An important part of our mission at Old Tioga Farm is to pass on our passion for cooking to others. Rather than hoard our knowledge and experience, we enthusiastically share it as we encourage others to discover the joys and satisfaction of careful and honest home cooking.
Classes are hands-on and have a maximum of six students. We generally cook through and enjoy a traditional, multi-course Italian menu, though we also offer specialized classes in bread making and pasta making. The cost of each class includes ingredients, instruction, and recipes/notes to take home. We also occasionally teach wine classes. For a private class or to arrange a special class for your group, please contact us at firstname.lastname@example.org.
June 8 (7:00 to 9:00 pm): An Introduction to Natural Italian Wines ($40 per person)
This class will introduce students to Italian wine in general, and natural wine in particular. Most people aren’t aware of the additives, preservatives, and other sketchy ingredients in most mass-produced, industrial wine. This class will off an alternative: wines of character from small, artisan producers. In addition, we’ll explore how to taste and evaluate wine in a non-judgmental, down-to-earth manner.
June 9 (4:00 to 9:00 pm): An Introduction to Classic Italian Cooking and Wine ($75 pp)
This class will offer an introduction to Italian cooking and wine through preparing and enjoying together a multi-course menu, accompanied by carefully-selected Italian wines. Menu will feature braised meatballs, tagliatelle with pesto, braised chicken with cherry tomatoes & rosemary, and ricotta mousse with fresh strawberries.
June 10 (11:00 am to 3:00 pm): An Introduction to Bread Making ($60 per person)
This class will cover how to make the breads which we serve at Old Tioga Farm: a classic crusty boule and a traditional focaccia. In addition, we will make Roman-style thin-crust pizza, and we will make our own butter. The emphasis will be not simply on following my bread recipes but on understanding the fermentation process to continue experimenting on your own.