August 6-10 – 9am-1pm. PCG Members Alyssa Gorelick, Andrew Wilen , and Emily Gantt, along with Gloria Wheeler are conducting a five-day culinary camp – for kids 7-18 (Class will be divided into two age groups). All cooking classes use local and organic ingredients.
PCG Member Alison Leininger hosts fellow PCG Member Chef Chris Young of Queen City Market as he shares tips for sourcing local ingredients, and demonstrates some tasty seasonal dishes.
PCG Member Alison Leininger welcomes Chef Santhoshi from Santhoshi’s Kitchen in Ft. Mill, SC for a demonstration of three easy ideas to use her tasty, Charlotte-made tomato chutney in snacks and meals.
PCG Member Kate Brun shows you everything you need to know about using and maintaining a healthy whole grain sourdough starter. The discussion will give you the knowledge and confidence to get peak performance from your starter and then use it to …
Piedmont Culinary Guild has partnered with Central Piedmont Community College for this year’s Sensoria Arts and Literature Festival to add a very special Food & Wine celebration.
Noted farmer, butcher, author and PCG Member Meredith Leigh is conducting a two-day intensive charcuterie workshop, where you will learn to confidently cure meats via salting, dehydration, smoking, and fermentation.
PCG Member Alison Leininger is hosting a Vegetarian Curry Class at Savory Spice Shop / South End. Explore the world of Indian cuisine with a quick and easy chickpea & coconut curry recipe from Santhoshi’s Kitchen.
A day of exploring all the issues – good, bad, small, and large – affecting our local food systems regionally and nationally.
PCG Member Mary Roberts will guide you through a hands-on experience in a Certified Organic greenhouse to learn how to successfully grow your own vegetable, herb, and flower transplants.
PCG Members Rochelle Baxter and John Schaal are partnering for a French Wine and Pâté cooking demo ..