Our hands-on cooking classes are geared to cooks of all levels who want to learn some new techniques or styles of cuisine and who want to have a fun evening out and a delicious dinner.  We are happy to schedule private cooking classes. Limit: 10 to 12 people.

Forage and Feast

Ethnobotanist Hayden Stebbins (www.haydensharvest.com) returns to teach us all about our wild plants — what’s edible, medicinal, poisonous …  Learn what’s possibly more nutritious in your own yard than from our fields!  Gather ingredients for a delicious, filling feast (GF and DF), and then prepare and enjoy same together in the Inn dining room.  BYOB welcome.  16 people max.  $65 + tax.


Canning for Thanksgiving

     Learn from Master Preserver Pam Lillis everything about safe water bath canning.  Class includes hands-on teaching, printed instructions, recipes and preserves to take home.  Limit: 8 students. 

  • Sweet & Spicy 3 Fruit (including Cranberries) Chutney  This makes a perfect host/hostess gift or accompaniment to your Thanksgiving turkey or condiment on sandwiches and wrap the day after! (take home 1/2 pint jar)
  • Homemade Apple Pie Filling with Bourbon*Just add to pastry crust or better yet…make a cobbler!  (take home 1 quart)

* the bourbon is non alcoholic when cooked