We offer a variety of classes & experiences that showcase the farm and are fun and educational, including Cooking Classes. We are happy to schedule private ones. Chefs Tami Grooney and Mary Ellen Forster await the arrival of their cooking class students. Classes include 2-hour instruction, a light dinner and recipes to take home. Limit: 11 people. BYOB is welcome.
Cancellation Policy: Due to limited seating, upfront costs, and preparation, cooking classes are non-refundable and non-transferable to another class. If you are unable to attend your class and there is a wait list, you will receive a refund if we’re able to fill your seat. If we are unable to fill your seat, you are welcome to send someone in your place. We will email you the class recipe booklet if we weren’t able to fill your seat or you didn’t send someone in your place.
We appreciate your understanding that in order to offer cooking classes we require a minimum number of seats to be filled.
This is a 2-hour hands-on class and demonstration followed by a light dinner.
Join White Gate Farm Chefs Tami Grooney and Mary Ellen Forster to learn all the steps involved to make sourdough boules, sourdough focaccia and our beloved sweet sourdough, The Morning Loaf.
Participants will learn how to maintain a starter, and create bread from scratch including proofing, shaping and scoring. Design your own focaccia with our prepared bar of farm toppings to bake and take home. Students will also take home a mini loaf, a recipe packet with a sourdough timing schedule, and your very own WGF starter !
BYOB welcome ! This class is limited to 11 participants.
Cancellation Policy: Due to limited seating, upfront costs, and preparation, cooking classes are non-refundable and non-transferable to another class. If you are unable to attend your class and there is a wait list, you will receive a refund if we’re able to fill your seat. If we are unable to fill your seat, you are welcome to send someone in your place. We will email you the class recipe booklet if we weren’t able to fill your seat or you didn’t send someone in your place.
We appreciate your understanding that in order to offer cooking classes we require a minimum number of seats to be filled.
Join us at White Gate Farm for a 2 hour demonstration making traditional Asian dishes with locally grown, sustainable, vitamin packed and ocean habitat restoring, SUGAR KELP ! Mid April marks New England Sugar Kelp Week, and to celebrate, we will be joined by one of our local sugar kelp farmers for a discussion on why growing and eating kelp is so great for your body and the environment followed by a step by step instruction to create four delicious dishes at home with kelp. After class, we will gather to enjoy the foods made during class, served family style in our farmhouse dining room. Limited to 18 people. You are welcome to BYOB.
Korean Tteokbokki Stewed Rice Cakes with Braised Kelp and Shiitake Mushroom
Japanese Ramen with WGF Chicken Miso Broth and Kelp Shoyu Egg
Savory Kelp Chili Crisp Condiment
Vegan, Mineral Rich Kelp Dashi Broth
Cancellation Policy: Due to limited seating, upfront costs, and preparation, cooking classes are non-refundable and non-transferable to another class. If you are unable to attend your class and there is a wait list, you will receive a refund if we’re able to fill your seat. If we are unable to fill your seat, you are welcome to send someone in your place. We will email you the class recipe booklet if we weren’t able to fill your seat or you didn’t send someone in your place.
We appreciate your understanding that in order to offer cooking classes we require a minimum number of seats to be filled.
Join us for a tamale class just in time for Cinco de Mayo ! Farm Chef, Tami Grooney and former WGF Cook, Sarah Koster, will demonstrate and teach you how to make fluffy masa dough to form the most delicious tamales ! Crunchy and healthy Curtido Sauerkraut will also be taught during class. 2 hours of demonstration and hands on followed by dinner together. All students will take home 2 tamales and a jar of kraut. 11 people max.
Cancellation Policy: Due to limited seating, upfront costs, and preparation, cooking classes are non-refundable and non-transferable to another class. If you are unable to attend your class and there is a wait list, you will receive a refund if we’re able to fill your seat. If we are unable to fill your seat, you are welcome to send someone in your place. We will email you the class recipe booklet if we weren’t able to fill your seat or you didn’t send someone in your place.
This is a 2-hour hands-on class and demonstration followed by a light dinner.
Join White Gate Farm Chefs Tami Grooney and Mary Ellen Forster to learn all the steps involved to make sourdough boules, sourdough focaccia and our beloved sweet sourdough, The Morning Loaf.
Participants will learn how to maintain a starter, and create bread from scratch including proofing, shaping and scoring. Design your own focaccia with our prepared bar of farm toppings to bake and take home. Students will also take home a mini loaf, a recipe packet with a sourdough timing schedule, and your very own WGF starter !
BYOB welcome ! This class is limited to 11 participants.
Cancellation Policy: Due to limited seating, upfront costs, and preparation, cooking classes are non-refundable and non-transferable to another class. If you are unable to attend your class and there is a wait list, you will receive a refund if we’re able to fill your seat. If we are unable to fill your seat, you are welcome to send someone in your place. We will email you the class recipe booklet if we weren’t able to fill your seat or you didn’t send someone in your place.
We appreciate your understanding that in order to offer cooking classes we require a minimum number of seats to be filled.
The 90 minute class will be experiential and fully outdoors. Terrain will be gentle grassy/earthen paths. Dressing appropriately for weather (jacket, sturdy shoes/boots, hat, etc.) will be important, and bringing along a light daypack to carry items (water bottle/snack, journal/pen/pencil, plastic bag/cushion for sit-spot, etc.) is recommended. The class is limited to 15 people.
Article of interest: The benefits of ‘awe walks’ as published in the American Psychological Assoc (APA) Journal:
Mary P. Guerrera, M.D. is Professor Emeritus of Family Medicine and Director of Integrative Medicine at the University of Connecticut School of Medicine, where she enjoys teaching medical students and residents.A life-long contemplative and explorer of ways of knowing/healing, she has developed and taught Mind-Body-Spirit classes at UConn med school.Dr. Guerrera’s honorarium to offer this event will be donated to the UConn Foundation to support holistic, nature-based curricula for medical students.
Come roam the edges of fields and woods for delicious, nutritious wild plants and then sit down to a multi-course repast based on local wild foods..Instructors are Farmer Dan and Farm Owner Pauline. Chef Tami will prepare lunch.
Knotweed Quick Pickles
Salad of Lambs quarters and wild Brassicas
Stinging Nettle Chowder
Fried Pokeweed with Wild Sorrel, Vetch and Wild Onion Cream
Sautéd Dandelion Greens and Wild Garlic Sourdough Pizza with Freshly Foraged Mushrooms
Hot Dandelion Root and Sassafras Tea
Forsythia and Mint Iced Tea
Knotweed Crisp with Dandelion Syrup & Ice cream
BYOB is welcome. 25 people max.
Cancellation Policy: Due to limited seating, upfront costs, and preparation, classes are non-refundable and non-transferable to another class. If you are unable to attend your class and there is a wait list, you will receive a refund if we’re able to fill your seat. If we are unable to fill your seat, you are welcome to send someone in your place. We will email you the class recipe booklet if we weren’t able to fill your seat or you didn’t send someone in your place.
This fun and educational hands-on class will be taught by Chefs Mary Ellen Forster and Tami Grooney. All desserts are gluten free, made without refined sugar, protein focused and gorgeous ! Light vegetarian and gluten free supper is included AND you take home a beautiful box of the creations made in class! BYOB welcome.
MENU:
Chocolate Brownies
Tiramisu
Carrot Cake Pops
Orange Chia & “Thin Mint” Truffles
Gut Healthy Strawberry Marshmallows
Pistachio Nougat Bars with White Chocolate
(All Gluten Free, Some Vegan, Some Raw, All Delicious!)
Light Supper: Butternut Squash & Caramelized Onion Socca with Cashew Raita, Stuffed Mushrooms, House Salad
Cancellation Policy: Due to limited seating, upfront costs, and preparation, cooking classes are non-refundable and non-transferable to another class. If you are unable to attend your class and there is a wait list, you will receive a refund if we’re able to fill your seat. If we are unable to fill your seat, you are welcome to send someone in your place. We will email you the class recipe booklet if we weren’t able to fill your seat or you didn’t send someone in your place.
Chefs Tami Grooney and Mary Ellen Forster await the arrival of their cooking class students. Classes include 2-hour instruction, a light dinner and recipes to take home. Limit: 11 people. BYOB is welcome.
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