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October 10, 2019 @ 2:00 pm - 5:00 pm$60.
Late summer brings bushels of the South’s storied muscadine grapes: fox grape, catawba, bullis, scuppernong. To grow them is easy – the handsome, native vines love our climate, and the vines can even fit in small yards, where they’re a veritable vertical garden!
But what you do you do with all the fat, sweet fruits once you pick them?
Classically trained chef Susan Walker leads a hands-on experience – down at the farm, in our classroom kitchen. With Susan, you’ll bake a delicious muscadine treat (mulles muscadine with crustini) easy to bake and easy to freeze for later.
Enjoy a purple muscadine mule (virgin or with rum) and pistachio green scuppernong ice cream – and go home with grapes to make your own.
Jenks will discuss the history of our native grapes and where they fit in your landscape, and we’ll have the best varieties of vines available so you can plant them at home.
Come celebrate the grape harvest!
Susan Walker received her culinary training at Johnson and Wales then worked in Charleston, Kiawah and Pittsburgh. Now she is home working with Frog Hollow in Augusta and in her own nutrition and wellness business.
$60 per person or $100 per couple.