1:30 Cider Mixology
Sponsored by:  Angry Orchard Hard Ciders & Croxley Ales
Presented by:  Jessica Geremina, Mixologist, Croxley Ales, Farmingdale, NY

For warm summer days or cold winter nights, creating the perfect cocktail is an art.  Seminar attendees will learn how to incorporate hard ciders to craft the perfect cocktails for friends, family, and special occasions.  Join mixologist Jessica Geremina as she shows off her bartending skills creating cocktails using the flagship hard ciders from Angry Orchard:  Crisp Apple, Traditional Dry, and Apple Ginger.  Limited seating.

2:30 Cooking with Cider:
Sponsored by: Bonnie Jean’s Casual American Eatery,  Southold, NY
Presented by: Jennilee Morris, Owner/Operator, Bonnie Jean's Casual American Eatery


Apples, the fall staple of farm stands, is not just great in the glass! Cider, alcoholic and not, lends an irresistible sweet-tart flavor to whatever it touches, be it pork shoulder, butternut squash, or cupcakes. Attend this seminar and you’ll learn some sweet and savory ways to incorporate cider into your menus throughout the year. Jennilee Morris will be showcasing her culinary talents when she discusses the savory and sweet diversities offered by cider and demonstrates three of her favorite recipes.
 
Jennilee has been in the hospitality industry for 12 years and has earned a degree in both culinary arts and restaurant management from The Institute of Culinary Education in NYC. After 3 years in the specialty coffee industry, she co-founded Long Island Coffee Roasters in July of 2010 which is an artisanal small batch coffee roasting company.  She is the current owner and operator of Bonnie Jean's Casual American Eatery in Southold, NY and most recently co-founded Grace and Grit, a full service catering and event planning company.  Ms. Morris participates in the local farmers market and is passionate about supporting the agriculture, horticulture and viniculture of Long Island’s north fork.

3:30 How to Make Hard Cider:
Sponsored by:  Peconic Bay Winery
Presented by:  Zander Hargrave, Assistant Winemaker & Cidermaker, Peconic Bay Winery

The typical 18th-century American imbibed an average of 34 gallons of hard cider a year. A far cry from those colonial levels of cider-quaffing, there’s been a resurgence of artisanal cider-making, both hard and sweet, that’s putting cider back in the spotlight.   Brewing hard cider from nonalcoholic, or “sweet” cider is a process almost any cider-lover can do at home.  Attend this seminar to learn the ways of hard cider culture and get introduced to hard cider making—the process, tools, and apple selection.
 
Session presenter, Zander Hargrave, comes from a long line of Long Island wine influencers and currently works as Assistant Winemaker at Peconic Bay Winery in Cutchogue, NY where he has also earned the unofficial title of "Cider Czar" taking on the winery's new hard cider program.