Cornell University

Taking Your Recipe to the Next Level

Wednesday, September 27, 2017

840 Upper Front St, Binghamton, NY 13905

Let's Take Your Recipe to the Next Level
9/27: Making Sauces & Business Plan 101
In this session we will discuss how to make various tomato-based sauces using a pressure canner. Master Preserver Ann Supa will demonstrate how to safely create a product using food-safety and safe food handling protocols for a commercial scale. Agricultural Economic Development Specialist Laura Biasillo will discuss the various aspects of a business plan and how to create one for your food-based business.
10/11: Making Salsas (Fruit & Tomato) & Marketing 101
In this session we will cover how to create two types of salsas (fruit and tomato-based) at a commercial scale focusing on the recipe analysis, food safety in production and safe food handling afterwards. While we are waiting for the recipes to cook Laura Biasillo will discuss how to identify your target customer, effective marketing and communication methods and labeling guidelines for your products.
10/25: Making Condiments & Financing Your Business
Our final session will cover how to make various condiments, including spice mixes, rubs, etc.. We will also feature a panel on how to obtain financing for your food business.
Each session will be taught by Master Preserver Ann Supa and Agricultural Economic Development Specialist Laura Biasillo inside the Commercial Kitchen at the Broome County Regional Farmers Market. Dinner will be provided as well as recipes and other handouts. Participants will also bring home a sample of what they prepare at each session.
Registration is $20/session; $35/2 sessions; and $55 for all three. One registration per person. Spots are limited so pre-registration is required.


CCE Broome




Cooperative Extension
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Carol Fetterman

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