Join us for our summer series of cooking classes at the Pippin Hill Farm & Vineyards Cooking School led by Executive Chef Bill Scatena. We will be adding more classes to the schedule so check back for updates.
Cooking from the Garden
Wednesday, June 15 from 6-9 pm
Pippin Hill’s vineyard, garden, farm and kitchen are seamlessly interwoven, and this class celebrates early summer’s abundance of produce. Following a tour of the Kitchen Garden with our master gardener Diane Burns, Chef Bill Scatena will teach you how to create farm-to-table dishes showcasing our freshly cut herbs, vegetables and edible flowers. The class will include a hands on cooking demonstration, dinner and 2 glasses of wine.
Highlighting Heirloom Tomatoes
Wednesday, July 20 from 6-9 pm
July brings a bounty of juicy heirloom tomatoes to our onsite Kitchen Garden. Explore the many ways these beautiful tomatoes inspire Chef Bill Scatena’s dishes and learn different techniques for showcasing this simple, delicious summer ingredient. The class includes a hands on cooking demonstration in the Pippin Hill kitchen. Also included are dinner and 2 glasses of wine.
Flavors of the Yucatan
Wednesday, August 17 from 6-9 pm
Take your taste buds south of the border as you explore Yucatan flavors with Chef Bill Scatena. Your culinary tour of the Riviera Maya isn’t complete without ceviche made from the freshest seafood. The class includes a hands on cooking demonstration in the Pippin Hill kitchen. Also included are dinner and 2 glasses of wine.
All classes are $75 per person / $65 for wine club members.