Join Chef Emery in this live online workshop from the Billings Backyard Series
Saturday, Dec. 4 at 10 a.m. — WOODSTOCK — Get inspired this season! Learn to make homemade, delicious gifts for family and friends to complement their holiday table from start to finish.
Follow along with Chef Emery as she makes an appetizer: savory cheddar crackers, a dessert: cherry wink cookies, and an after-dinner treat: butter mints. Each of these dishes is easy to ship to friends and family so that you can share the holiday cheer.
This live Zoom workshop is accessible and will be presented on Saturday, Dec. 4, from 10-11:30 a.m. and is followed by a 30-minute Q&A period. In addition to step-by-step preparation of the recipes, Chef Emery will provide tips on presenting and shipping your homemade gifts to friends and family.
Pre-register by Dec.1 to receive advance instructions, recipes and preparation details. The workshop cost is $15/person; $10/BF&M members. A recording of the live program is included in the fee. For more information and to register, visit billingsfarm.org/classes-workshops or call 802-457-2355.
About Chef Emery
Emery Gray, Farm to Table Manager at Billings Farm & Museum and former pastry chef de partie at the Woodstock Inn and Resort, had a passion for food at a very young age. Seeing the way that people connected through the growing, sharing and cooking of food inspired her to make a career in the kitchen. She attended The Culinary Institute of America in Hyde Park, New York, earning her associates degree in baking and pastry arts and her bachelor’s in business management. Traveling the country and the world she has developed a deep appreciation for the sustainability of local food systems.
Billings Backyard is a series of workshops designed to teach sustainable living skills to adult participants and is underwritten by a generous grant from the SpringRiver Private Foundation Trust. Each workshop includes hands-on demonstrations and concrete steps for incorporating these skills into everyday life.
- Jan. 22, 2022: Lacto-Fermentation with Billings Farm’s Chef Emery
- Feb. 26, 2022: Seed Starting & Soil with Master Gardener Ben Pauly