Virtual Events :)
Charcuterie Workshop
April 1st, 4:30 pm - 5:30 pm PST
Grab your favorite beverage and join us in building your very own Charcuterie Board! Let’s start the afternoon off with a delicious mix of cheeses, meats, crackers and dried fruits. Together guided by our amazing host, she will show us the tips and tricks for combining just the right ingredients to make our boards beautiful and tasty!
*RSVP below by March 15 to receive an ingredients kit in the mail for the workshop!
Micro Garden Workshop
May 7th, 4:00 pm - 5:00 pm PST
Hosted By Living Backyard To Table
MEET YOUR HOSTS, OMER AND CHOI!
Omer will provide an overview of his unique method of making compost with garden waste, animal droppings, kitchen waste, and nutrient rich water derived from cooking lentils, pasta, grains, and vegetables. He will be happy to answer questions about bee-keeping, wine-making, cheese-making, and his many other hobbies connecting the backyard to the table.
Choi will explain her method of gardening based on trial and error, which is easy to incorporate into a busy professional lifestyle. She will also show some of the ways in which gardening produce can be used to make bitters, a health drink that has been used for centuries.
WITHIN THIS WORKSHOP WE WILL BE GROWING:
Cilantro
Amaranth
Collard Greens
All classes will demonstrate how we have incorporated the Living Backyard to Table journey into our regular everyday lives which include full time careers, raising children, and building relationships with friends and family. The classes will focus on providing the knowledge, and in most cases, the equipment, so you can do it yourself immediately after the class.
*THIS IS A KITTED CLASS AND WE WILL BE MAILING YOU A KIT PRIOR TO YOUR EVENT!
RSVP below by April 20th to receive the micro garden workshop kit in the mail!
Empanadas Workshop with Chef Daniel
May 13th, 4:00 pm - 5:30 pm PST
EVER CRAVED THAT PERFECT EMPANADA?
WHY NOT MAKE IT AT HOME!
Originally from Argentina, with its own special mix of cultures, Chef Daniel Morduchowicz has lived in California for the past 39 years where he has been exposed to its rich diversity of cuisines. This wide range of experiences influences and informs his food on a daily basis, enabling him to borrow ingredients and techniques from one another. He is passionate about cooking and sharing his knowledge. He aims to teach fundamentals to his students so they need not rely on recipes.
In our empanada class, we will review ingredients, process, and instructions on how to create and fry your perfect empanadas.
These empanadas are really traditional. It is important to use good quality ingredients and strike the right balance between the bechamel sauce and the spinach. Because of this, our course will be providing a kit upon registration.