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Cookbook Series Seafood Secrets

Date:
Saturday, April 21
Time:
12:00 pm to 3:00 pm
Location:

Take advantage of Connecticut’s seafood bounty and gather a multitude of recipes from the Mystic Seaport association’s cookbook. Our class will emphasize a variety of ways to prepare seafood quickly and easily.

Menu to include Scallop and Corn Chowder; Spiced Dilly Crackers; Baked Fish Cider Mill Style; Canary Rice; Waldorf Coleslaw; Mud Cake

Cookbook Series

We love to cook with our farm foods and we like to teach others how we approach food preparation from the farm kitchen. This spring season’s hands-on cooking series is inspired by some of our favorite cookbooks. Each class will feature recipes from one cookbook and we will discuss the cooking philosophy and techniques of the book’s author/s.  

Our classes are taught using a combination of cooking demonstration by our farm chef, Sherry Swanson, and hands-on preparation by the class participants. Jean Jones, Registered Dietitian-Nutritionist, discusses the cultural and nutritional aspects of the foods we are studying. Farm educator, Emily Freund, organizes the class presentations and offers sound cooking advice while we cook together.

After preparing a set of dishes, we will sit down together to enjoy the results with a glass of Jones wine. As a take-home, each guest will receive the cookbook, as well as our own blue Harvest Kitchen apron.

What Will I Learn?

  • Knife handling & cutting methods

  • Tips on finding ingredients in season & suggestions for preserving the farm’s bounty

  • How to maximize flavor in your cooking & inspiration to encourage joyful cooking

  • Knowledgeable discussion about the cooking techniques and philosophy behind what we’re eating

 

What to Expect:

  • Class size is limited to 12 people

  • You will be working together with other students in a friendly, hands-on environment led by our professional farm educators

  • You will be standing for most of the class. Please wear comfortable, closed toe shoes, minimal jewelry, & have long hair tied back.

  • You will receive a kitchen apron, which is yours to keep, & a copy of all recipes at the end of class

$115.00
This class is full, registration is closed.

Registration Notes

Our Online Store will begin accepting Registrations on Groundhogs Day 2018 (February 2)

Once you have successfully registered online, you will receive an email confirmation from Jones Family Farms.  Please remember to hit the Submit Order button.

 

If you wish to use a Gift Certificate, please contact harvestkitchen@jonesfamilyfarms.com with your name, phone number, gift certificate number and the class you are interested in attending.  A member of our Kitchen Team will be in touch to complete your registration. 

 

Other registration options include registering in person using cash, check or charge at the Jones Winery Tasting Room, open seasonally (please check our Winery page for hours).

Please visit our Registration and Policies and Kitchen FAQs to be aware of our cancelation/refund policies, food allergy information, and other helpful information.

Be good to the land and the land will be good to you.

Philip James JONES, FARM FOUNDER, 1821-1912