This class is a balance of hands on learning and demonstration by celebrated tea enthusiast and culinary expert Gemma Lockram who will give a tutorial on teas and hosting. In this class students will learn how to make a proper pot of tea, assemble a variety of both savory and sweet accompaniments, and then taste…

In this class, you will learn how to make fire cider, exploring each ingredient and its many uses. Every participant will take home a jar of fire cider along with handouts for future reference. Skill Level No experience needed. Age Requirement Students aged 18 and older are welcome to attend this class.  Location Details Marine…

Polish soups are more than starters, they are soulful, nourishing, and steeped in tradition. In this class, you will learn to make three vegetarian soups: Kapuśniak, a tangy sauerkraut-based soup layered with earthy vegetables and warming spices, Barszcz, a vibrant beet broth served with delicate mushroom-filled dumplings called uszka, and a Pickle soup, a hearty…

Join local herbalist Heather Mashuga for a hands-on elderberry syrup–making class, rooted in seasonal wellness and plant knowledge. While elderberry syrup is often associated with winter health, its nourishing and immune-supporting properties make it a wonderful ally year-round. Elderberries are known for their antiviral qualities and ability to support circulation, reduce inflammation, and gently strengthen…

Join home cheesemaker and traditional food aficionado Linda Conroy for a fun, hands-on class. We’ll begin the day by making cultured milk and cream products, including kefir, yogurt, and piima, a Scandinavian cultured cream. From there, we’ll transform these into fresh cheeses such as paneer, feta, and mozzarella. Participants will go home with cultures, cheese,…

Welcome spring with a bright, relaxed brunch that celebrates fresh flavors and delicious food! In this class, we’ll make lemon blueberry mini-scones accompanied by fruit jam and made-from-scratch lemon curd. We’ll also make mixed berry fresh fruit cups with a honey-lime glaze. Finally, we’ll put together an inviting charcuterie board consisting of meats, cheeses, fresh veggies…