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Event:
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Homer Historical Society Herb Workshohp
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Date:
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Saturday, February 2nd, 2019
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Time:
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9:30 AM − 3:00 PM
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Organization:
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Homer Historical Society |
Location:
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Homer United Methodist Church 101 E. Adams Street Homer, MI Phone: None
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Cost:
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$35 person donation
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Contact:
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Dee Camp Phone: 517-524-7348 Click Here to Email
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Description:
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The Homer Historical Society has been holding its Herb Workshop for 27 years and still manages to address new topics for speakers and the menu. This year they focus on farm-to-table with two suppliers of products and a chef who creatively produces the delicious and healthy end result. It will be held Saturday, February 2 at the Homer United Methodist Church, 101 East Adams Street in Homer starting at 9:30 a.m. with a continental breakfast. It will end at approximately 3 p.m. following snacks, a gourmet luncheon and a fun-filled day of information. In America, the farm-to-table concept, promoting the use of local foods and beverages in restaurants and also using locally raised items at home, has grown in the last decade. In 2015 the National Restaurant Association noted that four of the top ten food trends were related to local foods. Program speakers will include Joe Marciano who is the head chef at Albion Malleable Brewery. He will speak about “A Day in the Life of a Chef.” Marciano, originally from Brooklyn, New York, and his wife Kathryn Marciano, a Homer native and also a chef, volunteered to prepare the workshop’s main course and guide Homer Historical Society volunteers through this year’s menu preparation. Jason Killorn, Hanover, Michigan, raises organic vegetables year- round and will talk about his work relating to the farm-to-table focus and supplying the product to customers. The third speaker, Dan Marsh, raises sustainable and chemical free poultry, pork and beef on his Quincy farm. He will discuss the importance of eating healthy and supporting local suppliers. Other workshop features include craft items for sale and a silent auction. Herb Workshop coordinator Dee Camp, who founded the event and has worked with it every year, is especially enthusiastic about this year’s program and menu. “I AM excited,” Camp said. “This is a first to have professional help with our meal. The creativity of our food and the speakers sharing their livelihood and practices should be something we can all learn to use.” The Herb Workshop is a fund raiser for ongoing Homer Historical Society restoration and historical preservation work at Blair Historical Farm which was donated to the organization in 1974 by Maude Blair when the Society was formed. Miss Blair was an educator dedicated to children and to Homer’s history. She was also the granddaughter of Dr. George W. Blair, an early settler and Homer’s first medical doctor. Reservations are a must for the Herb Workshop. They should be made by calling 517-524-7348. Reservation checks for the $35 per person donation should be made payable to the Homer Historical Society and mailed to the Homer Historical Society, P.O. Box 146, Homer, MI 49245. Herb Workshop information is also available on the Homer Historical Society website. www.homerhistoricalsociety.o rg
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Categories:
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Food, Lectures/Classes
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(1244)
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