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Survival of the Kitchen: Class #2, Building Blocks

June 16 @ 4:00 pm - 6:00 pm

Learn your way around your own kitchen with five deliciously engaging cooking classes! Featuring hands-on instruction from our experienced chefs, we’ll cover everything you need to start your journey into culinary self-sufficiency — from what you need to set up your first kitchen to how to use a knife without losing a finger to the right way to clean a chicken. Our focus on sustainable practices will help you minimize cost and waste while maximizing flavor and fun. The small class size ensures you’ll receive the targeted, personalized instruction you deserve.

Sign up today, classes fill quickly! If you wish to sign up for all five classes, please register for the first class (on June 9) at the lower price point, then email Chris Auerbach-Brown at cauerbach-brown@forcvnp.org to receive a special promotional code which will allow you to preregister for the remaining four classes at the reduced rate of $20 per class.

Our Culinary Staff

Emily Hansford, Culinary Program Manager: After earning a degree from the Culinary Institute of America in Hyde Park, NY, Emily moved to Atlanta, GA where she worked in an array of fine dining restaurants. While at Atlanta’s award-winning Miller Union, Emily developed relationships with local farmers to promote sustainable, seasonally-focused menus.

Daniel Holliday, Head Chef: Daniel “Doc” Holliday’s love affair with food took root in California, where the emphasis is on fresh ingredients and direct techniques. Yet it was in the fertile soil of Georgia’s culinary seasonality that his passion for education and outreach really began to bloom. His expertise spans everything from burger and beer joints to national caliber fine dining. Doc’s philosophy is steeped in the ideas of “culinary justice.” He is most excited about preserving and passing on the knowledge of indigenous foodways, culinary self-sufficiency and helping minority communities reconnect with their history through the power of food.

Class schedule:

Class 1 (June 9): Basic Kitchen Skills: Intro to equipment and fundamental techniques, seasonings and how to use them, reading a recipe, knife skills.

Class 2 (June 16): Building Blocks: fresh vs dried herbs, marinating for flavor and profit, how to choose ingredients, building a personal flavor library.

Class 3 (June 23): Advanced Techniques: Light butchery (chickens), timing dishes with different cook times, searing, making stock/sauces/gravies

Class 4 (June 30): Desserts: Basic breads, cakes, and other treats, why do we weigh, sifting, demonstrate different methods.

Class 5 (July 14): Putting It All Together: Meal planning, budgeting, nutritional concerns, designing and executing a menu.

REGISTER

Program Sponsors

FAQs

Are there ID or minimum age requirements to enter the event?

Ages 18+ preferred for this event.

What can I bring into the event?

We ask that attendees bring their own lunch for this program. We will offer hot beverages (coffee, tea, hot chocolate) and water.

What’s the refund policy?

Attendees may receive refunds up to seven (7) days before this event.

FanShield is a third-party business that sells ticket protection services for events with fees on Eventbrite. FanShield is not affiliated with the Conservancy for Cuyahoga Valley National Park, and any ticket protection services offered by this company will not interfere with previously established Conservancy event refund policies. All questions about FanShield services and claims should be directed to FanShield, and not the Conservancy. The Conservancy will not process any payments made to FanShield. For more information about FanShield, please visit their website here.

Do I have to bring my printed ticket to the event?

We accept tickets in the following forms: printed, digital, or confirmation emails. Please make sure to have one of the prior mentioned for ease of entrance.

Is my registration fee or ticket transferrable?

Ticket purchases are non-transferrable.

Is it ok if the name on my ticket or registration doesn’t match the person who attends?

This is acceptable as long as the individual attending has a printed ticket, digital ticket, or confirmation email for proof of purchase.

Venue

Lipscomb Dining Hall, Cuyahoga Valley Environmental Education Center
3675 Oak Hill Road
Peninsula, OH 44264 United States

Organizer

Conservancy for Cuyahoga Valley National Park