HEALTHY, Late-fall DINNERS with Culinary Nutritionist Heather Carey

Clever ways to utilize September's Harvest bounty to make delicious meals

Thursday September 20

$65 per person

Instructor: Heather Carey, Culinary Nutritionist

The farmers' markets are peaking right now with beautiful late-summer produce! Join Culinary Nutritionist Heather Carey to talk about the end-of-season vegetables to focus on for your best health and how to make them taste delicious. We will prepare simple, seasonal dishes, that sing with flavor.


-Farro Pilaf with Swiss Chard and Baby Tomatoes

-Chili Rubbed Roasted Shrimp

-Late Summer Peach Crisp (vegan and gluten-free)

BYO wine & beer. Class limited to 16.


Eating Green with Ryan Andrews - Plant-based meals

Monday September 24th

$65 per person

Instructor: Ryan D. Andrews, MS, MA, RD, CSCS

Whether you're vegan, vegetarian, or just interested in integrating more plant-based meals into your diet, you will enjoy this class! Ryan Andrews is a certified nutrition expert who eats plenty of legumes, saves leftovers, supports sustainable farms. We'll discuss three major dietary adjustments for our health and the health of the planet. Plus, we'll prepare recipes that are tasty, sustainable, and healthy. The best part is sitting down to enjoy what weve prepared! BYO adult beverages if desired. Class limited to 16.

Andrews writes, speaks, and counsels others in nutrition, exercise, and health. He's the author of Drop The Fat Act & Live Lean, A Guide to Plant-Based Eating, and coauthored The Essentials of Sport and Exercise Nutrition Certification Manual. Andrews eats plenty of legumes, saves leftovers, and supports sustainable farms.

Sample Menu

Sweet Potato, Red Lentil, and Peanut Stew --Noteworthy ingredients: Sweet potates, red lentils, and peanuts are three of the most environmentally efficient and nutritious foods

Arepas with Salsa, Squash, and Cilantro Sauce - Hard to go wrong with the three sisters crops --Noteworthy ingredients: Black beans, butternut squash, masa harina, cilantro

Lentil Hummus - Pulses are one of the most delicious and environmentally efficient food groups. --Noteworthy ingredients: Lentils, tahini, olive oil


canning the harvest with master preserver pam lillis

Sunday, October 14
9:30am-12:30 p.m.

$75 per person; includes two take-home jars of preserved veggies or fruits

Instructor: Pam Lillis, Master Preserver

In this informative hands-on workshop, you will be introduced to small-batch, hot-water canning. We will cover food safety and general procedures for a successful seal every time! This is a hands-on class, with each participant taking home freshly made jars of seasonal goodness, plus recipes. (Ingredients vary by season). Take home: 2 jars and the confidence to DIY Class limited to 12.


Ricotta making: Celebrating Summer's bounty

Thursday, August 9

$75 per person

Instructor: Fairfield Cheese Company

Join our Friends at Fairfield Cheese Company as they visit Wakeman Town Farm to teach you how to make fresh, homemade ricotta! Enjoy some wine and laughs during the process. We'll finish out the evening by enjoying our ricotta with local, fresh, seasonal produce


Barbecue Basics with Bobby Q's Bob LeRose

Tuesday May 22

$75 per person

Instructor: Bob LeRose of Bobby Q's Cue & Co.

Join Bob LeRose, owner of Bobby Q’s Cue & Company, for a memorable evening of barbecue basics! Learn the techniques of low & slow barbeque cooking, including insider tips on smoking and slow-cooking ribs, brisket and pulled pork. There will be demonstrations of a variety of rub and sauce preparations as well. The best part is sitting down to enjoy what we’ve cooked! BYO wine & beer. Class limited to 16. P.S. This is a great class for the fellas!


Spring Clean Eating

May 17


Instructor: Culinary Nutritionist Heather Carey

It’s time to think spring—and lighter, cleaner eating! Join Culinary Nutritionist Heather Carey for a delicious, seasonal eating class that emphasizes some of the season's best vegetables and flavor profiles. We'll talk about ways to lighten up our eating going into the warmer months. Learn tricks to save time in the kitchen and key secrets to making simpler food taste great! The best part is sitting down to enjoy what we have prepared! The Menu: Sweet Pea and Mint Dip with Crudite Lemon-Garlic Sheet Pan Chicken with Fresh Rosemary Kale, Cabbage and Carrot Salad with Maple-Sesame Vinaigrette Banana-Chocolate Blender Brownies (Grain Free) Class limited to 16.


Cooking with Essential Oils & Spring Cleanse

May 5


Instructor: Michelle Didner

Michele Didner, Certified Holistic Health Coach and yogi, explains what essential oils are, and how they can be used with seasonal spring foods to support cleansing and a healthy lifestyle.

Participants will prepare clean, vegan dishes with local ingredients enhanced with essential oils. These include a delicious chocolate-peppermint smoothie that aids in digestion and a fresh dandelion salad with lavender and lemon that naturally detoxes the immune system.


Cheese, Chocolate & Wine - A Special Event

Thursday April 26

$75 per person

Partners: Fairfield Cheese Co., Raaka Chocolates & Harry's Wines

Treat yourself to the ultimate indulgence: cheese and chocolate!Learn about the chocolate making process while experiencing for yourself just how good cheese and chocolate goes together. We’ll taste through some gorgeous artisan cheeses, paired with chocolate from our guest and New York bean-to-bar producer Raaka, while learning the basics of chocolate making and where this delicious thing that we love so much comes from. 25% of ticket sales will be donated to Wakeman Town Farm. Includes wine pairings!


Sheet pan suppers

Thursday April 5

$65 per person

Instructor: Chef Kathy Oberman Tracy

Strapped for dinner inspiration? The current craze for sheet pan suppers is one we can get behind! In this class, you will learn to make a variety of easy yet delicious one-pan meals, integrating proteins, fresh veggies, and distinct flavor profiles to enliven any ho-hum weeknight repertoire. And of course, will we enjoy eating our dinner creations after making them! Limited to 16. BYO adult beverages.


The Benefits of Bone Broth

Thursday March 8 (Moved to Thursday March 29!)

$65 per person

Instructor: Chef Kathy Oberman

Bone broth is the backbone of healing broths, soups, stews and sauces. In this demonstration-style class, we’ll learn why bone broth is considered so healthy for YOUR bones, hair, skin and immune system. We will use beef bone broth to make a Beef & Mushroom Pho. We will use chicken bone broth to yield a Chicken & Spiced Chickpea Grain Bowl with Avocado. And, we’ll use chicken bone broth as the base for make-your-own Detox Chicken Soup with selected mix-in ingredients. The ingredients for this class are supplied by our friends at Fleishers Craft Butchery; one of their butchers will stop by the class to tell us a little about why cooking with animal bones is back in vogue. Guests will enjoy sitting down to taste all the recipes. BYO wine or adult beverage. Limited to 16 students.


Comfort Curries

Thursday March 15

$65 per person

Instructor: Chef Aditi of Calcutta Kitchens

Comfort Curries with Aditi of Calcutta Kitchens. Enjoy learning to make simple everyday Indian dinners to cook and feed your family. Includes: A quick Sunday chicken curry that you can enjoy through the week, a vegetable curry to go with it, and some delicious rice pilafs! And of course, will we enjoy eating our creations after making them! Limited to 16. BYO adult beverages.


Nutritious, Delicious Dinners

Thursday March 22

$65 per person

Instructor: Chef Lisa Finn

Want to eat healthier, but don’t know where to start? Join culinary nutrition expert, Chef Lisa Finn, as she walks you through simple steps towards weaving more wholesome ingredients into your repertoire for healthier and more delicious dinners that the whole family will love. You'll learn how adding a few simple ingredients can turn any dish into a nutrition-packed meal. She will also provide insider tips on where to shop locally and how to pick quality ingredients to help stock a healthier kitchen. You will prepare a grain salad packed with nutrient-dense ingredients, a scrumptious savory chicken dish, and a (healthy) sweet treat to top it off. Then, you will sit down to enjoy your creations together as a class! BYO adult beverage. Limited to 16 students.



Thursday February 8

$65 per person

Instructor: Chef Ann Campbell

Join Chef Ann Campbell, of Ann's Kitchen for a class teaching the techniques of Asian appetizers. Well be making Asian pot stickers (dumplings), Vietnamese summer rolls, and shrimp with wasabi-lime dipping sauce. Guests will enjoy sitting down to enjoy their creations. BYO wine or adult beverage. Limited to 16 students.



Friday February 9

$180 per couple

Instructor: Chef Kathy Oberman

Join us for an evening of romance in the kitchen. Working alongside your Valentine, our instructor, Kathy Oberman, will walk you through a culinary celebration of Valentine's Day. Discover how fun it is to cook together. At the end of class, you'll enjoy a three-course meal together. Class is limited to 8 couples. BYO wine or adult beverages.

Special Menu
Pear, Parmesan & Prosciutto Drizzled with Pomegranate Vinaigrette

Main Course
Lamb Chops Scottadito with Charred Cherry Tomatoes served with Pommes Anna (sliced, roasted potatoes) and Roasted Asparagus

Caramel & Chocolate Ganache Tart with Toasted Pecans



Thursday January 20

$65 per person

Instructor: Chef and Author Francine Tramuta Cole

Join Italian Chef and author Francine Tramuta Cole for a class teaching the techniques of preparing butternut squash gnocchi with brown butter and sage and traditional stuffed breads with sausage/broccoli. Explore the traditions of old Italy in this class devoted to creating two crowd-pleasing favorites. Guests will enjoy sitting down to enjoy their creations. BYO vino. Limited to 16 students.



Saturday January 20

$65 per person (includes tin of take-home cookies)

Instructor: Chef Lisa Parelli Gray

Join Chef Lisa Parelli Gray for a festive holiday cookie-making/swap. You will create a variety of cookies in small teams, then bake, decorate and share! Students will be introduced to a number of doughs and the methods behind making them, including cutting in and creaming butter. You’ll learn to shape rolled, dropped and molded cookies. By learning to bake classics, such as Linzer tarts, snowballs, a thumb print cookie, and a TBD chocolate cookie, you’ll be the life of the party. Best of all, you get to swap cookies with friends and take home a variety. Limited to 16. BYO wine or adult beverage. Please bring your own cookie tin!