Food & Drink Classes

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


April

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...
204CKG241O 04/14 Tu 6:00pm-7:30pm Paswater
ONLINE

May

Expert beekeepers Frank Mortimer and Bob Slanzi 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 more...
204CKG206A 05/02 Sa 10:00am-1:00pm Mortimer
Slanzi
NYBG

Taste and enjoy wine in a relaxed garden environment. After sampling and discussing an assortment of white and red wines, you'll have a better grasp of what it means for a wine to be called dry, tannic, fruit forward, or more...
204CKG235A 05/31 Su 2:00pm-4:00pm Brinkman
NYBG

June

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...
204CKG207A 06/03 We 6:15pm-9:15pm Michelotti
MDTN

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...
204CKG200A 06/13 Sa 11:00am-2:00pm Nocera
NYBG

July

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...
211CKG240B 07/09 Th 6:00pm-9:00pm Freeman
MDTN

Natural wines are a booming industry-with new environmentally conscious winemakers cropping up and natural wine fairs attracting thousands of interested consumers. In this class, we'll rediscover wine in its true nature-made in an eco-friendly and healthy way. Through tastings and more...
211CKG217 07/18 Sa 11:00am-1:00pm Arbor
NYBG

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...
211CKG200B 07/19 Su 11:00am-2:00pm Nocera
NYBG

"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...
211CKG231 07/25 Sa 11:00am-2:00pm Nocera
NYBG

August

Expert beekeepers Frank Mortimer and Bob Slanzi 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 more...
211CKG206B 08/01 Sa 11:00am-2:00pm Mortimer
Slanzi
NYBG

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 more...
211CKG246 08/15 Sa 11:00am-2:00pm Bone
NYBG

Taste and enjoy wine in a relaxed garden environment. After sampling and discussing an assortment of white and red wines, you'll have a better grasp of what it means for a wine to be called dry, tannic, fruit forward, or more...
211CKG235B 08/16 Su 2:00pm-4:00pm Brinkman
NYBG

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. Designed for beginners, this class covers the basics—from recipes to food prep to sterilizing. You'll pick up tips and tricks for pickling more...
211CKG221A 08/22 Sa 11:00am-3:00pm Nocera
NYBG

September

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...
211CKG226 09/17 Th 11:00am-3:00pm Nocera
NYBG

Eagle Street Farm founder Annie Novak covers the tips and tricks of maintaining a healthy, organic, tomato garden in raised beds on your rooftop, in containers on your balcony, or in your backyard garden. In May, get the knowledge you more...
211GAR143B 09/23 We 6:00pm-9:00pm Novak
MDTN

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. Designed for beginners, this class covers the basics—from recipes to food prep to sterilizing. You'll pick up tips and tricks for pickling more...
211CKG221B 09/26 Sa 11:00am-3:00pm Nocera
NYBG

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...
211CKG207B 09/27 Su 10:00am-1:00pm Michelotti
NYBG