Back On The Road Again

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All In A Jar will be at ” The Kitchen ” in Alamo this Saturday Oct. 1 at 11:00 am, getting you ready for Oktoberfest. We will be making Bratwurst Sausage, Potato Sausage and to go with the sausages we will be making Grainy White Wine Mustard and Fennel Sweet Onion Relish. We will be sitting down to enjoy what we made for lunch. We still have a few spots open. Come and join us in “The Kitchen” for a fun day. See you in class.
The Kitchen at Alamo Hardware
3211 Danville Blvd
Alamo CA 94507
phone 925.837.2420 ext.313
Boost Post

Class Date Change

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I have moved June 25th class to July 9th at 11:00am here at “The Farm .”  I also changed the two recipes to ” Old Fashioned Grape Jelly.”Just imagine when you were a kid and that big PBJ sandwich your mom made for you, but this one will be better. We will make it with a lot less sugar. You will be able to taste the grapes. The other recipe will be” Caramelized Onion and Red Wine Pizza Sauce.” This sauce has so much flavor you don’t need much more on your pizza. You will go home with a jar from each recipe. A little snack will be served and we will have a sit down lunch. Lunch will be pizza, salad, and ice cream sundae using our grape jelly.

See you in class

Up Coming Classes

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All In A Jar is having its first class Feb. 27 at 11:00am at “The Farm”. This is All In A Jar’s new location in the Gold Country, town of Ione. We have a few spots left if you are interested in join us.
We will be making Pear Ginger. Pear Ginger is a wonderful jar of fresh pears, raisins, warm cinnamon, crystallized ginger, vanilla and much more. You can use it to make a pie, swirl it in your yogurt, top of some ice cream or finish a cheesecake.
We’ll also be making Penny’s Fabulous Cheesecake. This cheesecake that I have created has no cream cheese. It is a cheese platter/dessert all in one. I have some friends that do not like dessert but they never miss the opportunity to have a slice of this creaming delightful cheesecake.
For lunch we’ll be having delicious cheese stuffed manicotti that will be top with one of my many pantry staples, Roasted Eggplant and Bell Pepper spread. Which makes a wonderful sauce for topping these manicottis. Along with a green salad using a jar of Roasted Pickled Beets with Orange Slices and some garlic bread.

The next class here at “The Farm” will be March 26 at 11:00am. We will be making Rosemary-Mint Jelly. This is wonderful on a warm rosemary biscuit served with some lamb. . We’ll also be making Vanilla Bean Carmel Apple Syrup. I like this syrup on ice cream, yogurt and on pancakes. We are going to make some rosemary biscuit for our lunch along with grilled lamb, salad with a jar of Red Onion Marmalade and ice cream with the syrup on top.

In April All In A Jar is back on the road again. Ace Hardware in Alamo has asked me back. We will be canning three recipes on April 23 at 11:00am.
Getting you ready the Cinco de Mayo Holiday with fermented Pico De Gallo (Salsa), Watermelon Hot Sauce and Papaya-Mango Salsa. Please contact The Kitchen at Alamo Hardware, 3211 Danville Blvd, Alamo CA 94507
phone 925.837.2420 ext.313 For classes in Alamo.

April 30 at 11:00am at “The Farm” we will be making a couple different marmalades. First up, Apricot Marmalade you can make year around. These are amazing on a warm biscuit, topping for ice cream, PJ sandwiches or swirled in your yogurt.
Second up, Orange Fennel Marmalade, This is awesome on smoked paprika shredded pork on top of tortilla chips, (think nacho’s out of the box).
For lunch we will be having the Orange Fennel Marmalade with the Smoked Paprika Shredded Pork, salad with pickled fennel and ice cream with the Apricot Marmalade.

I look forward to having you here at “The Farm”

See you in class