Special Events

Mark your calendar now for these special events

Join us for our Monthly Sunday Evening Family Style Sunday Supper *

Reservations:  5:30 – 7:30

April 5, 2015 – Easter Day Celebration- $79.00 per person plus drinks, tax and gratuity

12:00 – 4:00

  • Due to the style of menu on Easter, Mother’s Day and Father’s Day and the complexities involved with individual and specific food allergies, we are unable to accommodate complex dietary restrictions.

  • Next Sunday Supper – April 12, 2015

* May 3, 2015

May 10 – Mother’s Day Lunch – 12:00 – 4:00 – $79.00 per person plus drinks, tax and gratuity

* June 14, 2015

June 21 – Father’s Day Lunch – 12:00 – 4:00 – $79.00 per person plus drinks, tax and gratuity

* July 12, 2015

* August 9, 2015

* September 13, 2015

October 11, 2015 – special dinner Feast in the Forest – 3:00 p.m.

* November 8, 2015

* December 6, 2015

December 13, 2015 – Annual Cookie Exchange –  3:30 p.m.

***

2015 Cooking Class Schedule

All cooking classes are on Saturdays beginning at 11:00 am

Please inform us of any allergies as the menu is limited for cooking classes.  All reservations must be guaranteed with a credit card. Full refunds will be given for classes that we cancel.  If you must cancel, please contact us with 48 hours notice to receive a full refund.  No refunds will be given for cancellations made less than 48 hours of a class.   All classes are a minimum of 8 people and a maximum of 15,  unless otherwise noted.

Classes $85.00 per person

Classes typically last 2 hours

January 17 - “Smoking and Mead”

Learn the ancient art of preserving by smoke.  How to add the sweet flavor of smoke to just about anything and using more than just wood to get flavors you never thought existed.

April 11 – “Secrets of Charcoal”

Methods of grilling and getting the most from the smoky aroma. Japanese beer pairing, and yakitori lunch.  We really like the idea of beer with grilled and smoked food. Most especially with charcoal!

April 25 - “Sauces”

June 13 – “Veggies Veggies Veggies”

Getting the most out of the garden.  How and when to harvest and cooking methods to boost flavors.  All paired with a tour of Austrian wines.

July 11- “Shellfish”

How to choose and prepare Virginia oysters, clams, and shrimp.  Learn how to coax every bit of sweet buttery flavor out and the best ways to serve.

August 8 – “Pasta”

One of foods most versatile vehicles.  Learn how to make lots of different shapes.  Each with their very own purpose.  We’ll also show you a few different sauces to use with them!  Paired with Italian wines from Tuscany and Piedmont.

November 14 – “Cooking over Fire with Beers and Hard Cider”  

Learn why mankind’s very first method of cooking is still one of our most cherished techniques.  Open fire cooking is a fascinating way to get some very unique results.  Learn how to use ashes to your advantage and how to get the sweet aroma of wood into every morsel.






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