© 2019 by AgriForaging Food Safety

May 31, 2019

Date: May 31st | Porch Time: 6pm | Dinner & Screening: 7pm | $40 per person | Wine selection curated by Wild Common Wine

$40

DOWNSTATERS Screening & DINNER at FOODWORKS+

Come join us at Catskills Regional Harvest (CRH) for the first local screening of a new comedy webseries, Downstaters! Filmed in beautiful Delaware County, Downstaters follows two ex-New Yorkers, Jess and Beth, who move to the Catskills and realize they've got a lot to learn about life upstate. There's plenty to laugh about in these 3-5 minute episodes while enjoying a locally-sourced four course dinner prepare by CRH.

May 24, 2019

Recipe & Instruction | Discussion & Eating *6-9pm*

$35

A Cooking Class Exploring Spring Soups

Join us for a delicious cooking class, tasting and exploration of Spring Soups.  We will be using delicious spring Catskills ingredients creating Creamy Spring Onion Soup, Chilled Spring Pea Soup and Watercress Soup with Pickled Cucumbers.  10 person max | $35 per person | includes meal, wine or non-alcohol cocktail pairing.

May 10, 2019

Dinner | Screening | Discussion | Starting at *7pm*

$20

Dinner & 'Dirt the Movie' Screening

Dirt is an vital part of growing the food we eat, but often unappreciated and taken advantage of. Delhi Community Composts’ passion for turning food waste into living organic material to feed the soil and Catskills Regional Harvest & Butcher Shops’ dedication to providing local food forms a perfect team to provide a Dinner and Documentary evening featuring “Dirt the Movie”. The movie humorously and substantially digs deeper into the past, present and future of DIRT!

May 05, 2019

Showcasing our farmers & producers at Catskills Regional Harvest. *7pm* | Wine selection curated by Wild Common Wine

$45

A Cinco de Mayo 6 Course Feast & Pairing!

a cinco de mayo 6 course locally sourced feast and pairing!

 

join us for a  F E S T I V E  6 course farm to table Cinco de Mayo feast created by catskills kitchen at delaware county foodworks+ on sunday, may 5th | 7pm.  showcasing our farmers & producers at catskills regional harvest.

 

amuse bouche

soup

hors d'oeuvres

entree

salad

dessert

 

each course will be curated with a pairing of lovely wine or housemade non-alcohol offerings.

 

the finer details | prix fix menu | reservations a must | 30 person maximum | family-style seating.

Apr 28, 2019

Recipe & Instruction | Discussion & Eating *1-3pm*

$15

Making Homemade Ricotta Using Crystal Valley Farms Creamline Milk

Pssst, we have a ricotta obsession!  Join us to learn about making your homemade ricotta using local Catskills Creamline Milk…it’s fun, delicious and easy.  We’ll create ricotta, sample, discuss and enjoy!  10 person max | $15 per person | includes ingredients, class and tasting.  Light refreshments served.

Apr 13, 2019

In collaboration with SUNY Delhi *6-9pm*

$40.00

Hosting the Perfect Event: Part 3

Planning, preparation and execution of hors d'oeurvres.  Taught by Jessica Backus-Foster, Associate Professor of Culinary Arts & Brianne Slocum, Assistant Professor of Culinary Arts

Apr 06, 2019

Recipe & Instruction | Discussion & Eating *6-9pm*

$35

Cooking a Vegan Meal Using Local Catskills Mushrooms

Join us for a cooking class, tasting and exploration of a delicious vegan dish featuring local Catskills mushrooms: Black & White Sesame Encrusted Catskills Oyster Mushrooms (Vegan) with a Wasabi Cream Sauce and a Wild Burdock Root Slaw. 10 person max | $35 per person | includes class, ingredients, meal, wine or non-alcohol cocktail pairing.

Mar 23, 2019

$500.00

Fundamentals of HACCP for Meat & Poultry

AgriForaging Food Safety is offering a Fundamentals of HACCP (Hazard Analysis Critical Control Points) Training & Certification for Meat & Poultry on March 23 & 24, 2019 at our location in Andes, New York (in the midst of the Catskill Mountains).

Our HACCP Training & Certification will be delivered in an intensive two (2) day commuter format. Maximum of 20 participants.

Follow the ticket link for further details.

A Hands-On Workshop with Earthly Remedies!

$40.00

All Things Pine & Spruce by Erin Ethier, Owner & Herbalist of Earthly Remedies

All Things Pine & Spruce with Earthly Remedies! This workshop will is taught by Erin Ethier, owner & herbalist at Earthly Remedies. Erin will teach us how to make:

• Pine salve

• Pine oil & a pine oil roll-on.

• Pine & spruce tip tea

• The instruction will include monographs on both pine and spruce; including the benefits of each.

• All materials, hand-outs & recipes included in workshop. 

 

Date: March 17, 2019 | Time: 12pm – 2pm | Location: Delaware County FoodWorks+, 27905 State Highway 28, Andes, NY

 

There’s limited spaced; we request you register online. You then have the option to pay online by credit card or cash/check at the door. Light refreshments served.

Mar 16, 2019

A Presentation by Delhi Community Compost! *11am-2pm*

a free workshop for the public

How and Why to Compost?

Maria Schermerhorn, the passionate owner and operator of Delhi Community Compost (DCC) will be presenting "How & Why to Compost?” on March 16th from 11am to 2pm at Catskills Regional Harvest in Andes, New York.
 

Maria will be discussing the environmental benefits of composting, soil building qualities, the various methods of composting, food waste, using chickens to create compost, her personal journey to what is now Delhi Community Compost and how they are impacting our local Catskills community! By chance, if the ground is not covered in snow &/or frozen Maria will have sample materials available for making compost.
 

This presentation is free to the public (donations to DCC accepted). We request that you register; a delicious locally-sourced lunch & refreshments will be provided by Catskills Regional Harvest.

Mar 15, 2019

Recipe & Instruction | Discussion & Eating *6-9pm*

$35

Cooking with Catskills Beef Short Ribs...low & slow

Join us for a hearty cooking class, tasting and exploration of Catskills beef shortly ribs!  We will focus one of our favorite recipes:  Catskills Short Ribs Braised in a Locally-Roasted Coffee Ancho Chile Sauce.  10 person max | $35 per person | includes class, ingredients, meal, wine or non-alcohol cocktail pairing.

Mar 09, 2019

In collaboration with SUNY Delhi *6-9pm*

$40.00

Hosting the Perfect Event: Part 2

How to taste, select and pair the perfect beverages for your next event.  Taught by Michael Barnes, Associate Professor of Hospitality Management & Certified Executive Chef Victor Sommo

Feb 16, 2019

In collaboration with SUNY Delhi *6-9pm*

$20.00

Hosting the Perfect Event: Part I

Invitation etiquette, table settings, centerpieces, and more.  Taught by Amanda Holland, Assistant Professor of Event Management

8/19 & 8/20 (2018) 8:30am-5pm

$775

Preventive Controls For Human Food Course

The complete FSPCA 20 hour, 2.5 day course, delivered in a 2 day format. Location subject to change if attendance is over room capacity or 40 people.

COURSE INSTRUCTION BY: DEBORAH SHAPOS BS, MBA, CHA

Materials included:
* FSPCA Preventive Controls for Human Food Student Manual
* FSPCA Preventive Controls for Human Food Participant Workbook
* FSPCA Food Plan for Student Interactive Group Exercises
* Handouts prepared by Deborah Shapos as a supplement to the course including resources, reference materials, templates for development of a Preventive Controls based HACCP and Food Safety Plan
* IFPTI/FSPCA Certificate (upon completion of the course)

 

Oct 22, 2017

8:30am-5pm

$550

Blended Preventive Controls for Human Food Course: Part 2

COURSE INSTRUCTION BY: DEBORAH SHAPOS BS, MBA, CHA

Materials included:
* FSPCA Preventive Controls for Human Food Participant Workbook
* FSPCA Food Plan for Student Interactive Group Exercises
* Handouts prepared by Deborah Shapos as a supplement to the course including resources, reference materials, templates for development of a Preventive Controls based HACCP and Food Safety Plan
* IFPTI/FSPCA Certificate (upon completion of the course)

 

PLEASE NOTE: Participants must complete the online, self-paced, Part 1 of the Course in order to be admitted into the Part 2 section. 

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