Serenity Knoll

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 (America/New_York) | Serenity Knoll Farm, 542 Bacon Branch Rd, Jonesborough, TN, 37659, United States
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
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.

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!

AUTHENTIC HOMEMADE LASAGNA w/ PRISCILLA HUTTO, MARCH 28TH at 6PM, $65 PER PERSON, BYOB
2026-03-28 18:00 - 20:00
In this class, you’ll make lasagna from scratch, from the pasta to the sauce, 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.

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.

ITALIAN DESSERT TRIO w/ PRISCILLA HUTTO, APRIL 5TH at 3PM, $65 PER PERSON
2026-04-05 15:00 - 17:00
In this class, you will learn how to make three Italian desserts: Tiramisu, Panna Cotta, and Horse-Shoe Cookies from scratch, step by step, hands-on.

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
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.

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.

SMASHBURGER w/ CHEF NATHAN BRAND, APRIL 18TH at 6PM, $65 PER PERSON, BYOB
2026-04-18 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.

BEST BISCUITS EVER w/ DEIDRA HARRUFF, APRIL 19TH at 3PM, $65.00 PER PERSON
2026-04-19 15:00 - 17:00

PIZZA FROM SCRATCH W/ BRAD PARKER, APRIL 23RD at 6PM, $65.00 PER PERSON, BYOB
2026-04-23 18:00 - 20:00
One of our favorite people, Brad Parker, will be teaching this class! Learn to make fresh pizza dough and an authentic pizza sauce before you build you pizza with your favorite toppings! 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.

MEDITERRANEAN - GREEK KABOBS w/ CHEF KARLA GRIMALDI, APRIL 24TH at 6PM, $75 PER PERSON, BYOB
2026-04-24 18:00 - 20:00
Go beyond burgers and steaks; up your summer grilling game while learning new dishes and techniques to wow your guests. What’s on the menu? Chicken Souvlaki, Lamb Kofta, Salmon & Vegetables, Lemon Rice, and Horitake Salad.

COUNTDOWN TO CINCO DE MAYO w/ CHEF EVAN WATERS, APRIL 25TH at 11AM, $65 PER PERSON, BYOB
2026-04-25 11:00 - 13:00
Cinco De Mayo is coming up. Get started with these legendary crispy red tacos stuffed with cheesy shredded beef, served with a rich consommé for dunking. Birria (Shredded Beef ) Tacos, Roasted Corn and Poblano Salsa, Homemade Tortillas ( Masa Harina ) and Agua Fresca with watermelon, cucumber, pineapple, and Agave Nectar

EGGPLANT PARMIGIANA w/ PRISCILLA HUTTO, APRIL 25TH at 6PM, $70 PER PERSON, BYOB
2026-04-25 18:00 - 20:00
In this class, students will learn how to prepare one of the most iconic dishes of Italian culinary tradition: eggplant parmesan. Fresh salmon meatballs, a salad, and sourdough bread will accompany the parmigiana. To end on a sweet note, we will have a typical Italian dessert.

SUNDAY YOGA BRUNCH, APRIL 26TH at 11AM, $30 PER PERSON
2026-04-26 11:00 - 13:00
Led by Cassie Shaver. Join us for an hour of gentle yoga in our open-air pavilion, followed by a delicious and healthy
brunch! Yoga sessions are beginner-friendly, and mats, blocks, bolsters, and blankets will be available. Please sign up to secure your spot! Rain or Shine. Search the events calendar and register today!

MASTER THE ART OF AUTHENTIC PHO & PORK BUN THIT NUONG w/ CHEF KARLA, APRIL 26TH at 3PM, $70 PER PERSON, BYOB
2026-04-26 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 Pork Bun (Bun Thit Nuong) from scratch.

CELEBRATING SPRING w/ CHEF NATHAN BRAND, APRIL 30TH at 6PM, $70 PER PERSON, BYOB
2026-04-30 18:00 - 20:00
Celebrate the arrival of spring with a vibrant, seasonal dinner centered on one of the season’s most perfect foods: beautiful, prepared salmon. In this relaxed, convivial evening, we’ll explore the flavors we’ve been waiting all year for — tender herbs, young greens, early citrus, and bright pantry staples that make spring cooking feel alive again. You’ll learn how to build light yet satisfying dishes that highlight pristine ingredients, with simple techniques you can return to all season long.
Together we’ll prepare and enjoy a multi-course spring supper, culminating in a seared salmon centerpiece — gently cooked and paired with fresh herbs, citrus, and lively seasonal accompaniments. Along the way, we’ll create herb-forward starters, citrusy vinaigrettes, and elegant small plates that balance richness with brightness. This class is less about complicated cooking and more about reawakening your palate after winter while gathering around the table.

FRENCH ECLAIRS w/ CHEF DESTINY CARRANZA, MAY 1ST at 6PM $75 PER PERSON
2026-05-01 20:00 - 21:00

SAUSAGE MAKING 101 w/ BUTCHER / CHEF THOMAS FRITZINGER, MAY 2ND at NOON, $75 PER PERSON
2026-05-02 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, MAY 2ND at 6PM, $75 PER PERSON, BYOB
2026-05-02 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!

SUNDAY YOGA & BRUNCH, MAY 3RD at 11AM, $30 PER PERSON
2026-05-03 11:00 - 13:00
Led by Audrey Anderson. Join us for an hour of gentle Yoga in our open-air pavilion, followed by a delicious and healthy brunch! Yoga sessions are beginner-friendly, and mats, blocks, bolsters, and blankets will be available. Please sign up to secure your spot! Rain or Shine.

BAKLAVA w/ CHEF KARLA GRIMALDI, MAY 3RD at 3PM, $65 PER PERSON
2026-05-03 15:00 - 17:00
This baklava class will teach you skills and techniques for making this delicious and iconic Greek dessert. Karla will share the knowledge needed to create this sweet and savory dessert from scratch, allowing you to enjoy the flavors and aromas of this delightful treat at home.
