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Billings Backyard: Holiday Gifts from the Kitchen | Billings Farm & Museum

Billings Farm & Museum
69 Old River Rd
Woodstock, VT 05091

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Sat, Dec. 4, 2021 10:00 AM – 11:30 AM

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802-457-2355

From Billings Farm & Museum:

Get inspired this season by homemade delectable treats and join Chef Emery as she leads our second Billings Backyard program on “gifts from the kitchen.” In this class participants will bake along with Chef Emery as she demonstrates how to make a variety of beautiful sweet treats that you can then package and send to loved ones near and far as a special holiday gift. Discover the beauty and love that is spread through the delicious smells sure to come out of your kitchen!

A Q&A period with the presenter may continue for up to 30 minutes past the scheduled end time.

Billings Backyard is a series of workshops designed to teach sustainable living skills to adult participants and is underwritten by a generous grant from the SpringRiver Private Foundation Trust. Each workshop includes hands-on demonstrations and concrete steps for incorporating these skills into everyday life. Find more Billings Backyard Series workshops

This workshop will be held live on Zoom unless we become able to hold it as a live session at Billings Farm & Museum.

About Chef Emery
Emery Gray, a Woodstock, Vermont-based chef, had a passion for food at a very young age. Seeing the way that people connected through the growing, sharing and cooking of food, inspired her to make a career in the kitchen. She attended The Culinary Institute of America in Hyde Park, NY, earning her Associates Degree in Baking and Pastry Arts. Traveling the country and the world has translated into a deep appreciation for sustainability of local food systems, and all types of outdoor pursuits year-round. In her experiences she has held titles as Baker for a private school, and Chef for a farm market, bakery, and catering company.

Price: $15/person or $10/BFM member
Where: Live Zoom Presentation
When: Saturday, December 4th, 10:00-11:30AM

Register by Friday, December 3rd

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