Skip to main content
Buttermilk Ricotta Pumpkin Tian

Buttermilk Ricotta Pumpkin Tian

Its autumn and time for the French Classic Tian, Ratatouille’s sophisticated sibling. We’ll incorporate vibrant layers of autumn root vegetables into a feast for the eyes and taste buds.

The Rustic Galette: Sweet Potato Ricotta

The Rustic Galette: Sweet Potato Ricotta

Tired of the tyranny of pie perfection? Embrace the rustic charm of the galette. We’re ditching the pie dish for freeform, flavor-packed pastries, that can be sweet or savory. We’ll start by crafting a flaky dough, then while it chills, witness the magic of milk transforming into silky, homemade ricotta.

Tuscan Pasta Traditions

Tuscan Pasta Traditions

Join us for a Tuscan pasta class featuring two of chef’s favorites, Pici with a Tuscan Green Sauce and Gnudi with Brown Butter Sage! We’ll talk about Tuscan food traditions will we make and roll our pasta and chef demonstrates the sauces.

Family Table: Sushi Night

Family Table: Sushi Night

Get ready to roll! In this hands-on family cooking class, you and your child will learn how to create your very own fresh and fun veggie sushi rolls. This class is designed for families to bond over food, learn new kitchen skills, and enjoy a dinner made together with love.

Beans & Legumes: Plant-based Powerhouses

Beans & Legumes: Plant-based Powerhouses

Learn how to incorporate beans and legumes into your everyday cooking, from hearty stews and soups to vibrant salads and dips. You’ll learn techniques for properly cooking beans from scratch, as well as tips for using canned legumes in quick and easy meals. 

Young Chefs: China Food Explorers

Young Chefs: China Food Explorers

Get ready for a delicious adventure to China in this hands-on cooking class designed just for kids by Chef Jamie. Young Chefs (ages 5-10) roll their very own veggie egg rolls and mix up homemade duck sauce while exploring the fun of healthy whole food-based cooking.

Cooking with Healthy Ancient Grains

Cooking with Healthy Ancient Grains

Chef William Atkins will lead us through the world of ancient grains — like quinoa, farro, amaranth, and teff — teaching us how to cook and use them in a variety of delicious dishes.

Making an Indian Brunch

Making an Indian Brunch

Learn these classic Indian brunch dishes from a seasoned pro: Indian spiced potato pancake with a cucumber yogurt raita, a cabbage/carrot dry spiced curry and mango lassi.

Easy Indian Breads

Easy Indian Breads

Learn the basics of Indian breads including Naan, Wheat Roti, and Paratha (with spinach, onion and garlic). Chef Chetna will explain the differences, the tricks to getting each right, and how they these breads fit in South Asian cooking traditions.

Making Pani Puri

Making Pani Puri

Join Chef Chetna in the Farmhouse Kitchen to learn the popular Indian snack, Pani Puri. This popular Indian street food treat is a semolina puff stuffed with a potato and herb mix often served with chutney. You will get hands-on making your puffs and the filling.

Stay Connected

Sign up for e-news to learn about special events and offerings.