Tickets are extremely limited and sales end April 1, 2026.

April 25th, 1:00–3:00

Please note: Class One runs 1:00–3:00; all remaining classes run 1:00–4:00.

Focus: Understanding the land, the harvest, and how food wants to be cooked.

What we’ll cover:

• Guided farm walk exploring what’s growing now, how crops move from sprout to harvest, and how growing methods influence flavor, texture, and nutrient density

• Defining intuitive cooking: learning to make decisions based on observation, taste, and context rather than fixed recipes

• Seasoning fundamentals and how salt, acid, sweetness, bitterness, texture, and umami work together to build flavor

• Understanding temperature and heat control, and how it shapes texture and taste

• When and why to use different cooking methods, including braising, grilling, smoking, searing, sautéing, stir-frying, blanching, simmering, roasting, frying, and more

• Cookware overview: how pans, pots, and surfaces affect outcomes, and how to choose the right tool for the job

• Introduction to flavor development and layering, with practical examples drawn from the season’s harvest

• Enjoy some snacks (and libations) crafted with the principles covered in class

May 23rd, 1:00–4:00

​Focus: Understanding pork cuts and techniques to cook with confidence and restraint.

What we’ll cover:

• Selecting pork based on cut, fat content, and intended use

• Matching cooking methods to cut, including searing, roasting, braising, and gentle cooking

• Proper seasoning and timing to avoid dryness or toughness

• Managing heat and rest for consistent results

• Pairing pork with seasonal vegetables and simple sauces

• Building balanced meals where pork supports rather than overwhelms

• Tasting and adjusting in real time rather than following fixed instructions

• Enjoy seared bone-in pork chops, marinated and grilled pork tenderloin, and seasonal veggies prepared using the techniques discussed in class

June 20th, 1:00–4:00

Focus: Learning to cook chicken with confidence by understanding structure, moisture, and heat.

What we’ll cover:

• Selecting whole birds and cuts based on use and cooking method

• Understanding dark vs. white meat and how each has its own roles

• Proper seasoning and preparation for better results

• Matching techniques to cut, including roasting, pan-searing, braising, grilling, and frying

• Managing temperature to achieve juiciness without guesswork

• Pairing chicken with seasonal vegetables and simple sauces/marinades

Enjoy marinated and grilled chicken leg quarters, pan fried chicken cutlets, pan roasted chicken breast, seasonal vegetables (and libations) prepared using the techniques discussed in class

July 25th, 1:00–4:00

Focus: Learning to cook beef with confidence by understanding cut, temperature, and time.

What we’ll cover:

• Selecting beef based on cut, fat content, and intended use

• Understanding muscle structure and how it affects tenderness and flavor

• Matching cooking methods to cut, including searing, roasting, braising, and grilling

• Proper seasoning and timing to avoid toughness or dryness

• Managing heat and rest for consistent, reliable results and learning proper cutting techniques

• Cooking beef simply and pairing it thoughtfully with seasonal vegetables

• Making decisions by observation and taste rather than fixed instructions

• Enjoy seared Chuck Eye steaks, grilled Tri-Tip, proper smash burgers, and seasonal vegetables (and libations) prepared using the techniques discussed in class

August 22th, 1:00–4:00

Focus: Understanding preservation methods—fermentation, freezing, pickling, and canning—and when each is most useful.

What we’ll cover:

• An overview of core preservation methods: fermentation, freezing, pickling, and canning

• Understanding how each method changes flavor, texture, and use

• Choosing the appropriate method based on ingredient type, condition, and intended use

• Fermentation fundamentals, including salt ratios, environment, and timing

• Freezing vegetables, sauces, and components for flexibility rather than finality

• Pickling for brightness and balance, not just shelf life

• Canning basics, including safety considerations and when canning makes sense

May 9th, 1:00–4:00

Focus: Learning how acidity, fat, and balance bring clarity and cohesion to spring cooking.

What we’ll cover:

• Selecting spring vegetables at different stages of tenderness and maturity

• Understanding vinaigrettes as a foundational tool rather than a fixed formula

• How acidity sharpens flavor, balances richness, and wakes vegetables

• Choosing fats and aromatics to support, not mask, delicate spring ingredients

• Adjusting vinaigrettes by taste, texture, and use rather than measurement

• Pairing raw and cooked vegetables with appropriate dressings

• Using vinaigrettes beyond salads—to finish vegetables, proteins, and grains

• Enjoy the “fruits” of our labors (and libations) that highlight spring vegetables dressed simply and well

June 6th, 1:00–4:00

Focus: Learning to work with fish confidently through attention to freshness, flavor, and timing.

What we’ll cover:

• Selecting fish based on freshness, species, and intended preparation

• Understanding texture, fat content, and how different fish respond to heat

• Matching cooking methods to fish, including pan-searing, gentle roasting, poaching, and grilling

• Managing temperature and timing to avoid overcooking

• Proper seasoning and finishing to preserve delicacy and balance

• Using simple accompaniments—vegetables, acids, and fats—to support fish rather than compete with it

• Learning when restraint matters more than complexity

• Enjoy fried, seared, grilled fish and seasonal vegetables (and libations) prepared using the techniques discussed in class

July 11th, 1:00–4:00

Focus: Learning when cooking enhances summer vegetables and when restraint matters more.

What we’ll cover:

• Assessing ripeness and deciding when heat improves flavor and texture

• Understanding moisture, sugar, and acidity in summer vegetables

• Choosing between raw, lightly cooked, and fully cooked preparations

• Applying high-heat techniques with intention, including blistering, searing, and quick roasting

• Using salt and acid to sharpen summer vegetables without weighing them down

• Pairing cooked and raw elements for balance and contrast

• Practicing restraint when high quality ingredients need very little intervention

• Enjoy a variety of seasonal vegetables (and libations) prepared using the techniques discussed in class

August 8th, 1:00–4:00

Focus: Learning to cook shellfish with confidence by understanding freshness, timing, and restraint.

What we’ll cover:

• Selecting shellfish based on freshness and source. Local matters! Where to find the best sources (we know some peeps)

• Understanding different types of shellfish and how they behave with heat

• Knowing when shellfish are done—and why less time is often better

• Proper seasoning and finishing without masking natural sweetness

• Matching cooking methods to shellfish, including sautéing, grilling, quick poaching, and roasting

• Avoiding common mistakes that lead to toughness or overcooking

• Pairing shellfish with vegetables, acids, and fats that complement rather than compete

• Shucking oysters and clams the right way

• Enjoy local oysters, clams, shrimp, with vegetable based sauces (and libations) prepared using the techniques discussed in class

September 5th, 1:00–4:00

Focus: Bringing the season together through independent decision-making, reflection, and shared meals.

What we’ll cover:

• Each participant brings a dish prepared independently, guided by intuition rather than a written recipe

• Ingredients may be sourced from the farm market, personal pantry, or preserved elements from the season

• Participants are invited to shop the farm market the week prior to class; ingredients for the dish are included

• Optional time during class to finish or adjust dishes using the outdoor kitchen and available equipment

• Group discussion of choices made, including ingredient selection, methods used, and adjustments along the way

• Tasting together with attention to balance, restraint, and clarity rather than critique

• Reflection on how intuition, judgment, and confidence have shifted over the course of the season

• A shared meal that reflects individual voices within a common seasonal framework