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 seafood dinner hosted by Chef Ian Rynecki.
Wednesday, October 14th, 2020
6:00 PM – 9:00 PM
$125 per person
We are “pairing” each class with a featured wine. You will have your choice of 3 glasses of red or white wine that evening. Let us recommend the Sauvignon Blanc & Cabernet Franc.
About the Cooking Class Experience
Weather permitting, each Cooking Class begins with a Kitchen Garden Tour led by Chef Ian. Following the tour, participants will gather inside for this cooking class demonstration. After the lesson, guests will enjoy a plated dinner in the Tasting Room with the option to sit as an individual party or gather with others. Gloves and masks will be provided.
For the safety of our team and guests, all summer cooking classes will be limited to 12 participants. Modifications to the class structure will be made to ensure the safety and social distancing of all guests. If you are booking with friends in your quarantine “pod,” please let us know so we can group you together.
Each attendee receives 3 drink tickets redeemable for your choice of select red or white Pippin Hill wine. Upon arrival, please check-in with the event manager who will give you your 3 drink tickets, the recipes to follow along, and an apron for the evening. Wines by the bottle are available for sale for you to take home. Wine club members receive $10 off their ticket price.