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Chef Dinner Series

Celebration of Summer Bounty with Chef Frederic Kieffer

Thursday, July 18

$100 per person

Instructor: Chef Frederic Kieffer of Artisan Restaurant

It's a celebration of summer bounty with Executive Chef Frederic Kieffer, an award-winning local chef who is the force behind at L'Escale at the Delamar in Greenwich, as well as the Artisan in Southport, Hartford, and at the Four Columns Inn in Vermont.

This very special seasonal dinner event features a seasonally inspired four-course menu that celebrates the bounty of the summer season in Connecticut.

Class is limited. BYO wine, Champagne or other adult beverage of your choice. Limited seating.

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Lunch and Learn Series

Pasta Making for Pre-school Moms & Other Busy Morning People!

Thursday, May 23

$50 per person

Instructor: Chef Vita Palmieri

Too busy to take a cooking class? Drop off the kiddos at preschool or leave your morning work for two hours, and join us for a casual Italian cooking class tailored to morning people. In this social midmorning class, Chef Vita will teach you to make two springtime staples that you can replicate at home for your family. We'll start with Spring in the Bowl," a light springtime soup made with fresh peas and asparagus. Next, we'll tackle Tagliatelle and Tomato sauce, using farm-fresh eggs. We will prepare the pasta dough and fresh tomato sauce, and top it with freshly grated Parmigiano Reggiano Cheese from Italy. We'll sit down for an early bite at 11, and wrap up in time to get you out the door for preschool pickup or to tackle your to-do list.

Space is limited to 12 people



Spring at the Farm Dinner/Cooking Experience with Marcia Selden Catering

Tuesday, May 14

Instructors: Robin and Jeffrey Selden

Mark your calendars for a Spring at the Farm Dinner/Cooking Experience with Marcia Selden Catering.

In Tim’s Kitchen, Robin and Jeffrey Selden will be teaching participants a seasonal three-course meal, plus three signature cocktails. Then, we will sit down together to enjoy the feast



Aperol Spritz, French Blonde, Cucumber Chiller


Duo of Soups - Tarragon Pea & Tomato Dill Soups

Main Menu

Basil-Roasted Sea Bass with Heritage Tomato Fondue

String Beans with Citrus Gremolata

Truffled Risotto Cake


Blackberry Pavlova with Citrus Cream & Crushed Pistachios

Limited seating.

We will be making three signature drinks, however, you are welcome to BYO wines/beer if you desire



Mediterranean Salads Made Easy

Tuesday, May 21

$40 per person

Instructor: Liz Rueven

Take advantage of local fruits and vegetables as you learn how to prepare a selection of bright and nutritious Mediterannean salads. Learn about essential Middle Eastern herbs and spices as you enjoy a vibrant vegetarian lunch thatll get you ready to take advantage of CT's best seasonal ingredients.

Liz Rueven is a CT-based food blogger focused on seasonal and local ingredients. She teaches teens and adults, curates pop-up dinner events, and has appeared on CH. 8 TV in New Haven. She is a hardcore locavore and board member of the Westport Farmers Market. Find her @kosherlikeme on all social platforms.




SPRING Dinner with Chef Brian Lewis

Thursday, May 30

Instructor: Chef Brian Lewis of The Cottage & OKO restaurants
$100 pp

Mark your calendars for a celebration of spring dinner with Chef Brian Lewis of The Cottage and OKO restaurants.

This very special evening features a seasonally inspired four-course menu that celebrates the bounty of spring in Connecticut.

Class is limited. BYO wine, Champagne or other adult beverage of your choice




Beginner indian cooking: Rajma Curry with Indian Home Cook Parul Kamboj

Monday March 25

$40 per person

Instructor: Parul Kamboj

In this casual lunchtime class, you will learn to make Rajma Curry. Rajma Curry is made using raw kidney beans, which are soaked and then cooked with onions, tomatoes and a special blend of spices called Rajma Masala Powder. This blend includes: dry mango, nutmeg, coriander, pomegranate seeds, cinnamon, ginger, cumin, cardamom, mace, etc. All these spices are powdered together and sold as Rajma Masala Powder, which is easily available at any Indian grocery store.

In North India, Rajma is always eaten with rice, popularly known as Rajma-Chawal. In fact, if you ask Delhiites, half of them will say Rajma-Chawal is their favorite dish; it is that popular! Parul says, "I grew up eating it, and it is still one of my favorite curries."

Join us for a hands-on class, followed by a traditional lunch featuring Rajma Curry, rice and chapatti.


A very special Sustainable Seafood DInner

Thursday, March 21

Instructor: Chef Charles Hoffman of Rowyaton Seafood

Mark your calendars for a Sustainable Seafood Dinner with Rowayton Seafood, celebrating the local bounty from area waterways.

This very special evening features an informative and lively conversation about our sustainable seafood system. It will be presented by Rowayton Seafood owner and avid fisherman Kevin Conroy and Rowayton Seafood’s fishing community partners whose mission it is to support healthy oceans and promote species regeneration.

A glorious tasting menu will be prepared by Chef Charles Hoffman, who infuses his New Orleans/Gulf Coast roots into Rowayton Seafood’s New England-inspired menus.

Class is limited. BYO wine, Champagne or other adult beverage of your choice


Winter Soups for the soul

Thursday, Feb. 28

$65 per person

Instructor: Chef and Caterer Genee Habansky

In this Winter Soup Primer with Chef Genee Habansky of Herbaceous Catering, we will learn four different recipes that start with a nutritious and savory chicken stock base.

After learning the steps to make a classic chicken stock, we will tackle four delicious soups:

1. Chicken Florentine & Polenta Soup

2. Cream of Wild mushroom Soup

3. Butternut squash & Miso Soup

4. Preserved Tomato & Fennel soup

At the end of class we will sit down and enjoy our creations. BYO. Class is limited to 20


SOLD OUT! Dinner a deux: Valentine's Couples' Class

Wednesday, February 13
6:30-9:00 pm

Instructor: Chef Michelle Lee Farlow

$100 pp

Forget crowded restaurants. In this couples' cooking class with Chef Michelle Lee Farlow, couples will make learn to make a three-course Valentine's Dinner and have a great time doing it. This is a part demonstration/part hands-on class, where you will learn a few tips and techniques for a memorable date night dinner.


Arugula Strawberry Salad with Champagne Vinaigrette

Braised Short Ribs with Chocolate & Rosemary served on Parmesan Mash and Roasted Vegetables

Flourless Chocolate Cloud Cake with Freshly Whipped Cream and Chocolate Shavings

Class is limited. BYO wine, Champagne or other adult beverage of your choice


Tim's Kitchen Chef's Dinner Series

SOLD OUT! Midwinter Four-Course Dinner with Award-Winning Chef Carlos Baez of The Spread

Thursday, February 7

Instructor: Chef Carlos Baez
$100 pp

Join us at the Farm for an intimate dining experience in Tim's Kitchen, featuring a four-course winter menu executed in front of you by Chef Carlos Baez of the Spread and El Segundo restaurant, featuring:


Korean Short Rib in Kimchi Consommé with Garlic Chili Oil Spinach and Spicy Pickled Cucumber Relish


Smoked Halibut with Bacon & Onion Jam, Anson Mills Grits, Crispy Onions


Roasted Golden Beet Salad with Pickled Onions, Smoked Carrots, Baby Arugula, Candied Pistachios, Tarragon and Creme Fraiche


Fresh Homemade Donuts with Vanilla Crepe filling and a Bourbon-Caramel Dipping Sauce

BYO wines or adult beverages of your choice.


Visiting Chef Series

Opa! Greek Cooking with George Giotsas

A Taste of Greece with Meatballs Champion George Giotsas

Thursday, January 17

Instructor: Chef George Giotsas

$65 pp

In this Greek-Inspired class with chef George Giotsas (2018 New York International Restaurant Show Best Meatballs Champion), participants will learn to make a few of chef George's signature dishes.

We will learn to make:

George's award-winning meatballs, a traditional Greek salad (Horitaki), and everyone's favorite garlicky Greek dip, Ttzatziki. At the end of the class, we will sit down together to enjoy a meal.

Join us for this two-hour class with the animated and engaging chef-owner of Little Mark's Big Barbecue in Vernon, CT. George has traveled extensively, scooping up awards on the food competition circuit— and he has the stories to prove it.

BYO. Class is limited to 20.


Lunch & Learn

Beginner indian cooking: Saag Paneer with Indian Home Cook Parul Kamboj

Friday,January 18

$40 per person

Instructor: Parul Kamboj

In this casual lunchtime class, you will learn to make Saag Paneer, a popular North Indian dish found in all the Indian restaurants in the USA. It is the most famous Indian vegetarian curry, which comes only second to Channa Masala or "Choley," which we learned to make in Parul's previous class.

Parul explains, "Palak Paneer and Saag Paneer are not exactly the same; there are subtle differences. Palak means spinach in Hindi. Palak Paneer uses only spinach leaves for the gravy and is not overloaded with cream. The richness in Palak Paneer comes from butter. Saag Paneer, I believe, is a version of Palak Paneer that has been adapted by the chefs in the USA to suit the local palate. Saag stands for green leafy vegetables in Hindi. Saag Paneer in the US can be all spinach, or a combination of greens like spinach, mustard greens, fenugreek leaves, etc. This dish is mostly eaten with Naan, chapattis (homemade Indian flat bread) or rice.

Join us for a hands-on class, followed by a traditional lunch featuring Saag Paneer, rice and chapatis.


Lunch & Learn

Beginner Indian Cooking with Indian Home Cook Parul Kamboj

Thursday, December 6

$40 per person

Instructor: Parul Kamboj

In this casual lunchtime class, you will learn to make a hearty, homestyle dish with a friendly local home cook. Parul Kamboj is a Westport resident with a love of Indian cooking. She shares her recipe for Choely Masala, a chickpea curry. She says, "In an age of overindulgence, this silky smooth onion and tomato gravy with chickpeas is all time-favourite. So much so that it regularly makes an appearance in most of my daily or special meals like dinner parties or potlucks."

She adds: "There are many ways to cook Choley, also called Chana Masala, but this recipe is traditionally the way my mom used to cook. Simple, easy, and delicious. My Mom refers to the turmeric, chili powder, coriander, cumin and garam masala in this as the 'usual masalas'. We will also use some whole spices like bay leaves, cloves and cardamom."

After learning the recipe, we will sit down together and enjoy this homemade curry with rice, naan or homemade chappatis.

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Thanksgiving Sides for All with liz rueven

Thursday, November 15
7-9 p.m.

$65 per person

Instructor: Liz Rueven

While everyone loves traditional Thanksgiving dishes, more and more eaters are coming to the table with special requests/needs. We’ll prepare three dishes that EVERYONE will appreciate and relish. All dishes will be dairy free, vegan, kosher and gluten free. Don’t have special dietary requests from your guests? These dishes will appeal to all!

Using CT farm produce that celebrates our seasonal bounty we’ll prepare Silky Carrot Soup, Roasted Pear and Parsnip Salad with Spiced Glaze and Quinoa Filled Squash Boats.

We’ll toast the season as we dine together at the end of class. BYOB.

Liz Rueven is Founding Editor of Kosher Like Me, a food blog for anyone looking to cook seasonally with locally sourced ingredients. Liz has been blogging, teaching and coordinating food events since 2011.



Holiday Hors D'oeuvres with Herbaceous Catering's Chef Genee Habansky

Monday, November 12
7-9 p.m.

$65 per person

Instructor: Chef Genee Habansky

Say buh-bye to the same old boring hors d'oeuvres and hello these creative crowd-pleasers.

Did someone say Par-tay? If the thought of throwing a holiday party makes you wince, take some of the stress out of your next get-together by learning a few novel appetizers. Join us for a good time and an array of tasty new cocktail bites.

Class Limited to 14

BYO wines

The Lineup:

Apples on Horseback - Apples wrapped in Prosciutto with Manchego Cheese,

Seared Brussels in a Blanket - Brussels Sprouts Wrapped in Pastry with Mustard & Leek Aioli

Butternut Squash Cornbread with Honey Butter & Sea Salt

Pear Chips with Whipped Goat Cheese - Slow Roasted Pears topped with Whipped Goat Cheese & Toasted Pignolis

Popcorn Cauliflower with Tomato Garlic Confit

Genee Habansky has been cooking for her loved ones for a long time. She started her career at The Natural Gourmet Institute studying healthful and healing cuisine. Once graduated, she began to intern under Jon Vaast at The Dressing Room in Westport, CT. This developed into a deep love for seasonal and local cuisine. Other restaurants she’s worked in include Paganos Seafood, Heirloom, Walrus + Carpenter and Centro.



Thursday, November 8
7-9 p.m.

$65 per person

Instructor: Michelle Didner

We honor our holiday memories when we grace our tables with the flavors, smells and colors we remember from childhood. There's no need to sacrifice favorite desserts just because you, or someone in your family, may have eliminated ingredients, like gluten or dairy from your diets.

In this workshop, tradition meets creativity as we prepare two healthier versions of traditional holiday favorites:

- a vegan, gluten-free, low-sugar Apple Pie

- a vegan, gluten-free Pumpkin Pie, as either a raw or baked dessert

Learn the fundamentals of baking vegan, and the simplicity of prepari ng using ingredients without baking. Oh, and vegan whipped cream? But of course! Bring two of your own glass Pyrex pie plates so that you can bring your treats home. Class Limited to 12


Thanksgiving Canning with Master Preserver Pam Lillis

Sunday, November 11

$65 per person

Instructor: Pam Lillis

We're prepping two great Thanksgiving recipes, including Sweet & Spicy Fruit chutney and Apple Pie filling with Bourbon.

1) Sweet & Spicy 3 Fruit Chutney
(includes cranberries ) (1/2 pint)

2) Homemade Apple Pie Filling with Bourbon*. Just add to pastry crust or.. better yet make a cobbler! (1 pint)

This class includes all the instructions for canning the produce and recipes of Fall safely and deliciously

* The Bourbon is non-alcoholic when cooked



This class is SOLD OUT

learn to make Fresh Homemade Ravioli with chef Michelle Lee-Farlow

Thursday, November 1
7-9 p.m.

$65 per person

Instructor: Michelle Lee-Farlow

Ever wanted to make fresh pasta, but thought it would be too difficult? Join Chef Michelle from Mishy's Food Company as you learn how to make the lightest melt-in-the-mouth pasta, which we will then transform into delicious stuffed ravioli. Once you've mastered the technique, you can tweak this easy recipe with a variety of fillings and sauces to allow for endless variations at home. Of course, we will sit down to enjoy our creations at the end of class! Class Limited to 12 BYO wines



An intimate Cooking Class/Dinner with Tavern on Main's Chef Polo Ramirez

Thursday, October 25

$75 per person

Instructor: Chef Polo Ramirez

Join us at the farm for an intimate cooking/dining event featuring a three-course seasonal menu created by Tavern on Main's Chef Polo Ramirez and John Zervos. Limited to 16 guests. BYO wine/adult beverages. The chef will demonstrate a few fall dishes and the group will sit down to enjoy a meal together at the end of class.



Sweet Potato Blini Topped with Smoked Salmon and Horseradish Créme Fraiche and Dill (Chef Ramirez smokes his own salmon in-house at Tavern, and will demonstrate that as well as hands-on making of the blinis and créme fraiche).


Short Ribs with Adobo Sauce (guajillo, tomatoes, garlic, cumin and thyme) over Polenta served with Salsa Verde with tomatillos (This will be prepared hands-on in class)


Tavern's Three-Layer Pumpkin Pie (a traditional pumpkin pie "custard" base, with a layer of whipped creme and topped with a layer of pumpkin, fall spices and brown sugar). Because of the cooking time needed for this pie, Tavern's pastry chef Enrique Ramirez (Chef Polo's younger brother) will demonstrate the preparation and assembly of the pie in class, and we will enjoy it together!



canning the harvest with master preserver pam lillis

Sunday, October 14

$65 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).

You'll be making: Chai spiced Plum Jam and Farm Fresh Pickled Veggies Take home: 2 jars and the confidence to DIY Class limited to 12.



Roots & Bones - COOKING CLASS/DINNER with CHEF & "Chopped" winner Matt Storch

Sorry, this event has sold out!

Friday, October 12
7:00-9:30ish p.m.

$100 per person

Instructor: Chef/Restaurant owner and winner of Chopped, Matt Storch

Play, Watch, Eat & Drink in Wakeman Town Farm's gorgeous new chef's kitchen with the Chef/Owner of Match, Match Burger Lobster & Nom-eez. In the first portion of the class, we will work on butchering bone-in meats & fish, as well just- dug root veggies from local farms. Then, you sit & watch Matt prepare you a killer dinner including all these goodies. Maybe he will even let you throw in a secret ingredient ("Chopped" style!) Think Ribeye, Black Bass, Marrow Bones, Short Ribs, Osso Bucco, Onions, Carrots, Potatoes, Fennel, Taro, Ginger and many, many more. Limit 16 people. BYO wines!

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An intimate Dinner with Bar Sugo's Adam Roytman

Sorry, this event has sold out!

Thursday, October 18

$100 per person

Instructor: Chef Adam Roytman

Join us at the farm for an intimate, seasonal four-course menu with wine pairings created by Adam Roytman, the owner at Norwalk's popular Bar Sugo restaurant. Maximum of 20 people



Plant-based meals with Ryan Andrews

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



Easy, HEALTHY, 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.

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!