We just added brand-new Cooking Classes to our spring and summer schedule! People travel from near and far to hone their culinary skills here at Pippin Hill Farm & Vineyards. Our classes include instruction from our Executive Chef Ian Rynecki, a gourmet meal, two glasses of our world-class wines, and timeless tips and recipes to take home with you. Our Cooking Classes make for the perfect date night, girls night, or special gift. No matter the occasion, an evening spent at our renowned Cooking School will be one to remember. Check out our current class offerings below. Be sure to RSVP now.. they fill up fast!
Pizza Cooking Class II
Wednesday, March 7th, 6PM
Roll up your sleeves and get ready to toss some dough at our wood-fired pizza cooking class led by executive chef Ian Rynecki. Learn how to make pizza dough and enjoy a glass of Pippin Hill wine while it cooks in our cozy wood-fired oven. It’s the perfect way to warm up during these chilly Winter months! The class includes a hands-on demonstration, pizza, and two glasses of wine.
The 60 Minute Gourmet Cooking Class
Wednesday, March 21st, 6PM
Elevate the every day with tips and tricks to turn your weeknight dinner into a culinary masterpiece. Learn to use ingredients already in your kitchen to take your standard dinner to the next level. We’ll get inspired by the fresh bounty of our early spring harvest in our Kitchen Garden to make our meal. The class includes a hands-on cooking demonstration, dinner and 2 glasses of wine!
Tuesday, April 17th, 6PM
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.
Chesapeake Bay Goes Gourmet
Wednesday, May 16th, 6PM
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 13th, 6PM
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!
Wednesday, July 18th, 6PM
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.
Sangria & Ceviche
Wednesday, August 15th, 6PM
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.