Sip and Savor, Wine Education Classes
Enjoy our relaxed and educational evenings where we taste four different wines and eat a pleasant meal, prepared by Farm Chef Sherry Swanson, designed to highlight fresh seasonal farm foods paired with the delicious wines we have selected. We delve into the cultural aspects of the wines and foods we are serving as well as explore the terminology of flavor.
Cost: $85/person. All classes taught on Thursday evenings, 6:30pm - 8:30pm
Limited to 16 participants
Please note: the focus of our Sip and Savors is to learn about wine and food pairing - not food preparation. If you are interested in a hands-on cooking class, please visit our Harvest Kitchen class page.
April 4: Apres Ski Dinner in Vienna
Menu to feature Creamy Roasted Garlic Soup with Alpine Cheese Croutons; Braised Roast Beef in a Creamy Sauce with Austrian Dumplings and Roasted Root Vegetables; Flaky Apple Strudel with Elderflower Creme Anglaise
April 25: Fireside Supper in Piedmont, Italy
Menu to feature Butternut Squash Agnolotti with toasted Brown Butter Hazelnuts over Garlicky Braised Greens; Pork Roast Roulade stuffed with Frittata, spinach and parmigiano reggiano in a white wine sauce with Balsamic Glazed Vegetables; Bonet (Chocolate Creme Custard)
Our limited number of educational classes are snuggled in between our busy farm harvest seasons. Each class is unique and especially developed for its scheduled day so we can highlight the regional, farm fresh ingredients of the season. Please note proposed menus are subject to change based on ingredient availability.
All classes require pre-registration online; which will open for our Spring classes on February 2nd.
If you wish to register with a Gift Certificate for payment, please contact harvestkitchen [at] jonesfamilyfarms.com with your name, phone number, gift certificate number and the class you are interested in attending. Once you have successfully been added to the class roster, you will receive an email confirmation.
JEAN CRUM JONES, 5th generation Jones farm steward, is a Registered Dietitian and Community Nutritionist. She writes about New England culinary history and loves teaching others about the relationship between food, nutrition, and agriculture.
FARM CHEF SHERRY SWANSON is classically trained in French and Italian culinary techniques. She uses her love of good food to teach innovative ways of cooking based on the freshest and finest Connecticut farm ingredients available on class day.
WINE EDUCATOR JON HAIGHT is passionate about wine and uses his extensive wine knowledge to teach our popular Sip & Savor classes. He can often be found behind the Jones Winery tasting bar, too.