Food & Beverage   

Presented by Raymond Dickinson, owner of Brix Bottleshop. All workshops are 1 session and meet on Wednesdays, 6-8pm.

Must be 21 or older to attend. 

Whether you've grown an abundance of herbs in your garden or picked up more than you can use at the market, learn simple and delicious ways to both save and savor them.

Whether you've grown an abundance of herbs in your garden or picked up more than you can use at the market, learn simple and delicious ways to both save and savor them.

Presented by Raymond Dickinson, owner of Brix Bottleshop. All workshops are 1 session and meet on Wednesdays, 6-8pm.

Must be 21 or older to attend. 

Join cookbook author and food writer Julie Laing to discuss her preferred techniques for preserving fruit and vegetables, including dehydrating, dry storage, freezing and refrigerating. Together, learn to pack produce for dry storage and freezing.

Preserve your harvest and stock your pantry with homemade canned foods. Learn the water bath method for most fruits, jams, salsa, pickles and tomatoes.

Create hearty, flavorful fall salads with food blogger and local culinary entrepreneur Meggen Wilson. Learn how to turn pantry and freezer staples into satisfying meals using a handful of fresh seasonal ingredients and simple techniques that make salads the star of the table.

Presented by Raymond Dickinson, owner of Brix Bottleshop. All workshops are 1 session and meet on Wednesdays, 6-8pm.

Must be 21 or older to attend. 

Designed for chefs, cooks, servers, owners and operators, learn what you need to know to pass the ServSafe Food Protection Manager Certification. ServSafe is a nationally acclaimed program sponsored by the National Restaurant Association that includes classroom instruction on safe food preparation and handling. The exam is part of the session.

Fuel your next outdoor adventure with healthy, delicious meals. Join cookbook author and food writer Julie Laing to learn meal planning, pretrip prep, tips and recipes that make camping and boating cooking easy.

Learn to make Japanese shumai, savory pork and onion dumplings wrapped in wonton wrappers and served with a flavorful dipped in sauce. Class also includes a light suratan soup to complete the meal.

Presented by Raymond Dickinson, owner of Brix Bottleshop. All workshops are 1 session and meet on Wednesdays, 6-8pm.

Must be 21 or older to attend. 

Learn to make creamy hand-churned butter and fresh mozzarella cheese from scratch. Explore traditional techniques, tools of the trade and simple methods to accommodate today’s busy lifestyle.

Learn to make Japanese gyoza, popular dumplings filled with pork, cabbage, green onion and garlic, served with a spicy soy dipping sauce. Class also includes a light suratan soup to complete the meal.

Discover the art of crafting flavorful zero-proof cocktails with local food blogger and artisan food maker Meggen Wilson. Learn to create balanced drinks using fresh citrus, house-made syrups, fruit purées and local shrubs, then take home a handcrafted syrup.

Learn to bake fresh, homemade bread even with a busy schedule. Discover simple tips and techniques for creating a variety of favorites including classic loaves, cinnamon rolls, two types of biscuits and English muffins.

Presented by Raymond Dickinson, owner of Brix Bottleshop. All workshops are 1 session and meet on Wednesdays, 6-8pm.

Must be 21 or older to attend. 

Learn to make homemade breakfast sausage from scratch. Explore seasoning, mixing and preparation techniques, then take home samples to enjoy.

Presented by Raymond Dickinson, owner of Brix Bottleshop. All workshops are 1 session and meet on Wednesdays, 6-8pm.

Must be 21 or older to attend. 

Designed for chefs, cooks, servers, owners and operators, learn what you need to know to pass the ServSafe Food Protection Manager Certification. ServSafe is a nationally acclaimed program sponsored by the National Restaurant Association that includes classroom instruction on safe food preparation and handling. The exam is part of the session.

Learn basic techniques to can and preserve jams and jellies. These jewel-toned beauties not only make wonderful homemade treats for your family but also make tasty gifts. Basic canning knowledge is helpful.

Enjoy the comforting flavors of Japanese Western-style cuisine, yoshoku, by making fluffy omurice, seasoned ketchup rice with chicken and onions wrapped in a soft omelet and topped with homemade demi-glace sauce. Class also includes a light consommé soup often served in yoshoku cafés.

Turn everyday pantry staples into delicious comfort food. Whether it’s a main dish, side, soup, salad or dessert, discover creative ways to make the most of ingredients you already have at home.

Presented by Raymond Dickinson, owner of Brix Bottleshop. All workshops are 1 session and meet on Wednesdays, 6-8pm.

Must be 21 or older to attend. 

Reimagine your favorite family recipes with guidance from cookbook author and food writer Julie Laing. Submit a recipe before class, then explore ways to improve flavor, nutrition and adaptability while honoring the original.

Turn leftovers into delicious meals with simple, adaptable recipes and time-saving tips. Reduce food waste, stretch your grocery budget and make the most of everyday ingredients you already have on hand. Share your own leftover challenges and recipe ideas.

Presented by Raymond Dickinson, owner of Brix Bottleshop. All workshops are 1 session and meet on Wednesdays, 6-8pm.

Must be 21 or older to attend. 

Learn the art of making pies from scratch, from flaky crusts to flavorful fillings. Pick up techniques and tips for creating both sweet and savory pies you'll be excited to make again at home.

Presented by Raymond Dickinson, owner of Brix Bottleshop. All workshops are 1 session and meet on Wednesdays, 6-8pm.

Must be 21 or older to attend. 

Designed for chefs, cooks, servers, owners and operators, learn what you need to know to pass the ServSafe Food Protection Manager Certification. ServSafe is a nationally acclaimed program sponsored by the National Restaurant Association that includes classroom instruction on safe food preparation and handling. The exam is part of the session.

Fill a holiday cookie tray without baking a dozen different recipes. Join cookbook author and food writer Julie Laing to create a variety of cookies from one master dough while learning simple recipe variations. Sample your creations and take extras home.

Presented by Raymond Dickinson, owner of Brix Bottleshop. All workshops are 1 session and meet on Wednesdays, 6-8pm.

Must be 21 or older to attend. 

Presented by Raymond Dickinson, owner of Brix Bottleshop. All workshops are 1 session and meet on Wednesdays, 6-8pm.

Must be 21 or older to attend.