I miss teaching like a beached whale misses the sea, so you can imagine how happy I am to tell you that this fall, Trent Hendricks and I will be offering 3 classes at Hendricks Farms and Dairy. Trent, who owns and farms the farm, milks the cows and goats, runs the business and makes the cheese is "taking it easy" and teaching a cheese making workshop, while I will be conducting a class in hog butchering and another in curing. Most of what you need to know is below, but feel free to ask me anything about any of this in a comment box or email.
Registration closes for each event on the Friday preceding the event. Classes will be limited in size. All registrations must be paid in full at time of enrollment. Click on the PayPal button or call 267-382-0556 to register now. Please email for more information firstname.lastname@example.org
October 1 Club Cabriejo Festival 6 pm to 8:30 pm *Open to Club Cabriejo members only*.
A goat themed event with a walking tour, a meet-the-goat photo opportunity, and an exclusive tasting of goat products. Club members will also be treated to farm centric art by a local artist. No charge for this event.
October 8 Fine Fall Foods Appreciation Event 6:30 to 8:30 pm
Welcome fall with a celebration of fine cheeses, cured meats and artisanal breads paired with complementary wine selections. Lively discussions on food, and related issues. If you don’t like to have fun, stay at home! $40 per person or $75 per couple. Payment required for registration.
October 23 Cheese Making Class 9 am to 2 pm
We will be making both cows milk and goats milk cheese in two vats. Hands on with running discussions and Q&A. Aging room work also. $200 per participant, a light lunch will be provided. A sample basket along with an at home recipe kit is included. Limited to 5 participants. Led by Cheesemaker Trent Hendricks
November 13 Hog Butchering 9 am to 2 pm
We will be breaking down a whole hog into retail cuts with demonstrations of sausage making and lard rendering. $150 per participant, a light lunch will be provided along with samples from the days work. Limited to 10 participants. Led by Chef Bob Del Grosso
December 11 Meat, Cheese & Bread Class 9 am to 2 pm
Instruction on salami, ham and other cured meat production for the home enthusiast, along with an brief overview on artisanal breads and baking in the brick oven. At the end of the class we will bring it all together with serving and pairing discussions and demonstrations. Just in time for your holiday hosting. $150 per participant, a light lunch will be provided along with a gift basket from the days work. Limited to 15 participants. Presented by Trent Hendricks and Chef Del Grosso
Hendricks Farms Consulting Services
Trent Hendricks will be available on a limited basis to consult on a variety of issues including, Farm Business Plan Development, Product Development – focusing on meats and cheeses, Farm or Ranch Development and Design, and associated subjects. Day rates plus expenses will apply, serious inquires only. email@example.com