Workshop: Making Jams and Preserves on a Larger Scale


Learn
1. How to convert your recipes to weights for accuracy and consistency,
2. About different pectin products including how to use them for reduced sugar preserves
3. How to check the Brix and pH of your mixture to meet standards and insure a good gel

Time: 1:30 – 3:30 p.m.
Date: May 21, 2008
Fee: $5.00
Place: Shoals Culinary Center, 610 W. College St., Florence
Teacher: Dr. Jean Weese, Auburn University Food Science and Alabama Extension Service Pre-registration required.

Sherry Campbell
Shoals Culinary Center
610 W. College St.
Florence, AL 35630

The Market

     

 

Jack-O-Lantern Farms Greenhouses

386-2335

www.jackolanternfarm.com

 

When: Thursdays 4:00-7:00 p.m. and

Saturdays 9:00 a.m. – 2:00 p.m.

 

Where: Garage Road across from the Holiday Inn

 

Available:

Potted Herbs – Basil, Lemon Balm, Chives, Garlic Chives, Flat-leaf Parsley, Marjoram, Dill, Tarragon, and Lavender. Peppermint & Opal Basil

Imported Cheeses – Swiss Gruyere, Italian St. Andre, French Brie, Irish Aged Cheddar, Holland Smoked Gouda, Italian Parmesan, Great Britain Huntsman, Italian Fresh (Mozzarella di Bufala Campana),

Domestic Cheeses – Pepper Jack, Asiago, Belle Chevre Goat Logs, Bulgar Creek Goat Cheese, Mascarpone, Belle Chevre Goat logs, Farmers, Smoked Cheddar, Feta, Hoop, Maytag Blue, Sweet Grass double cream,

Amish sweet cream butter, Sorghum,

Chow Chow, LOCAL Free Range Eggs,

Naval Oranges, 2 varieties of apples, raw peanuts,

Vidalia Bulb Onions, Sweet Onions, Sweet Potatoes, Red potatoes, Creamer Potatoes,

 Fingerling, and Yukon Gold potatoes,

Green Beans, Okra, Eggplant, Cucumbers, Radishes,

Cubanelle Peppers, Red & Green Bell Peppers, Hot banana peppers, Jalapeno peppers, Habanero Peppers,

Yellow Squash, Zucchini & 8-Ball Zucchini, Asparagus, Broccoli, Cauliflower,

Bagged Lettuce Mix, Arugula, Micro-Mix, Green Romaine, Lolla Rossa and Butterhead Hydroponic lettuce,

Hydroponic Cherry Tomatoes and Hydroponic Tomatoes

Greecian Olives stuffed w/ Blue Cheese or Roasted Red Peppers, Italian Cold Pressed EV Olive Oil,

Italian First Press EV Olive Oil, Pickled Beets,

Stone-ground cornmeal and grits, steel cut oatmeal, Rolled Oat Multi-Grain Pancake Mix,

Wild Rice Blend, Panko bread crumbs, Vanilla Beans, whole nutmeg, Dried Peppers,

Carr’s Water Crackers, Lahvosh Crackerbread,

                                                                 Shoals Culinary Center Products                  

Carolyn’s Kitchen                                                                                                               4-varieties of sourdough bread,

Home made jams and jellies,                                                                                             Cinnamon Rolls

                                                                                                                 

 

 

Sherry Campbell

Shoals Culinary Center

610 W. College St.

Florence, AL 35630

Ph: 256.764.0044     Fax: 256.764.5999

Workshop

Recipe to Market and Selling Skills for Food Entrepreneurs

Sponsored by Shoals Culinary Center

Jerry Davis Complex, Shoals Entrepreneurial Center

4002 Helton Dr., Florence, AL

May 12th – 8:30 to 4:00 p.m

 May 13th – 8:30 to 2:00 p.m.

Brian Norder, Vermont Food Venture Center and

Bob Weybright, Cornell University Food Venture Center

These two workshops are designed to be taken together or on a stand alone basis. Recipe to Market covers all aspects of starting or expanding a value-added or specialty food business while Selling Skills focuses on specific areas of bringing a product to market. Anyone interested in starting a specialty food business or anyone already involved in a specialty food business should take this workshop.  Both these men bring with them years of experience in all aspects of the specialty food business.

 

Recipe to Market will cover the following specific topics-

 

Selling Skills provides a practical approach that goes beyond theoretical market research and to help develop specific skills in areas of:

 

Here is what prior attendees from Recipe to Market and Selling Skills have said-

 

Costs for the workshops are $10 per day and includes a box lunch.  Seating is limited and you must pre-register by filling out the form below.

 

This workshop will be held in the Smart Conference Room at the Jerry Davis Complex, Shoals Entrepreneurial Center at 4002 Helton Drive in Florence.  It will be conducted through a live video-conference with Blue Ridge Food Ventures in Asheville, NC.

 

 

Registration for Recipe to Market and Selling Skills

for Food Entrepreneurs

 

Name ____________________________________________________

Mailing Address ___________________________________________

 

Email ____________________________________________________

Telephone ________________________________________________

 

Are you already in business? _______ 

If so, what types of products are you selling? ___________________________

 

___________________________________________________________________

 

 

Are you thinking about starting a food business? _______

If so, what types of products are you thinking about producing?  ________________________________________________________________________

 

______________________________________________________________

 

 

Registering for (check one or both):

 

______Recipe to Market

May 12th – 8:30 to 4:00

 

______Selling Skills

 May 13th – 8:30 to 2:00

 

Cost is $10 per day. Please make check to:

Shoals Culinary Center

610 W. College St.

Florence, AL 35630

 

If you have any questions, please call Sherry Campbell 256-764-0044

 

 

Sherry Campbell

Shoals Culinary Center

610 W. College St.

Florence, AL 35630

Ph: 256.764.0044     Fax: 256.764.5999