Adult Ag-Ucation
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Adult Ag-Ucation

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The Fairgrounds Agriculture Education Team has worked for the past five years on a children's Farm 2 Table program. These programs are geared towards children in grades K-5 and focus on exploring the role agriculture plays in our lives. Stemming from the success of this program the Team has developed Adult Ag-ucation. Designed in the same spirit of Farm 2 Table, Adult Ag-ucation will explore agriculture topics in an innovative and hands on way.


UPCOMING CLASSES





Sausage Making with O'friends Farm Fresh Kitchen. February 11

February 11 Sausage Making

Time: 6:15 pm
Location: The Fairgrounds Culinary Kitchen
Registration Fee: $25
Join Allie O’Brien Phillippi, with O’Briens Farm Fresh Kitchen food truck as and learn the basics of making fresh sausage! Choose between Italian or Polish style seasoning and get a step-by-step instruction for how to trim, grind, season and hand-stuff homemade sausage. This class if perfect for beginners - cooks looking to expand their skills, hunters looking to process their own harvest, anyone interested in trying their hand at homemade sausage! Take home recipes, and 5-6 lbs of sausage! Allie has 2 years apprentice butcher experience with "locally-famous" butcher Fred Fijas, and has been honing the skill of making handcrafted sausage for the past 8 years. You can catch a taste on menu features at both the restaurant and food truck and at holiday "pop-up" shops throughout the year.

February 11 Sausage Making with O'Briens Farm Fresh Kitchen
February 11 Sausage Making with O'Briens Farm Fresh Kitchen
Join Allie O’Brien Phillippi, with O’Briens Farm Fresh Kitchen food truck as and learn the basics of making fresh sausage! February 11 at 6:15pm inside the Fairgrounds Culinary Kitchen.
$25.00



The Butcher Show Adult Ag Class

March 24 The Butcher Shop with Moriarty Meats

Time: 6:15 pm
Location: The Fairgrounds Culinary Kitchen
Registration Fee: $30
Join us as Tom Moriarty from Moriarty Meats demonstrates breaking down half a pig. He will explain the anatomy and cutting process in addition to the variety of cuts and the culinary uses for each one. Trained in traditional French butchery, Tom works exclusively by hand and maximizes use of the whole animal.
March 24 The Butcher Shop with Moriarty Meats
March 24 The Butcher Shop with Moriarty Meats
Join us as Tom Moriarty from Moriarty Meats demonstrates breaking down half a pig. March 24 at 6:15pm inside the Fairgrounds Culinary Kitchen.
$45.00
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