About this Event
Spring invites creativity in the kitchen, even when ingredients are simple and early-season. In this hands-on workshop, participants will make their own flatbreads using fresh, seasonal ingredients greens, herbs, sprouts, edible flowers, early vegetables, and optional cheeses or grains with a premade dought. Together, we'll create edible works of art using bright colored herbs and edible flowers.
Your Facilitator: Sharron Cannon
Sharron Cannon is a culinary educator and seasonal wellness facilitator who guides participants in listening to their bodies, the land, and the seasonal rhythms of food. With years of experience teaching plant-based cooking, herbal infusions, and mindful kitchen practices, Sharron’s workshops focus on connection, care, and creativity in the kitchen.Her approach moves beyond recipes—she helps participants cultivate a deeper awareness of how seasonal ingredients support health, resilience, and community. Sharron’s teaching emphasizes hands-on experiences, improvisation, and the joy of working with what the land offers, nurturing both skill and imagination in every session.
In Sauté Sizzle Savor, we invite participants to come together in the Greenhouse Education Center around the kitchen table to share in the harvest of our weekly CSA share. In a Community Supported Agriculture (CSA) model, community members and farmers build a reciprocal and mutually-beneficial relationship—community members support farmers by sharing the risk and paying upfront so that farmers can focus on stewarding the land while farmers provide community with healthy, organic, and sustainably grown produce at an affordable price that goes directly into the farm's pockets.
In these weekly sessions, we invite participants to gather and build community as we share recipes, food stories, and helpful tips for how to cook with the plants that are in season. Each week, participants can expect to be guided by food-workers, culture-bearers, chefs, farmers, elders, or food-system thought visionaries who will lead us in both cooking class and critical conversation that has us consider how we share the foods we grow in community.
Workshops are rain or shine.
Accessibility: Our kitchen/classroom space is wheelchair accessible. With prior planning, we can add a few small mats onto the pebbled ground of greenhouse to make a small wheel-chair accessible path. Our learning garden has grass paths, and the entrance is through a gate with a small, raised entrance. Our tables can be lowered/raised, and we have several backless benches or stools. Our kitchen is in regular use, and while we try to cook without peanuts, much of our cookware is shared and we cannot guarantee a nut-free environment. We have a first aid kit, and the closest AED is in another building several yards away. Drinking water is made available in refillable pitchers.
Our closest bathrooms are a building away, about a one-minute walk. An all-gender bathroom is also available, and this is accessible by key which you can request from staff. We are not a scent-free zone, and because herbalism classes take place here, cannot guarantee that the site will be clear of any essential oil smells. If you have needs not addressed here, please reach out to [email protected]
When inside the greenhouse and kitchen we will open our double-doors and windows to vent the space and encourage masking and social distancing when in more closed-in spaces.
Event Venue & Nearby Stays
The Greenhouse and Education Center at Denny Farrell Riverbank State Park, 679 Riverside Dr, New York, United States
USD 0.00
