Asian Dumplings

Get hands on in the Farmhouse Kitchen and learn how to make your own Asian-style dumpling from scratch.

Homemade Peanut Butter Cups

The number one selling candy in America is peanut butter cups! Meet Miss Amanda in the Farmhouse Kitchen and learn to make peanut butter cups from start to finish.

Originally from French tradition, the galette is a more rustic cousin of pie. Freeform and baked right on the baking sheet, these pastries can be sweet or savory, but this time we are tackling fall fruit galette.

Aromatic Bitters and Holiday Mocktails

Jazz up the holiday season with a delicious sparkling mocktail and experience the transformative power of aromatic bitters.

Curing Pancetta

Learn how to cure your own pancetta, including the ingredients needed, proper ratio of sugar to salt, a gentler method of curing, types of herbs for flavoring, curing time and how to use your homemade pancetta in the kitchen.

Fabulous Flan!

We’ll get hands on making caramel and the custard. Our desserts will bake during class for you to take home to chill. As they bake, we’ll taste a pre-cooled flan together and talk about the history and its evolution.

Fall Canning Series: Cowboy Candy

Cowboy candy has been around since the 1920s! Also known as candied jalapenos, this is a great pantry item to have on hand to add a that certain spicy sweetness to dips, appetizers, and charcuterie boards.

Muffin Tin Munchies

Explore the world beyond muffins and cupcakes! We’ll use our muffin tins to create both a savory and a sweet snack, a potato bake and a cheesecake bake.

Decorating 101: Icing Techniques

Get hands on practice with basic icing and decorating techniques. We’ll review icing basics, piping techniques and decorating tip choices.

Get Saucy! Learn the French Mother Sauces: Espagnole,and Veloute

The French cuisine is known for its use of sauces to finish most any dish. A properly made sauce can take a cut of meat or vegetables to a new level. There are five French Mother sauces that are quite simple to do once you understand how to build flavor.

In this second class in the series on French Mother Sauces, we will dive into Espagnole and Veloute with several of their easy variations.