“New” All American Cookout
Featuring black bean burger with homemade summer salsa, green bean & potato salad, roasted sweet corn, fresh coleslaw, Elisabeth Jones’ double good blueberry pie
Featuring black bean burger with homemade summer salsa, green bean & potato salad, roasted sweet corn, fresh coleslaw, Elisabeth Jones’ double good blueberry pie
Featuring spiralized vegetable pasta, crostini with white bean spread, Italian salad with broccoli & spicy green olive tapenade, ice cream with peppered balsamic strawberry sauce
Featuring frittatas with ricotta & blueberry chutney, shaved beets with orange, green salad with seasonal fruit & blueberry vinaigrette, summer blueberry pie
Featuring chickpea patties with tzaziki sauce, sautéed zucchini, Greek salad, yogurt parfait with honey strawberry sauce
A Culinary Journey through Film
Menu featuring cuisine from Piedmonte, Italy:
Polenta Crostini with Mushroom Ragu; Timpano (baked pasta dish with sausage, meatballs, cheese and sauce); Torta de nocciola (Hazelnut Cake)
A Culinary Journey through Film
Menu featuring Middle Eastern cuisine:
Turkish Lamb flatbread; Sumac Roasted Chicken over spice rice with toasted almonds; Persian Cardamom, Saffron and Pistachio Cake
A Culinary Journey through Film
Menu featuring cuisine from East Africa:
Tostones with mango mojo; Grilled beef skewers (Nyama Choma) over rice pilau; Passion fruit cake
A Culinary Journey through Film
Menu featuring cuisine & wine from India & France:
Samosa Cakes with cilantro sauce; Spiced Chicken with jeweled rice; Mango Rice Pudding
A Culinary Journey through Film
Menu featuring cuisine from La Mancha, Spain:
Manchego, Quince and Chorizo skewers; Spanish-style Roasted Spring Lamb with potatoes and spring vegetables; Cinnamon and Vanilla Scented Cake
Supper at Home with a menu inspired by Jacques Pepin – a Connecticut superstar cooking teacher:
Featuring Parisian Potage, Poulet a la Crème, Artichoke Hearts and Peas, Carrots with Chives, Rhubarb-Honey Parfait
Classes are held on Saturday afternoon, from 12pm to 3pm. We limit each class to 12 students and the cost is $95 per person. Also, at all our classes, students take home their Harvest Kitchen apron and receive a copy of recipes and related educational material.
Philip James JONES, FARM FOUNDER, 1821-1912