Gnocchi and sauces. Allison loves to make ricotta gnocchi (and the ricotta) and will win you over to adding these feather light dumplings to your cooking line repertoire. These will be made with Lakin's Gorges Basket Ricotta, made right here at the farm. We will also make several easy sauces to accompany them. Watch Allison […]
Pastry is all about technique. How you handle the dough can make the difference between light and airy or dense. Learn to make rough puff, the shortcut version of puff pastry and the pastry of mille feuille. Then we will make pate choux, the pastry shell of eclairs and cream puffs. These will then be […]
The East Forty Farm pastured pigs have been harvested and now it's time to make sausage. Learn the basic techniques of how to turn meat into bundles of flavor from the simple to complex. Learn about choosing appropriate casing size, curing and aging, and non traditional sausage styles. Then take home some of the creations […]
Soups from simple to the sublime. We will learn to make stocks and soup bases that provide an endless canvas to experiment with. Delicious and nutritious, soups are not only comfort food but are also versatile for casual and formal meals. Classes are limited to 10 students and held in the Farm Kitchen.
We have been seeing signs of spring - snowdrops, crocus, rhubarb crowns - so let's embrace the seasonal change with this menu. Radish medley salad Handmade Ravioli with greens and cheese Pork paupiettes with our whey fed pork Meringue roulade Limited to 20 guests and served in the 1774 Farmhouse. $50 per person, BYOB. Please […]
Le Pique-nique. Nobody picnics like the French. We will prepare a meal of roasted and preserved foods inspired by the new produce coming to the spring markets. Learn some French cooking techniques, and if the weather cooperates we will dine under the grape arbor. Cooking Classes are limited to 10 students and are held in […]
Reserve your private cheese tasting party in the screened summer house here in in Waldoboro. Featuring paired cheeses and accompaniments. Limited to one group of 2-6. $50 per person. I will guide you through the tasting, socially distanced through the screen door. Offered each Saturday beginning August 1 at 1130 am and 5 pm. You […]