Scenes from the Sitka Kitch’s fourth Preserving the Harvest class — Simple Chutneys and Salsas

JillScheidtAndAnnetteBlankenshipStirPotsWhileLisaSadleirHartWatches

kitch_logo_mainStudents learned how to make pa variety of chutneys and salsas during the fourth Preserving the Harvest series class of the summer on Monday, Aug. 29, at the Sitka Kitch community rental commercial kitchen.

The chutneys and salsas class was taught by Lisa Sadleir-Hart, with assistance from Betsy Decker. It is one of six classes in the Preserving the Harvest class series, which will teach people how to safely preserve the summer’s bounty so it can be eaten in the summer.

Other classes in the series will include simple pickles and sauerkraut, low-sugar jams and jellies, canning salmon, chutneys and salsas, apple and fruit butters, and a community kale celebration. More details can be found at this link.

The Sitka Kitch was a project of the 2013 Sitka Health Summit, and the project is coordinated by the Sitka Conservation Society in partnership with the Sitka Local Foods Network. The Sitka Kitch can be rented to teach cooking and food preservation classes, by local cottage food industry entrepreneurs who need a commercial kitchen to make their products, and for large groups needing a large kitchen for a community dinner. To learn more about how to rent the Sitka Kitch, please go to the website at http://www.sitkawild.org/sitka_kitch.

RhubarbJalapenoChutneyOnStoveThe next class in the series will be apple and fruit butters, from 6-8:30 p.m. on Monday, Sept. 12, at the Sitka Kitch. To register for classes, go to our online registration page at http://sitkakitch.eventsmart.com/ and click on the class name.

We now have a PayPal option so people can pay the registration fees before the class. There are food/supply fees for most of the classes, which are split between the students, and those are paid by cash or check (made out to the Sitka Conservation Society) at the class. Other than for the Kale Celebration event, each class has a limited number of spots available, so register early. Registration for each class closes at 11:55 p.m. on the Friday before the class.

If you have any questions about the class series, please email sitkakitch@sitkawild.org. A slideshow of images from the chutneys and salsas class is posted below.

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Scenes from the Sitka Kitch’s first Preserving the Harvest class — Simple Pickles and Sauerkraut

LisaSadleirHartDiscussesProperHeadSpace

kitch_logo_mainStudents learned how to make pickles from squash and small-batch sauerkraut at the first Preserving the Harvest series class of the summer on Monday, July 18, at the Sitka Kitch community rental commercial kitchen.

The Simple Pickles and Sauerkraut class was taught by Lisa Sadleir-Hart, with assistance from Jasmine Shaw. It is one of six classes in the Preserving the Harvest class series, which will teach people how to safely preserve the summer’s bounty so it can be eaten in the summer.

Other classes in the series will include low-sugar jams and jellies, canning salmon, chutneys and salsas, apple and fruit butters, and a community kale celebration. More details can be found at this link.

JarsPackedWithSquashThe Sitka Kitch was a project of the 2013 Sitka Health Summit, and the project is coordinated by the Sitka Conservation Society in partnership with the Sitka Local Foods Network. The Sitka Kitch can be rented to teach cooking and food preservation classes, by local cottage food industry entrepreneurs who need a commercial kitchen to make their products, and for large groups needing a large kitchen for a community dinner. To learn more about how to rent the Sitka Kitch, please go to the website at http://www.sitkawild.org/sitka_kitch.

To register for classes, go to our online registration page at http://sitkakitch.eventsmart.com/ and click on the class name. We now have a PayPal option so people can pay the registration fees before the class. There are food/supply fees for most of the classes, which are split between the students, and those are paid by cash or check (made out to the Sitka Conservation Society) at the class. Other than for the Kale Celebration event, each class has a limited number of spots available, so register early. Registration for each class closes at 11:55 p.m. on the Friday before the class.

If you have any questions about the class series, please email sitkakitch@sitkawild.org. A slideshow of images from the simple pickles and sauerkraut class is posted below.

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Sitka Kitch to offer Preserving the Harvest class series this summer

 

PreservingTheHarvestFlier

kitch_logo_mainYou grew it, harvested it and/or caught it, so now what do you do? The Sitka Kitch community rental commercial kitchen will be offering the Preserving the Harvest class series to teach Sitkans how to store the summer’s bounty so they can use it during the winter.

This class series features six classes covering a variety of food preservation methods. Students will learn how to safely preserve their food, so it won’t spoil or cause illness. The classes on schedule are:

  • Simple Pickles and Sauerkraut 6-8:30 p.m., Monday, July 18, taught by Lisa Sadleir-Hart and assisted by Jasmine Shaw, $20, plus food/supply fee
  • Low-Sugar Jams and Jellies 6-8:30 p.m., Monday, Aug. 1, taught by Jasmine Shaw and assisted by Callie Simmons, $27.50, plus food/supply fee
  • Canning Salmon6-8:30 p.m., Monday, Aug. 22, taught by Ellen Ruhle and assisted by Jasmine Shaw, $27.50, plus food/supply fee
  • Chutneys and Salsas6-8:30 p.m., Monday, Aug. 29, taught by Lisa Sadleir-Hart and assisted by Betsy Decker, $27.50, plus food/supply fee
  • Apple and Fruit Butters6-8:30 p.m., Monday, Sept. 12, taught by Lisa Sadleir-Hart and assisted by Betsy Decker, $27.50, plus food/supply fee
  • Community Kale Celebration6-8:30 p.m., Monday, Sept. 26, Cooking demonstrations featuring kale recipes by chefs Kathy Jones and Barbara Palacios (not a class), entrance fee $10.

The Sitka Kitch was a project of the 2013 Sitka Health Summit, and the project is coordinated by the Sitka Conservation Society in partnership with the Sitka Local Foods Network. The Sitka Kitch can be rented to teach cooking and food preservation classes, by local cottage food industry entrepreneurs who need a commercial kitchen to make their products, and for large groups needing a large kitchen for a community dinner. To learn more about how to rent the Sitka Kitch, please go to the website at http://www.sitkawild.org/sitka_kitch.

To register for classes, go to our online registration page at http://sitkakitch.eventsmart.com/ and click on the class name. We now have a PayPal option so people can pay the registration fees before the class. There are food/supply fees for most of the classes, which are split between the students, and those are paid by cash or check (made out to the Sitka Conservation Society) at the class. Other than for the Kale Celebration event, each class has a limited number of spots available, so register early. Registration for each class closes at 11:55 p.m. on the Friday before the class.

If you have any questions about the class series, please email sitkakitch@sitkawild.org.

Scenes from the Sitka Kitch Cooking From Scratch class Simple Pasta Dishes

KathyWatchesKimeAndPanyaAddEggCreamMixture

kitch_logo_mainStudents made meatballs; linguine with basil pesto, white clam sauce and cherry tomatoes; and spaghetti alla carbonara during the June 13 Cooking From Scratch series class Simple Pasta Dishes at the Sitka Kitch community rental commercial kitchen, located inside the First Presbyterian Church (505 Sawmill Creek Road). The students also received a recipe and tips on how to make a homemade macaroni and cheese dish (due to time constraints they didn’t actually make the dish), so they don’t have to rely on the chemical feast found in prepared mac and cheese mixes.

SampleBowlOfLinguineWithPestoAndClamSauceThis class was taught by Kathy Jones, the executive chef at the Westmark Hotel and Totem Square Inn, with assistance from her sous chef Barbara Palacios. It was focused on preparing simple pasta dishes to help people expand their culinary repertoire and extend their food budgets.

The Sitka Kitch was a project of the 2013 Sitka Health Summit, and the project is coordinated by the Sitka Conservation Society in partnership with the Sitka Local Foods Network. The Sitka Kitch can be rented to teach cooking and food preservation classes, by local cottage food industry entrepreneurs who need a commercial kitchen to make their products, and for large groups needing a large kitchen for a community dinner. To learn more about how to rent the Sitka Kitch, please go to the website at http://www.sitkawild.org/sitka_kitch.

PanOfCookedMeatballsWithMarinaraAlso, watch out for upcoming classes from Chef Kathy and Chef Barbara in late July (tentative topic is rabbit), August (tentative topic is quail) and September (tentative topic is mystery basket, bring in items from your garden, pantry or freezer and create a dish).

We’ll post more details on our website, our Facebook page, the Sitka Local Foods Network website and our EventSmart online registration website when they become available. When new classes are announced you can register on our EventSmart page, but you will pay at the class with cash or check (made out to Sitka Conservation Society). For more information about the Sitka Kitch, email sitkakitch@sitkawild.org.

A slideshow of images from the class is posted below.

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Sitka Kitch to host Cooking From Scratch: Simple Pasta Dishes class on June 13

Spaghetti_alla_Carbonara

kitch_logo_mainWant to expand your culinary offerings beyond the simple, packaged macaroni and cheese you buy from the grocery store (eg, avoid the chemical feast)?

Join us from 6-8:30 p.m. on Monday, June 13, at the Sitka Kitch community rental commercial kitchen (inside First Presbyterian Church, 505 Sawmill Creek Road) as Westmark Hotel/Totem Square Inn Executive Chef Kathy Jones and Sous Chef Barbara Palacios teach a variety of simple pasta dishes as part of the Cooking From Scratch class series. In this class students will learn how to macaroni and cheese without a boxed mix; linguine with clams, grape tomatoes and basil pesto; spaghetti alla carbonara (spaghetti, eggs, bacon, pepper); and meatballs.

20130730-one-pot-wonders-clam-tomato-pastaThe cost of the class is $20, plus a food fee shared among the registered participants (about $15). Email sitkakitch@sitkawild.org for more information.

To register, go to the Sitka Kitch online registration page, and sign up. Registration closes at noon on Saturday, June 11, so the instructors can purchase supplies. This site link is for registration only. You will pay with cash or check (made out to Sitka Conservation Society) at the class. Even though you pay at the class, we need people to register through the site so we know how many people will be at the class. Email sitkakitch@sitkawild.org with questions.

Also, watch out for upcoming classes from Chef Kathy and Chef Barbara in late July (tentative topic is rabbit), August (tentative topic is quail) and September (tentative topic is mystery basket, bring in items from your garden, pantry or freezer and create a dish). We’ll post more details (here and on the Sitka Kitch page on Facebook) when plans are finalized.

Scenes from the Sitka Kitch Cooking From Scratch class Soups, Sauces and Dressings

KathyChecksPotsAsTadRobertChandlerKenNickieYvonneStir

kitch_logo_mainStudents made a pear chutney, a chili barbecue sauce and a tomato soup with black beans during the April 18 Cooking From Scratch series class Soups, Sauces and Dressings at the Sitka Kitch community rental commercial kitchen, located inside the First Presbyterian Church (505 Sawmill Creek Road). This class was a make-up of a postponed class from February.

This class was taught by Kathy Jones, the executive chef at the Westmark Hotel and Totem Square Inn, with assistance from her sous chef Barbara Palacios. It was focused on preparing homemade sauces and dressings to help you lower your food costs and increase the flavor of items you cook.

The Sitka Kitch was a project of the 2013 Sitka Health Summit, and the project is coordinated by the Sitka Conservation Society in partnership with the Sitka Local Foods Network. The Sitka Kitch can be rented to teach cooking and food preservation classes, by local cottage food industry entrepreneurs who need a commercial kitchen to make their products, and for large groups needing a large kitchen for a community dinner. To learn more about how to rent the Sitka Kitch, please go to the website at http://www.sitkawild.org/sitka_kitch.

New classes will be announced soon, so watch our website, our Facebook page, the Sitka Local Foods Network website and our EventSmart online registration website for details. When new classes are announced you can register on our EventSmart page, but you will pay at the class with cash or check (made out to Sitka Conservation Society). For more information about the Sitka Kitch, email sitkakitch@sitkawild.org.

A slideshow of images from the class is posted below.

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Sitka Kitch to host rescheduled Cooking From Scratch class on soups, sauces and dressings

KathyAndPatWatchCrabStockAndTomatoSauceSimmer

Chef Kathy Jones, left, and student Pat Hughes, watch pots boil during a recent Basic Culinary Skills class series during March 2016 at the Sitka Kitch.

kitch_logo_mainThe Sitka Kitch community rental commercial kitchen will host a rescheduled class on cooking soups, sauces and dressings from 6-8:30 p.m. on Monday, April 18, at the Sitka Kitch, which is located at the First Presbyterian Church (505 Sawmill Creek Road). This class originally was part of the Cooking From Scratch series in February, but had to be postponed.

This class will be taught by Kathy Jones, the executive chef at the Westmark Hotel and Totem Square Inn, with assistance from her sous chef Barbara Palacios. It is focused on preparing homemade sauces and dressings to help you lower your food costs and increase flavor.

The Sitka Kitch was a project of the 2013 Sitka Health Summit, and the project is coordinated by the Sitka Conservation Society in partnership with the Sitka Local Foods Network. The Sitka Kitch can be rented to teach cooking and food preservation classes, by local cottage food industry entrepreneurs who need a commercial kitchen to make their products, and for large groups needing a large kitchen for a community dinner. To learn more about how to rent the Sitka Kitch, please go to the website at http://www.sitkawild.org/sitka_kitch.

The cost of the class is $20, plus a food fee shared among the registered participants. Registration closes at noon on Saturday, April 16, so the instructor can purchase supplies. Please register online through our EventSmart website, but you will pay at the class with cash. For more information, email sitkakitch@sitkawild.org.