Food and Cooking Classes

In each cooking class, we will learn how to prepare a meal from start to finish using local, seasonal foods. We work together and in small groups to learn new cooking techiniques and tips on incorporating farm fresh foods into your lifestyle.

We are pleased to announce our Spring 2012 cooking classes and wine education series. Online registration is now open. Visit our list of Cooking Classes and Wine Education Suppers to register (or click on the class on the right sidebar).

SPRING SERIES OF MEMORABLE MEALS CLASSES

Hands-on Cooking Education Classes

·      Classes are in April and May 2012
·      Saturdays at 11am (run around 3 hours)
·      $80/student. Includes apron, recipes, meals and wine accompaniment.
·      Limited to 12 students

April 14 Caribbean Escape (vegetarian friendly menu)

Menu: Cuban black bean soup & Island corn bread. Jasmine rice cakes with toasted sesame seeds. Jamaican jack sweet potatoes. Pineapple-coconut boats with rum sauce.

April 21 Turkish Odyssey

Menu: Roast lamb with orzo and carrots. Stuffed eggplant with spinach. Bulgar-lentel pilaf. Poached apples with whipped cream.

April 28 Italian Trattoria Fare (vegetarian adaptable)

Menu: Homemade pasta with prosciutto and peas. Spring arugula salad. Focaccia. Torta di mele (apple tart).

May 5 Cinco de Mayo Fiesta

Menu: Chucky guacamole, garden fresh salsa with corn chips. Green chicken enchiladas. Mexican black beans and rice. Cinnamon chocolate brownies, fruity fresca.

May 12 English Tea Garden Brunch

Menu: Elegant herb tartlets with smoked salmon. Garden asparagas. Scones with assorted fruit curds. Petit fours.

May 19 Asian Fusion Take Outside Party

Menu: Sweet & spicy Asian nuts. Spring rolls with dipping sauces. Sticky rice balls. Sesame beef and broccoli stir-fry. Homemade fortune cookies.

May 26 Americana Cast-iron Cooking

Menu: Pork & Pinto bean chili with jalapeño corn bread. Potato and parsnip oven fries – classic coleslaw. Rhubarb crisp and homemade strawberry ice cream.

SIP AND SAVOR SPRING WINE EDUCATION CLASSES

·      Classes are in April and May 2012
·      Friday evenings from 6pm – 8pm
·      $65/student
· Limited to 16 students

· Classes start with a 30-minute wine tasting introduction and is followed by a farm-style family dinner to enjoy the pairing of food and wine. Educational discussions will be led by our farm food and wine experts.

April 20 April in Paris

Menu: Steamed mussels with tarragon cream sauce. Coq au vin, spring salade. An assortment of cheeses.

May 4 From the Northern Hills of Italy

Menu: Baqna cauda (Hot anchovy & garlic dip). Potato gnocci with mushroom ragu. Roasted asparagus. Hazlenut biscotti.

May 11 A French Seaside Supper

Menu: Pissaladiere (onion tart). Bouillabaisse. Lavendar crème brulee.

May 25 A Rhine Cruise

Menu: Roast pork with green herb sauce. Spatzle – red cabbage with apples. Fruit compote with vanilla cream.

Kitchen