demos

image234

Demos take place in the meadow.  They will be on our map and schedule posted at the festival.  Check the schedule and then belly on up to the demo booth at the fest!  

Who's Confirmed? See below!

Holy Cow - Raw Milk Recipes and Discussion - Kate Lane from Homemade in Marshall (Demo Booth 1, 1:15 p.m.)

Wood working - Making a wooden cheese board with Mike McClinton  (Demo Booth 2, 1:45 p.m.)

Making Goat Milk Soap - Andi Eliott from Farmer Jane Soap (Demo Booth 1, 2:30 p.m.)

Cooking with Ricotta - Mary Spivey (Demo Tent 1, 3:45 p.m.)

Charcuterie –  Visit PJ from Chop Shop Butchery at the Demo booth to learn about this ancient art (Demo Booth 2, 3:55 p.m.)

Creating the Perfect Cheese Board  -Tommy Trull,  Specialty Department Manager at Earth Fare in Fort Mill (TBD, 12:30 & 2:30 p.m.)


Find out more about each demo

Workshops

image235

Workshops take place on the main stage in the meadow.  Check out the times below to make sure you don't miss your chance!  Show up a  few minutes early so you can grab a seat.

45-minute Workshops - Main Stage in the Meadow

Delicious Stovetop Flatbread - Using the best locally sourced ingredients, Dov Deustachio from the Little Round Farmhouse in Old Fort, NC will demonstrate how to make a flat bread you could easily make on your kitchen stove top at home. Come sample this amazing bread topped with local honey from Asheville Bee Charmer and homemade butter! Learn how you can use the most basic ingredients to make the most fantastic meals. 

Where: Main Stage, the Meadow

When: 1:30 p.m.


Getting Fresh - Learn how fun and easy it is to make your own fresh cheese!  Join Jessica Vedeler as she shows you the steps to make several fresh cheeses including Queso Blanco. 

Where: Main Stage, the Meadow

When: 2:30 p.m.


Fermenting Foods for Good Health - Join Fermenti to learn the benefits of fermented foods.  Meg Chamberlain from Fermenti will teach about the history of fermented foods, how fermentation is different from pickling, and most importantly why fermented foods have traditionally been a component of cheese boards.  

Where: Main Stage, the Meadow

When: 3:30 p.m.

remember to show up a few minutes before the workshop to secure a spot.