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Scrapple Workshop

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April 1, 2017
12:00 pm - 2:00 pm
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Adam Diltz

Registration Required. Chef Adam Diltz from Johnny Brenda’s comes to the Greensgrow Community Kitchen to teach us how to make Scrapple from scratch. We’ll learn about the history and origin of this Pennsylvania Dutch specialty. You’ll get to see each stage of the process from cooking and preparing the pork, to seasoning, moulding and cooking the final product.

We’ll get hands on helping out with prep and get to taste the final product in class. Everyone will get a piece to take home as well as a recipe to take home.

Adam Diltz is the Executive Chef of Johnny Brenda’s in Fishtown. Adam is pursuing his dream of running his own restaurant. Elwood, named after his grandfather, will focus on Pennsylvania cuisine, utilizing the rich heritage of the Mid-Atlantic region and the Philly area as inspiration. A pennsylvania native, he has 2 has worked for 3 James Beard Award winning chefs and is a member of Slow Food, PASA, and Historic Foodways of the Delaware Valley.

PLEASE NOTE: Cancellations within 72 hours of the start of class are nonrefundable or transferable. Workshop refunds and transfers requested earlier than 72 hours before the class start time will be charged a $5.00 processing fee.


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