Serenity Knoll

FAT TUESDAY w/ DAVID WILEY, MARCH 4TH at 6PM, $70 PER PERSON, BYOB
2025-03-04 18:00 - 20:00 (America/New_York) | Serenity Knoll Farm, 542 Bacon Branch Rd, Jonesborough, TN, 37659, United States
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.

PIZZA FROM SCRATCH W/ DAVID WILEY, MARCH 6TH, at 6 pm, $65.00, BYOB
2025-03-06 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.

SOURDOUGH DISCARD MASTERY w/ ANGELA BOWES, MARCH 7TH at 6PM, $65 PER PERSON
2025-03-07 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!

BLUE ZONES SERIES, OKINAWA, JAPAN w/ CHEF KARLA GRIMALDI, MARCH 8TH at 11 am, $65 PER PERSON, BYOB
2025-03-08 11:00 - 13:00
This is the second class of the series. The focus will be on making Dashi Broth, the base of almost all Okinawan dishes. This delicious menu will feature the following:
Red Miso Soup with Spinach
Steamed Purple Sweet Potatoes
Okinawa Glazed Greens
Okinawan Rice Noodle Bowls
Foamy golden milk
The Blue Zones areas of the world have the healthiest, longest-living populations, including Okinawa, Japan; Sardinia, Italy; Nicoya, Costa Rica; Ikaria, Greece; and Loma Linda, California. In this new four-part series, you will join Chef Karla to learn about these incredible cuisines!

PIEROGI CLASS w/ NANCY KING, MARCH 8TH at 6PM, $65 PER PERSON, BYOB
2025-03-08 18:00 - 20:00
A Pierogi is a Polish Dumpling with Potato and Cheese filling, sautéed until golden brown with butter and sliced onion. 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!

FRENCH MACARONS: GOURMET FLAVORS EDITION w/ ANGELA BOWES, MARCH 9TH at 4PM, $75 PER PERSON
2025-03-09 16:00 - 19:00
Master the art of making elegant and delectable French macarons in this fun, hands-on
class! Whether you are an expert , a complete beginner, or a budding baker, you’ll learn step-by-step
techniques to create these delightful treats with perfect feet and irresistible fillings.
Get ready to whip up and savor unique, gourmet flavors like:
Cookie Butter
Pistachio
Maple Bacon
Chocolate Nutella
Berry Cobbler
No experience? No problem! This class is open to all skill levels and ages. Plus, you’ll
take home all the recipes so you can recreate these flavor-packed beauties anytime.
Join us at Serenity Knoll Cooking School and impress your friends, family, and even
yourself with your new macaron-making skills!

HOMEMADE DONUTS & CHURROS w/ DAVID WILEY, MARCH 12TH at 6 PM, $65 PER PERSON
2025-03-12 18:00 - 20:00
Hands-on, immersive, entirely fun, all-inclusive 2-hour class in which you’ll learn how to make delicious homemade donuts & churros.

PIZZA FROM SCRATCH W/ DAVID WILEY, MARCH 13TH, at 6 pm, $65.00, BYOB
2025-03-13 18:00 - 20:00

FLAVOR PACKED PLANT-BASED EATS w/ DAVID WILEY, MARCH 14th at 6PM. $65 PER PERSON, BYOB
2025-03-14 18:00 - 20:00
Chickpea and Dumpling Stew is an easy, delicious plant-based substitute for the classic chicken and dumpling soup. It’s packed with fresh herbs and garlic flavor, perfect for a light yet comforting dinner. We will also prepare a Winter Citrus Salad with Arugula and fennel. Dessert is a Vegan Chocolate Avocado Mousse.

KIDS ST. PATRICK'S DAY BENTO BOX CAKE w/ KERRI BOGGS, MARCH 15TH at 11AM, $50 PER CHILD, AGES 8 & UP
2025-03-15 11:00 - 13:00
Join us to learn how to create a St. Patrick’s Day bento cake! Bento cakes are miniature desserts typically served in takeout boxes. In this class, kids will learn basic baking and decorating skills while preparing their mini cakes. Students will bake the cake, prepare frosting, and decorate their bento cakes in a St. Patrick’s Day style.

THE CUISINE OF CUBA w/ CHEF KARLA GRIMALDI, MARCH 15TH at 6PM, $65 PER PERSON, BYOB
2025-03-15 18:00 - 20:00
Cuban cuisine blends indigenous Taina foods, Spanish, African & Caribbean since Havana was a central trading post.
We will learn how to make soffrito, the base of many dishes, Congri or Black Beans & Rice, Picadillo, a savory stew, & Tostones with Mojo sauce.
We will end the meal with Pastelitos de Guayaba, a pastry filled with Guava.

BEST BISCUITS EVER w/ DEIDRA HARRUFF, MARCH 16TH, at 3PM, $65.00 PER PERSON
2025-03-16 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!

ST. PATRICK'S DAY CELEBRATION w/ DAVID WILEY, MARCH 17TH at 6PM, $65 PER PERSON, BYOB
2025-03-17 18:00 - 20:00
Join us in making Lamb Shepherd’s Pie, Colcannon, Irish Soda Bread, Guinness Chocolate Cake, and Bailey’s Irish Cream Dessert Cocktail.

JUNIOR PIZZA CHEF w/ DAVID WILEY, MARCH 19TH at 4:30 PM, $35 PER CHILD, AGES 6 -12
2025-03-19 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, MARCH 20TH, at 6 pm, $65.00, BYOB
2025-03-20 18:00 - 20:00

CUPCAKE BOUQUET: A FLORAL MASTERPIECE w/ ANGELA BOWES, MARCH 22ND at 11AM, $65 PER PERSON
2025-03-22 11:00 - 13:00
Transform cupcakes into a stunning edible bouquet in this fun, hands-on decorating class! Perfect for beginners and bakers of all ages, you’ll learn the techniques to pipe beautiful floral designs and arrange them into a show-stopping cupcake bouquet that’s almost too pretty to eat experience. No problem! We’ll guide you every step of the way asyou create gorgeous, bakeryworthy cupcakes that will wow yourfriends and family.
What’s included:
Expert guidance to decorate your floral cupcakes
All recipes to recreate the magic at home
A stunning bouquet to take home and enjoy
Join us at Serenity Knoll Cooking School and discover the joy of
combining baking and artistry into one unforgettable experience!

ELEVATE YOUR COMFORT FOOD: A POT PIE ADVENTURE w/ BRAD WIGLE, MARCH 22ND at 6PM, $70 PER PERSON, BYOB
2025-03-22 18:00 - 20:00
Join Chef Brad Wigle (Chef Wunderbar) for an unforgettable, fun cooking experience as we take chicken pot pies to the next level! Participants can choose their flavor adventure from a Cajun twist, a savory Korean-inspired version, or a rich and creamy Tuscan-style pot pie.
You’ll make the filling from scratch, roll and decorate your pastry top, and learn pro tips. Enjoy your creation with a fresh mixed greens salad, and end on a sweet note with a surprise dessert! It’s the perfect way to cook, learn, and indulge, so don’t miss out!

CRESPELLE & ITALIAN WINE PAIRING w/DAVID WILEY, MARCH 23RD at 3 PM, $75 PER PERSON
2025-03-23 15:00 - 17:00
We will learn to make a lovely Italian meal with a wine pairing. Crespelle are Tuscan crepes that can be used in place of pasta. Our Crespelle will be filled with Prosciutto and cheese. We will also prepare Tiramisu, a classic Italian dessert. A Serenity Knoll Farm side salad with our fantastic Encore Lettuce will be served!

KID'S PASTA CLASS w/ DAVID WILEY, MARCH 26TH at 4:30 PM, $35 PER CHILD, AGES 6 - 12
2025-03-26 16:30 - 18:30
Get ready to roll, cut, and twirl in this hands-on pasta-making adventure. Kids will learn how to mix and knead fresh pasta dough, roll it out, and cut it into fun shapes. They’ll discover the magic of making their own noodles from scratch and cooking them to perfection. Then, they will whip up a simple, delicious sauce to bring it all together. Parents/grandparents must attend with each child.

PIZZA FROM SCRATCH W/ DAVID WILEY, MARCH 27TH, at 6 pm, $65.00, BYOB
2025-03-27 18:00 - 20:00

MEXICAN FIESTA w/ MYRA CARDENAS, MARCH 28TH at 6 PM, $65 PER PERSON
2025-03-28 18:00 - 20:00
Join Myra Cardenas from the former Texas Burrito in Jonesborough, now Buzzed Wings, to learn how to make Sour Cream Enchiladas, Mexican Rice, Fried Donuts & Berry Compote, and Queen Bee Margaritas!
Enjoy the creamy, comforting flavors of our Sour Cream Enchiladas, made with tender shredded chicken wrapped in soft corn tortillas and smothered in a velvety sauce. Made with a rich blend of chicken broth, granulated garlic, Argo thickener, and caldo de pollo for a deep, savory flavor, this dish is topped with melted cheese for the perfect finish and served alongside our signature Mexican Rice for a satisfying meal.

ALCHEMY OF THE EARTH: DIY BOTANICAL SKINCARE & NATURAL MAKEUP FORMULATION w/ LESLEY VERNON, MARCH 29TH at 10AM, $65 PER PERSON
2025-03-29 10:00 - 12:00
Join us for Alchemy of the Earth, an immersive, hands-on workshop where we’ll dive into the art and
science of crafting botanical skincare and natural makeup. If you’re looking to eliminate toxic
chemicals from your beauty routine and replace them with pure, plant-based alternatives, this
class is for you!
🌿 What You’ll Learn & Experience:
✅ The Hidden Toxins in Beauty Products – A deep dive into the harmful chemicals lurking in
conventional makeup and skincare and how to avoid them. We will be using under eye serums, facial
serums, facial steams in class.
✅ DIY Botanical Beauty – Learn how to craft high-quality, nourishing, and chemical-free makeup
products from natural ingredients.
✅ Hands-On Formulation – Create and take home five custom-made beauty products:
● 🌸 Lip Gloss
● 🌿 Lip Balm
● 🖤 Mascara
● 🌺 Blush Stick
● ☀️ Bronzer
✅ Full Workshop Handout – Includes recipes, formulations, and ingredient breakdowns to continue
crafting your own botanical beauty at home.
✅ Exclusive Shopping Opportunity – Browse and purchase Appalachian Alchemy’s Botanical Skincare
Line, including facial serums, under-eye treatments, body oils, toners, and scrubs.
✨ Why Attend?
● Perfect for those seeking a natural, holistic approach to beauty and skincare.
● A fun, hands-on learning experience with like-minded individuals in a beautiful farm setting.
● Gain valuable skills in herbalism and natural cosmetic formulation.
🚀 Space is limited—secure your spot now!🌿 Sign up today and begin your journey into botanical beauty! 🌿

BIRRIA BEEF TAMALES w/ HERMAN GARCIA, MARCH 29TH at 6PM, $70 PER PERSON, BYOB
2025-03-29 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! Herman will share his Birria recipe with us, which can be used to make tamales, tacos, tostadas, and many other things. You’ll also be making a perfect guacamole. Time permitting, we may make tacos or tostadas.

SUNDAY YOGA & BRUNCH w/ SARAH WENNOGLE, MARCH 30TH at 11AM, $30 PER PERSON
2025-03-30 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 always beginner friendly. We have extra mats, blocks, bolsters, and blankets available
for use. Restrooms also.

REGIONAL ITALIAN SERIES – TUSCANY w/ CHEF SHERIDAN NICE, MARCH 30TH at 4PM , $75 PER PERSON, BYOB
2025-03-30 16:00 - 18:30
This class features Bistecca alla Fiorentina and Ricotta Gnocchi, offering an immersion into Tuscany’s rich culinary traditions. Bistecca alla Fiorentina is a classic Tuscan dish that uses a thick-cut Porterhouse steak dressed with high-quality olive oil and parsley sauce. We will prepare Ricotta Gnocchi, a light and fluffy pasta (dumpling) made from fresh ricotta cheese, flour, and eggs. These gnocchi are versatile and can be paired with various sauces, such as butter and sage, tomato with garlic and basil, or a rich mushroom sauce. A dessert will follow the meal.

PIZZA FROM SCRATCH W/ DAVID WILEY, APRIL 3RD, at 6 pm, $65.00, BYOB
2025-04-03 18:00 - 20:00

PIEROGI CLASS w/ NANCY KING, APRIL 4TH at 6PM, $65 PER PERSON, BYOB
2025-04-04 18:00 - 20:00

EDIBLE EARTH: A FORAGING ADVENTURE & WILDCRAFTED BRUNCH w/ LESLEY VERNON, APRIL 5TH at 10AM, $35 PER PERSON
2025-04-05 10:00 - 13:00
🍃 What You’ll Learn & Experience:
✅ Foraging Ethics & Guidelines – Learn how to harvest sustainably and respectfully to protect our plant allies.
✅ Guided Foraging Adventure – Explore the meadows, forests, and fields of Serenity Knoll Farm, identifying edible and medicinal spring plants in their natural habitat.
✅ Plant Identification & Harvesting Techniques – Discover wild herbs, greens, and roots in our backyard and learn how to safely identify and harvest them.
✅ Hands-On Cooking Class – Using our freshly foraged ingredients, we’ll create a delicious herbal meal showcasing springtime plants’ flavors and healing properties.
✅ Serenity Knoll Farm Tour – Experience this beautiful farm setting and learn about sustainable agriculture and local food traditions.
✅ Comprehensive Workshop Handout – Includes plant monographs, identification tips, recipes, and key takeaways to continue your foraging journey at home.
✅ Exclusive Shopping Opportunity – Browse Appalachian Alchemy’s handcrafted herbal products, including tinctures, teas, salves, syrups, and skincare, featuring the herbs discussed In class.
✨ Why Attend?
● Perfect for beginners and seasoned foragers alike—no experience necessary!
● Learn to confidently identify, harvest, and prepare wild plants.
● Enjoy a nourishing, seasonal meal made from freshly gathered herbs.
● Connect with like-minded nature lovers in a welcoming and supportive setting.
🌿 Join us for this one-of-a-kind, immersive foraging experience! Spots are limited—reserve yours today! 🌿

BACKYARD APOTHECARY - DISCOVERING & USING MEDICINAL PLANTS of EAST TN & WESTERN NC w/ LESLEY VERNON, APRIL 5TH at 1:30 PM, $10 PER PERSON
2025-04-05 13:30 - 15:00
Backyard Apothecary is an immersive foraging and plant medicine workshop designed to introduce you to the
abundant medicinal herbs of East Tennessee and Western North Carolina.
🍃 What You’ll Learn & Experience:
✅ Foraging Ethics & Guidelines – Learn how to responsibly and sustainably harvest medicinal plants to honor the environment and traditional herbal wisdom.
✅ Guided Foraging Adventure – Explore the landscape of Serenity Knoll Farm and discover wild herbs, edible plants, and medicinal allies growing in your own backyard.
✅ Plant Identification & Field Guide Reading – Gain hands-on experience in properly identifying wild medicinal plants and using field guides for confident, independent foraging.
✅ Harvesting Techniques – Learn how to ethically and effectively gather medicinal plants for personal use.
✅ Serenity Knoll Farm Tour – Enjoy a walk through this beautiful, sustainable farm, learning how cultivated and wild plants coexist in harmony.
✅ Exclusive Shopping Opportunity – Browse Appalachian Alchemy’s handcrafted herbal products, including tinctures, teas, salves, syrups, and skincare made from the plants discussed in class.
✨ Why Attend?
● Perfect for beginners and herbal enthusiasts—no prior foraging experience is needed!
● Learn how to confidently identify, harvest, and use medicinal plants locally.
● Gain valuable plant knowledge that empowers you to build your backyard apothecary.
● Connect with like-minded individuals with a passion for herbalism and natural wellness.
🌿 Join us for this hands-on herbal adventure and take the first step in discovering the medicine growing right outside your door! Limited spots are available—sign up today! 🌿

STEAKHOUSE AT HOME: MASTERING BEEF COOKERY w/ CHEF JOHN KOSKO, April 5th at 3 PM, $75 PER PERSON, BYOB
2025-04-05 15:00 - 17:00
Join us for an immersive and hands-on cooking class that will elevate your culinary skills and leave you
with a delicious, restaurant-quality meal! In this 2-hour class, you’ll master the art of steak
preparation—from butchery to plating—while learning to craft a complete gourmet dinner featuring
sous vide steak with chimichurri sauce, roasted asparagus, roasted potatoes, and a silky panna cotta for
dessert. Perfect for steak lovers and home cooks looking to refine their techniques, this class combines
foundational skills with modern cooking methods to create a meal that’s as impressive as it is flavorful.
What You’ll Learn:
1. Steak Butchery Basics
Start with the essentials of steak butchery as our expert chef guides you through selecting,
breaking down, and trimming a primal cut of beef (such as a ribeye or strip loin). You’ll learn
how to handle a butcher’s knife safely and prepare your steak for cooking.
2. Sous Vide Steak with Chimichurri Sauce
Discover the precision of sous vide cooking as you prepare a perfectly cooked steak. You’ll
season your steak, vacuum-seal it, and cook it sous vide to your desired doneness—ensuring
edge-to-edge perfection. After sous vide, you’ll sear the steak for a beautiful crust. To
complement the steak, you’ll whip up a vibrant chimichurri sauce, a South American classic
made with fresh parsley, cilantro, garlic, red wine vinegar, olive oil, and a touch of red chili
flakes, adding a zesty, herbaceous kick to your dish.
3. Roasted Asparagus
Learn the art of roasting vegetables with a simple yet elegant roasted asparagus side. This
bright, green side dish adds a fresh contrast to the richness of the steak, and you’ll master the
timing to ensure it’s perfectly cooked without losing its vibrant color or snap.
4. Roasted Potatoes
Create a hearty and comforting side with roasted potatoes. Tossed with olive oil, rosemary,
garlic, salt, and pepper, and roasted until golden and crispy on the outside while fluffy inside.
Learn tips for achieving that perfect crispy edge and how to season for maximum flavor, making
this a versatile side you can pair with any protein.
5. Panna Cotta
Finish your meal on a sweet note with a classic Italian panna cotta for a light, elegant dessert
that balances the savory richness of the meal. Learn the secrets to achieving a smooth, wobble-
free texture and how to present it beautifully.
