4-7PM • $65/Person • Limited to 8 Participants • Includes a Pasta Dinner (BYOB)

Class Full - Waitlist Available
Learning the French Mother Sauces Series (Part 1 of 5): Tomato Sauce

We’ll wind down tomato season with part one of our five-course series on the French Mother Sauces. We’ll go over proper tomato selection, cooking methods, classic simmered sauces, and quick variations, as well as considerations to make for canning vs freezing homemade sauces. Event ends with a pasta dinner featuring our class-made tomato sauces.

Noon-3PM • $55/Person • Limited to 8 Participants

Class FULL - Waitlist Available
Master Three Unique Apple Desserts!

Celebrate New England’s apple season by learning to select the right apples for baking, and making three simple, yet impressive apple desserts:

• Apple Galette, a freeform apple “pie.” We’ll make all butter pie dough, and play with different add-ins and flavor profiles.
• Gateau Invisible w/Salted Caramel Sauce. A stunning classic French cake!
• Tishpishti. A gluten-freee Middle-Eastern apple cake loaded with nuts and ginger-orange syrup!

We’ll make and sample all three desserts, and each participant will make and take home their own mini-galette.

4-7PM • $65/Person • Limited to 8 Participants • Includes a Vegetarian Lasagne Dinner (BYOB)

Class FULL - Waitlist Available
Learning the French Mother Sauces Series (Part 2 of 5): Béchamel

In part two of our five-course series on the French Mother Sauces, we’ll explore the creamy goodness of Béchamel. Learn the proper technique more making a roux, creating a smooth, lump-free sauce, and best uses for Béchamel. Presented as a two-and-a-half hour class Followed by a Lasagne Dinner featuring our class-made Béchemel.

4-7PM • $65/Person • Limited to 8 Participants • Includes a Light Dinner (BYOB)

Make your Bird the star of the thanksgiving table!

We’ll explore alternative preparations to the traditional Thanksgiving Roast Turkey. We’ll spatchcock a brined turkey, and roast it under high heat for a delightfully juicy and crispy bird, as well as stuff, truss, and sous vide a porchetta-style turkey breast “roast,” for a spectacular Thanksgiving preparation.

We’ll end the class by sampling our creations with a surprise Hedera Farm condiment (see ya, cranberry relish!).

4-7PM • $65/Person • Limited to 8 Participants • Includes Seafood Dinner (BYOB)

Class Full - Waitlist Available
Learning the French Mother Sauces Series (Part 3 of 5) Hollandaise Sauce

In our third of our five-course series on the French Mother Sauces, we’ll explore the versatile Hollandaise Sauce. Learn a foolproof method for making a perfectly emulsified Hollandaise, and explore its many variations, including Béarnaise, Choron, Maltaise, and Dijon. We’ll conclude the workshop with a dinner of Cod Maltaise and roasted Potatoes Bárnaise.

Noon-3PM • $55/Person • Limited to 8 Participants • 21+ Class

Full-Accepting WaitList Requests
A Classy Class on Cocktail-Inspired Chocolates

Have fun learning how to make our favorite holiday hostess gift: Boozy Chocolate Truffles! Old Fashioned Truffles (Candied orange center, wrapped in bourbon-chocolate ganache, coated in white chocolate, and finished with Angostura sugar), Rose Rickey Truffles (Brandied cherry center, gin-infused chocolate, lime zest, and candied rose petals), Mezcal Truffles (Agave Marshmallow, Grand Marnier Ganache, Mexican chocolate shell, smoked chile powder).

We’ll learn how to temper chocolate, make ganache, and hand-shape, coat and decorate truffles. Each participant will take home a box of 12 Truffles.