BUY TICKETS: Fair Food’s Winter 2014 Education Series
Food School: Chocolate and Beer Pairings with John & Kira’s and Yards Brewing Co.
Thursday, January 30, 2014 | 6:30-8:30pm
We’ll taste decadent treats — like seasonal chocolates, Urban Garden bars made with produce from urban farms in Philadelphia and across the country, and Calabacita figs filled with whiskey-infused Valrhona chocolate — alongside selections from Yards’ Kensington-made craft ales and special brews. You’ll learn tips to make the most of artisanal chocolate and fine ale pairings for your next dinner party, potluck offering, or private tasting session. John & Kira’s will have sweets for sale (and some even sweeter discounts, too).
Makes a great early Valentine’s Day gift — or a chance brush up on pairing tips to impress your Valentine on the big day.
Farm School: Sustainable Dairy with Mark Lopez of Wholesome Dairy Farm
Rick Nichols Room | Reading Terminal Market
What’s so special about heritage breed cows and grass-fed milk? How do dairy delicacies like Greek yogurt and cheese curds get made? What are the safest, healthiest ways to enjoy dairy products?
From rotational grazing to antibiotics and raw milk to kefir, third-generation dairy farmer and former livestock veterinarian Mark Lopez of Wholesome Dairy Farmshas the answers. Along with a lecture and Q&A session about sustainable dairy farming and production, students will take part in a vertical tasting of Wholesome Dairy’s delicious Ayreshire breed raw milk, yogurt, kefir, cheese, and more.
Farm School: Raising Pastured Pork and Creating Charcuterie with Stryker Farm and Rooster St. Provisions
Rick Nichols Room | Reading Terminal Market | Philadelphia, PA
Learn what sets pastured, heritage breed pork apart with a lecture, Q&A session, and tasting with farmer Nolan Thevenet of Stryker Farm. Then get the scoop on sustainable charcuterie and learn how to make your own at home with a demo and tasting from chef/butcher Tony Page of Elizabethtown, Pa.’s Rooster St. Provisions
Stay tuned for more monthly classes in spring and summer on topics like wild foraging, Native American foods, natural fruit sodas, seasonal fruit pastries, ice cream, fresh mozzarella making, and more!