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Plan your trip early and stay in Chestertown! Click here for local lodging.

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Couples Cheesemaking Class

Eastern Shore Food Lab (2nd Floor) - 236 Cannon Street

What a perfect way to spend Valentine’s Weekend with the one you love – making mozz and drinking wine! During this hands-on Friday evening class, each couple will have a bottle of wine of their choice to enjoy as Bill walks them through the art of cheesemaking and breaks it down so each couple can… Continue Reading Couples Cheesemaking Class

4-day Intensive Cooking Class to Learn to Eat Like a Human

Eastern Shore Food Lab (2nd Floor) - 236 Cannon Street

February 17 - 20 You have been asking for an intensive cooking class where you can commit to learning how to eat like a human over a few days with like-minded community members focused on nutrition. This 4-day, 7-class intensive workshop will teach you everything you need to know to nourish your family with the… Continue Reading 4-day Intensive Cooking Class to Learn to Eat Like a Human

The Art of Sourdough Mother

Eastern Shore Food Lab (2nd Floor) - 236 Cannon Street

Learn how to start, maintain, feed, and cook with sourdough mother. Our mother is the backbone of our Rise line of sourdough products and allows us to cook everything from bread to crackers to waffles. This class will specifically focus on the sourdough mother process so participants will learn the science behind the: - fermentation… Continue Reading The Art of Sourdough Mother

Charcuterie Board Class with Wine Tasting

Eastern Shore Food Lab (2nd Floor) - 236 Cannon Street - Eastern Shore Food Lab (2nd Floor) - 236 Cannon Street

This class is not your typical charcuterie board class. Charcuterie boards and tables are all the rage right now. Instead of learning how to arrange things purchased from the store on a board to make it look nice, you will learn how to actually make the different foods that would go on a charcuterie board… Continue Reading Charcuterie Board Class with Wine Tasting

Sourdough Bread Making Class

Modern Stone Age Kitchen - 236 Cannon Street

Join Dr. Bill Schindler for a start to finish approach to baking hand-built, real, traditional long-fermented sourdough bread. Long, slow fermentation that utilizes wild bacteria and yeasts transforms difficult, and dangerous to digest grains into nutrient dense, bioavailable, delicious bread. Dr. Bill will discuss harnessing hyper-local bacteria and yeast to start your mother culture all… Continue Reading Sourdough Bread Making Class

Croissants & Such

Eastern Shore Food Lab (2nd Floor) - 236 Cannon Street

You’ve seen the croissant evolution at the MSAK and you have been asking for this class!Making 100% wild, long fermented sourdough croissants transforms an already delicious treat into its most delicious and nourishing form. And, making them in your home kitchen is easier than you think! Join us to learn all the steps in making… Continue Reading Croissants & Such

Fermented Dairy: Butter, Kefir, & Yogurt Cooking Class

Eastern Shore Food Lab | 2nd Floor | 236 Cannon Street

You can make fresh fermented butter, yogurt, and kefir for your family. Not only will it taste delicious but you will save a ton of money.For thousands of years, milk has been transformed through fermentation into a multitude of foods including butter and buttermilk, kefir, yogurt, and cheese. These processes increased nutrient density and bioavailability,… Continue Reading Fermented Dairy: Butter, Kefir, & Yogurt Cooking Class

The Magic of Maize

Eastern Shore Food Lab (2nd Floor) - 236 Cannon Street - Eastern Shore Food Lab (2nd Floor) - 236 Cannon Street

Taco night will never be the same after this class! The powerful ancient process of Nixtamilization is the only way to unlock the maximum amount of nutrients from maize for our bodies. At the end of the class, you’ll be able to make 4 types of nixtamilized food products in your home kitchen: -Grits -Corn… Continue Reading The Magic of Maize

Taking Care of your Mother Weekend!

Eastern Shore Food Lab (2nd Floor) - 236 Cannon Street

What better gift for Mother’s Day than a “Taking Care of Your Mother” weekend! Friday May 12: Arrive at 5:00 and enjoy wood fired pizza and the Sourdough Mother Class (see description on website). The class should wrap up around 8:00 Saturday May 13th: Arrive at 9:30 for breakfast at the Modern Stone Age Kitchen… Continue Reading Taking Care of your Mother Weekend!

Foraging Fun around Chestertown

Eastern Shore Food Lab | 2nd Floor | 236 Cannon Street

You will never look at your lawn the same way after taking this class!Chestertown’s lawns, parks and sidewalks are full of good things to eat, if you know how and where to look. You will spend a few hours walking with Dr. Bill as he takes you around the streets of Chestertown to find “hidden… Continue Reading Foraging Fun around Chestertown

Fun with Fermentation Cooking Class

Eastern Shore Food Lab | 2nd Floor | 236 Cannon Street

Lacto-fermentation is one of the most important food processing technologies our ancestors ever created! Sourcing high-quality ingredients and essential fermentation equipment for your kitchen, The basics of lacto-fermented vegetables, Recipe development and execution, Prepping vegetables, scaling ingredients, initiating and controlling fermentation, Fermenting whole vegetables (such as carrots which are perfect for school lunches), and cut… Continue Reading Fun with Fermentation Cooking Class

Nose-to-Tail 2-Day Butchering Class

Eastern Shore Food Lab (2nd Floor) - 236 Cannon Street

Two days of animal heaven! Might be the perfect Father’s Day Gift?? Friday: Enjoy sourdough pizza and discuss all aspects of home butchering and then break down a pig into its primal cuts. Saturday: Begin with breakfast at the MSAK then turn the primals into: - ham, - bacon, - fresh sausage, and - pork… Continue Reading Nose-to-Tail 2-Day Butchering Class

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