AUTHENTIC HOMEMADE RAVIOLI w/PRISCILLA HUTTO, MARCH 7TH AT 11AM $ 65 PER PERSON, BYOB
2026-03-07 11:00 - 13:00 (America/New_York) | Serenity Knoll Farm, 542 Bacon Branch Rd, Jonesborough, TN, 37659, United States
In this class, you’ll learn how to make ravioli from scratch, from the dough to the filling, to
the delightful sound of Italian music in the background! We will serve dinner after the class
with a side salad and a dessert! Priscilla Hutto was born and raised in Italy. With a dad who
is a chef and grandparents who made food from scratch most of their lives, she learned the
beauty of making food from scratch and the striking difference in taste.

SMASHBURGER w/ CHEF NATHAN BRAND, MARCH 7TH at 6PM, $65 PER PERSON, BYOB
2026-03-07 18:00 - 20:00
Spend a fun evening in the kitchen with a hands-on, high-energy cooking class built around one of our chef’s most popular dishes—the perfect Smashburger. Nathan Brand, one of the founders of Timber! in Johnson City, will lead this class. In this class, you’ll learn the techniques that make a great Smashburger unforgettable: properly heating the griddle, smashing for maximum crust, seasoning for flavor, and building layers that balance richness and crunch. We’ll also take the time to master true caramelized onions, showing you how patience and heat transform simple onions into something extraordinary. To round out the meal, we’ll prepare oven-roasted fingerling potatoes with garlic aioli, and a fresh, crunchy kale slaw that brings brightness and balance to the plate.
This class is designed to be fun, approachable, and deeply satisfying—perfect for cooks of all levels, and a great way to spend the evening cooking, eating, and learning together.

MASTER THE ART OF AUTHENTIC PHO & CHICKEN BUN w/ CHEF KARLA, MARCH 8TH at 3PM, $70 PER PERSON, BYOB
2026-03-08 15:00 - 17:00
Stop buying it—start cooking it! Join Chef Karla for a hands-on cooking class where you’ll learn to create the perfect, aromatic Beef Pho broth and the fresh, zesty flavors of Chicken Bun (Bun Ga Nuong) from scratch.

KID'S ST. PATRICK'S DAY RAINBOW CHOCOLATE BARK w/DAVID WILEY, MARCH 11TH at 4:30PM, $35 PER PERSON, MUST BE ACCOMPANIED BY AN ADULT
2026-03-11 16:30 - 18:00
Celebrate St.Patrick’s Day with hands-on chocolate fun! In this interactive class, kids will
create their own rainbow chocolate bark and “pot of gold” treats using white chocolate,
colorful candy melts, and festive sprinkles. They’ll practice melting, drizzling, layering
and decorating techniques while designing unique edible masterpieces.
Each student will take home a box of bright, colorful chocolate creations to share or
enjoy. This class is perfect for kids who love hands-on creativity, vibrant colors and
sweet treats.

PIZZA FROM SCRATCH W/ DAVID WILEY, MARCH 12TH, at 6PM, $65.00 PER PERSON, BYOB
2026-03-12 18:00 - 20:00
This class will inspire you with simple yet effective cooking techniques, allow you to experience fresh, local ingredients, and give you the satisfaction of serving great food to others. Bring the whole family! We’ll make the pizza in the wood oven, but you can easily do this at home or on your backyard grill.

SPANISH OLIVE OIL TASTING AND TAPAS w/MARK & KIM PLEMMONS, MARCH 13TH at 6PM, $65 PER PERSON, BYOB
2026-03-13 18:00 - 20:00
Extra virgin olive oil is the essence of Spanish cuisine. Join us for an olive oil tasting featuring oils with six unique flavor profiles followed by the chance to prepare two of Spain’s classic tapas – gambas pil pil and tortilla española. This a unique opportunity to explore these extraordinary oils.

AUTHENTIC MEXICAN BREAKFAST w/ HERMAN GARCIA, MARCH 14TH at 11AM, $65 PER PERSON, BYOB
2026-03-14 11:00 - 13:00
Are you saddened by the fact that you can’t find a great Mexican breakfast here in our area? Get ready to change that with this class by learning to prepare Migas Chilaquiles and Huevos Rancheros, plus you’ll learn to make Herman’s famous Red and Green salsas, which are great on pretty much everything.

PIEROGI CLASS w/ NANCY KING, MARCH 14TH at 6PM, $65 PER PERSON, BYOB
2026-03-14 18:00 - 20:00
A Pierogi is a Polish Dumpling with Potato and Cheese filling, sautéed in butter with sliced onion until golden brown. They are served with sour cream on the side. Nancy’s family had a Polish Tavern in Pittsburgh, PA, for 33 years, so authenticity is guaranteed! You need this skill in your repertoire!

FRENCH SPRING DINNER w/ CHEF MICHELLE BROWNING, MARCH 15TH at 3PM, $75 PER PERSON, BYOB
2026-03-15 15:00 - 17:00
LE PRINTEMPS EST ARRIVÉ! Join Chef Michelle for a fabulous French meal featuring Lamb Lollipops, Gruyere Potato Gratin, Fresh Asparagus, Spring Salad, and a dessert! A welcome Champagne cocktail will be provided.

ST. PATRICK’S DAY CELEBRATION w/ DAVID WILEY, MARCH 17TH at 6PM, $65 PER PERSON, BYOB
2026-03-17 18:00 - 20:00
Join us in making Lamb Shepherd’s Pie, Colcannon, Irish Soda Bread, Guinness Chocolate Cake, and Bailey’s Irish Cream Dessert Cocktail.

KID'S SOFT PRETZEL AND DIPPING SAUCE LAB w/ DAVID WILEY, MARCH 18th at 4:30PM, $35 PER CHILD, MUST BE ACCOMPANIED BY AN ADULT
2026-03-18 16:30 - 18:00
In this savory baking lab, kids will mix, shape, and bake soft pretzels from scratch-Then whip up delicious dipping sauces to go with them. A perfect mix of kitchen science and fun. Warm pretzels+homemade dips=happy kids!

CUPCAKE BOUQUET: A FLORAL MASTERPIECE w/ ANGELA BOWES, MARCH 19TH at 6PM, $65 PER PERSON
2026-03-19 18:00 - 20:00
Transform cupcakes into a stunning edible bouquet in this fun, hands-on decorating class! Perfect for beginners and bakers of all ages, you’ll learn the techniques to pipe beautiful floral designs and arrange them into a show-stopping cupcake bouquet that’s almost too pretty to eat. No experience? No problem! We’ll guide you every step of the way as you create gorgeous, bakery-worthy cupcakes that will wow your friends and family.
What’s included:
Expert guidance to decorate your floral cupcakes.
All recipes to recreate the magic at home.
A stunning bouquet to take home and enjoy.
Join us at Serenity Knoll Cooking School and discover the joy of combining baking and artistry into one unforgettable experience!

PIES!!! SAVORY & SWEET w/ CHEF EVAN WATERS, MARCH 20TH at 6PM, $65 PER PERSON, BYOB
2026-03-20 18:00 - 20:00
Join Chef Evan for another great pie class! For this take-home pie class, we will make two pies from scratch —a savory and a sweet one—a Chicken Pot Pie with Cognac and Herbs to take home and bake later. We’ll also make an Old-Fashioned Lemon Chess Pie, which we’ll finish in class to take home and eat.

SAUSAGE MAKING 101 w/ BUTCHER / CHEF THOMAS FRITZINGER, MARCH 21ST at NOON, $75 PER PERSON
2026-03-21 12:00 - 15:00
Learn the timeless craft of sausage making in this hands-on workshop designed for beginners and enthusiasts alike. We’ll cover everything from selecting meats and seasonings to grinding, mixing, stuffing, and cooking techniques. Whether you’re looking to make fresh breakfast links or smoky bratwursts, this class gives you the foundation to start crafting sausages safely and confidently at home. Please bring paper; note-taking is encouraged!
By the end of the session, you’ll go home with a deeper understanding of the science and art behind sausage making — and a few sausages of your own!
Class Length and Format:
3 Hour Class
Lecture & Demo (1 hour)
Hands-On Workshop (1.5 hours)
Q&A + Tasting / Wrap-Up (30 mins)
Course Will Cover:
Food Safety & Cleanliness
The Importance of Fat
Best Cuts to Use for Sausage
Grind Basics
Seasoning & Mixing
Basic Spice Formulations
Casings & Stuffing
Different Flavor Profiles

SOUTHERN ITALIAN DINNER w/ PRISCILLA HUTTO, MARCH 21ST at 6PM, $75 PER PERSON, BYOB
2026-03-21 18:00 - 20:00
Have you ever been to a Southern Italian dinner? Well, this is your chance. During this class, we will be serving four different courses. As you arrive, we will serve different antipasti like Caprese salad, bread with olive oil, mozzarella, Prosciutto, olives, and grilled zucchini with goat cheese. Then the class will begin, and we will do our first course together. We will make fresh pasta together; you will learn how to make pasta from scratch. The second course we will make will be Fresh Salmon Meatballs served with Italian Rosemary-Baked Potatoes. For dessert, we will have an amazing Tiramisu. Don’t miss this unique culinary experience. Whether you’re a food lover or an aspiring chef, this night promises to be delicious, fun, and unforgettable!

FRENCH MACARONS w/ ANGELA BOWES, MARCH 22ND AT 3PM, $75 PER PERSON
2026-03-22 15:00 - 18:00
Have you ever wanted to make beautiful, delicious French macarons? Now’s your chance! In this hands-on class, you will learn every step of the process—from mixing to piping to filling—no experience needed! Open to all ages, this fun and interactive workshop at Serenity Knoll will have you creating stunning macarons that are sure to impress your friends and family. All recipes are included, and we’ll make mouthwatering flavors like Chocolate Peanut butter, Coconut, Salted Caramel Brownie, and Oreo!
Join us for a sweet and unforgettable experience!

KID'S CUPCAKE WARS w/ DAVID WILEY, MARCH 25TH at 4:30PM, $35 PER CHILD, MUST BE ACCOMPANIED BY AN ADULT
2026-03-25 16:30 - 18:00
It’s decorating day with a twist! Kids will work in teams to design themed cupcakes using frosting, fillings, and creative toppings: friendly competition, big creativity, and cupcakes to take home. Everyone wins in this sweet showdown.

PIZZA FROM SCRATCH W/ DAVID WILEY, MARCH 26TH, at 6PM, $65.00 PER PERSON, BYOB
2026-03-26 18:00 - 20:00

ITALIAN STEAK NIGHT - FROM MARINADE TO MASTERPIECE w/ PRISCILLA HUTTO, MARCH 27TH at 6PM, $75 PER PERSON, BYOB
2026-03-27 18:00 - 20:00
Join us for an unforgettable hands-on Italian cooking experience where you’ll learn to prepare a perfectly marinated, beautifully cooked steak the Italian way.
In this class, students will discover the secrets to marinating steak overnight to enhance flavor and tenderness, then learn how to cook it to perfection. You’ll also prepare two classic sides that perfectly complement the steak: a fresh grilled zucchini dish and a delicious potato salad prepared with simple, rustic Italian techniques.
To end the evening on a sweet note, tiramisu will be served at the conclusion of class.
Whether you’re looking to elevate your home cooking skills or enjoy a night of great food and learning, this class will give you the confidence to create a complete Italian steak dinner from start to finish.
Come hungry and ready to cook!

BEST BISCUITS EVER w/ DEIDRA HARRUFF, MARCH 29TH, at 3PM, $65.00 PER PERSON
2026-03-29 15:00 - 17:00
Join us for one of our favorite offerings: biscuit bonanza! This class, taught by Chef Deidra Harruff, will give you the confidence and knowledge to make the most perfect biscuit. If you love those flaky, buttery layers but have yet to perfect the recipe, this IS the class for you. In this class, you’ll not only learn about plain biscuits, but we will also make cinnamon rolls, scones, chive and cheddar biscuits. What else makes the perfect biscuit meal? Gravy, of course! Deidra will also show you how to make the most flavorful sausage gravy to accompany the many biscuits you’ll make in this class. Everyone will make some, and everyone will take some home!

KITCHEN PRANKS! APRIL FOOLS KIDS' COOKING CLASS w/ DAVID WILEY, APRIL 1ST at 4:30PM, $35 PER CHILD. MUST BE ACCOMPANIED BY AN ADULT
2026-04-01 16:30 - 18:00
On April 1st, the farm kitchen will be full of surprises. In this special April Fools cooking class, kids will create foods that look like one thing but taste like something completely different. We’ll turn classic comfort foods into hilarious kitchen pranks while learning real cooking skills.
The kids will have so much fun making Meatloaf Cupcakes (savory), Grilled Cheese Cake, Corn on the Cob Cupcakes, Color-Changing Lemonade, and Chocolate Flower Pot Dessert.
Kids will make hilarious foods that look like one thing but taste like another!

PIZZA FROM SCRATCH W/ DAVID WILEY, APRIL 2ND, at 6PM, $65.00 PER PERSON, BYOB
2026-04-02 18:00 - 20:00

SPRING INTO EASTER w/ CHEF EVAN WATERS, APRIL 3RD at 6PM, $75 PER PERSON, BYOB
2026-04-03 18:00 - 20:00
Spring is one of the most beautiful times of the year, with its bright spring flavors abounding. You will learn how to prepare perfectly pan-seared Lamb chops with Lemon, Garlic, and Olive oil. Creamy Asparagus Risotto and Mint Chimichurri will be prepared. A Greek Yogurt Panna Cotta with Fig Jam will finish the meal.

PIZZA FROM SCRATCH W/ DAVID WILEY, APRIL 9TH, at 6PM, $65.00 PER PERSON, BYOB
2026-04-09 18:00 - 20:00

AUTHENTIC HOMEMADE RAVIOLI w/ PRISCILLA HUTTO, APRIL 10TH AT 6PM $ 65 PER PERSON, BYOB
2026-04-10 18:00 - 20:00

FRENCH ECLAIRS w/ CHEF DESTINY CARRANZA, APRIL 11TH at 11AM, $75 PER PERSON
2026-04-11 11:00 - 14:00
Join our new pastry chef, Destiny Carranza, for a hands-on baking experience where you’ll learn how to create elegant, bakery-style éclairs completely from scratch!
In this class, you’ll master the art of choux pastry, pipe and bake perfectly hollow shells, and fill them with rich, silky pastry cream, fresh berry compote, and cookie-n-cream fillings. We’ll finish with a smooth chocolate glaze, or velvet cream cheese frosting, and professional decorating techniques to give your éclairs that chic, bakery-worthy look.
Whether you’re a beginner or a home baker ready to level up, this class will teach you:
• How to make foolproof choux dough
• Proper piping techniques for uniform éclairs
• How to create smooth, lump-free pastry cream
• Tips for glossy chocolate ganache
• Storage and make-ahead secrets
Each participant will leave with their own beautifully finished éclairs and the confidence to recreate them at home.
Come bake, learn, and indulge in a little French elegance. Please note this is a 3-hour class.

PAELLA CATALONIA CLASS w/ BRAD KROEKER, APRIL 11TH AT 6PM, $75 PER PERSON, BYOB
2026-04-11 18:00 - 20:00
Experience Barcelona at Serenity Knoll! Brad Kroeker will be your guide on this culinary journey!
Experience the essential regional cuisine, including Tapas, Gazpacho, and Paella. The hands-on participant pairs will prepare a Paella for two (singles will pair with a new cooking friend!)
Learn how Spanish cooks layer flavors to create one of the signature Iberian dishes. Ideal wine pairings include Cavas, Sweet Spanish Vermouth, or Priorat Reds. Non-alcoholic choices could include sparkling water or fruity, herbal teas. Let us know if you are sensitive to pork, seafood, or chicken. Vegetarian options are available.

RISOTTO MILANESE w/ SEARED SEA SCALLOPS / CHEF MICHELLE BROWNING, APRIL 12TH at 3PM, $70 PER PERSON, BYOB
2026-04-12 15:00 - 17:00
Join Chef Michelle of Cafe Lola to learn to make the classic Risotto of Northern Italy, Risotto Milanese topped with perfectly seared Sea Scallops. We’ll also serve a beautiful spring salad, and an perfect dessert to end your meal! A glass of Prosecco will be served.

FRENCH ROAST CHICKEN NIGHT AT HOME w/ NATHAN BRAND, APRIL 17TH at 6PM, $65 PER PERSON, BYOB
2026-04-17 18:00 - 20:00
In this class, you’ll learn how to achieve crispy, golden skin on pan-roasted chicken while keeping the meat juicy and tender. We’ll build a simple but elegant mustard & herb pan sauce with garlic, lemon, and butter, then round out the plate with smashed potatoes and roasted seasonal vegetables. Along the way, you’ll pick up practical techniques you can use any night of the week—nothing fussy, just solid cooking that delivers every time.
Whether you’re cooking for a date, your family, or want to upgrade your weeknight routine, this class gives you a complete, restaurant-quality meal you can confidently recreate at home.

HOMEMADE PASTA w/ 4 FRESH SAUCES w/ PRISCILLA HUTTO, APRIL 18TH at 11AM, $65 PER PERSON, BYOB
2026-04-18 11:00 - 13:00
Join us for a hands-on pasta-making experience where you’ll learn how to create fresh, homemade pasta from scratch. In this class, we will focus on mastering one versatile pasta shape, perfect for pairing with a variety of sauces. You’ll also learn how to prepare four delicious sauces that highlight different flavors and techniques:

A rich classic red tomato sauce
A creamy white sauce
A fresh and vibrant pesto
A flavorful vegetable-based sauce

During the class, we’ll walk through the pasta-making process step by step—from mixing and kneading the dough to shaping and cooking it perfectly. Then we’ll explore how each sauce complements the pasta in its own unique way.
