farm to table cooking classes
supporting local farms + connecting with ingredients
Welcome to the
Fall 2024
Menu of Classes
This season has lots of new surprises with a focus on French cuisine, art, artists and hands-on experiences for you. Class times, class lengths and prices have changed so please take note.
Join me for another delicious season!
Eat Like An Artist; Vincent Van Gogh
Focaccia, Chicken stuffed with olives & Apple Tartlets with Caramel Sauce
Let’s dive into Vincent Van Gogh! In this mostly hands-on class we’ll not only talk about his life and work but, working in pairs, you and your class partner will decorate a flatbread with vegetables to replicate one of Vincent’s Sunflowers paintings. While your artistic masterpiece is baking, I will show you how to make our chicken dish representing the artist’s time in the Provence region. While our chicken is roasting, you will make the Apple Tartlets from Auberge Ravoux, an Inn and restaurant just outside of Paris, the last place Vincent called home. You will work in two’s for the bread course and I will pair you with
a classmate if you do not come in your own pair.
$85 per person, mostly hands-on, 2 hour class
Thursday September 5th; 6-8pm
Thursday September 12th; 6-8pm
Baking - Orange Frangipane “Wool” Rolls & Biscuits & Gravy
You may have heard of Japanese Milk Bread and that’s actually the dough we'll be making for these incredibly delicious orange frangipane sweet rolls. We’ll also make them extra fancy with a woven wool design. Your dough will be made ahead due to the overnight rise time in the refrigerator, but I’ll demonstrate how the dough is made and the interesting techniques that make the dough and the shaping unique. Then you will roll out, fill and shape the rolls. While we’re waiting for our rolls to rise and bake, we’ll take my all time favorite cream biscuits to the savory side with a mushroom and onion gravy. You will make the biscuits and I will make the gravy. We’ll enjoy a light meal of vegetarian Biscuits & Gravy and enjoy a warm frangipane roll right out of the oven before the end of class. Please bring a rolling pin and two medium sized containers to take your baked goods home in. You will be working in groups of two for the frangipane rolls.
I can pair you with another class mate if you don’t come with your own pair.
$85 per person, hands-on, vegetarian menu containing nuts, class is 2 ½ hours long
Thursday September 19th; 1-3:30pm
Thursday November 14th; 5-7:30pm
Fri December 6th; 1-3:30pm
Let’s Eat France - Toulousain to the Auvergne
La Truffade, LePuy Lentil Stew with Local Sausage & Clafoutis
This Mid-Pyrenees region of France is between Bordeaux and Basque Country to the northwest and the Midi to the southeast. It’s the area that Henri Toulouse-Lautrec is from, on the edge of Gascony. We will get to know this region’s specialties through our menu and discussion. This region holds many culinary traditions.
$85 per person, 2 hour demonstration class, our menu contains meat, dairy and wheat
Thursday September 26th; 6-8pm
Thursday November 21st; 6-8pm
Cuisine de terroir - Apples
Salted Caramel Apple Soft Pretzels & Savory Apple Carrot Crepes
Let’s explore the sweet and savory side of apples in two dishes that flip the script on who is salty and who is sweet, a twist on the familiar. In this hands-on class, you will work in pairs and we will begin with you making the dough for our soft pretzels. You will do everything for this recipe, including cutting the apples. While the dough rises, you will help cut the ingredients for our crepe filling. The crepe batter will be made in advance due to resting time, but each of you will cook two crepes for your main course.
$85 per person, 2 hour class, vegetarian menu, dairy used
Thursday October 3rd; 3 - 5pm
Thursday November 7th; 6-8pm
Slovak Kiffles
An annual tradition here at the cooking studio, my Grandmother’s scrumptious - or as she would say, luscious, yeasted pastry the size of a cookie, filled with traditional ground walnuts and the not so traditional raspberry. It’s not Christmas in my mind and heart until we make the Kiffles, so let's get baking! Bring a rolling pin and containers to take your finished kiffles home.
Of course, I won’t say anything if you eat them all here (I saw nothing).
$85 per person, hands-on, 2 hour class, dairy and wheat used
Thursday December 5th; 1-3pm
Eat & Draw Like an Artist Workshop Series
Join me and artist Mandee Hammerstein for an immersive workshop series for all levels. Get in touch with your inner artist even if you've never picked up a pencil or paintbrush. If you have a love or curiosity for art and food and want to experience both together, then you're in the right place! Together, we will spend a day in the life of an Impressionist artist. Mandee and I will share facts and fun stories about a featured artist. We'll all eat what they ate, and all the while, you'll learn to replicate their art in your own style, using pencil and watercolor. The cooking class portion of our workshop is an interactive demonstration format, ensuring you're completely engaged, while the art instruction portion of the class is fully hands-on. Art supplies are included in the price of the workshop. All you need to bring is your appetite and curiosity.
Each workshop is $140 per person.
Henri Toulouse-Lautrec; Sketching Henri’s Ballet Dancers
An appetizer of Welsh Rarebit, a chicken main course and Le Pastis Gascon for dessert will be served along with an Absinthe demonstration; Henri is an avid fan of the then-taboo spirit. Our menu contains chicken, dairy, and wheat. The vibrant work of art we will recreate together is Henri's 1885 "Ballet Dancers" – this painting has dream-like, loose movement, color, and personality. As we sketch, paint, and imagine the stories while sharing fun facts, Mandee will guide and encourage you on how to execute your rendition of this lively piece. You will find your unique style inspired by this brilliant French art master. Lautrec will become your new imaginary friend after this special immersement during the artist's bygone era of art, dance, intrigue, excitement, and friendship.
Friday Oct 4th; 1- 4pm $140 per person
Claude Monet; Basket of Apples
Monet was the father of Impressionism. He particularly loved afternoon tea and scones. Freshly made scones will greet you upon your arrival, along with freshly brewed tea. A main course and dessert will also be served. Our menu contains chicken, dairy, and wheat. With harvest time and holidays approaching, crisp air and crisp apples come to mind. Intermixed with Kelly’s interactive cooking demonstration, Mandee will lead guests to recreate their version of Monet’s “Basket of Apples,” 1880. With this painting’s delicious autumn color palette, Mandee will guide each participant on using their voice to make their painting unique to their style while gaining artistic confidence and learning or revisiting rendering and blending techniques. Participants will surely gain a new appreciation of this impressionist master and master gardener while learning new fun facts and gaining joy from Monet’s organically fueled art.
Friday November 15th; 1- 4pm $140 per person
