Cuisine

Have you taken the Sourdough Bread Baking class and want to learn more? Level up your bread baking skills with this workshop led by Culinary Manager Jess Porter. Participants will learn to make a variety of sourdough breads using one base dough. We’ll discuss how to incorporate whole grains, hydration and its purpose, starter types, fermentation, inclusions and proofing in further detail. Class will leave plenty of time for discussion about troubleshooting at home, as well as plenty of bread and savory accompaniments for students to enjoy.

Is there anything more comforting than a chicken pot pie for dinner on a chilly night? Learn how to make this classic pie from complete scratch with our baker Kami. This immersive class will first walk you through all-butter pie dough, followed by utilizing chicken bones to make stock for the gravy base and finally, putting it all together with farm fresh vegetables to create a delicious meal. You will leave this class with the knowledge of how to get the best out of your chicken. Class participants will leave class with a fully formed pie, extra pie dough, and a shared slice at the end. BYOB

Create and experience wellness for you and your loved ones through a practical blend of Ayurvedic (traditional Hindu system of medicine) and Functional (identifying root cause medicine) cooking practices.

Join Chef Liz in this hands-on workshop. Participants will cook with Trustees Grown Meat and vegetables from our fields when in season, and other local farmers’ ingredients to create an exciting multi-course meal. These classes provide an opportunity for participants to increase their comfort in the kitchen through new knife skills, techniques, and flavor profiles. There will be equal parts cooking and eating, and class ends with a shared meal, so bring your appetite! BYOB.