Join award-winning Farm to Table Chef Michael Lapi as we celebrate food harvested from our local community members. At SUNY Cobleskill, we believe in hands-on learning and sharing knowledge learned from our local farms and chefs.
Learn in this two-day training workshop how to break down a lamb carcass, turn it into a delicious Lambchetta, take a visit to local farms and pick your own veggies, prepare a delicate sheep milk panacotta and enjoy an entire farm-to-table meal. On Sunday evening, you and your guest will feast on the fruits of your labor and we will toast your culinary successes with local and delicious Scrumpy Ewe Cider.
Seating is limited to 12.
Call 518.255.5528 to register today! Registration deadline May 5, 2018.