Serenity Knoll

SCULPTED BEAR CAKE w/ CHEF ANGELA BOWES, FEBRUARY 8TH at 3PM, $100 PER PERSON
2026-02-08 15:00 - 18:00 (America/New_York) | Serenity Knoll Farm, 542 Bacon Branch Rd, Jonesborough, TN, 37659, United States
Learn all of the skills necessary to bring this cute love bear into your own home for Valentines Day! 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!

VALENTINE'S COOKIE DECORATING CLASS w/ DAVID WILEY, FEBRUARY 11TH at 4:30PM, $35 PER CHILD, ADULT SUPERVISION IS REQUIRED
2026-02-11 16:30 - 18:00
Celebrate Valentine’s Day with a fun and creative cooking experience! In this hands-on class, kids will decorate festive heart-shaped sugar cookies using colorful royal icing, sprinkles, and edible decorations. Students will learn basic cookie decorating techniques, unleash their creativity, and design cookies to share with someone special.
Each child will leave with a Valentine cookie box filled with their beautifully decorated creations—perfect for gifting or enjoying at home. No prior baking experience is needed, and all supplies are included.

SUSHI ROLL 101 w/ SARI ESTHER, FEBRUARY 12TH at 6PM, $70 PER PERSON, BYOB
2026-02-12 18:00 - 20:00
Join us to welcome Sari Ester to the Serenity Knoll team! 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. Sari 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.

CHINESE NEW YEAR DUMPLING CLASS w/ BRAD WIGLE, FEBRUARY 13TH at 6 PM, $70 PER PERSON, BYOB
2026-02-13 18:00 - 20:00
Join us for a delicious and hands-on celebration of Chinese New Year as we explore the art of cooking traditional dishes. Learn the secrets to:
Perfectly crafted dumplings
Flavor-packed hot and sour soup
Crispy, golden scallion pancakes
Whether you’re a seasoned home chef or just starting out, this class will inspire you and prepare you to celebrate with flavor and fun. Let’s welcome the new year with dishes that symbolize prosperity, happiness, and good fortune.
Spots are limited, so sign up soon to secure your place at the table!

SEAFOOD PARTY w/ CHEF NATHAN BRAND, FEBRUARY 14TH at 11AM, $75 PER PERSON, BYOB
2026-02-14 11:00 - 13:00
Dive into the exciting world of tinned fish, and learn about great accompaniments to serve with them!
Test your hand at shucking oysters, and learn from Chef Brand as he teaches about traditional and modern oyster serving styles, plus where to source and what to look for when buying oysters!
Plus, we will end class with instructions on how to serve steamed mussels and make a garlic aioli!.

STEAKHOUSE ROMANCE: FILET OSCAR w/ CHEF KARLA GRIMALDI, FEBRUARY 14TH at 6PM, $75 PER PERSON, BYOB
2026-02-14 18:00 - 20:00
Join Chef Karla for a special Valentine’s Day event! This hands‑on date‑night will feature a properly seared Filet Mignon, crowned with Sweet Crab and Asparagus, and finished with silky Béarnaise. A Champagne Cocktail and a decadent dessert will be included with the meal.

PIEROGI CLASS w/ NANCY KING, FEBRUARY 15TH at 3PM, $65 PER PERSON, BYOB
2026-02-15 15:00 - 17:00
A Pierogi is a Polish Dumpling with Potato and Cheese filling, sautéed in butter with sliced onion until golden brown. They are served with sour cream on the side. Nancy’s family had a Polish Tavern in Pittsburgh, PA, for 33 years, so authenticity is guaranteed! You need this skill in your repertoire!

FAT TUESDAY w/ DAVID WILEY, FEBRUARY 17TH at 6PM, $70 PER PERSON, BYOB
2026-02-17 18:00 - 20:00
We will prepare Shrimp Etouffee, Chicken and Sausage Gumbo, and Bananas Foster with King Cake. Hurricane Mocktails will be served with Crab Dip Crostini as an appetizer.

JUNIOR PIZZA CHEF w/ DAVID WILEY, FEBRUARY 18TH at 4:30 PM, $35 PER CHILD, AGES 6 -12, MUST BE ACCOMPANIED BY AN ADULT
2026-02-18 16:30 - 18:00
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!

PIZZA FROM SCRATCH W/ DAVID WILEY, FEBRUARY 19TH, at 6PM, $65.00 PER PERSON, BYOB
2026-02-19 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.

SOURDOUGH DISCARD MASTERY w/ ANGELA BOWES, FEBRUARY 20TH at 6PM, $65 PER PERSON
2026-02-20 18:00 - 20:00
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 sourdough starter to continue the adventure. Say goodbye to discard guilt and hello to endless possibilities! Let’s turn your leftovers into showstoppers!

AUTHENTIC HOMEMADE PASTA w/ PRISCILLA HUTTO, FEBRUARY 21ST at 11AM, $65 PER PERSON, BYOB
2026-02-21 11:00 - 13:00
In this class, you will learn how to make fresh pasta AND three classic pasta sauces from Southern Italy. Priscilla will teach you to prepare her best Tomato Sauce, a flavorful White Sauce, and authentic Basil Pesto for dressing your pasta. You will share a meal after the class with your fellow pasta enthusiasts.

DINNER IN PORTUGAL w/ CHEF KARLA GRIMALDI, FEBRUARY 21ST at 6PM, $75 PER PERSON, BYOB
2026-02-21 18:00 - 20:00
We will be making recipes from 2 regions in Portugal, Porto-Aveiro and Lisboa. Carne de Porco a’Alentejana– Tender pork braised in white wine with fried potatoes &clams. Bacalhau a Bras -The ultimate comfort meal in Portugal. This dish uses many of the quintessential ingredients in Portuguese cooking: salt cod, eggs, potatoes, and black olives. Accompanied by a Serenity Knoll Salad. For Dessert, Chef Karla will prepare Pastel de nata.

FRENCH QUARTER SHRIMP & GRITS w/ CHEF MICHELLE BROWNING, FEBRUARY 22ND at 3PM, $7O PER PERSON, BYOB
2026-02-22 15:00 - 17:00
Join Chef Michelle from Cafe Lola for an authentic New Orleans experience featuring Shrimp & Grits, Winter Salad, and Bourbon Croissant Bread Pudding.

DEMYSTIFYING LAMB w/ CHEF NATHAN BRAND, FEBRUARY 26TH at 6PM, $75 PER PERSON, BYOB
2026-02-26 18:00 - 20:00
Learn to love lamb in this class that’s all about preparing lamb for a dinner for two, and how to take it to the next level with an Easter Feast! We will cook Bone-in Lamb T-Bones and whole Rack of Lamb, discuss home dry aging techniques to get the best out of your lamb, and learn how to make a bright, herby Chimichurri Sauce and Potato Pavé.

DINNER AT A GREEK TAVERNA w/ CHEF KARLA GRIMALDI, FEBRUARY 27TH at 6PM, $70 PER PERSON, BYOB
2026-02-27 18:00 - 20:00
Learn to make these delicious, authentic Greek dishes with Chef Karla. Clay Baked Stuffed Whole Eggplant: A classic dish on countless Taverna menus with just the right amount of fresh tomato, feta, and herbs. Cheese-stuffed Taverna burgers made with beef and pork, oozing with a combination of feta & graviera cheeses. Keftedes- Greek meatballs in an ouzo-infused tomato sauce. All served with grilled peasant bread and Horiatiki Salad.

DEMYSTIFYING OYSTERS w/ CHEF NATHAN BRAND, FEBRUARY 28TH at 11AM, $75 PER PERSON, BYOB
2026-02-28 11:00 - 13:00
Where to source, when to buy, how to shuck, what to serve!
We will dive into the world of serving raw and cooked oysters, practice our shucking technique, discuss what to look out for when sourcing oysters, and make our own cocktail sauce and mignonette to serve. All your oyster questions answered, with some great sauce recipes to accompany one of the ocean’s greatest gifts.

POZOLE w/ HERMAN GARCIA, FEBRUARY 28TH at 6PM, $70 PER PERSON, BYOB
2026-02-28 18:00 - 20:00
The three main types of pozole are Rojo (Red), flavored with dried red chiles; Verde (Green), made with tomatillos and green chiles; and Blanco (White), the simplest version with a clear broth, focusing on the hominy and meat flavors without added sauces. All versions feature hominy and meat (usually pork or chicken), but differ in their broth’s color and flavor profile, depending on whether they use distinct chili-based sauces or not. Plus, you’ll learn how to prepare all the little extras that go with serving and eating pozole.

BEST BISCUITS EVER w/ DEIDRA HARRUFF, MARCH 1ST, at 3PM, $65.00 PER PERSON
2026-03-01 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!

KID'S ULTIMATE CAKE POP PARTY w/ DAVID WILEY, MARCH 4TH at 4:30PM, $35 PER CHILD, MUST BE ACCOMPANIED BY AN ADULT
2026-03-04 16:30 - 18:00
Rolling, dipping, drizzling, and decorating-this class is pure fun! Kids will make their own cake pops from start to finish and decorate them with chocolate, vanilla, and sprinkles—a hands-on party in the kitchen.

PIZZA FROM SCRATCH W/ DAVID WILEY, MARCH 5TH, at 6PM, $65.00 PER PERSON, BYOB
2026-03-05 18:00 - 20:00

INDIAN BIRYANI w/ CHEF KARLA GRIMALDI, MARCH 6TH at 6PM, $75 PER PERSON, BYOB
2026-03-06 18:00 - 20:00
We’ll make two types of Biryani, one with chicken and one with lamb. You’ll also prepare a Spiced Lentil Soup, a Refreshing Kachumber Salad, and homemade Naan Bread!

AUTHENTIC HOMEMADE RAVIOLI w/PRISCILLA HUTTO, MARCH 7TH AT 11AM $ 65 PER PERSON, BYOB
2026-03-07 11:00 - 13:00
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.

SMASHBURGER w/ CHEF NATHAN BRAND, MARCH 7TH at 6PM, $65 PER PERSON, BYOB
2026-03-07 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.

MASTER THE ART OF AUTHENTIC PHO & CHICKEN BUN w/ CHEF KARLA, MARCH 8TH at 3PM, $70 PER PERSON, BYOB
2026-03-08 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 Chicken Bun (Bun Ga Nuong) from scratch.

KID'S ST. PATRICK'S DAY RAINBOW CHOCOLATE BARK w/DAVID WILEY, MARCH 11TH at 4:30PM, $35 PER PERSON, MUST BE ACCOMPANIED BY AN ADULT
2026-03-11 16:30 - 18:00
Celebrate St.Patrick’s Day with hands-on chocolate fun! In this interactive class, kids will
create their own rainbow chocolate bark and “pot of gold” treats using white chocolate,
colorful candy melts, and festive sprinkles. They’ll practice melting, drizzling, layering
and decorating techniques while designing unique edible masterpieces.
Each student will take home a box of bright, colorful chocolate creations to share or
enjoy. This class is perfect for kids who love hands-on creativity, vibrant colors and
sweet treats.

PIZZA FROM SCRATCH W/ DAVID WILEY, MARCH 12TH, at 6PM, $65.00 PER PERSON, BYOB
2026-03-12 18:00 - 20:00

SPANISH OLIVE OIL TASTING AND TAPAS w/MARK & KIM PLEMMONS, MARCH 13TH at 6PM, $65 PER PERSON, BYOB
2026-03-13 18:00 - 20:00
Extra virgin olive oil is the essence of Spanish cuisine. Join us for an olive oil tasting featuring oils with six unique flavor profiles followed by the chance to prepare two of Spain’s classic tapas – gambas pil pil and tortilla española. This a unique opportunity to explore these extraordinary oils.

AUTHENTIC MEXICAN BREAKFAST w/ HERMAN GARCIA, MARCH 14TH at 11AM, $65 PER PERSON, BYOB
2026-03-14 11:00 - 13:00
Are you saddened by the fact that you can’t find a great Mexican breakfast here in our area? Get ready to change that with this class by learning to prepare Migas Chilaquiles and Huevos Rancheros, plus you’ll learn to make Herman’s famous Red and Green salsas, which are great on pretty much everything.

PIEROGI CLASS w/ NANCY KING, MARCH 14TH at 6PM, $65 PER PERSON, BYOB
2026-03-14 18:00 - 20:00
