Close

Pippin Hill Cooking School

Want to learn our secrets? Roll your sleeves up and come hungry to Pippin Hill’s Cooking School. Offered seasonally on Wednesday evenings, we offer both demonstration and hands-on classes, each with helpful pointers and tricks of the trade. From making homemade pasta to seasoning soups, we’ll butter up your culinary IQ. A deliciously fun way to spend an evening; great for groups, bridal parties or girls’ night out.

Gluten-Free Gluttony

Tuesday, April 17th, 2018, 6 pm

We’re going against the grain in this class! Whether you have a gluten-sensitivity or are simply curious to explore new recipes and ways of cooking, Chef Ian will show you that, just because you’re only using gluten-free ingredients, doesn’t mean that taste is out of the picture. This class will highlight naturally gluten-free ingredients. Following the hands-on cooking demonstration, guests will enjoy a family-style, gluten-free dinner hosted by Chef Ian Rynecki.

Details
Date and Time: Tuesday, April 17th, 2018, 6 pm

Sign Up

Chesapeake Bay Goes Gourmet

Wednesday, May 16th, 2018, 6 pm

The waters of the Chesapeake Bay are the nation’s largest and most biologically diverse estuary. In this class for sea-foodies, Chef Ian will share his favorite recipes and techniques for freshly-caught fish and shellfish from the Bay. Following the hands-on cooking demonstration, guests will enjoy a family-style, seafood dinner hosted by Chef Ian Rynecki.

Details
Date and Time: Wednesday, May 16th, 2018, 6 pm

*SOLD OUT*

Shenandoah Summer

Wednesday, June 13th, 2018, 6 pm

This class is a celebration of the summer season. We’ll start the evening harvesting produce from our onsite Kitchen Garden for the evening’s menu. For the main course, Chef Ian will fire up the smoker for a gourmet grill-out. Following the hands-on cooking demonstration, guests will enjoy a family-style dinner hosted by Chef Ian Rynecki. And, stay for the sunset at exactly 8:38 pm that night. Trust us, it’s not officially a Shenandoah Summer without a Blue Ridge sunset!

In the case of inclement weather, class will be hosted indoors.

Details
Date and Time: Wednesday, June 13th, 2018, 6 pm

*SOLD OUT*

Sauces 101

Wednesday, July 18th, 2018, 6 pm

Chef Ian Rynecki shares his expert tips on how to create restaurant-quality sauces and dressings at home. Learn to finish your dishes by hand, from amuse to dessert. By the end of the night, you’ll be tossing all your bottles of Prego and Hidden Valley… and tossing fresh salads and pastas with homemade Pippin Hill vinaigrettes and sauces. Following the hands-on cooking demonstration, guests will enjoy a family-style dinner (with lots of sauces!) hosted by Chef Ian Rynecki.

Details
Date and Time: Wednesday, June 13th, 2018, 6 pm

Sign Up

Sangria & Ceviche

Wednesday, August 15th, 2018, 6 pm

Ceviche is a light and bright summer dish that won’t weigh you down in the heat. Chef Ian will teach you how to prepare this popular Latin American favorite. And, paired with sangria, it’s sure to be a festive and refreshing evening! You will learn how to make ceviche and two types of sangria – a citrus/white wine sangria and a stone-fruit/red wine sangria. Following the hands-on cooking demonstration, guests will enjoy a family-style dinner including a ceviche course and sangria toast hosted by Chef Ian Rynecki.

Details
Date and Time: Wednesday, June 13th, 2018, 6 pm

Sign Up

From the blog...

Visit the Blog

5 Tips for Spring Flower Arrangements

Spring flowers are finally in bloom, just in time for Historic Garden Week  (April 23 – 28) in Virginia. Each spring visitors are welcomed to over 250 of Virginia’s most beautiful gardens, homes and historic landmarks during “America’s Largest Open House” for Historic Garden Week. At Pippin Hill Farm & Vineyards, our celebration of this state-wide…

Read the full article

Chocolate Cumin Crunch

From the kitchen of Executive Chef Ian Rynecki. Makes 16 to 20 bite-sized pieces. Ingredients 7.5 oz milk chocolate, coarsely chopped 6 oz dark chocolate, coarsely chopped 2 ½ cups feuilletine 1 teaspoon cumin, toasted and ground Method Place sheet of parchment paper onto flat sheet pan. Toast cumin and crush in a spice mill,…

Read the full article