Buttermilk Ricotta Pumpkin Tian
Its autumn and time for the French Classic Tian, Ratatouille’s sophisticated sibling. We’ll incorporate vibrant layers of autumn root vegetables into a feast for the eyes and taste buds.
The Rustic Galette: Sweet Potato Ricotta
Tired of the tyranny of pie perfection? Embrace the rustic charm of the galette. We’re ditching the pie dish for freeform, flavor-packed pastries, that can be sweet or savory. We’ll start by crafting a flaky dough, then while it chills, witness the magic of milk transforming into silky, homemade ricotta.
Classic Pierogies
This class is sold out, but please get on the wait list so we can contact you if we have cancellations. The class will be run again, and we will […]
Spaetzle Mac-n-Cheese!
This is the ultimate comfort food! In this hands-on class, we’ll ditch the boxed stuff and create spaetzle mac & cheese from scratch. Learn to make tender, pillowy spaetzle – those delightful German egg noodles – and then transform them into a creamy, decadent mac & cheese masterpiece.
The Art and Science of Tangy Kimchi
How does the humble cabbage transform into a tangy, vibrant kraut or slaw? Let’s dive into the world of lacto-fermentation, the art of coaxing flavor from vegetables with nothing but salt and time. We’ll demystify the ancient preservation technique, covering ingredient selection, proper prep and ratios for a precise dry salt mix.
Peach Basil Pizza with Fresh Stretched Mozzarella
We’re ditching the dessert plate and diving headfirst into the unexpected: a savory herbal peach pizza. Forget everything you thought you knew about summer fruit; this isn’t your average pizza night. We’re embarking on a hands-on journey, from supple dough to sweet handmade mozzarella.
Honing Your Knife Skills: Chopped Salads
The beauty of a chopped salad lies in its versatility; you can incorporate any ingredients you desire to create an easily customized and satisfying meal. Join Chef Tamara in the Farmhouse Kitchen for a practical lesson in knife skills and precision.
Making the Perfect Snack: Classic Italian Taralli
Is it a biscuit? Is it a cracker? These ring-shaped Italian treats are crunchy and savory, perfect as a snack on their own or to complement a cheese or charcuterie board. And we’ll make them from scratch: the dough, forming the cracker, then finishing on the stove and in the oven.
Playing with Phyllo: Wrapped Brie with Bacon Jam
In this class you’re preparing a classic phyllo-wrapped brie wheel with bacon jam. You’ll start by chopping the ingredients to make jam, then watch a demonstration on pulling it together.
Lacto Fermenting: ‘Kraut
Did you know sauerkraut and kimchi are prepared the same way? Learn to use the science of lacto-fermentation to make a cabbage dish of your choice. You’ll chop, weigh, and season your vegetables with a dry salt mix, then use what you’ve learned to create a hot pepper condiment.
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