This fall, the Whallonsburg Grange Hall hosts the first full season of the new cooking class series entitled “A Taste of the Grange.” Classes are taught by professionals in the food and nutrition industries, and include a variety of topics with emphasis on local ingredients.

The fall series kicks off on Thursday, September 22 with “Meat Processing 101,” taught by David Hunt, Executive Chef at the Pickled Pig in Lake Placid. Content includes knife skills, using different cuts of meat, cooking techniques, and a discussion on farm-raised versus commercial beef. The line-up continues on October 13 with “Parents’ Night Out” taught by Tanner Lamarche and Christopher Neureuther, Junior Iron Chefs; “Eat Like It’s 1799” on October 27 with Lela Niemetz, Registered Dietician and “FoodFeasible” Company Owner; “Great-Tasting and Gluten-Free” on November 17 with Christine Charbonneau, “My Garden, Your Table” chef service owner; and “The Root Cellar” on December 1 with Josh Cunningham, Deer’s Head Restaurant Executive Chef.

All classes begin at 6:00 pm in the Grange Community Kitchen. Cost is $15 per person, which includes ingredients, instruction, and eating the end results. Please register ahead of time by calling the Grange office at 963-4170, or emailing admin@thegrangehall.info.

The Grange is located at 1610 NYS Route 22 in Whallonsburg, New York, five miles south of the Essex ferry dock. For more information, visit www.thegrangehall.info.

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