively, and enjoyably begin to keep honeybees in a populated area. You'll learn how and why a beehive functions as one living organism, as more...
241CKG206 09/09 Sa 10:00am-1:00pm Mortimer

Explore sterile vs. non-sterile mushroom production techniques. Hodgins Harvest Founder & "Chief Fungi Enthusiast" Aaron Hodgins Davis will demonstrate how to build a Still Air Box (SAB), which is a compact device that helps maintain a clean environment, and review more...
241CKG238 09/09 Sa 11:00am-2:00pm Hodgins Davis