Food & Drink Classes

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


December

There's more to blending tea than simply tossing herbs together. Nancy MacNamara—whose teas are a perennial favorite at NYBG's Farmers Market—will discuss the flavor profiles of various dried leaves, roots, barks, fruits, flowers, and berries, as well as how to more...
202CKG219 12/07 Sa 11:00am-2:00pm MacNamara
NYBG

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...
202CKG206A 12/08 Su 10:00am-1:00pm Mortimer
Slanzi
NYBG

January

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...
203CKG207A 01/09 Th 6:15pm-9:15pm Michelotti
MDTN

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...
203CKG249 01/25 Sa 11:00am-3:00pm Nocera
NYBG

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...
203CKG208 01/30 Th 6:30pm-8:30pm Paswater
MDTN

February

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...
203CKG207B 02/09 Su 10:00am-1:00pm Michelotti
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...
203CKG235B 02/09 Su 2:00pm-4:00pm Brinkman
NYBG

The centuries-old botanical history of aperitifs and digestifs, from Chartreuse to Fernet Branca, stems in part from a monastic quest to divine an "elixir of longlife." Many cultures still commonly consume these herbal drinks, made of complex mixtures of plant more...
203CKG203C 02/12 We 6:30pm-8:30pm Hockaday
MDTN

Discover how easily you can grow and cook the food you want to eat at this exclusive Edible Academy experience with Aaron Bertelsen, gardener cook at England's Great Dixter. Bertelsen will share practical planting advice and cooking tips while he more...
203CKG251 02/14 Fr 11:00am-12:30pm Bertelsen
NYBG

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 bacteria. We'll cover the basic science of how to ferment tea to make kombucha, more...
203CKG201B 02/27 Th 6:30pm-8:30pm Paswater
MDTN

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...
203CKG206B 02/29 Sa 11:00am-2:00pm Mortimer
Slanzi
NYBG

March

Agave have been harvested from the arid "desert forests" of Mexico for over 9,000 years. Today, the genus is best known for the production of mezcal, which can be made from dozens of species, many still wild harvested today. Join more...
203CKG210 03/10 Tu 6:00pm-8:00pm Hockaday
MDTN