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Event Series A Victorian Dining Experience

A Victorian Dining Experience

Modern Stone Age Kitchen - 236 Cannon Street

Grab your knickers and kick off your holiday season in true Dickens fashion as you savor an authentic Victorian Dining experience at the Modern Stone Age Kitchen. Like a virtual time machine, you'll explore the history, culture and atmosphere of the Victorian era through a lavish, multi-course Christmas dinner as it would have been prepared… Continue Reading A Victorian Dining Experience

Event Series A Victorian Dining Experience

A Victorian Dining Experience

Modern Stone Age Kitchen - 236 Cannon Street

Grab your knickers and kick off your holiday season in true Dickens fashion as you savor an authentic Victorian Dining experience at the Modern Stone Age Kitchen. Like a virtual time machine, you'll explore the history, culture and atmosphere of the Victorian era through a lavish, multi-course Christmas dinner as it would have been prepared… Continue Reading A Victorian Dining Experience

Eastern Shore Food Lab Open House

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

Pop into Chestertown for 1st Friday this week and stop by the 2nd floor of 236 Cannon Street to see our new teaching kitchen. We'll be launching our fall class schedule later this month so come see the space where it all will happen - including private events and guest chef dinners! We'll also be… Continue Reading Eastern Shore Food Lab Open House

Sourdough Bread Making Class

236 Cannon Street - Eastern Shore Food Lab (2nd Floor of Modern Stone Age Kitchen)

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

Fermented Dairy: Butter, Kefir, & Yogurt Cooking Class

236 Cannon Street - Eastern Shore Food Lab (2nd Floor of Modern Stone Age Kitchen)

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

Mozzarella Cheesemaking Class

236 Cannon Street - Eastern Shore Food Lab (2nd Floor of Modern Stone Age Kitchen)

Who wants to make Mozz?Join us at the Modern Stone Age Kitchen at 11:00am on Saturday September 4th and then we'll walk down to the Chestertown Farmer's Market and pick up fresh milk from Nice Farms and have a chance to chat with Farmer Bob about what makes their milk so good. We'll bring back… Continue Reading Mozzarella Cheesemaking Class

Fun with Fermentation

236 Cannon Street - Eastern Shore Food Lab (2nd Floor of Modern Stone Age Kitchen)

This fermented vegetable cooking class will cover the basics of lacto-fermentation including: - 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… Continue Reading Fun with Fermentation

Mid-Atlantic mEAT-Up

Eastern Shore Food Lab & Modern Stone Age Kitchen - 236 Cannon Street

Bringing like-minded people together to celebrate the proper human diet and learn how to optimize your quality of life. A whole animal focused event friendly to keto, carnivore, paleo and ancestral lifestyles and those who want to learn more about these approaches to health Learn from leaders in the field including Dr. Bill Schindler, Bronson… Continue Reading Mid-Atlantic mEAT-Up

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

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

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. We are excited to offer you this opportunity in November where you will get a chance to reconnect with your food, and understand… Continue Reading 3-day Intensive Cooking Class to Learn to Eat Like a Human

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

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

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. We are excited to offer you this opportunity in November where you will get a chance to reconnect with your food, and understand… Continue Reading 3-day Intensive Cooking Class to Learn to Eat Like a Human

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

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

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. We are excited to offer you this opportunity in November where you will get a chance to reconnect with your food, and understand… Continue Reading 3-day Intensive Cooking Class to Learn to Eat Like a Human

Event Series A Victorian Dining Experience

A Victorian Dining Experience

Modern Stone Age Kitchen - 236 Cannon Street

Grab your knickers and kick off your holiday season in true Dickens fashion as you savor an authentic Victorian Dining experience at the Modern Stone Age Kitchen. Like a virtual time machine, you'll explore the history, culture and atmosphere of the Victorian era through a lavish, multi-course Christmas dinner as it would have been prepared… Continue Reading A Victorian Dining Experience

Event Series A Victorian Dining Experience

A Victorian Dining Experience

Modern Stone Age Kitchen - 236 Cannon Street

Grab your knickers and kick off your holiday season in true Dickens fashion as you savor an authentic Victorian Dining experience at the Modern Stone Age Kitchen. Like a virtual time machine, you'll explore the history, culture and atmosphere of the Victorian era through a lavish, multi-course Christmas dinner as it would have been prepared… Continue Reading A Victorian Dining Experience

Sourdough Bread Making Class

Modern Stone Age Kitchen - 236 Cannon Street

Join Dr. Bill Schindler on 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… Continue Reading Sourdough Bread Making Class

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

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

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 most nutrient dense and… Continue Reading 4-day Intensive Cooking Class to Learn to Eat Like a Human

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!

Event Series Taking Care of your Mother Weekend!

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

Event Series Nose-to-Tail 2-Day Butchering 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

Event Series Nose-to-Tail 2-Day Butchering 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

Mozzarella Cheesemaking Class

236 Cannon Street - Eastern Shore Food Lab (2nd Floor of Modern Stone Age Kitchen)

Who wants to make Mozz?Join us at the Modern Stone Age Kitchen at 10:00am and then we'll walk down to the Chestertown Farmer's Market and pick up fresh milk from Nice Farms and have a chance to chat with Farmer Bob about what makes their milk so good. We'll bring back a few gallons of… Continue Reading Mozzarella Cheesemaking Class

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

Lunchbox Weekend

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

If you want to make a meaningful impact in your kids’ diet and health, think about what they eatEvery. Single. Day. and… that means you need to focus on your kid’s school lunches. This unique 2.5-day immersive program focuses on teaching you, step-by-step, how to create everything you need to pack an entire lunch box… Continue Reading Lunchbox Weekend

Eat Like a Human 4-day Intensive

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

This 4-day, 8-class intensive workshop will teach you everything you need to know to nourish your family with the most nutrient dense and bioavailable foods from sourdough bread and fermented vegetables to pate and traditional cheese made by you in your own home kitchen!

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

Sourdough Sweet Treats for the Holidays Class

Eastern Shore Food Lab (2nd Floor) - Modern Stone Age Kitchen- 236 Cannon Street

Get ready to deck the halls with boughs of sourdough! In this festive class, we’ll be diving into the world of sourdough sweet treats, perfect for the holiday season. You’ll learn the secrets of making sourdough gingerbread, cookies, and graham crackers that are as wholesome as they are delicious. And what’s a holiday without some… Continue Reading Sourdough Sweet Treats for the Holidays Class

Sourdough Mother Class

Eastern Shore Food Lab (2nd Floor) - Modern Stone Age Kitchen- 236 Cannon Street

Learn how to take care of your mother 😉Join and 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… Continue Reading Sourdough Mother Class

Making the Most of your Hunt: An Introduction to Nose-to-Tail Wild Game Cooking

Eastern Shore Food Lab (2nd Floor) - Modern Stone Age Kitchen- 236 Cannon Street

Take the results of a successful hunt to the next level! In this class you will learn how to transform the often overlooked parts of the animals you hunt into nourishing and delicious dishes. We will cover everything from how to: dress animals in the field, order from game processing facilities cleaning animals in your… Continue Reading Making the Most of your Hunt: An Introduction to Nose-to-Tail Wild Game Cooking

Cheesemaking Class & Wine Tasting

Eastern Shore Food Lab (2nd Floor) - Modern Stone Age Kitchen- 236 Cannon Street - Eastern Shore Food Lab (2nd Floor) - Modern Stone Age Kitchen- 236 Cannon Street

What a perfect way to spend a Friday – making mozz and drinking wine!Come join Dr. Bill at the Eastern Shore Food Lab and where he’ll walk you step-by-step through the process of making stretched curd cheeses (mozzarella & ricotta) and enjoy a tasting from Broken Spoke Winery while tasting all a variety of cheeses… Continue Reading Cheesemaking Class & Wine Tasting

Croissants & Such

Eastern Shore Food Lab (2nd Floor) - Modern Stone Age Kitchen- 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

Nose-to-Tail 2 Day Butchering Class

Eastern Shore Food Lab (2nd Floor) - Modern Stone Age Kitchen- 236 Cannon Street

Two days of animal heaven! 5:00pm - 8:00pm 10:00am - 1:00pm We start the class Friday night discussing the importance of: home butchering, sourcing high quality animals, how to talk to your butcher, and the tools, equipment, safety, and practicality of home butcheringAll this while feasting on 100% scratch made sourdough pizzas straight from our… Continue Reading Nose-to-Tail 2 Day Butchering Class

Handcraft Your Valentine Dinner Together Class

Eastern Shore Food Lab (2nd Floor) - Modern Stone Age Kitchen- 236 Cannon Street

Celebrate Valentine’s Day this year in a unique and nourishing way by preparing a delicious meal together! The hard work is completed during class on February 13th and is finished, in the comfort and privacy of your own home, on Valentine’s Day! Join Dr. Bill Schindler for a unique experience where you will work as… Continue Reading Handcraft Your Valentine Dinner Together Class

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

Eastern Shore Food Lab (2nd Floor) - Modern Stone Age Kitchen- 236 Cannon Street

February 16 to February 19 This 4-day, 8-class intensive workshop will teach you everything you need to know to nourish your family with the most nutrient dense and bioavailable foods from sourdough bread and fermented vegetables to pate and traditional cheese made by you in your own home kitchen!

Sourdough Bread Class

Eastern Shore Food Lab (2nd Floor) - Modern Stone Age Kitchen- 236 Cannon Street - Eastern Shore Food Lab (2nd Floor) - Modern Stone Age Kitchen- 236 Cannon Street

Join Dr. Bill Schindler at the Eastern Shore Food Lab (2nd floor of Modern Stone Age Kitchen) for a start to finish approach to baking hand-built, real, traditional long-fermented sourdough bread. This class will walk you through the long, slow fermentation that utilizes wild bacteria and yeasts transforms difficult, and dangerous to digest grains into… Continue Reading Sourdough Bread Class

Cheesemaking Class

Eastern Shore Food Lab (2nd Floor) - Modern Stone Age Kitchen- 236 Cannon Street

Who wants to make Mozz?Come join Dr. Bill where he’ll walk you step-by-step through the process of making stretched curd cheeses (mozzarella & ricotta). The class will transform milk into fresh mozzarella cheese. You’ll be amazed at how simple it is to make something so delicious and wholesome. The class will cover everything from sourcing… Continue Reading Cheesemaking Class

Sourdough Bread Class

Eastern Shore Food Lab (2nd Floor) - Modern Stone Age Kitchen- 236 Cannon Street - Eastern Shore Food Lab (2nd Floor) - Modern Stone Age Kitchen- 236 Cannon Street

Join Dr. Bill Schindler at the Eastern Shore Food Lab (2nd floor of Modern Stone Age Kitchen) for a start to finish approach to baking hand-built, real, traditional long-fermented sourdough bread. This class will walk you through the long, slow fermentation that utilizes wild bacteria and yeasts transforms difficult, and dangerous to digest grains into… Continue Reading Sourdough Bread Class

Nose-to-Tail 2-Day Butchering Class

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

Two days of animal heaven! 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 rinds. All participants will leave with the… Continue Reading Nose-to-Tail 2-Day Butchering Class

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

Sourdough Bread Class

Eastern Shore Food Lab (2nd Floor) - Modern Stone Age Kitchen- 236 Cannon Street - Eastern Shore Food Lab (2nd Floor) - Modern Stone Age Kitchen- 236 Cannon Street

Join Dr. Bill Schindler at the Eastern Shore Food Lab (2nd floor of Modern Stone Age Kitchen) for a start to finish approach to baking hand-built, real, traditional long-fermented sourdough bread. This class will walk you through the long, slow fermentation that utilizes wild bacteria and yeasts transforms difficult, and dangerous to digest grains into… Continue Reading Sourdough Bread Class

Breakfast Meats: Bacon, Sausage & Scrapple Class

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

Learn how to make our favorite breakfast meats, entirely from scratch, in the most nourishing way possible!Throughout the course of the class you will learn, - step-by-step how to turn a pork belly into bacon including skinning, curing, smoking and slicing; - pork fat and meat into breakfast sausage including prepping, seasoning, grinding, and stuffing… Continue Reading Breakfast Meats: Bacon, Sausage & Scrapple Class

Sourdough Bread Class

Eastern Shore Food Lab (2nd Floor) - Modern Stone Age Kitchen- 236 Cannon Street

Join Dr. Bill Schindler at the Eastern Shore Food Lab (2nd floor of Modern Stone Age Kitchen) for a start to finish approach to baking hand-built, real, traditional long-fermented sourdough bread. This class will walk you through the long, slow fermentation that utilizes wild bacteria and yeasts transforms difficult, and dangerous to digest grains into… Continue Reading Sourdough Bread Class

Cheesemaking Class

Eastern Shore Food Lab (2nd Floor) - Modern Stone Age Kitchen- 236 Cannon Street

Who wants to make Mozz?Come join Dr. Bill where he’ll walk you step-by-step through the process of making stretched curd cheeses (mozzarella & ricotta). The class will transform milk into fresh mozzarella cheese. You’ll be amazed at how simple it is to make something so delicious and wholesome. The class will cover everything from sourcing… Continue Reading Cheesemaking Class

The Magic of Maize

Eastern Shore Food Lab (2nd Floor) - Modern Stone Age Kitchen- 236 Cannon Street

The powerful ancient process of Nixtamilization is the only way to unlock the maximum amount of nutrients from maize for our bodies. Join us and learn how to replicate this ancestral process in your home kitchen so you can have healthy tortillas, tortilla You will learn how to: source traditional maize, prepare it to be… Continue Reading The Magic of Maize

Taking Care of your Mother Weekend!

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

May 10 to May 11 What better gift for Mother’s Day than a “Taking Care of Your Mother” weekend! Friday May 10: 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 11th: Arrive at 9:30 for breakfast at… 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

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