Workshop with Chef Robert Dumas CEC, Director of the Institute of Adventure Hospitality and Food at Paul Smith's College

Time: 3:30-4:15 PM

About: a hands-on workshop where we will learn all about local grains. During the workshop, Chef Robert will discuss the anatomy of whole grains and demonstrate stone milling. Participants will mix and prepare a corn cake, also known as a Johnny cake or Hoe cake, and have the opportunity to top it with sweet or savory ingredients from our local farms.

Details: $10.00 fee, limit 20 people.