CELEBRATING SPRING w/ CHEF NATHAN BRAND, APRIL 30TH at 6PM, $70 PER PERSON, BYOB
2026-04-30 18:00 - 20:00 (America/New_York) | Serenity Knoll Farm, 542 Bacon Branch Rd, Jonesborough, TN, 37659, United States
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.

SALSA VERDE CHICKEN TAMALES w/ HERMAN GARCIA, MAY 15TH at 6PM, $65 PER PERSON, BYOB
2026-05-15 18:00 - 20:00
BACK BY POPULAR DEMAND! Learn to make authentic tamales with the Tennessee Tamale Guy, Herman Garcia. His salsa is the best around here; learn to make it yourself! We’ll also be making Guacamole. and Sinaloan flautas!

SCULPTED BEAR CAKE w/ CHEF ANGELA BOWES, JUNE 13TH at 10AM, $100 PER PERSON
2026-06-13 10:00 - 12:30
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!

CHEF’S WEEKEND w/ ALEXANDRA WITTERS, AUGUST 21ST at 6PM - AUGUST 23RD at 9PM, ALL THREE DAYS, $895 PER PERSON
2026-08-21 18:00 - 2026-08-23 21:00
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.
What Awaits You This Weekend
Friday Evening: A Taste of Bologna
We 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.​
Saturday: From Adriatic Shores to Southern Sun
Morning / Lunch — Emilia-Romagna by the Sea
Our 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.​
Afternoon — Rustic Elegance from Tuscany to Sicily
In the afternoon, we pause in central and southern Italy for dishes that exemplify thoughtful simplicity.​

Panzanella: a Tuscan bread and summer vegetable salad that transforms leftover bread into something fresh, vibrant, and satisfying.
Caponata: 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.
Scaloppine 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.

Sunday: Dolcezza and the Chef’s Table
Morning Brunch — Italian-style Indulgence
While “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.
You will prepare:

Panna Cotta con Frutta Fresca: a softly set, creamy dessert paired with fresh, seasonal fruit from the farm.
Tiramisù: the classic Italian dessert, assembled with attention to texture, balance, and restraint.

Evening — Chef’s Table Farm to Table Dinner
As 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.

Course
Dishes

Antipasto
Bruschetta with burrata and caponata; bruschetta with ’nduja; piadina with Friggione; curated salumi and cheeses

Primo
Tortelloni di Ricotta al Burro e Salvia with a special finishing touch; Fileja con Sugo di Carne, a typical Calabrian pasta with braised beef sauce

Secondo
Guancia 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

Contorni
Peperonata (slow-cooked sweet peppers) and Patate Mbacchiuse (rustic Calabrian potatoes)

Dolci
Panna Cotta con Frutta Fresca and Tiramisù

This dinner is designed as a shared experience: generous, seasonal, and deeply rooted in both Italian tradition and the farm’s landscape.

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

CHEF'S WEEKEND ADITIONAL WORKSHOP SERIES w/ ALEXANDRA WITTERS, AUGUST 28TH at 6PM, $75 PER PERSON
2026-08-28 18:00 - 20:00
Lasagna alla Bolognese: An Icon Revealed
This 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.​

CHEF'S WEEKEND ADITIONAL WORKSHOP SERIES w/ ALEXANDRA WITTERS | AUGUST 29TH at 6PM, $75 PER PERSON
2026-08-29 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.​
