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.
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.
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!
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!
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.
Spring has officially sprung at Pippin Hill – our limited release Rosé 2018 is back in season and will be available in the Tasting Room starting Saturday, April 13th. A favorite spring and summer wine enjoyed by Pippin Hill visitors, our Rosé is both fruity and floral in the aromatics, like a basket of strawberries…
Pippin Hill certified horticulturalist, Diane Burns, has proof that good things come in small packages. Consider her potent, petite Mara des Bois strawberries—ripe morsels of candy-like flavor. Burns first planted the woodland variety 2 years ago, growing them from bare root, and discovered Pippin Hill’s climate and soil make for a veritable berry bonanza. Besides…