CLASSES ON THE BLUFF
THE HAPPIEST PLACE ON THE BLUFF
Now you can bring a little piece of our home into yours. From canning and jams to pies and cocktails, we have a class for everyone.
CLASS INFORMATION
PRESERVING CHERRIES 101
FRIDAY, JULY 12 AT 6:30 PM AND SATURDAY, JULY 20 AT 10:00 AM
Learn about freezing, drying, and canning cherries to preserve the fruit. Enjoy samples during the class and some preserved cherries to take home!
Instructor: Maggie Wolcott
Cost:$25
Class Limit: 10
Approx: 1.5 hours
MAKING A CHERRY PIE FROM SCRATCH
TUESDAY, JULY 16 AT 6:30 PM
Learn how to create a farm to table cherry pie. From picking the cherries to pitting the cherries and learning how to create the classic “tender and flakey”, Good Ol’ Betty Crocker pie crust. You will take a 5” cherry pie to bake at home. Because nothing says summer like a cherry pie!
Instructor: Linda Swenson
Cost:$35
Class Limit: 6-8
Approx: 2 hours
MIXING COCKTAILS WITH PRESERVES
FRIDAY, JULY 19 AT 6:30 PM
Learn to mix a variety of cocktails using the preserves in your pantry. The class will focus on vodka, gin, and whiskey-based cocktails with the opportunity to taste each. Enjoy the cocktail tasting, a charcuterie board, and take home recipes along with serving ideas. This is a great class for groups! *Must be 21 or over.
Instructor: Maggie Wolcott
Cost:$40
Class Limit: 8-10
Approx: 2 hours
GERMAN CHOCOLATE PRESERVES
SATURDAY, JULY 20 AT 12:30 AM
Cherries and chocolate—this preserve is delicious as jam or between the layers of a cake. Learn to make the preserves from pitting the cherries to processing the jars to making them shelf stable. Recipes, techniques, and gift-giving ideas provided during the class. Take a jar of preserves home!
Instructor: Maggie Wolcott
Cost:$30
Class Limit: 6-8
Approx: 2 hours
BRANDIED COCKTAIL CHERRIES
SATURDAY, JULY 20 AT 3:00 PM
Cherries preserved in brandy—perfect for summer cocktails. Learn to make cocktails from pitting the cherries to processing the jars to make them shelf stable. Recipes, techniques, and gift-giving ideas provided during the class. Take a jar of cherries home! *Must be 21 or over.
Instructor: Maggie Wolcott
Cost:$30
Class Limit: 6-8
Approx: 2 hours
MAKING A PEACH, BLUEBERRY PIE FROM SCRATCH
TUESDAY, AUGUST 6 AT 6:30 PM
Learn how to create a farm to table pie. From picking the peaches to the classic “tender and flakey”, Good Ol’ Betty Crocker pie crust. You will take a 5” peach pie to bake at home. We encourage you to share the pie, create a memory with the ones you love, and enjoy!
Instructor: Linda Swenson
Cost:$35
Class Limit: 6-8
Approx: 2 hours
CANNING PEACHES
SATURDAY, AUGUST 17 AT 10:00 AM
Canning peaches allows you to enjoy summer peaches all winter. Learn to preserve peaches in light syrup. Peel and pit peaches, then process the jars. Recipes, techniques, and gift-giving ideas provided during the class. Take a jar of peaches home!
Instructor: Maggie Walcott
Cost:$30
Class Limit: 6-8
Approx: 2 hours
INSTRUCTORS
MAGGIE WALCOTT
Maggie started canning with her mother when she was quite young, and still uses canning jars that once belonged to her grandfather. For over a decade she has researched and practiced food preservation as a serious hobby and lifestyle, and for several years published techniques and recipes in a blog for the Spokesman-Review. Maggie spends her days as an English professor, and when she’s not grading papers or running after her two kids, she can generally be found stirring a pot of jam.
LINDA SWENSON
Linda is the owner of Lil’ Punkin Pie Co. in Coeur d’Alene Idaho. Linda has been baking and working with fruit since she was a child. She has demonstrated how to make a cherry pie on KREM 2 and was featured in a national magazine, Where Women Cook. Linda will be bringing her Farm Pie School to Cherry Hill Orchard & Market this summer. You can purchase her yummy pies at the Kootenai County Farmers’ Market. For more information, go check out her website: www.prairiehomefarm.com
SABRINA SORGER
Sabrina and her husband own Green Bluff Fresh Catering Company. Sabrina comes from a long line of farmers, of which who homesteaded on Green Bluff in the late 1800s, making their children the sixth generation to live on that same property. Sabrina has been in the catering and food truck business for 20 years. She firmly believes that farmers are the lifeblood and heartbeat to us all. “Without them, we cannot survive. Our mission is to support the gem that is Greenbluff and the hardworking farmers who inhabit this fertile land while bringing Spokane affordable and full-flavored meals in interesting and fresh combinations.” For more information about Sabrina, go check out her website, http://greenblufffresh.com/.
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18207 N SANDS RD. MEAD, WA, 99021 | 509.238.1978
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