Learn at the Chef's Table!
Cooking Classes at the Farmhouse

Six Monday Evenings • 7-9 pm

Our Winter Feast series covers everything from amazing appetizers to delectable desserts.

Gather at the chef’s teaching table for interactive, hands-on demonstrations, instructions, and tastings. Class fees include food, wine, and take-home recipes. Perfect your technique, prepare your palate, and dazzle your guests. Class size is limited to 10 to optimize the experience for all participants.

Class Information

Full six-class series $1,200

Individual classes $250, space-permitting

Priority will be given to full-series tickets

Winter Supper

January 28

A Winter’s Supper

Create a sumptuous, soul-warming full-course meal beginning with winter salad, a chestnut-filled ravioli and a hearty braised meat and roasted vegetable entrée.

Presented by: Michael Marchetti
Executive Chef, Marchetti Family of Restaurants

What began as a small family business has now grown to include three very successful restaurants in Fairfield County. The Marchetti family opened Columbus Park Trattoria in Stamford in 1987, followed in 1994 by Osteria Applausi in Old Greenwich and Tarantino Restaurant in Westport.

Homemade Mozzarella

February 4

Homemade Mozzarella

Traced to southern Italy near Naples, mozzarella first appeared in the 16th century, when it was made from the fresh milk of water buffalos. Learn to make today’s versatile versions; perfecting taste and texture.

Presented by: Erik Cohen
Chef and Owner, A&S Fine Foods

Known to all as the Mozzarella Maestro, Erik takes the fine art of cheese-making and flavor-balancing to new levels. Having trained at fabled Johnson & Wales University, as owner and chef of A&S Fine Foods for more than 15 years, Erik is recognized for creating dishes that use carefully selected local fresh produce along with high-quality products and ingredients imported from Italy.


February 11

Amazing Appetizers

Creative appetizers can set the tone for any meal or party. Discover how to make a big statement in small ways – brightening the plate and the palate without overpowering what’s to come.

Presented by: David Cingari
Executive Chef, Founder, David’s Soundview Catering

David is a graduate of the Culinary Institute of America and the University of New Haven School of Hospitality. He began his culinary career at the Grand Hyatt Hotel in New York City prior to opening his own restaurant and catering company in Stamford in 1988. Today, in his state-of-the-art culinary kitchen, David and his team of seasoned chefs and catering professionals transform fresh, locally sourced ingredients into delicious culinary creations.

Perfect Pastries

February 25

Perfect Pastries

Every meal can end with a crescendo when your pastry game is strong. Demystify the delicate art of pastry perfection for heavenly desserts and other specialties.

Presented by: Francine Martinez-Bove
Department Head Culinary Arts, J.M. Wright Technical High School

Chef Fran was the Program Manager & Head Instructor at Lincoln Culinary Institute for years prior to entering the Technical High School system. Her specialty is pastry, but she is versed in all techniques having owned wholesale and retail shops in New York and Connecticut. A native New Yorker, Fran produced and shipped her custom creations to upscale retail and mail order markets nationwide through Dean & DeLuca and Bloomingdale’s.


March 4

Spring Farm-to-Table Buffet

When the farm and garden begins to speak, the confident chef knows how to listen, no matter the season. Discover how to recognize and showcase local foods at their peak of freshness, year-round.

Presented by: William Kaliff
Executive Chef, Co-Founder, Festivities

Bill leads Festivities’ culinary team through emerging trends both in ingredients and presentation. A graduate of the French Culinary Institute and Georgetown University with graduate studies at Fordham University at Lincoln Center, Bill has been recognized by Bon Appetit Magazine as one of the “Leading Chefs of the Nation.” He has worked under the award-winning chef, Jacques Pepin, and has been honored by the James Beard Foundation.

Homemade Pasta

March 11

The Secret Ingredients of Wholesome Handmade Pasta

Creating the perfect handmade pasta is a balance between art and science, but it needn’t be intimidating. Learn surprisingly simple steps to a variety of shapes, styles and textures.

Presented by: Silvia Baldini
Former Chef, Ritz in London; Founder, Strawberry and Sage; “Chopped” champion

Silvia graduated from Cornell and the ICC Institute in NYC and continued her culinary education at the prestigious Cordon Bleu in London. She has a cooking series on, recently competed on “Beat Bobby Flay,” and is co-owner and founder of TheSecretIngredient, an online store for passionate foodies.