NEW ONLINE DINNER SERIES

WTF AM I GOING TO MAKE FOR DINNER TONIGHT?

HEALTHY MEXICAN BOWLS with NUTRITIONIST HEATHER CAREY

TUESDAY JUNE 9

4:00pm-5:30pm

$36 per person

Instructor: Lisa Finn

In this ZOOM class, you will prep and prepare an entree that will feed four-to-six people. This class focuses on making healthy and colorful composed Thai rice bowls, which contain a delicious layering of a ground turkey mixture, refreshing cabbage slaw, and plenty of Asian-inspired flavors.

When you register, we will provide you with an ingredient/supplies list. It will contain some items you may have in your kitchen, and some to pick up during your normal grocery shopping. All ingredients should be available at Whole Foods and local markets.

The day before your class, you will receive a link to the ZOOM class.

On the day of your class, please take a moment to make sure you have your "mise en place"; French for having all your ingredients/supplies at the ready so we can hit the ground running. It's helpful to wash any veggies or open any cans/packages in advance.

After class, you can relax with a glass of vino knowing that dinner for your tribe is ready. Cheers to that!

NEW ONLINE DINNER SERIES

WTF AM I GOING TO MAKE FOR DINNER TONIGHT?

THAI RICE BOWLS with CHEF LISA FINN

TUESDAY JUNE 2

4:00pm-5:30pm

$36 per person

Instructor: Lisa Finn

In this ZOOM class, you will prep and prepare an entree that will feed four-to-six people. This class focuses on making healthy and colorful composed Thai rice bowls, which contain a delicious layering of a ground turkey mixture, refreshing cabbage slaw, and plenty of Asian-inspired flavors.

When you register, we will provide you with an ingredient/supplies list. It will contain some items you may have in your kitchen, and some to pick up during your normal grocery shopping. All ingredients should be available at Whole Foods and local markets.

The day before your class, you will receive a link to the ZOOM class.

On the day of your class, please take a moment to make sure you have your "mise en place"; French for having all your ingredients/supplies at the ready so we can hit the ground running. It's helpful to wash any veggies or open any cans/packages in advance.

After class, you can relax with a glass of vino knowing that dinner for your tribe is ready. Cheers to that!

Couples’ Night: Dinner in Sicily

with Vita Pasta Labs

SORRY SOLD OUT THIS CLASS IS STILL ON!!

Thursday, March 12

7:00pm-10:00pm

$175 per couple

Instructors: Vita Palmeri

Sfincione (sfinciuni in Sicilian language) is a very common variety of pizza that originated in the province of Palermo. It is typically rectangular, with more dough, sauce and cheese. An authentic recipe often calls for herbs, onion, tomato sauce, strong cheese and anchovies.

Caponata (Sicilian: capunata) is a Sicilian eggplant dish consisting of a cooked vegetable salad.

Busiate (or busiati) are a type of long macaroni, originally from the Trapani province.

Menu: Sfincione, Caponata Bruschette, Busiate with pesto Trapanese

BYO wine and beer.

Japanese for the Home Cook

A Japanese Cooking Class with Aya Forster - This class is still ON as of March 11. If we need to cancel due, we will notify all registrants via email by March 30. Thank you!

Thursday, April 2

7:00pm-9:00pm

$75.00 per person

Instructor: Aya Forster

Japanese cuisine is not all about sushi. There are so many other delicious Japanese dishes that are simple, healthy, and easy to make at home. Let's learn how to make some of the popular dishes that often appear on the table in Japanese households.

Menu:

Onigiri (Rice Balls) - These tasty rice balls are ubiquitous in Japan and can be made with a variety of fillings.

Japanese Cucumber Salad - An accidentally vegetarian/vegan dish that pairs well with any dish.

Tofu Hambaagu (Japanese-style meatballs with tofu and ground pork) - A tasty way to incorporate tofu into your diet.

Aya was born and raised in Japan and came to the U.S. to go to college. She teaches classes in her own kitchen or yours. When she is not teaching or cooking for private parties, she works as a recipe consultant.

BYO wine and beer. Class is limited to 16 people

Pasta Colorata

with Vita Pasta Labs

Thursday, April 23

7:00pm-10:00pm

$90.00 per person

Instructors: Vita Palmeri

Learn how to handmake colorful pasta by extracting natural coloring from vegetables. Colored Pasta. In this unique setting we will learn how to infuse the pasta dough with rich vibrant colors in a natural way. We will show you two methods on how to infuse pasta. You will have the opportunity to pick what infusions you want: spinach, beets, tomato, cocoa. The pasta we make you will enjoy after class a fresh pasta meal. The leftover pasta you make you will take home.

Class starts with an antipasto By Vita Pasta Lab Spinach tagliatelle, black cabbage, leeks and almonds Cocoa Tagliatelle, Walnuts and Gorgonzola cheese

Class is limited to 12 people

BYO wine and beer.

Cucina Italiana

with Vita Pasta Labs

Thursday, May 14

7:00pm-10:00pm

$110.00 per person

Instructors: Vita Palmeri

Simple and delicious are the themes for this class, which teaches you how to make fresh Italian dishes that are so good and easy to execute!

Class starts with an antipasto By Vita Pasta Lab followed by:

Cavatelli alla Norma

Mediterranean Branzino

Lemon Mousse Dessert

Class is limited to 12 people

BYO wine and beer.

Latin Superfoods: Bringing fun, healthy Latin flair to busy American kitchens!

Simple, Delicious and Energizing Recipes for Total Health

With Leticia Moreinos Schwartz

Thursday, February 27

7:00pm-9:30pm

$75 pp

Instructor: Leticia Moreinos Schwartz

Leticia Moreinos Schwartz, award-winning author of three cookbooks, believes that healthy cooking opens doors to a bigger life. Leticia will share her healthy and delicious recipes from Latin Superfoods, her latest cookbook in this fun and health-centered class.

On the menu:

Celery Salad

Salmon with Pumpkin Sunflower Sauce

White Chocolate and Pistachio Gluten-Free Tart

Class size is Limited. BYO wine and adult beverages.

Dinner a Deux: Valentine's Couples'Class

with Genee Habansky of Herbaceous Catering

SORRY SOLD OUT

Friday, February 14

7:00pm-10:00pm

$115.00 per person

Instructor: Genee Habansky

Forget crowded restaurants. In this special couples' cooking class with Chef Genee Habansky, 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 fabulous Valentine's dinner. Along the way, you will enjoy wine pairings chosen by our friends at Greens Farms Spirits.

MENU

First Course: Celery Root & Apple Salad with hazelnuts, goat cheese, arugula & Meyer lemon vinaigrette

Main Course: Lamb chops served with butternut squash risotto, balsamic reduction, bleu cheese fondue Or Seared Scallops served with cauliflower mash, toasted pine nuts, Brussels sprout leaves

Dessert: Vanilla Panna Cotta, topped with brandied cherries, cherry reduction, shortbread crumble

Class size is limited

Reset Your Healthy eating with Heather Carey

THREE CLASS MORNING COOKING SERIES

Tuesdays, January 14th,21st & 28th

9:30pm-11:30am

$240 for all three, includes materials and ingredients

Instructor: Nutritionist Heather Carey

Forget resolutions, they typically never work. Take a deep breath after the holidays and learn how to gently reset your eating habits, set healthy goals that actually last, and learn new skills in the kitchen to find balance in your meals that are healing and full of flavor. Join Culinary Nutritionist Heather Carey, MS for a three-part cooking/nutrition series that will get you excited about eating and feeling well in 2020.

1/14 Class 1: Get Back on Track. Learn how to balance your food, what a healthy plate should look like and how to make it taste great. Hearty Chicken and Wild Rice Soup with Kale and Butternut Squash, Arugula Pear Salad with Toasted Walnuts, Farro Pilaf with Shiitakes and Greens

1/21 Class 2: Foods to Help with Immunity and Energy: Learn how to stay well this season through the power of the best foods to help support you this season.Red Lentil Masala Soup, Winter Superfoods Salad with Lemon Yogurt Dressing, Carrot Orange Smoothie

1/28 Class 3: Build Your Kitchen Confidence. Learn the secrets to making simple healthy food taste great and the skills to get you there. Turmeric Quinoa Sweet Potato Bowl, Black Bean Burrito Bowl with Cilantro Lime Dressing, Morning Glory Breakfast Muffins

Social Pasta - Pasta Ripiena

with Vita Pasta Labs

ENCORE CLASS!

Tuesday, January 28

7:00pm-10:00pm

$85.00 per person

Instructors: Vita Palmeri

There’s nothing as delicious as fresh pasta, and crafting it yourself is much easier than you might think. Vita will show you how to create perfect pasta dough and flavorful fillings, which you will then transform into beautiful ravioli - tortelli

Menu: Butternut Squash Tortelli - Ravioli alla carbonara

BYO wine and beer.

Big Game Bash COOKING CLASS

with Robin & Jeffrey Selden, from Marcia Selden Catering

Thursday, January 30

7:00pm-9:30pm

$85.00 per person

Instructors: Robin and Jeffrey Selden

Just in time for Super Bowl, up YOUR game with aFUNtastic Superbowl Party menu that will score a touchdown with all of your guests. The Dynamic Sibling Duo of Robin & Jeffrey Selden, of Marcia Selden Catering, are going to show you just that!

Enjoy learning how to make some killer cocktails from their Liquid Kitchen, as well as Superbowl-themed treats and sweets that will have your team rooting for more! Naturally, we sampling everything we make is part of the fun!

BYO wine and beer. Class is limited to 16 people

Date Night: Pizza

with Vita Pasta Labs

Thursday, February 6

7:00pm-10:00pm

$85.00 per person

Instructors: Vita Palmeri

Roman-style pizza al taglio (“by the cut”) is baked in sheet pans and sold by the slice, hence the alternative names pizza in teglia (“pizza in the pan”) Street food is trendy, eating bread dough that’s been cooked in a big vat of hot oil has lost its stigma and, perhaps most importantly, pizza fritta looks great on Instagram. What’s more, Neapolitan-style pizza fritta is a wonder of cooking science.

Menu: Roman-style pizza al taglio - Pizza Fritta ‘Street food’ - Pizza Rotonda

BYO wine and beer.

SOLD OUT

Dutch Oven Dinner

with Ari Laing, Owner of Well-Seasoned Studio

Thursday, December 12

7:00pm-10:00pm

$85.00 per person

Instructor: Ari Laing

Looking to elevate your holiday entertaining or host a special dinner party? Get holiday ready with a flavorful, yet hands-off leg of lamb that is sure to impress all your guests. Served with easy-to-prepare side dishes, like couscous and roasted carrots, this is an impressive holiday meal that is simple to execute and fun to serve.

We will prepare the meal and sit down to enjoy it together.

Menu:

App - Marinated Feta with Herbs and Crusty Baguette

Entrée - Slow-braised Leg of Lamb with White Wine

Sides - Couscous with Pine Nuts and Mint // Roasted carrots

Dessert - It's a Surprise!

BYO. Class is limited to 16.

Lang is a food photographer, recipe developer, and stylist based in Wilton, CT. Her goal is to transform food into approachable, elevated dishes that will leave home cooks feeling confident in any kitchen.

Holiday Hors D'Oeuvres

with Bill Kaliff, Executive Chef/Co-Owner FESTIVITIES

Thursday, December 5

7:00pm-9:30pm

$85.00 per person

Instructor: Executive Chef/Co-Owner of Festivities, Bill Kaliff

This perfectly timed class will be focused on tray-passed hors doeuvres with a strong emphasis on organic garnishes--all well-suited to the season with Bill Kaliff, Executive Chef/Co-Owner of the award-winning catering company, FESTIVITIES. Kaliff will also talk about menu planning and do-ahead tips for entertaining with spirit and fun. We will make and taste all our creations, and have an inspired new repertoire in time for our next party.

Menu:

-Peking Duck Wraps, 8 Treasure Sauce

-Poached Shrimp Summer Rolls, Nuoc Cham dipping sauce(gf)

-BLT Campari Tomatoes, Teardrop of Dijonnaise

-Grilled Eggplant Antipasto Under Wraps, Tuscan Pesto Dipping Sauce(gf)

-Gougeres, filled with wild mushroom duxelles

-Smoked Salmon Roulades, on English Cucumber, Topped with Pickled Red Onion(gf)

BYO. Class is limited to 16.

Thai Noodle and Rice Soups

Thursday, November 21

7:00pm-9:300pm

$65.00 per person

Instructor: Nit Noi's North Shutsharawan

In this Fall Soup/Noodle Class with North Shutsharawan, Founder of Nit Noi, a local broth company that specializes in delicious and nutrient-rich broths and Thai soups, we will learn to create two soups (one noodle soup and one rice soup) using local organic bounty from area farms, including organic vegetables and pasture-raised animals.

At the end of class we will sit down and enjoy our creations.

BYO. Class is limited to 20.

Wood-Fired Oven Pizza Workshop

Sunday, Nov. 3

11:00-1:00pm

$50.00 per person

Instructor: Kathy Oberman & Carl McNair

Join Kathy Oberman & Carl McNair for a workshop in pizza-making using our new Mugnaini wood-burning outdoor oven. We will make the dough in our kitchen, and then go outside to bake the pizzas in the oven. We'll enjoy our pizza back in the kitchen, and everyone will go home with pizza dough to bake at home. Please come dressed for outdoor weather. Feel free to BYO vino!

This is a family friendly event! kids can join their parents in the pizza making fun for a nominal fee!

Lunch & Learn

SOLD OUT

Classic Empanadas with Chef Florencia

Monday, October 28

10:00am- 12:00PM

$65.00 per person

Instructor: Chef Florencia Lipton

We'll have a great morning making empanadas together with Chef Florencia, a Weston-based chef who has her own popular cottage Empanada business. In this class, we’ll learn to create authentic Argentine beef empanadas. We will chop, mix, sautée, fill and learn ‘repulgue' (to hand-make the classic beef empanada shape). While the filling cools off, we will work on another other crowd-pleaser: The Ham & Cheese. This doesn't require cooling, and is an easier shape to make. And then we can get back hands on the classic beef one. We will enjoy a lunch together with empanadas and a simple salad. And, all will go home with your own empanadas to share with the family at dinner!

Apple Pie Class

Sunday October 20

11:00am- 2:00PM

$65.00 per person

includes materials, instruction and take-home pie

Instructor: Pastry Chef, Adrianna Robles

Join us in Tims Kitchen with pastry Chef Adrianna Robles of Good Morning Cupcake for a hands-on experience! We will be rolling up our sleeves and creating a seasonal favorite, APPLE PIE! Learn how to mix and roll out pastry dough, create pie filling and make that perfect crumb topping. Bring your own pie plate with you so that you can take home the pie you created!

Necessary materials will be provided for your class.

Please arrive 10 minutes prior to your class, as class will begin promptly at 11am. Feel free to hang out on the farm grounds prior to class. Children 8 and up must be accompanied by a parent.

Lunch & Learn

Real Healthy 101

Tuesday October 15

10:30am- 12:30PM

$65.00 per person

Instructor: Nutritionist Heather Carey

If you have any fear about the holidays or how to eat for your best weight and energy, start the season right by getting back to healthy basics. We will take the confusion out of what to eat and cook a simple fall meal that you can actually make at home. Be ready to cook and come with your questions and your appetite!

We'll be making a delcicious Cauliflower Buffalo Dip with Seed Crackers and Crudite White Bean Escarole Soup Radicchio Salad with Arugula and a Pear, Parmesan Apple Cider Glazed Chicken

Heather Carey, MS, is a culinary nutritionist who guides women through successful weight loss, rebalancing hormones and renewing their energy via coaching, food therapy and cooking instruction. She has a private practice and teaching kitchen in Southport, CT.

Pasta Lab

A Taste of Bologna: Lasagna al Ragù

Thursday, September 12 SOLD OUT

7:00pm-10:00pm

Thursday, September 26 ENCORE CLASS

$85.00 per person

Instructor: Chef Vita Palmeri

If you didn't have an Italian grandmother to teach you how to make classic lasagna, this is the place for you! Vita Palmeri will walk you through all the steps of creating old-world style lasagna completely from scratch. You'll enjoy a relaxed, collaborative environment learning how to make and shape homemade pasta dough. We'll share secrets for creating an authentic, slow-simmered meat sauce and show you how to make a creamy besciamella sauce–an integral part of any baked pasta dish.

MENU: 
Homemade Spinach Pasta Dough | Slow Simmered Bolognese Sauce | Besciamella Sauce

Class size is limited. BYO adult beverage of choice.

SOLD OUT

Island Vacation Cooking

Thursday, October 3

7:00pm-10:00pm

$65.00 per person

Instructor: Chef Darlene Banks

Re-create mouthwatering dishes from an Island resort with Chef Darlene Banks.

In this hands-on cooking class, we kick things off by sipping on some Tropical Rum Punch, the first offering at every Island stop. Then we get straight to business making Coconut Shrimp and Coconut Rice and Peas. And, no Island visit is complete without the exciting flavors of Jerk seasoning, so we will learn how to make our own Jerk Marinade for Jerk Pork Tenderloin, which we serve with Mango Chutney.

Last, but definitely not least, we end things on a sweet note with our Rum Cake with Orange Glaze. The most exciting flavors of the Islands packed into one class! At the end of class we will sit down and enjoy our creations.

Class size is limited to 20 ppl. BYO adult beverages. (Rum punch is included)

Pasta Lab

Sorry, Sold out

Basic Fresh Pasta: Tagliatelle, Farfalle, Maccheroni

Thursday, October 10

7:00pm-10:00pm

$85.00 per person

Instructor: Chef Vita Palmeri

Join us in the Italian tradition of making fresh pasta 100% from scratch. During this hands-on cooking workshop, we'll make 3 types of pasta: tagliatelle, farfalle, maccheroni al pettine.

Class size is limited. BYO adult beverage of choice.

Pasta Lab

SORRY SOLD OUT

Pasta Ripiena—Ravioli & Tortelli

Thursday, November 7

7:00pm-10:00pm

$85.00 per person

Instructor: Chef Vita Palmeri

There’s nothing so delicious as fresh pasta, and crafting it yourself is much easier than you might think. I will show you how to create perfect pasta dough and flavorful fillings, which you will then transform into beautiful ravioli / tortelli / mezzelune.

Menu: Butternut Squash Ravioli with Butter Sage Sauce | Potato Tortelli with Pancetta | Beets Mezzelune with anchovies or Tomato Sauce

Class size is limited. BYO adult beverage of choice.

Sorry, this event has SOLD OUT

Beginner Indian Cooking with Indian Home Cook Parul Kamboj

Wednesday September 11

10:30-12:30

$45.00 per person

Instructor: Parul Kamboj

In this casual lunchtime class, we will learn to make: NAVRATNA KORMA

Navratan korma – A rich korma made with 9 gems, such as mixed veggies, dried fruits, and nuts.

Parul explains, "The korma-style curry is my ultimate favorite. It’s sweet, mildly spicy, creamy…and just tastes so exotic. One taste, and I was hooked!"

Korma is a very old style of curry which can be traced back to the Mughal invasions of India and Pakistan in the early 16th century. It is meant to be mild (in most cases…there are exceptions) and is flavored with a combination of nuts and coconut milk. In some instances they may also use yogurt (the older recipes especially).

Navratan korma is commonly found on the Indian restaurant menus. It makes a great side dish to include for parties or when one has guests at home. It has a unique blend of many flavors, tastes and textures.

Join us for a hands-on class, followed by a traditional lunch featuring this vegetarian curry with rice and roti, a home-cooked Indian flatbread.

SOLD OUT

Chef Dinner Series

ENCORE DINNER

Thursday, Aug 22

7:00pm-10:00pm

$100 per person

Instructor: Chef Frederic Kieffer of Artisan Restaurant

Back by popular demand, our first dinner sold out in under and hour!

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.

Chef Dinner Series

SOLD OUT

Celebration of Summer Bounty with Chef Frederic Kieffer

Thursday, July 18

7:00pm-10:00pm

$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.

Lunch and Learn Series

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

Thursday, May 23

9:30am-11:30am

$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

7:00-9:30pm

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

THE MENU

Cocktails

Aperol Spritz, French Blonde, Cucumber Chiller

Starter

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

Dessert

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

LUNCH AND LEARN VEGETARIAN

Mediterranean Salads Made Easy

Tuesday, May 21

11:00-12:30

$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

7:00-10:00pm

Instructor: Chef Brian Lewis of The Cottage & OKO restaurants

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

SOLD OUT!

LUNCH & LEARN

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

Monday March 25

11:00-12:30

$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

7:00-10:00pm

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

7-9pm

$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.

Menu:

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

7-10pm

Instructor: Chef Carlos Baez

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:

Entree

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

Starter

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

Salad

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

Dessert

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

7-9pm

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

11:30-1:30

$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

11:30-1:30.

$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.

VEGAN-VEGETARIAN-GLUTEN-FREE

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.

AWESOME APPS

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.

NOT YOUR MAMA'S APPLE PIE WITH MICHELLE DIDNER

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

9:30am-noon

$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

SIMPLE SKILLS CLASS

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

TIM'S KITCHEN CHEFS' SERIES

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

Thursday, October 25

7:00-9ish

$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.

MENU

Starter:

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).

Entree:

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)

Dessert:

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!

HOMESTEADING CLASS

canning the harvest with master preserver pam lillis

Sunday, October 14

9:30am-noon.

$65 per person; includes two take-home jars of preserved veggies or fruits

Instructor: Pam Lillis, Master Preserver

TIM'S KITCHEN CHEF SERIES

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!

TIM'S KITCHEN CHEF SERIES

An intimate Dinner with Bar Sugo's Adam Roytman

Sorry, this event has sold out!

Thursday, October 18

7:00-9ish

$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

VEGAN FRIENDLY CLASS!

Plant-based meals with Ryan Andrews

Monday September 24th

7:00pm-9:00pm

$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

HEALTHY COOKING CLASS

Easy, HEALTHY, fall DINNERS with Culinary Nutritionist Heather Carey

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

Thursday September 20

7:00pm-9:00pm

$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

7:00pm-9:00pm

$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

7:00pm-9:00pm

$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

7:00pm-9:00pm

$65.00

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

10:00am-12:00pm

$40

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

7:00pm-9:00pm

$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

7:00pm-9:00pm

$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!)

7:00pm-9:00pm

$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

7:00pm-9:00pm

$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

7:00pm-9:00pm

$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.

ASIAN APPETIZERS
DUMPLINGS, SUMMER ROLLS, WASABI-LIME SHRIMP

Thursday February 8

7:00pm-9:00pm

$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.

DATE NIGHT: VALENTINE'S DINNER

Friday February 9

7:00pm-10:00pm

$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
Appetizer
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

Dessert
Caramel & Chocolate Ganache Tart with Toasted Pecans

ITALIAN COMFORT FARE STUFFED BREADS & BUTTERNUT SQUASH GNOCCHI WITH BROWN BUTTER AND SAGE

Thursday January 20

7:00pm-9:00pm

$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.

HOLIDAY COOKIE BAKE & SWAP FOR ADULTS

Saturday January 20

11:00am-1:30pm

$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!