Serenity Knoll

SOURDOUGH DISCARD MASTERY: SWEET TREATS & BEYOND w/ ANGELA BOWES, MAY 25TH at 3PM, $65 PER PERSON
2025-05-25 15:00 - 17:00 (America/New_York) | Serenity Knoll Farm, 542 Bacon Branch Rd, Jonesborough, TN, 37659, United States
Ready to transform your sourdough discard into something spectacular? Join us for an exciting, hands-on class that celebrates the art of using your sourdough discard in creative and delicious ways. Whether you’re a beginner or a seasoned sourdough enthusiast, this class is for you! We’ll explore the magic of discard by whipping up: Sourdough Chocolate Chip Cookies – soft, chewy, and irresistible.
Sourdough Blueberry Muffins – bursting with flavor and perfect for breakfast or snacking. Sourdough Waffles – crispy, fluffy, and a new breakfast favorite. Not only will you leave with mouthwatering treats and newfound skills, but you will also take home your very own sourdough starter to continue the adventure. Say goodbye to discard guilt and hello to endless possibilities! Let’s turn your leftovers into showstoppers!

SUNDAY YOGA & BRUNCH w/ AUDREY TALCOTT, MAY 25TH at 11AM, $30 PER PERSON
2025-05-25 11:00 - 13:00
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. Restrooms are also available.

AUTHENTIC HOMEMADE GNOCCHI w/ PRISCILLA HUTTO MAY 24TH AT 6 PM $ 65 PER PERSON, BYOB
2025-05-24 18:00 - 20:00
In this class, you’ll learn how to make gnocchi from scratch, 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.

KOREAN BBQ or GOGIGUL w/ CHEF KARLA GRIMALDI, MAY 23RD at 6PM, $75 PER PERSON
2025-05-23 18:00 - 20:00
Join Chef Karla to learn how to make some of your favorite Korean dishes at home! We will be grilling up Dak Bulgogi -chicken, Galbi -beef short rib, Samgyeopsal -pork
belly, Steamed rice, lettuce wraps, Kimchi, Scallion Salad, and Spicy Radish Salad.

Wednesday Sunset Yoga – Free 7-8 pm
2025-05-21 19:00 - 20:00
May 21st session led by Augustus Miller
Spring/ Summer Sunset Yoga Series at Serenity Knoll Farm! We are showcasing many of our area’s
newest yoga teachers! 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.
Restrooms also. This event is Free, but please sign up! Rain or Shine.

EMILA- ROMAGNA REGIONAL ITALIAN SERIES w/ SHERIDAN NICE, MAY 18TH at 4PM, $75 PER PERSON, BYOB
2025-05-18 16:00 - 18:30
In this class, we’ll prepare Passatelli En Brodo, Italian Salad with Shrimp, Rosa di Parma, Rare Roasted Beef Fillet Stuffed with Prosciutto, and Zabaglione for dessert. Emilia-Romagna is regarded as Italy’s culinary heart and is celebrated nationally and internationally for its exceptional food traditions and artisanal products. The region is often described as the birthplace of many iconic Italian foods and is revered by food lovers, chefs, and travelers alike for its depth and quality of cuisine. The region is the original home of Parmigiano Reggiano (Parmesan cheese), Prosciutto di Parma (Parma ham), traditional balsamic vinegar from Modena, and Mortadella di Bologna.

POLISH CULINARY JOURNEY w/ NANCY KING, MAY 17TH at 4PM, $70 PER PERSON
2025-05-17 16:00 - 19:00
Experience the warmth and tradition of Polish cuisine in this hands-on cooking class, where you’ll learn to prepare five beloved Polish comfort foods: Pierogi, Kielbasa, Gołąbki, Haluski, and Kluski. Whether you’re new to Polish cuisine or looking to reconnect with your heritage, this class offers a delicious introduction to the heart of Poland’s culinary traditions.
Featured Dishes
Pierogi (Polish Dumplings)
Kielbasa (Polish Sausage)
Gołąbki (Stuffed Cabbage Rolls)
Haluski (Cabbage and Noodles)
Kluski (Cottage Cheese and Noodles)
What to Expect

Hands-on instruction in preparing each dish from start to finish.
Tips on ingredient selection, traditional techniques, and serving suggestions.
A shared meal at the end of class featuring all the dishes you’ve prepared.

BETTER THAN TAKEOUT w/ CHEF KARLA GRIMALDI, MAY 16TH at 6PM, $70 PER PERSON BYOB
2025-05-16 18:00 - 20:00
Stop ordering mediocre takeout! Learn how to make homemade Eggrolls, Pork Fried Rice, Sesame Chicken, Shrimp with Lobster Sauce, and perfectly Steamed White Rice.

PIZZA FROM SCRATCH W/ DAVID WILEY, MAY 15TH, at 6 pm, $65.00, BYOB
2025-05-15 18:00 - 20:00
This class will inspire you with simple but effective cooking techniques, allow you to experience fresh, local ingredients, and give you the satisfaction of feeding people great food. Bring the whole family! We’ll make the pizza in the wood oven, but you can easily do this in your home or backyard grill! This fun class will expand your culinary knowledge.

Wednesday Sunset Yoga – Free 7-8 pm
2025-05-14 19:00 - 20:00
May 14th session led by Halle Sawaf
Spring/ Summer Sunset Yoga Series at Serenity Knoll Farm! We are showcasing many of our area’s
newest yoga teachers! 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.
Restrooms also. This event is Free, but please sign up! Rain or Shine.

KID'S PASTA CLASS w/ DAVID WILEY, MAY 14TH at 4:30 PM, $35 PER CHILD, AGES 6 – 12
2025-05-14 04:30 - 18:30
Get ready to roll, cut, and twirl in this hands-on pasta-making adventure. Kids will learn to mix and knead fresh pasta dough, roll it out, and cut it into fun shapes. They’ll discover the magic of making noodles from scratch and cooking them perfectly. Then, they will whip up a simple, delicious sauce to bring it all together. Parents/grandparents must attend with each child.

SUNDAY YOGA & BRUNCH w/ CASEY SAGERS, MAY 11TH at 11AM, $30 PER PERSON
2025-05-11 11:00 - 13:00

BLUE ZONES SERIES LOMA LINDA w/ CHEF KARLA GRIMALDI, MAY 10TH at 11AM, $65 PER PERSON, BYOB
2025-05-10 11:00 - 13:00
In this class you will prepare:
Haystacks, aka Adventist Taco Salad, Sweet Potato & Black Bean Burgers with Salsa Verde, Avocado, & Kale, Oatmeal Anytime Cookies, and Supercharged Smoothies.
Loma Linda, home to just over 25,000 people, is located roughly an hour east of Los Angeles and is the United States’ only “Blue Zone” — a region where people regularly live about a decade longer than average.

FRENCH MACARONS w/ ANGELA BOWES, MAY 9TH at 5PM, $75 PER PERSON
2025-05-09 17:00 - 19:30
Have you ever wanted to make beautiful, delicious French macarons? Now’s your chance! In this hands-on class, you’ll learn every step of the process—from mixing to piping to filling—no experience is 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 Piña Colada, Pistachio, Lemon Blueberry, Caramel Espresso, and Triple Chocolate! Join us for a sweet and unforgettable experience!

PIZZA FROM SCRATCH W/ DAVID WILEY, MAY 8TH, at 6 pm, $65.00, BYOB
2025-05-08 18:00 - 20:00

Wednesday Sunset Yoga – Free 7-8 pm
2025-05-07 19:00 - 20:00
May 7th session led by Mark Jones
Spring/ Summer Sunset Yoga Series at Serenity Knoll Farm! We are showcasing many of our area’s
newest yoga teachers! 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.
Restrooms also. This event is Free, but please sign up! Rain or Shine.

JUNIOR PIZZA CHEF w/ DAVID WILEY, MAY 7TH at 4:30 PM, $35 PER CHILD, AGES 6 -12
2025-05-07 16:30 - 18:30
We will teach your child how to make pizza dough and sauce. They will then add their favorite toppings to create their own masterpiece! At the end of the class, they will be awarded a Junior Pizza Chef Certificate!

BEST BISCUITS EVER w/ DEIDRA HARRUFF, MAY 4TH, at 3PM, $65.00 PER PERSON
2025-05-04 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!

SUNDAY YOGA & BRUNCH w/ SHERRY MARION, MAY 4TH at 11AM, $30 PER PERSON
2025-05-04 11:00 - 13:00

AUTHENTIC HOMEMADE PASTA w/ PRISCILLA HUTTO, MAY 3RD at 6PM, $65 PER PERSON, BYOB
2025-05-03 18:00 - 20:00
In this class, you will learn how to make fresh pasta with various shapes using mainly your hands and simple tools. This class is a way to learn something new, create fun memories, and bring home what you learn into your own kitchen. At the end of the class, we will cook and taste the pasta we make. Priscilla Hutto 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.

EMPOWERED TRANSITIONS: MENOPAUSE WELLNESS WORKSHOP w/ HERBAL REMEDIES & YOGA w/ LESLEY VERNON & SARAH DEVAULT, MAY 3RD, at 11AM, $30 PER PERSON
2025-05-03 11:00 - 13:00
Empowered Transitions: Menopause Wellness Workshop with Herbal Remedies + Yoga
Support your changing body with natural remedies, education, and movement designed for women in perimenopause and menopause.
If you’re navigating the hormonal shifts of midlife and wondering where to turn for support, you’re not alone. This season of life deserves more than silence or confusion. It deserves care, wisdom, and community.
Join us for Empowered Transitions, a holistic wellness workshop led by our resident herbalist, Lesley Vernon and 200 RYT, Sarah Devault. They will blend herbal education, herbal remedies, and menopause-friendly yoga to help you feel supported and empowered through this change.
You’ll walk away with:

A deeper understanding of what’s happening in your body during perimenopause and menopause
Natural solutions to manage symptoms like hot flashes, low energy, sleep issues, anxiety, and brain fog
Experience preparing and sampling herbal teas, tinctures, oils, and more
A calming yoga practice tailored to support hormonal balance, pelvic wellness, and emotional ease
A worksheet with recipes, DIY instructions, and herb profiles for continued support at home

We’ll also explore:

The history and cultural silence around menopause and how to reclaim your experience
Key herbs for menopause support, including how and when to use them
The science behind herbal medicine and movement for hormonal harmony

This class is rooted in compassion, wisdom, and the belief that midlife is not an ending; it’s a powerful beginning.
No herbal or yoga experience is needed. This class is open to all women seeking natural tools and community connection during perimenopause or menopause.
Space is limited, and pre-registration is required.
Secure your spot now—your body, mind, and spirit will thank you.

AN UNFORGETTABLE PLANT-BASED ITALIAN FEAST w/ DAVID WILEY, MAY 2ND, at 6PM, $65 PER PERSON, BYOB
2025-05-02 18:00 - 20:00
Handmade Pasta, Eggplant Meatballs, Kale Salad & Dairy-Free Panna Cotta
Indulge in an extraordinary evening of hands-on cooking and vibrant Italian flavors—all
crafted with plant-based perfection. In this immersive class, you’ll master the art of fresh
pasta making, create savory eggplant meatballs bathed in a rich marinara sauce, and
complete your meal with a luscious dairy-free panna cotta.
Our expertly curated menu ensures a delicious balance of textures and flavors,
showcasing how plant-based ingredients can create an indulgent and satisfying Italian
dinner.
Menu
Crostini with Partanna Olive Oil & Flaky Salt
Start your culinary journey with warm, toasted baguette slices, served with a high-
quality Sicilian olive oil and a touch of flaky sea salt. A simple yet luxurious bite to set
the tone for the evening.
Crunchy Kale Caesar with Crispy Chickpeas & Plant-Based Parmesan
A bold and satisfying twist on the classic Caesar salad, featuring crisp kale, roasted
chickpeas for crunch, and a creamy, tangy plant-based Caesar dressing. Topped with
our signature dairy-free Parmesan.
Fresh Semolina Pasta
Learn the time-honored tradition of making pasta from scratch! You’ll roll and shape
your own semolina-based pasta, creating the perfect foundation for our rich and savory
marinara sauce.
Eggplant Meatballs with Rustic Marinara
Savory, herb-infused eggplant meatballs served in a velvety tomato sauce with deep
Italian flavors. These plant-based meatballs rival their traditional counterparts, offering a
satisfying bite and robust flavor.
Silky Dairy-Free Panna Cotta with Berry Compote
End on a high note with a luscious, creamy panna cotta made entirely dairy-free and
served with a vibrant mixed berry compote. A perfect balance of sweet and tangy to
round out the evening.
Complimentary Wine Pairing Recommendations (BYOB Encouraged)

KIDS SUSHI SANDWICH ROLL-UPS CLASS w/ DAVID WILEY, APRIL 30TH at 4:30PM, $35 PER CHILD, AGES 6 - 12
2025-04-30 16:30 - 18:00
In this fun and interactive cooking class, kids will learn how to make creative and delicious “sushi” roll-ups using sandwich bread and a variety of sweet and savory fillings. This hands-on experience will teach them basic kitchen skills, encourage creativity, and introduce them to fun ways to prepare and enjoy food.
Skills Learned
• Spreading and layering ingredients
• Using a rolling pin to flatten bread
• Rolling and slicing food safely
• Simple knife skills (using kid-safe knives or adult supervision for slicing)
• Food presentation and creativity
• Understanding flavor combinations in both sweet and savory dishes
Menu
Each child will create four types of sushi sandwich rolls:
1. Classic Deli Roll: Cream cheese or hummus, deli meat, shredded carrots, cucumber, and bell pepper
2. Caprese Roll: Mozzarella, tomato, basil, and pesto
3. PB&J Roll: Peanut butter and jelly
4. Chocolate Banana Roll: Nutella, banana slices, and crushed nuts

KENTUCKY DERBY DINNER PARTY w/ CHEF SHERIDAN NICE, APRIL 27TH at 4PM, $75 PER PERSON, BYOB
2025-04-27 16:00 - 18:00
Welcome to our Kentucky Derby Dinner Party Cooking Class! In this class, we’ll be celebrating the rich traditions of the Derby, combining Southern classics with a dash of elegance for an unforgettable evening. Get ready to learn how to prepare a feast that’s fit for the races or any other spring or summer party. We will be preparing Beef Tenderloin Crostini w/ a Parmesan Wine Cream Sauce, Spicy Marinated Lemon Shrimp Baked Cheese Canapes, Benedictine Spread, and Mint Julips. Learn how to craft this refreshing cocktail; you can’t have a Kentucky Derby dinner without it! WEARING YOUR BEST HAT IS ENCOURAGED!

SUNDAY YOGA & BRUNCH w/ DANA TAYLOR, APRIL 27TH at 11AM, $30 PER PERSON
2025-04-27 11:00 - 13:00

SALSA VERDE CHICKEN TAMALES w/ GUACAMOLE & SALSA w/ HERMAN GARCIA, APRIL 26TH at 6PM, $65 PER PERSON, BYOB
2025-04-26 18:00 - 20:00
Learn to make authentic tamales with the Tennessee Tamale Guy, Herman Garcia. His salsa is the best around here; learn to make it yourself! You’ll also be making a perfect guacamole. Time permitting, we may make tacos or tostadas.

KOMBUCHA w/ ELLEN HARBIN-DABBS, APRIL 26TH at 11AM, $35 PER PERSON
2025-04-26 11:00 - 13:00
What is Kombucha? Kombucha is a lightly effervescent, fermented tea with a tart and lightly sweet taste. It has many health benefits due to the fermentation process. You can buy it in the store, but it costs a lot. You can also make it at home for a fraction of the cost. We will learn how to make the tea, ferment the tea, and flavor the final product. Everyone who attends will get a SCOBY and some starter fluid to start their batch at home. All supplies will be provided. Just bring a pencil and a journal for notes.

AUTHENTIC HOMEMADE RISOTTO & SHRIMP w/ PRISCILLA HUTTO, APRIL 25TH at 6PM, $70 PER PERSON, BYOB
2025-04-25 18:00 - 20:00
In this class, you’ll make Risotto & Shrimp from scratch! 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.

PIZZA FROM SCRATCH W/ DAVID WILEY, APRIL 24TH, at 6 pm, $65.00, BYOB
2025-04-24 18:00 - 20:00

JUNIOR PIZZA CHEF w/ DAVID WILEY, APRIL 23RD at 4:30 PM, $35 PER CHILD, AGES 6 -12
2025-04-23 16:30 - 18:30
