This Wednesday (January 9, 2013) at the New Lebanon Library, the Lebanon Valley Business Association presents “Best Practices for Commercial Kitchens”.
For some time we’ve been talking about commercial kitchens with local food producers and farmers. Anyone who wants to sell food that’s been changed much beyond its original state has to grapple with using one. This workshop is about the best ways to address that challenge in the effort to help New Lebanon become a vibrant center for local food.
Panelists Ruby Duke of Raven & Boar Heritage Whey- Fed Pigs and Hudson Valley Charcuterie;Henry Ciccone, ‘The Cider Man’ and a commercial kitchen designer, and Sue Cassidy, of Shaker Mountain Barbecue and also previously of Shaker Mountain Canning, will speak about their experiences in creating and using commercial kitchens.
WHEN: Wednesday (January 9, 2013)
TIME: 6:30 pm
PLACE: New Lebanon Library (550 State Route 20, New Lebanon)