Celebrate Saint Patrick's Day with sweet Irish potatoes. Learn the history of this very local seasonal treat as we dive in to roll and spice some of our own!
If you have never had freshly made ricotta cheese, you are missing something special. This is your chance, not only to try it, but to make it!
With our friends at Tea For All, we’ll discover tea through its history and share a bit of tea lore and dispel common myths! If you are curious about tea, this is a great intro class.
A knife is your most valuable tool in the kitchen (other than your brain, of course).
It's your workhorse, and the more comfortable you are using it the more work you Il get out of it.
In this class you will use the transformative properties of salt (along with beets and other spices) turn a salmon filet into a stunning brunch centerpiece to cure at home.
Now is the time to replenish your extracts for next year. Join us at the farmhouse to make and bottle a classic vanilla extract along with a second more unusual flavor.
Leave your preconceptions about green tea at the door! All green tea is not the same. And it should not be bitter, either! Let's take a tour of the world, exploring the expanse of green teas from China, Japan, Korea and more.
With its roots deep in Asian food cultures, this popular marinated fish dish is now found popping up in all kinds of cuisines, from tacos to grain bowls and beyond. We'll use a Polynesian approach for marinating the tuna, then create a fun variety of toppings to choose from when assembling the rice bowls.
Irish soda bread history began in the 1830s, when baking soda, or bicarbonate soda, was first introduced to the country. Soda breads were used to mop up hearty stews and wash down pots of tea, and enjoyed as a traditional holiday treat with dried fruits added.
This is a wonderful class to welcome spring, honor Mom's Day and prepare for the bridal shower season. You'll learn the difference between a floral tea, a tisane and a blooming tea, while tasting a variety of floral teas and tisanes and experiencing a selection of blooming teas.
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.
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.
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