Jam & Jive | January 25th–26th
Check-in starts at 2 p.m.
Workshop Session One 3:30–4:30 p.m.
Workshop Session Two 5–6 p.m.
Social Hour with Cocktails & Hors d'oeuvres 6–7 p.m.
Farm-to-Table Dinner Prepared by Executive Chef Ben Baker 7–8:30 p.m.
The Jive 8:30–10 p.m.
Enjoy live music by La Strada with hand jive lessons & dance demonstration
Morning Farm Tour
Check-out 1 p.m.
Enjoy the Jam & Jive Saturday experiences only: includes workshops, dinner and live music show
$75 per person
One night stay at Travaasa Austin for one guest + one ticket to Jam & Jive (Saturday), farm tour and brunch on Sunday
$279 per person
One night stay at Travaasa Austin for two guests + two tickets to Jam & Jive, farm tour and brunch on Sunday
$379 per person
SESSION ONE | 3:30–4:30 p.m. – choose one
Preserving Austin with Confituras – Jam Making Workshop with Stephanie McClenny
Two-time Good Food award-winner Stephanie McClenny will talk about the history of canning and preserving and her personal travels along the path to forming a small-production jam company. She'll share some of her favorite seasonal fruit preserve ingredient combinations and demonstrate the process of preparing a French-inspired chocolate strawberry jam made with local Poteet strawberries. Participants will learn valuable tips and techniques and take away a jar of this luxurious locally-sourced jam!
Sourdough Bread – Fermenting Grains Workshops with Executive Chef Ben Baker
The sourdough workshop, hosted by Travaasa Executive Chef Benjamin Baker, will focus on fermenting grains as a historical method for increasing nutritional value and aiding in digestibility. Chef Ben will detail the progress that sourdough has made traveling the planet for the past 172 years, where it stayed, and for how long. Participants will learn the process involved in storing the starter and making the bread.
SESSION TWO | 5–6 p.m. – choose one
Oh Kimchi! – Ancient Art of Making Kimchi Workshop with Abigail Lunde
Explore the ancient art of making kimchi in the traditional Korean method. Abbi will cover everything from the historic and cultural roots of kimchi to how to select seasonal veggies good for Kimchi making (the winter growing season in Austin is perfect for this), to a step-by-step and hands on demo of making and jarring your own! Attendees will take home their own 32 oz jar of a seasonal variety they will prepare themselves.
Rind to Seed – Citrus Preservation Workshop with Kate Payne
Participants will learn to deconstruct a grapefruit and utilize each component, from rind to seed, in creative and delicious ways. Projects will include infused syrups and vinegars (and beverages you can make with them called shrubs), homemade pectin, citrus salts and sugars, and ideas for preserving the juice for future use. All attendees will take home a jar of grapefruit-infused vinegar and recipes for how to use it up!
La Strada's playlist draws from European and American folk and pop, from the ‘20s to the present. During their 2-set break, band members and dancers Laura Agnew and choreographer Dee McCandless will teach the Hand Jive Dance moves and perform their original "Can Dance," a captivating creation with influences from South African women's dance and children clapping dances. CLICK HERE for a little taste of “Hand Jive” by Johnny Otis.