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9/21/15 - NEW this year! We have a fantastic new event called "Shepherds Talk Fiber" - a scheduled list of talks about breeds focusing on their fiber. Our presenters have been asked to provide a 5 min intro of their breed, highlighting its fiber & Breed Association information. What is the breed standard for the showcased breed, color, micron, special characteristics, historical and/or current uses?
Any special care and handling of the sheep to produce great fiber (Breeding choices, nutrition, stress, coating, controlling vegetable matter, effects of lambing or age)
15 Minute Presentation or Demo
This can be spinning and talking about various ways to spin the breed for different results, OR
Recommendations on how to have it commercially prepared (what spin or ply or weight of yarn best highlight your breed’s characteristics etc.)
OR
Talk and/or demonstrate felting, or weaving or any other ‘best use’ for the breed’s fiber and what makes it special,
OR
You might see them could skirt a fleece, or do just about anything they want to get you excited about their breed’s fiber (why they love it?)
5 Min Question and answer.
Show up on time to learn about breeds that would work for your new flock (hint hint), or types of fiber you may never have worked with before. Enjoy! Add the talks to your Sched so you get reminders and can plan your festival experience.

Our 2015 Schedule is evolving. Please check back to see additions and create a Sched account to start your own custom festival schedule and plan your time wisely. Share events with friends and family via Facebook and Twitter to rally them to plan the day together. Accommodations around the Hudson Valley are booking up, so if you haven’t done it, get on that ASAP. This is just the schedule - see our official website www.sheepandwool.com to volunteer and see more pics.
Cooking Demos [clear filter]
Saturday, October 17
 

10:00am EDT

Spit-Roasting Lamb Demonstration and Sampling - Sean Lacy
Sean Lacy of Sean's Private Catering will showcase how to setup and spitroast lamb. Learn seasoning, cooking times and heating methods. Come by when it's done for a taste. Across from Area F on the map.  http://seansprivatecatering.com

Presenter
SL

Sean Lacy

Meat Cutter, Sausage Maker, Adams Faireacre Farms, Sean's Private Catering
Sean Lacy has been working in the local food industry for over 12 years.  For the last 6 years, he has been providing the Hudson Valley with quality catering services and food logistics.  He is a full time meat cutter and gourmet sausage maker at Adams Fairacre Farms in Newburgh... Read More →

Saturday October 17, 2015 10:00am - 4:00pm EDT
Area F 41.936131, -73.907451

11:00am EDT

Sheep's Milk Ricotta Quiche - Annie Scibienski, Blue Ribbon Hearth, Rhinebeck, NY
Limited Capacity seats available

Annie will demonstrate how to quickly prepare a quiche with seasonable vegetables donated by Hearty Roots Farm and CSA www.heartyroots.com, local farm fresh eggs and sheep's milk ricotta from Old Chatham Sheepherding Company all Hudson Valley farms. King Arthur Flour will also sponsor Annie's demo, so stop by for a recipe booklet and a chance to win a copy of their Baker's Companion cookbook. 
https://www.facebook.com/blueribbonhearth 

Presenter
avatar for Annie Scibienski

Annie Scibienski

Goodness from a Blue Ribbon Baker! Annie Scibienski is the owner/baker of Blue Ribbon Hearth a micro-bakery business operating as permitted by NY State Ags & Markets. A past Dutchess County Fair winner for "Best in Bread", Annie makes and sells breads, cakes, cookies, muffins and... Read More →

Saturday October 17, 2015 11:00am - 12:00pm EDT
Bldg E 41.936065, -73.907703

12:30pm EDT

Cooking Demo Still Cooking... TBA
Limited Capacity seats available

Cooking Demo TBA

Saturday October 17, 2015 12:30pm - 1:30pm EDT
Bldg E 41.936065, -73.907703

2:00pm EDT

Cheese Making Before Your Eyes - Brent Zimmerman, Lime Kiln Farm, ABCheese (Italy)
Limited Capacity seats available

Brent will demonstrate the process of making a whole milk ricotta cheese. It's too hard to source sheep's milk, believe it or not, so he'll use a cow's milk for the demo. But you'll be able to sample 3 different sheep's milk cheeses of different ages to taste the difference, thanks to Dancing Ewe Farm. He'll also explain the process of making a pecorino romano (sheep's milk) and how to use the left over whey to make a fresh Italian style ricotta (no acid added).
www.limekilnfarm.com 



Presenter
BZ

Brent Zimmerman

Owner, Breeder, Lime Kiln Farm
Brent Zimmerman , a life long farmer, has been raising sheep and goats and making cheese in the mountains of Tuscany Italy for the past 25 years. Recently transferred to the Hudson valley where he is starting his next farming adventure www.limekilnfarm.com, where he now raises Dorper sheep. He is the author of the book Author "Get Your Goat" (2011) and travels frequently back to his farm in Italy... Read More →

Saturday October 17, 2015 2:00pm - 3:00pm EDT
Bldg E 41.936065, -73.907703

3:30pm EDT

Garlic Basil Lamb Burgers - Tom Sneller - Culinary Arts Professor, CIA, Butchery Specialist
Limited Capacity seats available

Grind, season and pan sear lamb burgers-including boning an trimming a lamb shoulder
butcherinfoblog.blogspot.com 

Presenter
TS

Tom Schneller

For the past seventeen years Chef Thomas Schneller has taught the butchery classes at the Culinary Institute of America. He is classicaly trained in all forms of butchery and grew up in a family meat business in Kingston NY. Chef Schneller also owned and operated his own restaurant... Read More →

Saturday October 17, 2015 3:30pm - 4:30pm EDT
Bldg E 41.936065, -73.907703
 
Sunday, October 18
 

10:00am EDT

Spit-Roasting Lamb Demonstration and Sampling - Sean Lacy
Sean Lacy of Sean's Private Catering will showcase how to setup and spitroast lamb. Learn seasoning, cooking times and heating methods. Come by when it's done for a taste. Across from Area F on the map.  http://seansprivatecatering.com

Presenter
SL

Sean Lacy

Meat Cutter, Sausage Maker, Adams Faireacre Farms, Sean's Private Catering
Sean Lacy has been working in the local food industry for over 12 years.  For the last 6 years, he has been providing the Hudson Valley with quality catering services and food logistics.  He is a full time meat cutter and gourmet sausage maker at Adams Fairacre Farms in Newburgh... Read More →

Sunday October 18, 2015 10:00am - 4:00pm EDT
Area F 41.936131, -73.907451

11:00am EDT

Herbed Sheep's Milk Ricotta Tart - Siena Wright, Duo Restaurant, Kington, NY
Limited Capacity seats available

Herbed Sheep's Milk Ricotta Tart

Presenter
SW

Siena Wright

Siena is the production baker and dessert maker for Duo Restaurant, Kingston, NY

Sunday October 18, 2015 11:00am - 12:00pm EDT
Bldg E 41.936065, -73.907703

12:30pm EDT

Lamb Meatballs with Yogurt Sauce - Serge Madikians, Serevan Restaurant, Amenia, NY
Limited Capacity seats available

Lamb Meatballs with Sheep's Milk Yogurt Sauce

Presenter
SM

Serge Madikians

Located in an antique farmhouse in the hamlet of Amenia, NY, Serevan is beloved by its devoted local clientele as well as destination dining for anyone seeking a culinary adventure in a romantic, gracious and comfortable setting, surrounded by lush gardens where Serge grows flowers... Read More →

Sunday October 18, 2015 12:30pm - 1:30pm EDT
Bldg E 41.936065, -73.907703

2:00pm EDT

Irish Lamb - Danny Gendron, The Tasting Room Restaurant, Rhinebeck, NY

Presenter
DG

Danny Gendron

Daniel Gendron was raised in Tokyo, Japan and is a 1981 graduate of The Culinary Institute of America. He has worked throughout New York City’s fine restaurants and catering establishments and was formerly the Chef of Valeur Mansion, a very popular wedding location off River Road... Read More →

Sunday October 18, 2015 2:00pm - 3:00pm EDT
Bldg E 41.936065, -73.907703
 
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