Culinary Workshops
Gather at our Farmhouse to prepare seasonal recipes with our in-house team of professional chef-instructors and other celebrated food artisans from the region. Classes vary and feature a variety of themes from farm-to-table meals to in-depth workshops on sourdough bread making, savory and sweet pies, herbal tonics, or other craft foods and beverages. Whether it’s a quick class or a longer workshop, you’ll go home with new skills and tasty recipes to share with friends and family.

Upcoming Culinary Workshops  |  March – June, 2023

• Appleton Culinary Workshop: Maple Mixology on 3/14: Put a spin on three classic cocktails using Privateer Rum varieties and syrup from the farm in celebration of maple season at Appleton.
• Appleton Culinary Workshop: Sláinte- Irish Soda Bread on 3/17: Join our expert bakers and learn how to mix, shape and bake the perfect Irish Soda Bread this Saint Patrick’s Day!
• Appleton Culinary Workshop: Baking School – Intro to Sourdough Baking on 3/24: Learn to make bakery quality bread with local flour in your own home oven.
• Appleton Culinary Workshop: Cooking With Maple on 3/28: Join one of our chefs in an immersive, hands-on cooking class to celebrate maple season at the farm.
• Appleton Culinary Workshop: Baking School – Intro to Sourdough Baking on 3/31: Learn to make bakery quality bread with local flour in your own home oven.
• Appleton Culinary Workshop: Baking School – Spring Handpies on 4/1: Learn how to pair emerging spring ingredients with the magic of flaky, buttery pie dough.
• Appleton Culinary Workshop: Baking School – Intermediate Sourdough Bread Baking on 4/2: Have you taken the Sourdough Bread Baking class and want to learn more? Level up your bread baking skills with this workshop.
• Appleton Culinary Workshop: Baking School – Intro to Sourdough Baking on 5/4: Learn to make bakery quality bread with local flour in your own home oven.
• Appleton Culinary Workshop: Farm to Kitchen – Celebrating Spring on 5/5: Participants will cook with Trustees Grown Meat and vegetables from our fields and other local farmers to create an exciting multi-course meal.
• Appleton Culinary Workshop: Baking School – Spring Handpies on 5/6: Learn how to pair emerging spring ingredients with the magic of flaky, buttery pie dough.
• Appleton Culinary Workshop: Farm to Kitchen – Polish Cuisine on 5/11: Learn to make traditional Polish pierogis and galumpkis using ingredients from our fields at Appleton Farms.
• Appleton Culinary Workshop: Mixology – Cocktails & Mocktails for Mom on 5/12: Celebrate mom in this fun mixology workshop with our friends at Privateer Rum.
• Appleton Culinary Workshop: Baking School – Flour as Flavor on 5/18: Explore the flavors and textures of different grains and experience how they can transform everyday bakes.
• Appleton Culinary Workshop: Farm to Kitchen – Pasta Making on 5/19: Join us on the farm in this hands-on pasta making workshop!
• Appleton Culinary Workshop: Baking School – Intermediate Sourdough Bread Baking on 5/20: Have you taken the Sourdough Bread Baking class and want to learn more? Level up your bread baking skills with this workshop.
• Appleton Culinary Workshop: Farm to Kitchen – Celebrating Spring on 5/25: Participants will cook with Trustees Grown Meat and vegetables from our fields and other local farmers to create an exciting multi-course meal.
• Appleton Culinary Workshop: Baking School – Wood-Fired Pizza on 5/26: Join our Culinary Manager, Jess Porter, and learn how to make your own pizza, here at our wood-fired oven.
• Appleton Culinary Workshop: Farm to Kitchen – Indian Cuisine on 6/7: Join chef Sandhya Jain in this lively, hands-on cooking, creating an exciting multi-course meal using traditional Indian techniques.
• Appleton Culinary Workshop: Baking School – Wood-Fired Pizza on 6/8: Join our Culinary Manager, Jess Porter, and learn how to make your own pizza, here at our wood-fired oven.
• Appleton Culinary Workshop Intensive: Cooking With Fire on 6/14: Participants will join our Farmhouse Culinary team in this four-hour in-depth class that will expand your knowledge on the many uses of a wood-fired oven.
• Appleton Culinary Workshop: Mixology – Cocktails for Dad on 6/15: Celebrate dad in this fun mixology workshop with our friends at Privateer Rum.
• Appleton Culinary Workshop: Baking School – Strawberry Rhubarb Pie on 6/21 Join us in making a pie together in celebration of Strawberry and Rhubarb season.
• Appleton Culinary Workshop: Baking School – Strawberry Rhubarb Pie on 6/21 Join us in making a pie together in celebration of Strawberry and Rhubarb season.
• Appleton Culinary Workshop: Baking School – Wood-Fired Pizza on 6/8: Join our Culinary Manager, Jess Porter, and learn how to make your own pizza, here at our wood-fired oven.
• Appleton Culinary Workshop: Farm to Kitchen – Celebrating Spring on 5/25: Participants will cook with Trustees Grown Meat and vegetables from our fields and other local farmers to create an exciting multi-course meal.

Private Culinary Workshops
Your group will work with a professional chef instructor to create a full farm-fresh meal, which you will all enjoy together in the farm dining room or outside on the tented patio. Gain new cooking skills, eat some terrific food, and bond with friends over a shared experience. Not a bad way to spend an evening! Workshops can be tailored to your own particular tastes and interests. Farm tours are a nice addition to your private class or dinner and are available upon request.

Inquire Now!

More about our Farming Practices:
Our wood-fired pizza, farmhouse food service, private dining, and culinary workshops all feature Trustees-Grown produce, meat, and eggs. Appleton Farms utilizes sustainable strategies to foster better food systems through regenerative farming practices that enhance organic matter, soil fertility, forage quality, and annual crop yields. We employ thoughtful grazing practices that help reduce habitat disruption as well as enhance our landscapes’ carbon storage capacity. We use flour sourced from local millers in Hadley, MA, who partner with regenerative grain farmers in CT & NY. The wheat we use is a special blend of hard red Glenn & soft white Harris. This flour is cold stone-milled and lightly sifted to maintain the nutritional benefits of grain, including protein, fiber, antioxidants and trace minerals.