New Section In The Website

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We wanted to let you know about a few things that have been added to the website. Under our classes section, you will find four exciting options: Date Night, Private Parties, Use Your Own Fruit and Gift Certificate.
“Date Night” classes are a perfect way to enjoy a double date without the noise and crowds of restaurants or bars. All In A Jar’s kitchen sits high above a canyon with a beautiful view of Mount Diablo. The four of you will jump right in to an exciting class that features delicious, seasonal ingredients. Afterwards, choose indoor or outdoor seating to enjoy elegant, hearty hors d’oeuvres and an exquisite dessert.

All In A Jar is delighted to host a “Private Party” for you and your guests for any occasion. Our classes are perfect for Birthdays, Bridal or Baby Showers, Father’s Day, Office Parties… and any other reason you have to celebrate with loved ones. For Private Parties, guests will enjoy all of the amenities of regular All In A Jar classes, but with the privacy of celebrating with guests of your choice on a day of your choice.

“Use Your Own Fruit” classes are for those of you have a large quantity of your own fruits or vegetables that you would like to use for a class. Please contact All In A Jar to set up a private session! You provide the ingredients and the jars. The class will cost $70.00 per person, and you will leave with all of the jars that you produce and the accompanying recipes. This class requires two or more people. All In A Jar will provide all of the necessary tools and knowledge for the class.

All In A Jar is pleased to offer “Gift Certificates” so that you can spread the love of canning to your friends and family members! Visit this page to fill out the form and have the certificate mailed directly to you or your guest.

See you in class

Happy Valentine’s Day

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All In A Jar wants you to have a delicious Valentine’s Day. Make something yummy. We will be having Pickled Pencil Asparagus and Endive With Goat Cheese and Pickled Raspberry Beets for an appetizer. Our salad will be a seared sea scallop salad with Marinated Mushrooms on top of mixed baby greens. For dinner we will enjoy rainbow chard with lemon and green olives, rosemary-rubbed rack of lamb and red potatoes. We can’t make up our minds for dessert; there are so many options from my jars. Should it be Whole Peaches with Vanilla Bean in Sparkling Wine or Pears with Toasted Almonds in Italian Almond Liqueur or maybe Shortbread with Orange Vanilla Bean Curd? I do have vanilla ice cream to go with whichever option we choose. Enjoy your dinner!

See you in class