Cooking With Dehydrated Food
Maker Faire Bay Area 2016
MAKER
Kelly Manzo
Chef Kelly Manzo grew up in Memphis learning classical southern cooking methods. After she realized she wanted work with food for a living, she went to school for professional training in the classic French culinary technique. After school she started with A Spice Above developing spice blends for the home cook and traveling the country to market them.
Schedule:
Saturday, May 21
Zone 8 - Maker Square11:30 am - 11:55 am
Sunday, May 22
Zone 8 - Maker Square11:30 am - 11:55 am
How to use dehydrated food to add nutrition and flavor to things your family already eats. Presentation includes ideas for meat rubs, seasoning side dishes, soups, dips, and desserts.
