Cooking from the Island: What's Fresh and What's Local
Join us for this farm-to-table cooking experience with chef Jenny Devivo! These classes will focus on the bounty of the season and the unique flavors of Martha’s Vineyard in coordination with the growing seasons of our farm. We will start with a tour of our Friendship Garden to harvest… Read More
Farm Fresh Pasta with Chef Melissa McCullough
Learn how to make your own fresh pasta with farm eggs! Chef Melissa will prepare homemade pasta sauce for participants if they’d like to enhance their dish using seasonal vegetables from the Friendship Garden. We will have a small tasting and participants will cook up a batch of their pasta… Read More
Cooking from the Island: What's Fresh and What's Local
This event has sold out. Join us for this farm-to-table cooking experience with chef Jenny Devivo! These classes will focus on the bounty of the season and the unique flavors of Martha’s Vineyard in coordination with the growing seasons of our farm. We will start with a tour of… Read More
Berry Tart or Pie with Chef Melissa McCullough
Learn about the various types of pastry doughs, and the best usage for each of them. Melissa will go over tips and tricks to make a great pie or tart from start to finish, including how to make your own crusts, select the best fruit, put a double crust pie… Read More
Preservation Basics: Pickle Party
Preserve the bounty of the season in a crisp way in this hands-on pickling class! Join Farm Institute Culinary Educator for a hands-on class on making your own brine and tips and tricks for pickling all sorts of summer veg! Exact recipes will be based on what is available in… Read More
Cooking from the Island: What's Fresh and What's Local
Join us for this farm-to-table cooking experience with chef Jenny Devivo! These classes will focus on the bounty of the season and the unique flavors of Martha’s Vineyard in coordination with the growing seasons of our farm. We will start with a tour of our Friendship Garden to harvest… Read More
Custard-Based Ice Cream Making Adult Class
Join Chef Melissa McCullough in the farm kitchen to learn the art of homemade custard-based ice cream! Participants will tackle every step of the ice cream making process, from tempering the custard, to building the flavors, and churning the base. We’ll be making three separate flavors to share, flavors to… Read More
Preservation Basics: Homemade Yogurt
Learn how to make your own homemade yogurt in this hands-on class with Farm Institute Culinary Educator! This class is part cooking, part science experiement as we talk basics of incubation and live cultures needed for this delicious staple. Each participant will take home a batch of yogurt made previously… Read More
Cooking from the Island: What's Fresh and What's Local
Join us for this farm-to-table cooking experience with chef Jenny Devivo! These classes will focus on the bounty of the season and the unique flavors of Martha’s Vineyard in coordination with the growing seasons of our farm. We will start with a tour of our Friendship Garden to harvest… Read More
Flaky Galettes with Chef Melissa McCullough
Discover the art of creating the French baked good known as a galette. Participants will learn that the use of simple ingredients can create stunning mouthwatering masterpieces. Participants will all make a delicious flaky pastry dough that is used as the base. However, you will have the option of creating… Read More
Cancelled – Cooking from the Island: What's Fresh and What's Local
Join us for this farm-to-table cooking experience with chef Jenny Devivo! These classes will focus on the bounty of the season and the unique flavors of Martha’s Vineyard in coordination with the growing seasons of our farm. We will start with a tour of our Friendship Garden to harvest… Read More
Custard-Based Ice Cream Making Adult Class
Join Chef Melissa McCullough in the farm kitchen to learn the art of homemade custard-based ice cream! Participants will tackle every step of the ice cream making process, from tempering the custard, to building the flavors, and churning the base. We’ll be making three separate flavors to share, flavors to… Read More