Monday, July 14 - Thursday, July 17, 10:00 am – 12:30 pm

Chef Heather Ude presents:  

Teen Camp: Fresh Picked From the Farmer’s Market Ages 12-16

$245 for all 4 days

One trip to your local farmers market and you’ll experience bountiful bunches of seasonal fruits and veggies, freshly baked bread, honey, and more. Fresh picked, uber nutritious, and regionally supported, join Chef Heather this week and introduce yourself to what’s growing right in your own backyard. Bring home new skills, tasty recipes, and a love for cooking with fresh ingredients!

On the menu:  

Monday, July 14: Lemon Chicken Skewers with Green Goddess Dressing, Summer Veggie & Herb Garden Salad, and Quick Strawberry Jam with Ricotta Lemon Toast

Tuesday July 15: Chicken Meatballs with Noodles & Lemon Parmesan Cream Sauce, Fresh Herb Biscuits with Sundried Tomato Compound Butter, and Panna Cotta with Balsamic Strawberries

Wednesday, July 16: Pork Tenderloin Sliders with Summer Giardiniera, Lemon Sicilian Potato Salad, and Strawberry Glazed Old-Fashioned Donuts

Thursday, July 17: Farmers Market Pasta, Dill Pickle Galettes, and Individual Jumbleberry Crumbles

Wednesday, July 16, 6:30 - 9:00 pm

Chef Paul Richards presents:  

Global City Culinary Tour

Pack your apron and passport—no plane ticket required. Join Chef Paul to explore the signature flavors, spices, and cooking techniques of some of the world’s most iconic food capitals, each known for its unique culinary culture. Learn authentic recipes like a bold Beijing cocktail, the perfect London-inspired sausage roll, and indulge your sweet tooth in Paris with an elegant pastry. This hands-on experience is your passport to global flavor and fun.

On the menu:

Sichuan Highway Cocktail (Beijing)

Sausage Rolls w/Rosemary Mustard (London)

Brazilian Chopped Hearts of Palm Salad (Manaus)

Tonkatsu Pork with Pickled Veggie Slaw & Rice (Tokyo)

Paris Brest Hazelnut Pastry (Paris)

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Thursday, July 17, 6:30 - 9:00 pm

Chef Brandy Fernow presents:  

Cocktail Party: Escape to the Cape 

In our cocktail party class format, guests take turns at the cooking stations creating recipes to share with the rest of the group. Our chef shares tips, tricks and demonstrations along the way. This is a standing cocktail party style event culminating in a meal of small plates.

From the moment you cross the Bourne and Sagamore Bridges to the charming tip of Provincetown, Cape Cod offers a feast for the senses. Whether you're craving the nostalgic flavors of classic clam shacks and lobster huts or seeking the elegance of world-class dining, the Cape has something to satisfy every palate. Join us for a culinary escape where we’ll explore the best of traditional New England fare, bringing the fresh, coastal flavors of Cape Cod right to your kitchen.

On the menu: 

Lavender Lemonade Cocktail

New England Clam Chowder with Sourdough Crouton

Buttery Lobster Rolls on Toasted Brioche

Watermelon and Snap Pea Salad with Mint

Baby Gold Potato Salad with Warm Bacon Vinaigrette

Wild Blueberry Cobbler with Warm Vanilla Bean Sauce

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Monday, July 21 - Tuesday, July 22,  1:30  – 3:00 pm

Chef Heather Ude presents:  

Little Kids Camp: Berrylicious! Ages 6 - 8

$95 for both days

Celebrate the delicious, fresh, and juicy berries of the season! From strawberries and blueberries to raspberries and blackberries, learn to create delicious dishes that highlight the natural sweetness of these summer gems. 

On the  menu:

Day 1: Lime Chicken Tacos with Berry Salsa, Corn and Blueberry Salad, Ice Cream Snowballs with Fresh Raspberry Sauce

Day 2: Parmesan Chicken Nuggets with Blueberry BBQ Sauce, Homemade Tater Tots, and Summer Berry Fluff Waffle Cups

Monday, July 21 - Thursday, July 24,  10:00 am – 12:00 pm

Chef Heather Ude presents:  

Mid Kids Camp: American Classics Ages 9 - 11

$225 for all 4 days

Kids will join Chef Heather, roll up their sleeves, and dive into creating some of the most beloved dishes from American cuisine. From juicy burgers to crispy fries, classic mac and cheese to scrumptious apple pie, our young chefs will learn to make these delicious, comforting foods from scratch—while building essential kitchen skills and a love for cooking! 

On the menu: 

Monday: Smash-burgers, Homemade French Fries with Dipping Sauce, and Chocolate Cake Shakes

Tuesday: Mini Deep-Dish Pizzas, Caesar Salad with Housemade Caesar Dressing & Croutons, and Triple Berry Cheesecakes

Wednesday: Spaghetti & Hand Rolled Parmesan Meatballs, Garlic Monkey Bread, and Double Chocolate Cupcakes with Chocolate Buttercream

Thursday: Fried Chicken Tenders with Scratch Made Ranch, Individual Mac & Cheese Cups, and Mini Apple Pies with Homemade Caramel Sauce

Wednesday, July 23, 6:00-8:30pm

Chef Brandy Fernow & Aggie Petrando present:  

Field to Fork & Flowers: A Farm Floral Design Experience 

Join us for an unforgettable evening that celebrates the beauty and bounty of the season. This hands-on class begins with a guided floral arranging workshop using freshly harvested blooms from wildflowers to garden favorites. You'll learn tips and techniques for creating a natural, farm-inspired arrangement to take home. Enjoy a seasonal farm-to-table chef-prepared dinner featuring locally grown ingredients. It's a celebration of color, flavor, and connection—perfect for friends, foodies, and flower lovers alike.

On the menu:

Bee’s Knees Honey & Gin Cocktail

Warm Grilled Vegetable Salad with Ricotta Salata and Basil Mint Vinaigrette

Herbed Pork Tenderloin with Summer Giardiniera

Mason Jar Summer Fruit Crisp with Hazelnut Crumble

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Thursday July 24, 6:30 - 9:00 pm

Chef Clair Smith presents:  

French Summer Bistro

Step into the charm of a Parisian café, where rustic elegance meets seasonal simplicity, preparing a multi-course menu inspired by the relaxed, flavorful fare of France’s beloved neighborhood bistros. Using the best of summer’s bounty, Chef Clair will guide you through iconic french dishes. Along the way, you’ll pick up classic techniques, from mastering pan sauces to balancing flavors. Whether you're planning your next dinner party or just love French cuisine, this class brings the flavors of summer in Paris straight to your plate.

On the menu: 

French Onion Tart 

Lemon Caper Chicken

Pommes Anna Layered Potatoes

Bacon Wrapped Asparagus with Tarragon Bernaise Sauce

Classic French Crepes with Chocolate and Raspberry

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.

Friday, July 25, 6:30 - 9:00 pm

Chef Paul Richards presents:  

Jamaican Summer

Turn up the heat and bring the island vibes to your kitchen as Chef Paul celebrates the bold, spicy, and soulful flavors of Jamaican cuisine. Using fresh summer ingredients and authentic Caribbean techniques, you’ll prepare classics from juicy jerk chicken to sweet banana fritters soaked in rum glaze. Whether you’re dreaming of the beach or just love bold flavor, this class is a delicious escape to the Caribbean—perfect for summer nights!

On the menu: 

Jamaican Rum Punch

Scotch Bonnet Shrimp

Veggie & Cabbage Salad with Honey Lime Dressing

Jerk Chicken with Coconut Rice

Banana Fritters with Rum Glaze

Wine and Beer included in class.

10% discount on all regularly priced merchandise during class.