Whether you’re a seasoned chef or a culinary curious foodie, our signature cooking classes are fit for any level of experience. Executive Chef Ian Rynecki is sharing some of his favorite recipes for the spring and summer season. Featuring everything from ceviche to homemade pasta sauce, there truly is something for everyone! Classes include a hands-on demonstration followed by a family-style dinner, featured wine pairings, and of course good company! See below for a taste of our new cooking class schedule and to sign up today.
2019 Spring/Summer Cooking Class Schedule
Wednesday, April 17th: Sauces 101
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.
Wednesday, May 15th: Chesapeake Bay Goes Gourmet
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.
Wednesday, June 12th: Brunch, Berries & Bubbles
Celebrate the start of summer with fresh berries and bubbles! Just in time for the peak of strawberry season, you will learn how to incorporate sweet berries into a savory recipe using the strawberries from Pippin Hill’s on-site kitchen garden. During the hands-on demonstration, Chef Ian will discuss the best method to preserve fresh berries. Pair with a glass of bubbly and these recipes will be sure to keep you cool all summer long!
Wednesday, July 17th: Shenandoah Summer
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 8:36 pm that night. Trust us, it’s not officially a Shenandoah Summer without a Blue Ridge sunset!
Wednesday, August 14th: Sangria & Ceviche
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.
Pro-Tip: Did you know wine club members get $10 off ticket prices? Sign up today, tickets sell out fast!