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Cooking Demo with Chef Jamie Dement

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Join Jamie DeMent and Main Street Books at Wooden Stone Gallery for a cooking demonstration featuring recipes from DeMent’s recently released cookbook, Canning in the Modern Kitchen, by purchasing your tickets below.

Canning isn’t just about putting food in jars and letting it sit and sit—it’s about sealing in the taste of each season and making food from scratch with more interesting and unique flavors. Farmer, restaurateur, and local food advocate Jamie DeMent offers her recipes and tricks for preserving fresh ingredients and interesting creations. Canning in the Modern Kitchen is ideal whether you’re a novice canner or an experienced cook on the hunt for new recipes and novel techniques.

DeMent’s delicious recipes go beyond the obvious jams, marmalades, and jellies—the book includes ideas for sauces and unexpected ways to preserve produce and meat. She covers a variety of techniques including basic water bath canning and oven canning, and lays out the equipment needed for successful canning.


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Jamie DeMent was raised in Eastern North Carolina. As she saw family farms disappearing and industrialized farming taking over, she searched for ways to revive the simplicity of eating healthy, locally grown food. Along with her husband, Richard Holcomb, Jamie DeMent owns at Coon Rock Farm. The couple also own Piedmont Restaurant in Durham, North Carolina, Coon Rock Farm, Bella Bean Organics, and Heirloom Provisions.

Jamie’s days are spent writing about food and farming and planting, harvesting, cooking and selling products from her farm. She is also a guest lecturer at UNC Chapel Hill, NC State University, Duke University, and teaches cooking classes around the country. Jamie has had featured articles and recipes in many local, regional and national publications and is also a regular contributor to cooking segments on the Hallmark Channel Home & Family show. Jamie’s first cookbook, The Farmhouse Chef: Recipes and Stories from my Carolina Farm, came out in Fall 2017 from UNC Press.