Classes run from June through October. As they tend to fill quickly, we maintain waiting list for those interested. If you’d like to be added to one of our waiting lists, email email@example.com with your name, number of students, phone number and preferred email address. We will let you know if we have any openings.
For those students who have already taken our beginner workshop, this class offers an elevated skill set, which builds on the fundamental skills taught in the basic workshop program. It is also for experienced home cooks and culinary enthusiasts.Find out more »
While in culinary school, I was asked to write an essay about the person I was most inspired by and that was Marcella Hazan, the famous Italian home cook, who shared traditional Italian recipes with the world through classes and cookbooks. In this class, we will recreate some of Marcella’s tried and true Italian recipes and feast in her honor.Find out more »
During harvest season, one of my favorite activities is heading out into the garden with a big, woven basket and collecting everything that is ripe and ready to eat. Back in the kitchen, I lay it all out on my counter top and begin to imagine how the various ingredients will come together into a few delicious, small plates, with a little help from my pantry.Find out more »
What better way to celebrate the grand dame of French food in America than cooking our way through a multi-course meal, with Julia Child's tips and techniques to guide us. Julia offered a window into French cuisine at a time, when grocery stores in America were full of processed food and factory farmed protein.Find out more »
Influenced by its Northern neighbors, mountain ranges and cooler climates, these regions of Italy are known for egg-based pastas, dairy-rich dishes, polenta, hard cheeses, dried pork products such as prosciutto, beans and bread. In this class we will make pasta from scratchFind out more »
We rarely think of leaders in regional American cuisine, but without question, the leader of Southern food is Edna Lewis. Through her extensive appreciation of ingredients native to the South, her time spent growing up in farmer's fields, rivers and barnyards full of livestock, Edna was connected to the land in way that so few Americans still are.Find out more »
Our workshop program focuses on fundamental cooking and gardening skills, encouraging a more sustainable lifestyle. In each class, students work together to create a multi-course meal, made from local ingredients. Over the course of three days, students will learn a range of skills including knife skills, how to bake a crusty loaf of bread, how to maintain a culinary garden and how to make a lovely meal from what’s in your backyard. At Salt Water Farm, we cook instinctually, and by the week's end, so will you.Find out more »
The Italians know better than anyone how to build an appetite. A little something stiff…Find out more »
As summer draws to a close, a gardener is tasked with preserving the harvest. Beans are packed in tight alongside dill and mustard seeds, tomatoes are cooked down with bay and garlic, berries are reduced to a jam and cucumbers are submerged with in tart vinegar. This class is an introduction to basic pickling and preserving.Find out more »
The only way to gain an appreciation for new flavors is to try them! And the necessity for complementary sauces can not be understand. In this class, we will cook up a number of seasonal vegetables and experiment with exciting new spices and herbs. We will also make three versatile sauces that add layers of flavor to simple vegetarian preparations.Find out more »
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