Rural Oxford EDC has designed a thirteen-week set of classes focused on canning, freezing, and preserving of local seasonal fruits and vegetables while they are in season. These hands-on classes will focus on the seasonal availability of produce, maximizing and extending the season with preserving techniques. Each participant will not only leave with food skills but with the fruits of their labour.

Chef Murray Zehr

Wed, November 7

Some Like it HOT Culinary Class | November 7, 2018

Are you a self professed chilli head? If so, then this is the class for you. If Chef Zehr had his way, chilli peppers would be a part of every meal. Find out what the Scoville scale is an where your favourite pepper falls on it.

Come with an empty stomach, because at the end of class, you’ll enjoy the tasty dishes you will be a part of preparing.

*Antacid not provided 😉

Time: 7:00 – 9:00pm

Cost: $55

Location: Dundas Street United Church Kitchen, 285 Dundas Street, Woodstock

Wed, November 14

Comfort Food: Soups and Sauces Culinary Class | November 14, 2018

Soups and sauces are the ultimate comfort food when the weather turns and the snow begins to fly. In this hands-on class you’ll make both a broth and a cream based soup before learning the trick to making the most popular of sauces.

Come with an empty stomach, because at the end of class, you’ll enjoy the tasty dishes you will be a part of preparing.

Time: 7:00 – 9:00pm

Cost: $55

Location: Dundas Street United Church Kitchen, 285 Dundas Street, Woodstock

PAST CLASSES

Say Cheese Culinary Class | October 17, 2018

Join us for a night of cheesy discovery. Learn all about the many varietys of local cheese and what foods they’re ideally paired with. You’ll never buy boxed mac n’ cheese again once you taste Chef Zehrs tantalizing cheese sauce that was the delight of Prince Charles on his last official visit to Canada. We promise…it’s a gouda thing!

Come with an empty stomach, because at the end of class, you’ll enjoy the tasty dishes you will be a part of preparing.

Time: 7:00 – 9:00pm

Cost: $55

Location: Dundas Street United Church Kitchen, 285 Dundas Street, Woodstock

Say Cheese PD Day Camp | September 28, 2018

Join Chef Zehr and a host of volunteers for a day of cheesy discovery. This PD Day camp will be filled with fun and food. Camp is ideal for kids aged 87 – 13 and will include a blend of time cooking up delicious treats in the kitchen along with a mix of games and crafts.

Chef Zehr is a certified teacher in the culinary arts and he has put together a fun and exciting day of exploring locally made cheese and all of the wonderful kid friendly foods to use them in.

For lunch, campers will create their own custom made bowl of macaroni and cheese. At snack time, it will be home made mini-pizza with you guessed it…loads of yummy cheese on top.

As a special treat, two local cheese producers will visit the kitchen to explain how cheese is made, and let our campers sample a variety of curds, cheddars, and more. It’s a gouda thing!

All food will be included, but please send along a water bottle to keep campers hydrated.

Time: 8:30 – 4:30

Cost: $45

Location: Dundas Street United Church Kitchen, 285 Dundas Street, Woodstock

Taco ’bout Fun PD Day Camp | October 26, 2018

Join Chef Zehr and a host of volunteers for a day of international discovery. This PD Day camp will be filled with fun and food. Camp is ideal for kids aged 8 – 13 and will include a blend of time cooking up delicious treats in the kitchen along with a mix of games and crafts.

From tacos to fresh salsa, we’ll explore the international flavours of mexican food.

All food will be included, but please send along a water bottle to keep campers hydrated.

Time: 8:30 – 4:30

Cost: $45

Location: Dundas Street United Church Kitchen, 285 Dundas Street, Woodstock

Sage Advice | July 11, 2018

A Guide to growing herbs with sage advice on not only how to pair them with your favourite foods, but how to dehydrate and dry your home grown savoury delights to extend their season.

Takeaway: A pot of freshly planted herbs

Time: 7:00pm

Cost: $30 + online registration fee

Location: Dundas Street United Church Kitchen @ 285 Dundas Street, Woodstock

International Flavours Culinary Class | October 10, 2018

Explore a world of flavour in the first of our set of culinary classes. Class will focus on flavours including Thai, Mexican, and more.

Come with an empty stomach, because at the end of class, you’ll enjoy the tasty dishes you be a part of preparing.

Time: 7:00 – 9:00pm

Cost: $55

Location: Dundas Street United Church Kitchen, 285 Dundas Street, Woodstock

It’s Kind of a Big DILL | July 18, 2018

From gherkins to bread and butter, a jar of homemade pickles are a delight to enjoy all year round, but now is the time to pack those savoury little pickles away. Tonight we’ll take on a simple yet delish recipe for DILL pickles. Get your garlic on!

Takeaway: A jar of tangy DILL pickles

Time: 5:30pm

Cost: $55 + online registration fee

Location: Dundas Street United Church Kitchen @ 285 Dundas Street, Woodstock

How ’bout Them Apples | September 26, 2018

It was Matt Damon that made this phrase famous in Good Will Hunting, but in our final preserving class of the season, Chef Zehr will teach you all ‘bout them apples. Which variety is best for baking, canning, juicing, and saucing.

Takeaway: We’ll divvy up our bounty.

Time: 6:30pm

Cost: $55 + registration fee

Location: Dundas Street United Church Kitchen, 285 Dundas Street, Woodstock

Difficulty:

RELISH the Season | July 25, 2018

Zucchini, cucumber, and corn are just a few of the affordable July vegetables that can be turned into a homemade accompaniment for grilled sausage, burgers, and hot dogs that last well beyond the outdoor grilling season. Too many zucchini? Join Chef Zehr as he leads us in a class that turns those surplus zucchini into a tasty relish.

Takeaway: Zucchini relish

Time: 5:30pm

Cost: $55 + online registration fee

Location: Dundas Street United Church Kitchen @ 285 Dundas Street, Woodstock

Preserve the Fruits of Your Labour | August 1, 2018

Olives, Peppers, Tomato, Onion, Cauliflower, Mushrooms, and Beans are just a few of the ingredients you can blend together for this savoury Italian treat. Join instructor, Chef Zehr for a busy night in the kitchen where you’ll have plenty of ingredients to choose from as you chop and dice the perfect blend to suit your pallet.

Takeaway: Jar(s) of your own Antipasto blend

Time: 5:30pm

Cost: $55 + online registration fee

Location: Dundas Street United Church Kitchen @ 285 Dundas Street, Woodstock

Tomatoes~I Eat What I CAN | August 8, 2018

Tomatoes will soon be gone, so don’t miss the opportunity to stash some away for the winter. Come join us as we stuff some tomatoes in jars. You’ll learn the difference between a hot pack and a cold pack and we’ll even use our own herbs to add seasoning if so desired. We’ll discuss pros and cons of water-bath versus pressure canning for tomatoes and how to can sauce, safely.

Takeaway: Jar(s) of canned tomatoes

Time: 5:30pm

Cost: $55 + online registration fee

Location: Dundas Street United Church Kitchen @ 285 Dundas Street, Woodstock

Practice What You PEACH | August 15, 2018

It’s peach season so we’ve planned another great evening with canning instructor, Chef Murray Zehr. Murray will demonstrate and teach you hands on how to can peaches Everything you need will be provided, including an apron

Takeaway: You’ll go home with your own jar of canned peaches!

Time: 5:30pm

Cost: $55 + registration fee

Location: Dundas Street United Church Kitchen @ 285 Dundas Street, Woodstock

Don’t be CORNfused | August 22, 2018

It doesn’t get any more rural than an evening of husking freshly picked sweet corn before slicing it off the cob. We’ll be husking 30 dozen cobs, which is enough corn to supply a family of four, all winter long. After removing niblets from the cob, we’ll blanch them to seal in that summer sweetness before bagging them up for the freezer. It might get sticky in the kitchen, but don’t worry…aprons are provided.

Takeaway: We’ll divvy up our bounty, sending everyone home with bags ready for the freezer.

Time: 5:30pm

Cost: $55 + registration fee

Location: *** PLEASE NOTE LOCATION CHANGE*** Embro Zorra Community Centre, 355644 35th Line, Embro

Are you Born to be MILD? | September 12, 2018

After this class, people will want your salsa recipes! Find out what kind of tomatoes to use in salsa and how to select and prepare peppers. Techniques for making salsa, canning tomatoes, preparing juice blends and spaghetti sauce will be explained.

Takeaway: We’ll divvy up our bounty.

Time: 5:30pm

Cost: $55 + registration fee

Location: Dundas Street United Church Kitchen, 285 Dundas Street, Woodstock

The BEET Goes On | September 19, 2018

Beets. They’re natures candy. They can also be a tricky, messy vegetable to work with, but with Chef Zehr at the helm, we’ll learn how to handle thesesweet treats and turn them into pickles or the base of a delicious, appetizing salad that will impress the most discerning guest. Beets can be a bit messy, but don’t worry…an apron is provided.

Takeaway: We’ll divvy up our bounty.

Time: 5:30pm

Cost: $55 + registration fee

Location: Dundas Street United Church Kitchen, 285 Dundas Street, Woodstock

We be Jammin’ | July 4, 2018

Now is the time to preserve those sweet little berries while they’re still available. Join us for a night of making home-made strawberry and raspberry jam as we learn the fundamentals of turning beautiful berries into a sweet treat that you’ll be proud to serve your friends and family. Everything you need will be waiting for you in class, including an apron.

Takeaway: Your very own 250ml jar(s) of freshly made jam

Time: 6:00pm

Cost: $50 + online registration fee

Location: Dundas Street United Church Kitchen @ 285 Dundas Street, Woodstock

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