Scott Ellis 3 a.m., March 12
Pastry chef Tony Martin leads an afternoon of harvesting and jam making. Spend an afternoon picking ingredients fresh from the fields before turning them into delectable creations. Workshop participants will learn recipes for fig balsamic, apple rhubarb with Stone Levitation Ale, and heirloom tomato jams as well as how to seal and preserve jams. Enjoy beer pairings and receive two jars of jam to take home.
- Cost: $45 - $47.57