We were cooking up a storm yesterday in our first cooking class of 2012! Our “Cellar Essentials” class focused around the versatility and abundance of root vegetables – beets, parsnips, sweet potatoes, and more.

Chef Amalia’s lesson started off with a great winter treat, Root Vegetable Bisque, then we moved on to a Beet Salad and finally, a Roasted Pork Tenderloin Roulade with Caramelized Parsnips – YUM!

Our kitchen was all ready with all the necessary ingredients and equipment…

And we dove right in to the soup and salad making…

If you missed yesterday’s class, give us a call and sign up for one of our upcoming classes:

February 15 – Smokin’ at Pippin Hill: Wood Burning Oven

March 21 – Taste of Tuscany: Homemade Pastas and Sauces

April 4 – Flavor Focus: Chesapeake Bay Crab

Spaces are going fast, so sign up today! Contact us at kelly@www.pippinhillfarm.com or 434-466-5540

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