SeminarsSeminars

 

2011 Seminars

IN THE KITCHEN

11:15 am
Heinz HaasThe Art of Home Sausage Making
Just in time for Octoberfest, Chef Heinz Haas will be demystifying the art of home sausage making. Austrian-born, Chef Haas will show us which cuts of meats to use, discuss meat/fat proportions, and talk about other ingredients options. We will learn where to get casing and how to stuff the sausage. Chef Haas will demonstrate the making of bratwurst, from start to finish and, best of all, will have samples on hand at the end of the demonstration.


1:15 pm
Canning and Preserving Techniques
Join The Waring House Cookery School Chef, Jordon McGinnis, as he demonstrates his modern approach to the traditional art of canning and preserving. He will show you how to preserve lemons, make your own BBQ sauce and demonstrate basic canning techniques. You will get to sample some great preserves and take home recipes.

3:15 pm
Christine RenaudHelp ! Vegans and Vegetarians are coming to dinner! 
Whether you’re a vegetarian or vegan looking for tasty new recipes, or you’re simply wondering what to feed your vegan friends and family members, you’ll come away with great ideas at this ‘Vegan 101’ seminar. You’ll learn how to ‘veganize’ familiar dishes and how to replace dairy and eggs in baking to create sumptuous desserts.

Join Christine Renaud, publisher of The County Cooks and author of the new Christine’s Vegan Kitchen, and discover how to pull together a vegan meal that’s simple, delicious and healthy. Yummy samples, too!

 

IN THE TENT

11:30 am and 2:00 pm
Julie StockCounty Wines for the Holidays
What wine to serve with your turkey? It’s a frequently asked question just before Thanksgiving. Join Savvy Company’s Sommelier Julie Stock  for a tasty session that introduces you to 4 Prince Edward County wines of different varieties and styles that pair well with the holiday feast.  And Julie knows her County wines as she loves to cook!

12:30 pm and 3:00 pm
Vanessa SimmonsCraft Beer, Cider & Cheese Tasting

Join Savvy Company’s Cheese Sommelier Vanessa Simmons as she leads you through a delicious discovery of artisan cheeses made in the County that she has thoughtfully paired with local cider & craft beer.  And Vanessa knows her cheese! She has trained with the Cheese Education Guild in Toronto – Canada’s only comprehensive cheese appreciation program and spends countless hours with cheesemakers. Her passion for cheeses oozes while her knowledge will melt away all notions that Canada only makes cheddar. This tasting will definitely be delicious!


 

IN THE FARM & ARTISAN MARKET

11:00 am
Vicki EmlawFall Gardening
Join local organic food guru Vicki Emlaw from Vicki’s Veggies to learn how to lengthen the growing season, and maximize diversity in your garden. Discover how to have produce even after frost, and save your seeds for next years season.

 

1:00 pm
Stephanie DiamantDiscovering the differences in Cow, Goat & Sheep Milk Cheeses
The Cow may be the queen of cheese popularity in Canada but goat and sheep cheeses are quickly gaining ground. Join Stephanie Diamant, Cheesemaker at Fifth Town Artisan Cheese and learn about what makes each milk unique for cheesemaking and taste how each species' milk evolves into different Fifth Town Artisan cheeses.

2:30 pm
Composting Conundrums
Condo composting... to turn or not to turn... egg shells, bread crusts, meat bones, oh my.  These and other composting conundrums to be explored with community gardener and educator David Riley.  Bring your questions and fertilize your knowledge base. Let's dialogue about general waste reduction strategies in a variety of environments.  All levels of experience welcome.

 

DEMONSTRATION TENT

The Art of Coopering
Admire barrel-making as demonstrated by Pete Bradford, owner of the Carriage House Cooperage, Wellington