Cooking Class - Seasonal Farm-to-Table Fare

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What You’ll Do

This farm-to-table meal is all about celebrating the abundance of seasonal produce.

Learn how to cook seasonally, showcasing fresh ingredients with simple preparations for maximum enjoyment. In this cooking class with Chef Stephanie, you'll begin by practicing your knife skills by chopping up a garden medley for fall bruschetta, piled high with whipped ricotta on toasted bread.

Next, make homemade gnocchi with pumpkin, then cook in a silky brown butter sage sauce with hazelnuts. Harvest root vegetables, like parsnips, rutabagas and leeks, shine as you combine them for a vegetable soup infused with chives. End with a mouthwatering caramel apple crisp.

Guests are welcome to bring wine and beer to enjoy during the class.

Details
  • Minimum Guests 2
  • Maximum Guests 8
  • Meal Courses 4
  • Event Duration 3 hours
  • Labels Baking, Beginner, Gourmet, Group, New American

Meet your chef

Chef Stephanie Shot
Chef Stephanie Verified Chef
Food safety certified

6 reviews

Chef Stephanie turned a temporary pivot into a full-time career when starting a thriving catering and private chef company. The chef's work in eateries around California and in Pennsylvania helped develop a strong skill set in the kitchen. After combining a bright business acumen with a vibrant talent for creative cuisine, Chef Stephanie's ultimate purpose is in providing savory moments for guests of all cooking levels.

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Cancellation Policy

Flexible booking: Cancel or reschedule this event's reservation for free up to 48 hours before the event.
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What You’ll Do

This farm-to-table meal is all about celebrating the abundance of seasonal produce.

Learn how to cook seasonally, showcasing fresh ingredients with simple preparations for maximum enjoyment. In this cooking class with Chef Stephanie, you'll begin by practicing your knife skills by chopping up a garden medley for fall bruschetta, piled high with whipped ricotta on toasted bread.

Next, make homemade gnocchi with pumpkin, then cook in a silky brown butter sage sauce with hazelnuts. Harvest root vegetables, like parsnips, rutabagas and leeks, shine as you combine them for a vegetable soup infused with chives. End with a mouthwatering caramel apple crisp.

Guests are welcome to bring wine and beer to enjoy during the class.

Details
  • Minimum Guests 2
  • Maximum Guests 8
  • Meal Courses 4
  • Event Duration 3 hours
  • Labels Baking, Beginner, Gourmet, Group, New American
Reviews

Reviews guests left for other experiences with Chef Stephanie

Eli

Eli

19 Feb 2024

Stephanie - you are fabulous! We had such a great time and the whole meal was delicious!

Clare

Clare

19 Feb 2024

Stephanie was amazing! Everything was so good and she was such a good teacher. She was able to answer all questions and was fun to talk to as well. I would love to take a class from her again!

Elizabeth Judge

Elizabeth Judge

16 Feb 2024

Chef Stephanie was fantastic! The event room was cosy, beautifully decorated and funtional as well. She had a fabulous spread of cheeses, meats,etc.. when we arrived and we made our own charcuterie boards. We made many different pastas & helped with a loverly lemon cake and focaccia—after which Stephanie cooked up the pastas with 4 different sauces and served us all. We ate well! All in all a wonderful evening. I highly recommend it. E&E

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