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

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Mozzarella Cheesemaking Class

Modern Stone Age Kitchen - 236 Cannon Street

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

Makin' Bacon

Modern Stone Age Kitchen - 236 Cannon Street

We all love bacon, but bacon is so misunderstood. We think bacon is unhealthy and consider it a “cheat” food. True, most of the bacon in the grocery store is a product of the modern meat industry, is loaded with nitrates and preservatives, and is full of water to so that it weighs more and… Continue Reading Makin' Bacon

Modern Stone Age Kitchen Ribbon Cutting & Eat Like a Human Book Launch

Modern Stone Age Kitchen - 236 Cannon Street

Come celebrate with us as Bill's book, Eat Like a Human, debuts PLUS we are hosting our Modern Stone Age Kitchen Ribbon and Eastern Shore Food Lab ribbon cutting at 4:00 PM.The afternoon will kick off with a ribbon-cutting with the Kent County Chamber of Commerce. Then we'll all move inside and listen as Bill… Continue Reading Modern Stone Age Kitchen Ribbon Cutting & Eat Like a Human Book Launch

Recurring

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 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

Fun with Fermentation Cooking Class

Modern Stone Age Kitchen - 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

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

Fermented Dairy: Butter, Kefir, & Yogurt Cooking Class

Modern Stone Age Kitchen - 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

Mozzarella Cheesemaking Class

Modern Stone Age Kitchen - 236 Cannon Street

Who wants to make Mozz? Come join us at the Modern Stone Age Kitchen at 7:00pm on Friday February 25th and we’ll transform milk from Nice Creamery into delicious mozzarella cheese! You'll be amazed at how simple it is to make something so delicious and wholesome.Each student will enjoy freshly made mozzarella plus bring some… Continue Reading Mozzarella Cheesemaking Class

Mozzarella Cheesemaking Class

Modern Stone Age Kitchen - 236 Cannon Street

Who wants to make Mozz?Join us at the Modern Stone Age Kitchen at 11:00am on Saturday February 26th 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

Makin' Bacon

Modern Stone Age Kitchen - 236 Cannon Street

We all love bacon, but bacon is so misunderstood. We think bacon is unhealthy and consider it a “cheat” food. True, most of the bacon in the grocery store is a product of the modern meat industry, is loaded with nitrates and preservatives, and is full of water to so that it weighs more and… Continue Reading Makin' Bacon

Pretzel Makin' Class

Modern Stone Age Kitchen - 236 Cannon Street

Learn how to make the most delicious and nutritious pretzels possible in our sourdough pretzel class. We will begin with just 4 simple ingredients: flour, butter, water and transform them through wild sourdough fermentation, shape them into pretzels, and prepare them with a traditional lye bath just before baking. You will leave a with all… Continue Reading Pretzel Makin' Class

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