THIS WORKSHOP HAS BEEN POSTPONED UNTIL FURTHER NOTICE
In the gastronomic world, the shift towards the farm-to-table movement has deeply strengthened the organic, local farming movement, but it has neglected one important aspect of the dining experience: the bar. Imagine pairing your farm-to-table menu with the perfect beverage; a cocktail made with plants sourced straight from your garden, farm, or the local market. Join us for a Farm to Bar Workshop at Finca Luna Nueva, May 22nd and 23rd, 2020 to learn the skills needed to enhance your culinary experience. This two day workshop will focus on harvesting plants directly from your farm or garden, and the techniques used to transform them into herbal cocktail ingredients. The goal of the workshop is to better connect your menu with the place you live; the soil, the seasons, and to move deliberately toward ingredients that promote healthy relationships with our beverages.
The Farm to Bar workshop will cover the following topics:
Growing, harvesting and sourcing of ingredients
Bitters and Shrubs
Home Distillation
Mixology
The course is limited to 15 participants in order to foster a small group size and a focus on hands-on learning. It is designed for bartenders, restaurant owners/managers and anyone with an interest in creating herbal drinks, alcoholic or non-alcoholic.
The course will begin at 10 am on May 22nd and end at 6 pm on May 23. The nights of May 22nd and May 23 are included in the cost of the course.
Instructors
Jen Kalman
The hands, heart and mind behind Fox & Hound Infusions, Jen Kalman has practiced food and beverage enjoyment for as long as she can recall. Her childhood experiences of foraging berries, and baking with her grandmother have translated into her involvement in the multi-faceted universe of gastronomy. Jen spends her days fermenting, brewing, infusing, baking, and transforming various ingredients into acts of love
Ancel Mitchell
Ancel Mitchell has been making potions and looking for patterns since she can remember. Working with plants and people on a daily basis has honed and simplified her approach to plant medicine and her love for the natural world has taught her patience and observation. She lives in Puerto Viejo, Costa Rica where she distills everything she can harvest, teaches Plant Medicine and makes ridiculously good chocolate.
Liz Fulough
Canadian born, Costa Rica based Liz Furlong has quietly become one of Central America’s most prominent mixologists, using a style she calls, “jungle bartending.” She has adapted her training from Montreal, Toronto and New York to work with the seasonal, fresh ingredients at hand. The results? Unique and delicious locally-sourced elixirs.
Scott Gallant
Scott Gallant is an agroforester and permaculture designer with nearly a decade of experience working in Central America. He is the co-founder of Porvenir Design, a landscape design firm specializing in productive landscapes. He is focused on helping clients grow food and transform raw ingredients into useful pantry items through fermentation, distillation, drying, cider making and more.
Lodging
Lodging is in the shared Family Bungalows of Finca Luna Nueva. Each bungalow has five beds. Upgrades to private rooms are available directly through Finca Luna Nueva..
Food
All meals are served buffet style at the onsite restaurant. There are ample options for all culinary preferences. If you have any specific dietary needs, culinary restrictions, or food allergies please share that upon reserving a spot in the course.
Costs
The cost of the course is $275 per person. This include all meals (6) lodging, instructions, and materials.
Booking
In order to reserve your spot in the workshop, please send an email to both scottgallant@porvenirdesign.com and grupos@fincalunanuevalodge.com. Finca Luna Nueva will process all payments. Given the limited number of spaces available in this workshop, only a full course payment will complete the reservation.