DISCOVERING FRENCH DESSERTS PART 1 w/ CHEF DESTINY CARRANZA, JULY 25TH at 11AM, $75 PER PERSON
2026-07-25 11:00 - 14:00 (America/New_York) | Serenity Knoll Farm, 542 Bacon Branch Rd, Jonesborough, TN, 37659, United States
Discover the art of classic French desserts in this hands-on culinary experience. In this class, you’ll learn how to create two elegant favorites from scratch: silky, vanilla-infused Crème Brûlée with its signature caramelized sugar crust, and rich, airy Chocolate Soufflé with a perfectly risen center.
During this class, you will learn essential techniques, including custard preparation, tempering eggs, achieving the ideal soufflé texture, and mastering the torching process for a flawless brûléed finish.
Whether you’re a beginner baker or an experienced home cook looking to refine your skills, this class offers a fun and rewarding opportunity to build confidence in French pastry techniques. Please note this is a three hour class.

SUSHI ROLLS 101 w/ CHEF FELIPE PIMENTEL, JULY 25TH at 5:30PM, $80 PER PERSON, BYOB
2026-07-25 17:30 - 20:30
Please note that this hands-on class is three hours long! This is a hands-on sushi-making class perfect for beginners! In this interactive session, you’ll learn the basics of crafting beautiful and delicious sushi rolls from scratch—no prior experience required. Chef Felipe will guide you through each step, from preparing perfectly seasoned sushi rice to selecting fresh ingredients and mastering the art of rolling with a bamboo mat. All tools and ingredients are provided, and you’ll leave with the skills (and confidence!) to recreate sushi night at home.

SUNDAY YOGA & BRUNCH, JULY 26TH at 11AM, $30 PER PERSON
2026-07-26 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.

SAUSAGE MAKING 101 w/ BUTCHER / CHEF THOMAS FRITZINGER, JULY 26TH at 3PM , $75 PER PERSON
2026-07-26 15:00 - 18:00
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

Step Right Up! A Kids Carnival Food Festival, July 29,2026 at 4:00pm-6:00pm $35 per child. Parent or Guardian must attend.
2026-07-29 16:00 - 18:00
The midway is coming to Serenity Knoll Farm! Young chefs will step right up for an afternoon of hands-on fun as they create some of their favorite carnival-inspired treats from scratch. They’ll bake delicious Corn Dog Muffins, squeeze fresh lemons to make refreshing homemade lemonade, whip up irresistible baked Funnel Cake Bites topped with powdered sugar and sweet toppings, and create their own custom Carnival Popcorn Mix to take home. Along the way, they’ll learn basic cooking and baking skills, practice measuring and mixing, and enjoy plenty of laughs in a class filled with summer fun. It’s the perfect way to celebrate the season with delicious food, creativity, and a little carnival magic!

WEDNESDAY SUNSET YOGA, JULY 29TH – 7-8 pm, $5 PER PERSON
2026-07-29 19:00 - 20:00
Led by Scott Sanders
Summer Sunset Yoga Series at Serenity Knoll Farm! Join us for an hour of gentle Yoga in our open-air pavilion! Yoga sessions are always beginner- friendly. We have extra mats, blocks, bolsters, and blankets available for use. Please sign up to secure your spot! Rain or Shine. Search the events calendar and register today!

PIZZA FROM SCRATCH W/ DAVID WILEY, JULY 30TH at 6PM, $65.00 PER PERSON, BYOB
2026-07-30 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, JULY 31ST at 6PM, $75 PER PERSON, BYOB
2026-07-31 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!

CHICKEN & WAFFLES w/ CHEF FELIPE PIMENTEL, AUGUST 1ST at 11AM, $65 PER PERSON, BYOB
2026-08-01 11:00 - 13:30
Learn the craft behind crispy fried chicken + yeast-raised waffles in a hands-on 2.5-hour class built for real results. You’ll work with fresh, high-quality ingredients while using restaurant-style technique to nail the details—especially overnight fermented waffle batter for waffles that are light, crispy, and fluffy, and overnight buttermilk-brined chicken for maximum flavor and juiciness.
We’ll finish with bold, balanced toppings designed to elevate the plate: bourbon-maple reduction, hot honey–sherry vinegar glaze, and savory miso-chive butter for an umami-forward first bite. It’s fun, casual, and chef-level quality, and you’ll enjoy the food together—made by you and eaten on-site. PLEASE NOTE THIS IS A 2.5-HOUR CLASS.

SUNDAY YOGA & BRUNCH, AUGUST 2ND at 11AM, $30 PER PERSON
2026-08-02 11:00 - 13:00
Led by Dana Taylor
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.

BEST BISCUITS EVER w/ DEIDRA HARRUFF, AUGUST 2ND at 3PM, $65.00 PER PERSON
2026-08-02 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!

WEDNESDAY SUNSET YOGA, AUGUST 5TH – 7-8 pm, $5 PER PERSON
2026-08-05 19:00 - 20:00
Led by Casey Sagers
Summer Sunset Yoga Series at Serenity Knoll Farm! Join us for an hour of gentle Yoga in our open-air pavilion! Yoga sessions are always beginner- friendly. We have extra mats, blocks, bolsters, and blankets available for use. Please sign up to secure your spot! Rain or Shine. Search the events calendar and register today!

CONTRA DANCE at SERENITY KNOLL FARM, AUGUST 8TH at 2PM - 10:30PM, PAY AT THE DOOR
2026-08-08 14:00 - 22:30
ADD A TICKET TO YOUR CART, PAY AT THE DOOR!!!! Contra dance is a lively, social folk dance where people of all ages move in long lines to live music, guided by a caller who teaches each dance before it begins—no experience or partner needed. In Jonesborough, this tradition dates back to 2006, creating a welcoming, family-friendly atmosphere that brings the community together for an evening of music, movement, and connection. At Serenity Knoll Farm, guests can also enjoy fresh-baked wood-fired pizza available for purchase, making it a fun and relaxed outing for everyone. Cabin rentals for out-of-town guests are available on our website. All day $45, 2 Dances $30, Night Dance Only $20.

SUNDAY YOGA & BRUNCH, AUGUST 9TH at 11AM, $30 PER PERSON
2026-08-09 11:00 - 13:00
Led by Christine Regan
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.

FRENCH QUARTER SHRIMP & GRITS w/ CHEF MICHELLE BROWNING, AUGUST 9TH at 3PM, $7O PER PERSON, BYOB
2026-08-09 15:00 - 17:00
Join Chef Michelle from Cafe Lola for an authentic New Orleans experience featuring Shrimp & Grits, a gorgeous Summer Salad, and Bourbon Croissant Bread Pudding.

WEDNESDAY SUNSET YOGA, AUGUST 12TH – 7-8 pm, $5 PER PERSON
2026-08-12 19:00 - 20:00
Led by Mark Jones
Summer Sunset Yoga Series at Serenity Knoll Farm! Join us for an hour of gentle Yoga in our open-air pavilion! Yoga sessions are always beginner- friendly. We have extra mats, blocks, bolsters, and blankets available for use. Please sign up to secure your spot! Rain or Shine. Search the events calendar and register today!Y

END OF SUMMER BACKYARD GRILL PARTY w/ CHEF NATHAN BRAND, AUGUST 13TH at 6PM, $70 PER PERSON, BYOB
2026-08-13 18:00 - 20:00
Join us for a high-energy, hands-on cooking experience that feels more like the best backyard cookout you’ve ever been to than a traditional class.
This is all about fire, smoke, and summer flavor at its peak. We’ll be grilling everything together while you learn simple, repeatable techniques you can take straight into your own backyard.
You’ll learn how to manage heat, build flavor on the grill, and time a full outdoor meal without stress—while still keeping it fun, social, and relaxed.
Expect big flavors, casual instruction, and a shared table at the end where everything comes together the way summer food should: simple, abundant, and meant to be eaten with your hands.

MEDITERRANEAN SALMON WELLINGTON w/ CHEF KARLA GRIMALDI, AUGUST 14TH at 6PM, $75 PER PERSON, BYOB
2026-08-14 18:00 - 20:00
We will start with a fresh filet of salmon and top it with everyone’s favorite Greek Pie filling, Spanakopita, a savory mixture of fresh spinach, herbs, and feta cheese. We will then wrap it in flaky phyllo dough and bake it. Roasted Lemon Potatoes and Horiatiki salad will accompany the meal.

SMASHBURGER w/ CHEF NATHAN BRAND, AUGUST 15TH at 6PM, $65 PER PERSON, BYOB
2026-08-15 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.

SUNDAY YOGA & BRUNCH, AUGUST 16TH at 11AM, $30 PER PERSON
2026-08-16 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. Search the events calendar and register today.

HANDMADE PIEROGI CLASS w/ NANCY KING, AUGUST 16TH at 3PM, $65 PER PERSON, BYOB
2026-08-16 15:00 - 17:00
Join us for a delightful culinary adventure as we dive into the art of making traditional handmade pierogi! In this hands-on cooking class, you’ll learn how to prepare these delicious dumplings from scratch, paired perfectly with savory kielbasa and a delightful surprise dessert to finish off the meal. This class is perfect for all skill levels, from beginners eager to learn to seasoned cooks looking to expand their culinary repertoire. Join us for a morning of fun, flavor, and friendship as we celebrate Poland’s rich culinary heritage through this delicious experience. Don’t miss out on the chance to impress your friends and family with your newfound skills!

WEDNESDAY SUNSET YOGA, AUGUST 19TH – 7-8 pm, $5 PER PERSON
2026-08-19 19:00 - 20:00
Led by Kim Sillyman
Summer Sunset Yoga Series at Serenity Knoll Farm! Join us for an hour of gentle Yoga in our open-air pavilion! Yoga sessions are always beginner- friendly. We have extra mats, blocks, bolsters, and blankets available for use. Please sign up to secure your spot! Rain or Shine. Search the events calendar and register today!

CHEF'S WEEKEND w/ ALEXANDRA WITTERS, FRIDAY NIGHT ONLY, AUGUST 21ST, $180 PER PERSON
2026-08-21 18:00 - 21:00
Join Alexandra as we explore the cuisine of Emilia-Romagna and its capital, Bologna, where she lives and works, and travel south to Calabria, where her family lives. Over the course of five workshops, you will discover that Italian cuisine is not a single concept, but a diverse collection of regional specialties, each with its own history and character. We will focus on ingredients, techniques, and the distinct spirit of these culinary traditions.
Friday Evening / Dinner
Tortelloni di Ricotta al Burro e Oro
Tortelloni stuffed with ricotta, served with butter and tomato sauce.
We kick off the weekend with a beloved pasta dish from Bologna: the iconic tortelloni. Traditionally, there are only two ways to serve tortelloni. This evening we will taste them “al burro e oro,” which means with butter and tomato.
You will learn how to make the perfect pasta dough. You will discover the secret ingredient that makes the ricotta filling so beautifully rich and balanced, you will watch as the pasta is rolled out by hand into a thin sheet, and you will learn how to shape the tortelloni. The tomato sauce we will make together from scratch.

CHEF’S WEEKEND w/ ALEXANDRA WITTERS, AUGUST 21ST at 6PM - AUGUST 23RD at 9PM, ALL THREE DAYS, $695 PER PERSON
2026-08-21 18:00 - 2026-08-23 21:00
Join Alexandra as we explore the cuisine of Emilia-Romagna and its capital, Bologna, where she lives and works, and travel south to Calabria, where her family lives. Over the course of five workshops, you will discover that Italian cuisine is not a single concept, but a diverse collection of regional specialties, each with its own history and character. We will focus on ingredients, techniques, and the distinct spirit of these culinary traditions.
The weekend concludes with a Farm to Table dinner on Sunday evening, where we will combine the produce of Serenity Knoll Farm with the authentic flavors we have explored.

Friday Evening / Dinner
Tortelloni di Ricotta al Burro e Oro
Tortelloni stuffed with ricotta, served with butter and tomato sauce.
We kick off the weekend with a beloved pasta dish from Bologna: the iconic tortelloni. Traditionally, there are only two ways to serve tortelloni. This evening we will taste them “al burro e oro,” which means with butter and tomato.
You will learn how to make the perfect pasta dough. You will discover the secret ingredient that makes the ricotta filling so beautifully rich and balanced, you will watch as the pasta is rolled out by hand into a thin sheet, and you will learn how to shape the tortelloni. The tomato sauce we will make together from scratch.

Saturday Morning / Lunch
Tagliatelle al Prosciutto e Scalogno
Tagliatelle with Parma ham, shallots, and Parmigiano Reggiano.
Tagliatelle con Zucchine e Fiori di Zucca
Tagliatelle with zucchini blossoms.
From Bologna, we travel east to the Adriatic coast of Emilia-Romagna and prepare for a typical seaside lunch. You will roll out your dough from the previous evening and learn how to cut tagliatelle by hand. We will cook them in two different ways, both very traditional for the Romagna side of the region: one with Prosciutto di Parma and the other with zucchini and their blossoms. Get ready to sit down, take a bite, close your eyes, and imagine the sound of waves rolling onto the beach.

Saturday Afternoon
Panzanella
Summer vegetable and bread salad.
As we head south, I want to make a stop in central Italy: Tuscany and Umbria. A famous regional farmer’s dish, or piatto del contadino as we say in Italian, is panzanella. During the summer, it appears on every family’s table at least once a week, and it is easy to understand why: a fresh, light, and vibrant salad, yet substantial enough due to the ingenious use of stale bread. Yes, it will be delicious, we promise.
Caponata
Sweet and sour vegetable stew.
If you were to ask which dish embodies the southern Italian spirit, it’s caponata. Much like the people of Calabria and Sicily, this dish is bold and unapologetically vibrant, bursting with layers of flavor that somehow harmonize beautifully. We will prepare the caponata and have a taste at the end of the session. However, it is best to let the flavors develop overnight so they really come alive. You will be able to taste the difference as we transform the caponata into a beautiful antipasto for the Sunday Farm to Table dinner feast.
Scallopine al Vino Bianco
Pork cutlets with a white wine sauce.
A very easy, light, and quick main course to combine with the vegetables you have prepared.

Sunday Morning Brunch
Brunch does not really exist in Italy; however, mid-morning is a very important moment of the day. Around 11:00, everybody goes out for coffee and pastries — delicious one-bite pastries. On a weekday, it serves as a delicious break from the office, and on the weekend, as a leisurely late breakfast.
Panna Cotta con Frutta Fresca
Panna cotta with fresh fruit picked from the farm.
Tiramisu
Let’s take it easy this Sunday morning: we prepare our desserts for the evening, after which we will have an Italian-style coffee with pastries from the local bakery. And why not, because it is the weekend, we will make some mimosas too.

Chef’s Table – Farm to Table Dinner
Antipasto
Bruschetta con burrata e caponata
Bruschetta con ‘nduja
Piadina e friggione
Salumi e formaggio
Primo
Tortelloni di ricotta al burro e salvia
Ricotta stuffed tortelloni, served with butter and sage, and a very special surprise
Filet con sugo di carne
Typical Calabrese “maccheroni” with braised beef sauce
Secondo
Guancia di manzo in umido
Stewed beef cheeks
As is the tradition of the Cucina Povera in Calabria, the meat is served as a main, while the sauce is used to season the pasta of the first course. Two tasty meals from one pot.
Contorni
Peperonata
Summer on a plate: incredibly flavorsome slow-cooked bell peppers
Patate mbacchiuse
A very humble, very delicious peasant-style potato side dish from Calabria
Dolci
Panna cotta con frutta fresca
Tiramisù
TICKETS FOR FRIDAY NIGHT ONLY, $180
TICKETS FOR SATURDAY MORNING , INCLUDES LUNCH, $165
TICKETS FOR SATURDAY EVENING, $105
TICKETS FOR SUNDAY EVENING, $95
TICKETS FOR FARM TO TABLE DINNER ONLY, $230

CHEF’S WEEKEND w/ ALEXANDRA WITTERS, SATURDAY MORNING ONLY, AUGUST 22ND at 11AM, $165 PER PERSON
2026-08-22 11:00 - 13:30
Tagliatelle al Prosciutto e Scalogno
Tagliatelle with Parma ham, shallots, and Parmigiano Reggiano.
Tagliatelle con Zucchine e Fiori di Zucca
Tagliatelle with zucchini blossoms.
From Bologna, we travel east to the Adriatic coast of Emilia-Romagna and prepare for a typical seaside lunch. You will roll out your dough from the previous evening and learn how to cut tagliatelle by hand. We will cook them in two different ways, both very traditional for the Romagna side of the region: one with Prosciutto di Parma and the other with zucchini and their blossoms. Get ready to sit down, take a bite, close your eyes, and imagine the sound of waves rolling onto the beach.

CHEF’S WEEKEND w/ ALEXANDRA WITTERS, SATURDAY DINNER ONLY AUGUST 22ND at 6PM, $105 PER PERSON
2026-08-22 18:00 - 20:30
Panzanella
Summer vegetable and bread salad.
As we head south, I want to make a stop in central Italy: Tuscany and Umbria. A famous regional farmer’s dish, or piatto del contadino as we say in Italian, is panzanella. During the summer, it appears on every family’s table at least once a week, and it is easy to understand why: a fresh, light, and vibrant salad, yet substantial enough due to the ingenious use of stale bread. Yes, it will be delicious, we promise.
Caponata
Sweet and sour vegetable stew.
If you were to ask which dish embodies the southern Italian spirit, it’s caponata. Much like the people of Calabria and Sicily, this dish is bold and unapologetically vibrant, bursting with layers of flavor that somehow harmonize beautifully. We will prepare the caponata and have a taste at the end of the session. However, it is best to let the flavors develop overnight so they really come alive. You will be able to taste the difference as we transform the caponata into a beautiful antipasto for the Sunday Farm to Table dinner feast.
Scallopine al Vino Bianco
Pork cutlets with a white wine sauce.
A very easy, light, and quick main course to combine with the vegetables you have prepared.

CHEF’S WEEKEND w/ ALEXANDRA WITTERS, SUNDAY BRUNCH ONLY AUGUST 23RD at 11AM , $95 PER PERSON
2026-08-23 11:00 - 13:30
Brunch does not really exist in Italy; however, mid-morning is a very important moment of the day. Around 11:00, everybody goes out for coffee and pastries — delicious one-bite pastries. On a weekday, it serves as a delicious break from the office, and on the weekend, as a leisurely late breakfast.
Panna Cotta con Frutta Fresca
Panna cotta with fresh fruit picked from the farm.
Tiramisu
Let’s take it easy this Sunday morning: we prepare our desserts for the evening, after which we will have an Italian-style coffee with pastries from the local bakery. And why not, because it is the weekend, we will make some mimosas too.

CHEF’S TABLE w/ ALEXANDRA WITTERS, SUNDAY FARM TO TABLE DINNER ONLY AUGUST 23RD at 6PM , $230 PER PERSON
2026-08-23 18:00 - 21:00
Chef’s Table – Farm to Table Dinner
Antipasto
Bruschetta con burrata e caponata
Bruschetta con ‘nduja
Piadina e friggione
Salumi e formaggio
Primo
Tortelloni di ricotta al burro e salvia
Ricotta stuffed tortelloni, served with butter and sage, and a very special surprise
Filet con sugo di carne
Typical Calabrese “maccheroni” with braised beef sauce
Secondo
Guancia di manzo in umido
Stewed beef cheeks
As is the tradition of the Cucina Povera in Calabria, the meat is served as a main, while the sauce is used to season the pasta of the first course. Two tasty meals from one pot.
Contorni
Peperonata
Summer on a plate: incredibly flavorsome slow-cooked bell peppers
Patate mbacchiuse
A very humble, very delicious peasant-style potato side dish from Calabria
Dolci
Panna cotta con frutta fresca
Tiramisù

CHEF'S WEEKEND ADITIONAL WORKSHOP SERIES w/ ALEXANDRA WITTERS | AUGUST 26TH at 6PM, $75 PER PERSON
2026-08-26 18:00 - 21:00
Iconic Italian Pasta Sauces: A Masterclass
Our 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.​

CHEF'S WEEKEND ADITIONAL WORKSHOP SERIES w/ ALEXANDRA WITTERS | AUGUST 27TH at 6PM, $75 PER PERSON
2026-08-27 18:00 - 21:00
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.
Aperitivo: The Italian Golden Hour
In 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:​

Piadina con Verdure Gratinate — flatbread filled with gratinéed summer vegetables
Polpette di Carne — Bolognese bite-size meatballs made with leftover stock meat
Bruschetta con Pomodorini — toasted bread with marinated cherry tomatoes
Zucca Marinata — thinly sliced, fried squash marinated with mint, garlic, chili, and vinegar
