Scott Ellis 5:30 a.m., Jan. 18
The Basics of Canning
Executive chef Arleen Lloyd teaches participant the proper way to prepare and can the bounty of local farms. Bring an apron, closed toe shoes, chef's knife, and three dishtowels. Pre-registration required. 760-233-2433.
- Age limit: 18+
- When: Monday, May 13, 2013, 6 p.m. to 9 p.m.
- Cost: $65