Travaasa Austin and foodie magazine, Edible Austin, are proud to announce Jam & Jive, a weekend of learning, eating, dancing and exploring, to take place January 25-26, 2014 at Travaasa Austin. The two-day culinary extravaganza will include a series of workshops on Saturday designed for budding and experienced foodies followed by a farm-to-table dinner prepared by Travaasa Executive Chef Benjamin Baker and live music performed by La Strada, accompanied by “hand jive” dance demonstration and lessons. On Sunday morning, enjoy a delicious brunch followed by tours of the Farm at Travaasa Austin.
The workshops will focus on making the most of winter’s harvest bounty, using canning and food preservation methods. Edible Austin columnist and Hip Girl’s Guide to Homemaking author Kate Payne will be on hand to host “Rind to Seed – Citrus Preservation Workshop.” Participants will learn to deconstruct a grapefruit, utilize each component in creative and delicious ways, and take home a jar of grapefruit-infused vinegar and recipes for how to use it up! Other workshop options include how to make sourdough bread with Chef Baker, how to make jam with Good Food award-winner Stephanie McClenny of confituras and unlocking the mysteries of the ancient culinary art of making kimchi with Oh Kimchi founder Abigail Lunde.
Day passes can be purchased for $75, which include access to the culinary workshops, dinner and dance party. Guests can also book the Jam & Jive overnight package, which includes access to the culinary workshops, dinner and dance party along with a ticket to the Sunday brunch and a tour of the Farm at Travaasa Austin. Rates for the overnight package begin at $279 for one guest, $379 for two. Purchase tickets now!
All proceeds from the event will benefit the Sustainable Food Center (SFC), which cultivates a healthy community by improving access to nutritious, affordable food. The SFC sponsors programs such as Grow Local, Farm Direct, The Happy Kitchen and Sprouting Healthy Kids.