Sunday, August 14
1:00 pm - 5:00 pm
Whether your bumper crop comes to you from a CSA share, the farmers’ market or your own garden, get ready to revel in ripe, summer produce all year long. Here’s your chance to work with canning expert, Michaela Hayes, owner of Crock and Jar. You’ll learn how to safely can and preserve; make pickled vegetables and chutney.
(Organic eggs will be used in the waffle recipe; dairy-free, gluten-free.)
Classic Tomato Sauce
Basmati Rice and Chickpeas with Chutney
new, seasonal menu will be posted soon!
Michaela Hayes is the founder of Crock & Jar, a Hudson Valley, NY based food preservation company with the mission to support local farmers by preserving the seasons to eat locally year round. Using classic preservation methods such as canning and fermentation, and incorporating her fine dining expertise, Michaela creates bold new flavor combinations in her products. She believes that fermented foods are an integral part of a healthy diet, and they make up the bulk of the current Crock & Jar product line. Both the Ramp Kraut and Pickle Kraut are Good Food Award Finalists. You can find Crock & Jar products in specialty stores and at the Union Square Greenmarket in NYC, as well as online.
Michaela was classically trained at the French Culinary Institute. She cooked for years in NYC restaurants such as Tabla, Public, and Gramercy Tavern, where she developed the pickling station. She is a Just Food trainer and co-organizes the NYC Ferments Meetup group. She develops recipes, writes and styles the preservation column, “One For The Season,” in Sweet Paul magazine. She is a food stylist, styling for clients such as The New York Times, Penguin Random House, and Subzero/Wolf. Michaela is also an owner and farmer at Rise & Root Farm, which broke ground in Chester, NY in Spring 2015. Her websites include: crockandjar, michaela-hayes.com, and riseandrootfarm
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