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Pippin Hill Cooking School
Wonderful Winter Pastas
Wednesday, December 17 at 6PM

All we want for Christmas is the return of Pippin Hill’s celebrated cooking classes—and we are happy to announce the our holiday wish is coming true!

You are cordially invited to a private cooking lesson with Chef Allie Redshaw who will introduce you to two comforting pasta dishes, both perfect for a chilly winter’s night. Explore the fine art of pasta making with Chef Redshaw and then take your refined skills home to recreate these heartwarming pasta dishes for a splendid holiday feast!

The class is $95.00 per person/per class, $85.00 for wine club members and includes wine pairings throughout the evening.
**In the spirit of the Holiday Season, we are offering $10 off your purchase if you book by Tuesday, December 8th!

Claim your spot now, contact us at: meg@pippinhillfarm.com or 434-218-1445.


On the Menu

Homemade Pasta

Bucatini with Local Duck Egg Carbonara

Ricotta and Black Pepper Agnolotti with Wild Mushroom Bolognese

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Unable to attend this date? Keep on the lookout for upcoming classes, and try your hand at Chef Scatena’s Wild Mushroom Bolognese with the recipe below!

Serves 6
Prep Time: 30 minutes
Cook Time: 2 hours

2 tbsp Extra Virgin Olive Oil
1/4 cup Unsalted Cultured Butter
2 Yellow Onion, finely diced
2 Large Carrots, finely diced
4 small stalks of Celery from the inside of the bunch, finely diced
6 large cloves of Garlic, smashed and roughly diced
3 oz. Pancetta, small dice
8 oz. Oyster mushrooms, small dice
4 oz. Crimini mushrooms, small dice
4 oz. Trumpet mushrooms, small dice
2 tbsp Tomato Paste
2 cups Full-Bodied Marsala
4 cup Rich Chicken Stock
3 cups Whole Milk
Kosher or sea salt, to taste
Black pepper, to taste

Set a wide based pot with a heavy bottom over medium heat. Add olive oil and butter to pan and when hot add carrot, celery, onion and Pancetta. Saute until vegetables begin to caramelize and Pancetta renders or about 7-8 minutes. Then add mushrooms and season with salt relatively liberally. Continue to cook until mushrooms begin to brown being careful to constantly stir so as to not burn the vegetables. Add garlic and cook for another 30 to 45 seconds. Stir in tomato paste and let caramelize for another 60 seconds. Deglaze pan with Marsala and remove tasty bits from the bottom.

Reduce Marsala to a third of it’s volume then add milk, stock and season with freshly cracked black pepper. Reduce heat to medium-low and cook for about 1 1/2 hrs, stirring occasionally. Taste and re-season if necessary.
Serve immediately, and enjoy!

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Photo 1: Justin Paruszkiewicz; Photo 3,5,6: Jen Fariello

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