Scott Marks 2 p.m., Oct. 11
The Basics of Canning
There is no better way to preserve the flavors of a harvest than through canning. Join executive chef Arleen Lloyd as she teaches you the proper way to prepare and can the bounty of local farms.
Bring an apron, closed-toe shoes, chef's knife, and three dish towels.
Preregistration is required as seating is limited.
- Age limit: 18+
- When: Saturday, March 15, 2014, 10 a.m. to 1 p.m.
- Cost: $65