Harvest Kitchen

The Nutmeg Connections – Eating during the Seafaring Era menu will feature:

Seafood Chowder, Country Pork with Green Sauce, Wethersfield Onion Shortcake, Cranberry Chutney, Soft Molasses Cakes

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. 

The New Irish Kitchen menu will feature:

Watercress and Sorrel Soup, Smoked Salmon with Horseradish Cream and Cucumbers, Goat Cheese and Thyme Soufflé, Spiced Pear, Pecan & Ginger Crumble

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. 

The New Nordic Cuisine menu will feature:

Open-faced Rye Bread Sandwich with Smoked Salmon, Turnips & Apple Compote, Pan-Fried Fish with Leeks, White Cabbage Salad, Creamed Kale, Poached Pears in Black Cranberry Juice

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. 

Featuring: Butternut-Apple Soup; Quinoa & Chestnut Stuffed Pumpkin; Roasted Brussel Sprouts, Arugula, Beet & Feta Salad, Blueberry-Cranberry Tart

Please note proposed menus are subject to change based on seasonal ingredient availability.

Featuring: Tuscan Bean Soup with Squash & Kale, Pork Tenderloin with Greens over Grilled Polenta & Mushrooms, Berries in Balsamic Syrup

Please note proposed menus are subject to change based on seasonal ingredient availability.