Greek Food & Wine
6:30-9:30pm: Saturday, September 20th
Greek Isles, here we come!  Join Joanne Panayi and explore the vibrant flavors of Greek food and wine.   Using local ingredients, create a variety of modern Mediterranean Meze (small plates) to enjoy with Greek wines paired with the menu.
  • Hummus with feta and olives on homemade pita crisps
  • Dolmades with pine nuts and currants
  • Greek "nachos"
  • Zucchini fritters with tzatziki sauce
  • Saganaki - fried Greek cheese
  • Grilled octopus
  • Loukoumades - fried honey balls with cinnamon and honey drizzle
11:00am-2:00pm: Thursday, September 25th
Learn how to prepare comfort food desserts with expert baker Suzanne Lowery.  These warm, sweet treats are bound to bring back memories of your family favorites.
  • Lattice-topped Apple Pie
  • Cinnamon Sticky Buns
  • Mandarin Orange Spice Muffins
  • Cranberry-Pear Turnovers
  • Pumpkin White Chocolate Chip Cookies
  • Pear Frangipane Tart
Advanced French Techniques
12:00-5:00pm: Sunday, September 21st   
Take cooking to a new level in this intensive workshop.  Chef Michael Salvatore shares classic techniques for preparing the traditional cuisine of France.
  • Lobster Bisque
  • Paté Campagne, Sauce Cumberland
  • Poached Fillet of Sole, Sauce Vert
  • Carrots Vichy, Courgettes Rapeé
  • Coq au Vin
  • Pommes Duchess
  • Tournedos a la Bearnaise
  • Cheese Course
  • Crepés Suzzette
Meatless Mains
11:00-2:00pm: Tuesday, September 23rd  
With the farm harvest at its peak, now is the perfect time for menus that focus on late summer vegetables. Instructor Ashton Keefe shares techniques for vegetarian cooking that will incorporate more vegetables in everyday meals.
  • Cheesy Baked Farro with Mushrooms
  •  Roasted Kale
  •  Squash Hummus with Crusty Bread
  •  Whole Roasted Cauliflower with Whipped Goat Cheese
  •  Sweet Potato Gnocchi with Brown Butter Corn Sauce
  •  Apple Tart Tatin