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X-WR-CALNAME:Serenity Knoll
X-ORIGINAL-URL:https://serenityknoll.com
X-WR-CALDESC:Events for Serenity Knoll
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TZID:America/New_York
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TZOFFSETFROM:-0500
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DTSTART:20260308T070000
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DTSTART:20261101T060000
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260613T100000
DTEND;TZID=America/New_York:20260613T123000
DTSTAMP:20260403T144435
CREATED:20260206T134615Z
LAST-MODIFIED:20260206T140407Z
UID:10001076-1781344800-1781353800@serenityknoll.com
SUMMARY:SCULPTED BEAR CAKE w/ CHEF ANGELA BOWES\, JUNE 13TH at 10AM\, $100 PER PERSON
DESCRIPTION:Learn all of the skills necessary to bring this cute little teddy bear cake! All materials and instructions will be provided. A sculpted bear cake is a 3D\, edible creation shaped like a bear\, using cake\, buttercream\, and fondant or modeling paste\, with details like fur texture\, and features like eyes\, nose\, and ears crafted from edible materials. You don’t want to miss this one!
URL:https://serenityknoll.com/event/sculpted-bear-cake-w-chef-angela-bowes-june-13th-at-10am-100-per-person/
LOCATION:Serenity Knoll Farm\, 542 Bacon Branch Rd\, Jonesborough\, TN\, 37659\, United States
CATEGORIES:Cooking
ATTACH;FMTTYPE=image/jpeg:https://serenityknoll.com/wp-content/uploads/2026/02/1000031146.jpg
ORGANIZER;CN="Serenity Knoll Cooking School":MAILTO:sheridan@serenityknoll.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260620T120000
DTEND;TZID=America/New_York:20260620T150000
DTSTAMP:20260403T144435
CREATED:20260401T120558Z
LAST-MODIFIED:20260401T120558Z
UID:10001109-1781956800-1781967600@serenityknoll.com
SUMMARY:SAUSAGE MAKING 101 w/ BUTCHER / CHEF THOMAS FRITZINGER\, JUNE 20TH at NOON\, $75 PER PERSON
DESCRIPTION: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!\nBy 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!\nClass Length and Format:\n3 Hour Class\nLecture & Demo (1 hour)\nHands-On Workshop (1.5 hours)\nQ&A + Tasting / Wrap-Up (30 mins)\nCourse Will Cover:\nFood Safety & Cleanliness\nThe Importance of Fat\nBest Cuts to Use for Sausage\nGrind Basics\nSeasoning & Mixing\nBasic Spice Formulations\nCasings & Stuffing\nDifferent Flavor Profiles
URL:https://serenityknoll.com/event/sausage-making-101-w-butcher-chef-thomas-fritzinger-june-20th-at-noon-75-per-person/
LOCATION:Serenity Knoll Farm\, 542 Bacon Branch Rd\, Jonesborough\, TN\, 37659\, United States
CATEGORIES:Cooking
ATTACH;FMTTYPE=image/jpeg:https://serenityknoll.com/wp-content/uploads/2025/09/homemade-sausages.jpg
ORGANIZER;CN="Serenity Knoll Cooking School":MAILTO:sheridan@serenityknoll.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260726T150000
DTEND;TZID=America/New_York:20260726T180000
DTSTAMP:20260403T144435
CREATED:20260401T121727Z
LAST-MODIFIED:20260401T121727Z
UID:10001110-1785078000-1785088800@serenityknoll.com
SUMMARY:SAUSAGE MAKING 101 w/ BUTCHER / CHEF THOMAS FRITZINGER\, JULY 26TH at 3PM \, $75 PER PERSON
DESCRIPTION: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!\nBy 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!\nClass Length and Format:\n3 Hour Class\nLecture & Demo (1 hour)\nHands-On Workshop (1.5 hours)\nQ&A + Tasting / Wrap-Up (30 mins)\nCourse Will Cover:\nFood Safety & Cleanliness\nThe Importance of Fat\nBest Cuts to Use for Sausage\nGrind Basics\nSeasoning & Mixing\nBasic Spice Formulations\nCasings & Stuffing\nDifferent Flavor Profiles
URL:https://serenityknoll.com/event/sausage-making-101-w-butcher-chef-thomas-fritzinger-july-26th-at-3pm-75-per-person/
LOCATION:Serenity Knoll Farm\, 542 Bacon Branch Rd\, Jonesborough\, TN\, 37659\, United States
CATEGORIES:Cooking
ATTACH;FMTTYPE=image/jpeg:https://serenityknoll.com/wp-content/uploads/2025/09/homemade-sausages.jpg
ORGANIZER;CN="Serenity Knoll Cooking School":MAILTO:sheridan@serenityknoll.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260821T180000
DTEND;TZID=America/New_York:20260823T210000
DTSTAMP:20260403T144435
CREATED:20260202T191044Z
LAST-MODIFIED:20260202T191330Z
UID:10001065-1787335200-1787518800@serenityknoll.com
SUMMARY:CHEF’S WEEKEND w/ ALEXANDRA WITTERS\, AUGUST 21ST at 6PM - AUGUST 23RD at 9PM\, ALL THREE DAYS\, $895 PER PERSON
DESCRIPTION:Experience a three-day Italian culinary retreat designed for the modern traveler who loves authenticity\, elegance\, and a sense of place. From the gastronomic heart of Emilia-Romagna\, where Alexandra lives and works\, to the sun-drenched landscapes of Calabria\, her family’s home\, you’ll explore how Italian cuisine is truly a collection of distinct regional identities rather than a single style. Over five hands-on workshops\, we’ll focus on ingredients\, techniques\, and stories that bring these traditions to life\, culminating in a Farm-to-Table dinner at Serenity Knoll Farm. \nWhat Awaits You This Weekend\nFriday Evening: A Taste of Bologna\nWe begin with one of Bologna’s most cherished dishes: Tortelloni di Ricotta al Burro e Oro — handmade tortelloni filled with silky ricotta\, finished with butter and fresh tomato. You will learn to prepare and knead the dough\, roll it into fine sheets\, and shape each tortellone by hand\, discovering the small yet essential details that give the filling balance and depth. Together\, we will cook a delicate tomato sauce from scratch and sit down to enjoy it as it is traditionally served in Bologna.​ \nSaturday: From Adriatic Shores to Southern Sun\nMorning / Lunch — Emilia-Romagna by the Sea\nOur morning carries us to the Adriatic coast of Emilia-Romagna\, where a leisurely seaside lunch sets the tone. Using the dough you prepared on Friday\, you’ll hand-cut tagliatelle and prepare two classic sauces: Tagliatelle al Prosciutto e Scalogno with Parma ham\, shallots\, and Parmigiano Reggiano\, and Tagliatelle con Zucchine e Fiori di Zucca with tender zucchini and blossoms. The result is a plate that feels both refined and evocative of summer days by the water.​ \nAfternoon — Rustic Elegance from Tuscany to Sicily\nIn the afternoon\, we pause in central and southern Italy for dishes that exemplify thoughtful simplicity.​ \n\nPanzanella: a Tuscan bread and summer vegetable salad that transforms leftover bread into something fresh\, vibrant\, and satisfying.\nCaponata: a sweet-sour Sicilian vegetable stew\, bold in flavor and best when allowed to rest overnight; on Sunday\, it will reappear as a beautifully layered antipasto.\nScaloppine al Vino Bianco: delicate pork cutlets in a light white wine sauce\, a quick yet elegant main course that pairs beautifully with the vegetables you have prepared.\n\nSunday: Dolcezza and the Chef’s Table\nMorning Brunch — Italian-style Indulgence\nWhile “brunch” is not a formal Italian tradition\, the late morning ritual of coffee and pasticcini is a cherished pause in the day. On Sunday\, we take a gentler pace\, preparing our evening desserts before enjoying espresso and pastries from a local bakery\, accompanied by mimosas in honor of the weekend.\nYou will prepare: \n\nPanna Cotta con Frutta Fresca: a softly set\, creamy dessert paired with fresh\, seasonal fruit from the farm.\nTiramisù: the classic Italian dessert\, assembled with attention to texture\, balance\, and restraint.\n\nEvening — Chef’s Table Farm to Table Dinner\nAs the sun sets over Serenity Knoll Farm\, we gather for an elegant Farm to Table dinner that showcases both the farm’s produce and the dishes you’ve encountered throughout the weekend. \n\n\n\nCourse\nDishes\n\n\nAntipasto\nBruschetta with burrata and caponata; bruschetta with ’nduja; piadina with Friggione; curated salumi and cheeses\n\n\nPrimo\nTortelloni di Ricotta al Burro e Salvia with a special finishing touch; Fileja con Sugo di Carne\, a typical Calabrian pasta with braised beef sauce\n\n\nSecondo\nGuancia di Manzo in Umido — slow-braised beef cheeks served in the Calabrian tradition\, where the sauce enriches the pasta and the meat is enjoyed as the main course\n\n\nContorni\nPeperonata (slow-cooked sweet peppers) and Patate Mbacchiuse (rustic Calabrian potatoes)\n\n\nDolci\nPanna Cotta con Frutta Fresca and Tiramisù\n\n\n\nThis dinner is designed as a shared experience: generous\, seasonal\, and deeply rooted in both Italian tradition and the farm’s landscape.
URL:https://serenityknoll.com/event/chefs-weekend-w-alexandra-witters-august-21st-at-6pm-august-23rd-at-9pm-all-three-days-895-per-person/
LOCATION:Serenity Knoll Farm\, 542 Bacon Branch Rd\, Jonesborough\, TN\, 37659\, United States
CATEGORIES:Cooking
ATTACH;FMTTYPE=image/jpeg:https://serenityknoll.com/wp-content/uploads/2026/02/Profile-pic-3-1.jpg
ORGANIZER;CN="Serenity Knoll Cooking School":MAILTO:sheridan@serenityknoll.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260827T180000
DTEND;TZID=America/New_York:20260827T210000
DTSTAMP:20260403T144435
CREATED:20260202T192800Z
LAST-MODIFIED:20260202T192816Z
UID:10001066-1787853600-1787864400@serenityknoll.com
SUMMARY:CHEF'S WEEKEND ADITIONAL WORKSHOP SERIES w/ ALEXANDRA WITTERS | AUGUST 27TH at 6PM\, $75 PER PERSON
DESCRIPTION:For guests who wish to continue their culinary journey\, we offer a series of evening workshops ideal for a return visit or as a stand-alone experience. \nAperitivo: The Italian Golden Hour\nIn Italy\, l’aperitivo is the most convivial moment of the day — a time to meet friends\, sip something refreshing\, and enjoy beautifully prepared small bites. In this workshop\, you’ll learn to mix a perfectly balanced Aperol Spritz and prepare:​ \n\nPiadina con Verdure Gratinate — flatbread filled with gratinéed summer vegetables\nPolpette di Carne — Bolognese bite-size meatballs made with leftover stock meat\nBruschetta con Pomodorini — toasted bread with marinated cherry tomatoes\nZucca Marinata — thinly sliced\, fried squash marinated with mint\, garlic\, chili\, and vinegar
URL:https://serenityknoll.com/event/chefs-weekend-aditional-workshop-series-w-alexandra-witters-august-27th-at-6pm-75-per-person/
LOCATION:Serenity Knoll Farm\, 542 Bacon Branch Rd\, Jonesborough\, TN\, 37659\, United States
CATEGORIES:Cooking
ATTACH;FMTTYPE=image/jpeg:https://serenityknoll.com/wp-content/uploads/2026/02/Bruschetta-caponata-e-burrata-1.jpg
ORGANIZER;CN="Serenity Knoll Cooking School":MAILTO:sheridan@serenityknoll.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260828T180000
DTEND;TZID=America/New_York:20260828T200000
DTSTAMP:20260403T144435
CREATED:20260202T194040Z
LAST-MODIFIED:20260202T194040Z
UID:10001067-1787940000-1787947200@serenityknoll.com
SUMMARY:CHEF'S WEEKEND ADITIONAL WORKSHOP SERIES w/ ALEXANDRA WITTERS\, AUGUST 28TH at 6PM\, $75 PER PERSON
DESCRIPTION:Lasagna alla Bolognese: An Icon Revealed\nThis class is devoted to the craft of authentic Lasagna alla Bolognese. You will prepare spinach-enriched green pasta dough\, a smooth besciamella\, and a slow-cooked Bolognese ragù — the soulful heart of the dish. Each participant assembles their own lasagna to bake at home\, and we close the evening by sharing a freshly baked pan together.​
URL:https://serenityknoll.com/event/chefs-weekend-aditional-workshop-series-w-alexandra-witters-august-28th-at-6pm-75-per-person/
LOCATION:Serenity Knoll Farm\, 542 Bacon Branch Rd\, Jonesborough\, TN\, 37659\, United States
CATEGORIES:Cooking
ATTACH;FMTTYPE=image/jpeg:https://serenityknoll.com/wp-content/uploads/2026/02/IsTOCK-BOLANESE.jpg
ORGANIZER;CN="Serenity Knoll Cooking School":MAILTO:sheridan@serenityknoll.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260829T180000
DTEND;TZID=America/New_York:20260829T210000
DTSTAMP:20260403T144435
CREATED:20260202T195052Z
LAST-MODIFIED:20260202T195052Z
UID:10001068-1788026400-1788037200@serenityknoll.com
SUMMARY:CHEF'S WEEKEND ADITIONAL WORKSHOP SERIES w/ ALEXANDRA WITTERS | AUGUST 29TH at 6PM\, $75 PER PERSON
DESCRIPTION:Iconic Italian Pasta Sauces: A Masterclass\nOur final workshop focuses on the most beloved Italian sauces and the nuances that make them exceptional. Together\, we will explore Carbonara\, Cacio e Pepe\, Pesto\, Norma\, Amatriciana\, Gricia\, and Puttanesca. You will learn how small adjustments in timing\, heat\, and technique transform everyday pasta into a restaurant-worthy plate.​
URL:https://serenityknoll.com/event/chefs-weekend-aditional-workshop-series-w-alexandra-witters-august-29th-at-6pm-75-per-person/
LOCATION:Serenity Knoll Farm\, 542 Bacon Branch Rd\, Jonesborough\, TN\, 37659\, United States
CATEGORIES:Cooking
ATTACH;FMTTYPE=image/jpeg:https://serenityknoll.com/wp-content/uploads/2026/02/Pasta-class-3-1.jpg
ORGANIZER;CN="Serenity Knoll Cooking School":MAILTO:sheridan@serenityknoll.com
END:VEVENT
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