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 […]

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.

Focaccia Pizza and Mozzarella Stretch

Fresh mozzarella and pizza. It’s a classic combination. In this class you’ll start by making a quick and easy focaccia dough. While your dough is rising, you’ll stretch curd into fresh, tender mozzarella and choose your toppings.

Rose Lavender Shortbread with Honey Mascarpone Cream

In this class you’ll put together classic Scottish shortbread dough, then cut into cookies and bake. While they’re baking and cooling, watch a demonstration on turning heavy cream into luscious mascarpone cheese, then work as a class to turn the mascarpone into a light and airy whipped cream, perfect for dipping flavored shortbread cookies.