Master that beast! Learn how to PERFECTLY GRILL (almost) EVERYTHING. Join IW Chef Michael Ehlenfeldt in The Hidden Kitchen for Sunday Supper Class. Dine with Michael over a beer or glass of wine. Leave with go-to recipes. $55 pp (Class size limited to 12)
Learn to sneak veggies into your landscape. You don’t have to rent a rototiller to create a swath of vegetable garden. Learn how to fit landscape with edibles and not increase the footprint of your gardens. Artichokes are as good to look at as they are to eat. Purple pole beans can grow up your a trellis on the side of your house. Pots of eggplant and peppers? They’ll surprise you with their production. Garden writer Henry Homeyer, author of four gardening books, will prompt you to pull out some of your boring perennials and enliven your landscape with luscious edibles. Chef Michael will please your palette with plates that use many of the veggies Henry talks about. Join us for this special dinner and lecture-style class in our dining room.
(Recipes included in this lecture/discussion dinner)
Menu: Henry Homeyer Eat Your Yard 6_18_16
$50 pp (plus tax & gratuity)
(optional wine pairing)
(Unfortunately, no guest room discount applies if staying overnight.)
Join Executive Chef Michael Ehlenfeldt in this Sunday Supper class inside The Hidden Kitchen.
Summer Herb Marinated Goat Cheese Native Greens with Champagne Tarragon Vinaigrette
Horseradish Encrusted Salmon with Rosemary Garlic Potatoes & Garden Vegetables
Strawberry & Thyme Shorcakes with Lemon Thyme Honey Ice Cream
Prepare your dinner with chef and then sit down over a glass of wine with Chef and enjoy what you’ve created.
10 am – 1 pm
We love local instructor Lini Mazumdar of Anjali Farms & Lotus Moon Medicinals. Here’s what she’s planning:
Price 65. per person
Call 802-263-9217 or book online
10-1 pm – Demo & hands-on Class ~ 165. per person
6 pm Dinner in the wine cellar with special guest
Class & dinner included (drinks + tax + gratuity not included at dinner)
Class size Limited to 10 students
Join us for this unique cooking experience where we build a fire the night before, move the coals over to roast parts and sometimes a whole animals wrapped in cheese cloth and ferns and corn husks. Weather permitting, we’ll prep in the shade of the garden’s apple trees then eat lunch in The Hidden Kitchen.
At 6 pm, return to the inn’s wine cellar for a pre-set tasting menu prepared by Chef Michael to continue the salute to Native American cooking. Special guest host Abenaki Chief Roger Longtoe Sheehan and his wife share the natives cooking and farming techniques.
Back by popular demand, Boston-based Didi Emmons and forager David Craft return!
Forage the inn property and learn what wild edibles you can eat!
Then head back into The Hidden Kitchen and enjoy this hands-on very popular class as you learn to cook these edibles. After, sit back as a class and enjoy your dishes together.
Menu (subject to change)
Day Lily Salad with Pine Nuts, Goat Cheese, Balsamic & Parmesan
Knotweed Lemon Jam
Muhummara with Crackers
Singing Nettle Soup with Sweet Potato
French Lentil Tabouli with Chickweek, Goosefoot & Feta
Millet Cakes with Chickweed Borani
Knotweed Raisin Bread Pudding
Call (802) 263-9217