Festival Workshops
Check back next season for the current year currant workshops!
| Workshops | Description |
|---|---|
|
Black Currants in the U.S.: From Banishment to Revival |
A presentation about black currants by Lily Hislop, the black currant and elderberry breeder for the Savanna Institute. Learned about black currants, why they were banned federally for 55 years, and what their future looks like. |
|
Black Currant Flavor Experience (Guided taste-testing) |
Lily Hislop, the black currant and elderberry breeder for the Savanna Institute offered this workshop. She guided participants through a taste test, from the basic building blocks of flavor through identifying aromatics. |
|
Currant Propagation |
A hands-on currant propagation workshop! Learned the secrets to multiplying these delicious berries by taking cuttings and rooting them. Left with our very own propagated cutting and a bonus currant plant to get your garden growing! |
|
Berry-Infused Luxury: DIY Lip Balms |
Unleashed our inner alchemist and discovered the art of crafting luxurious, personalized lip balms in this hands-on workshop. Learn from Mallory Smith with the Alaska Harvest Collaborative as we selected herbs and currants fresh from the garden, then blended them with soothing butters and protective waxes to create custom balms tailored to our preference. All materials were provided, and we could take our handcrafted products home. |
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Cooking Healthy with Currants: How to Make Bison Meatballs with Currant Jelly |
Watched Chef Flora Deacon demonstrate how to make bison meatballs with currant jelly and got to taste this delicious snack! |
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Cooking with Currants: Currant Curd with Meringue
|
Experienced a unique food preparation experience with Chef Liann Peryea, production chef at Fairbanks’ own Stone soup Cafe. In this workshop, participants learned how to make mini pavlovas topped with a currant curd and leave with their own small jar of curd to use at home. |