Previous Classes & Events
Add-On Class: An Introduction to Top-Down Sweater Knitting with Gotland Yarn⏤The Freya Sweater
Add-On Class: An Introduction to Top-Down Sweater Knitting with Gotland Yarn⏤The Freya Sweater
Fiber Tales | Live, Hands-On Virtual Class | 1 Session | 2 Hours of Live Teaching
Taught by Sarah Solomon, hosted by Six Dutchess Farm ⏤ Monday, March 11, 6:30pm - 8:30pm.
Please note this is an “add-on class” to our 4-part Intro to Top-Down Sweater Knitting class. Registration for this 5th session is limited to students who were enrolled in the February class and who are in the process of knitting the Freya Sweater.
New Year, New Knitting Goals! Learn how to make your very own gorgeous heirloom Gotland sweater, from start to finish, in four weeks. Join New York-based knitwear designer, Sarah Solomon, and the shepherds at Six Dutchess Farm, for an immersive, online sweater-knitting journey every Monday in February. Our aim is to teach you how to knit a beautiful, quality garment, using luscious single-source natural farm yarn.
The Freya Sweater was designed by Sarah specifically for Six Dutchess Farm’s fiber program. It was conceived as a piece to introduce new sweater knitters to garment making and as the perfect medium to showcase the very special properties of Gotland wool. The Freya pattern is simple and approachable and yet the result is an heirloom quality sweater that will last you many, many years. The sweater is knit from the top down, using a combination of flat knitting and knitting in the round. Options abound for the length of the sweater body and sleeves, and a sumptuous collar is added at the end with the option to make a turtleneck or a folded collar.
Whether for the novice sweater knitter or the more experienced, this course will include much useful information about sweater knitting, in general, as well as tips for knitting with Gotland yarn and other similarly-textured fine natural yarns.
In our four sessions together (and through an optional fifth meeting on the farm!), we will work through the entire sweater, address your questions about sweater knitting, and also talk about raising sheep and turning their wool into yarn. Check out our Freya Sweater Yarn Bundles here.
EXPERIENCE REQUIRED:
This class is recommended for novice knitters and beyond. Basic knitting skills are required. You should be comfortable knitting in the round and with increasing and decreasing as well as have completed a few knitting projects already. While conceived for the adventurous beginner, even if you are not new to sweater knitting, the construction of this top-down sweater may prove new and exciting to you. If you have a question about whether this class is right for you, just ask!
YARN REQUIREMENTS:
We encourage all participants to use Gotland yarn for this class or a yarn of similar quality and character. We'll be exploring the unique qualities and demands of this special fiber throughout the class. You can check out our blog post on Gotland Sheep, read more about our Gotland yarn here, and purchase a Freya Gotland sweater bundle in a color of your choosing here. From five to ten skeins of DK-weight yarn are required for the Freya sweater, depending on your sizing selection.
CLASS SCHEDULE:
Session 1 — February 5: Overview of sweater pattern and Gotland Wool. Casting on. Shoulder shaping. Knitting the back. Understanding gauge.
Session 2 — February 12: Pick up stitches for the front shoulders. Shape Armhole and Neck.
Session 3 — February 19: Join in the round to knit the body. Demonstrate picking up stitches around the armhole for the sleeves. Discuss the order of knitting in a top-down garment.
Session 4 — February 26: Working the body and hem. Shaping and length considerations. Possible modifications. How to block your final project.
Session 5 (Optional Add-On Class — March 11): Now that you have come close to finishing your Freya Sweater, this class will help you cross the finish line, tie up any loose ends and fix mistakes you may have noticed. We’ll re-visit wet blocking, pinning, Gotland sweater care and maintenance. Now that you have finished a whole sweater, what additional questions do you have? What might you want to tackle next? We’ll open the class up to any and all questions about sweater knitting and design to guide you in this project and your next one!
This class will be limited to 20 registrants, first-come, first-served.
CANCELLATIONs
Please note, no refunds are given should you decide to cancel your registration, but we do provide class credit up to ten days prior to the class (for use in 2024). After this time, if you are unable to attend, we encourage you to gift your class to a friend or loved one, who can share the experience with you.
About the Instructor | Sarah Solomon
Meet Sarah—a knitwear designer, writer, and teacher based in New York City.
Sarah Solomon is a knitwear designer, writer and teacher based in New York City. With a background in woven construction and dressmaking, Sarah brings a love of details and fine finishing to her hand knitting designs and enjoys creating and teaching techniques that are simple to master but yield beautiful, long-lasting results. As someone who learned to knit as an adult, she still remembers the frustrations of the learning process and loves helping people to improve their knitting skills and explore new techniques.
Her interests range from all aspects of traditional hand knitting to re-imagining ready-to-wear and machine-knit details for hand knitters. Sarah’s patterns and articles have appeared in Interweave Knits, Knitscene, knit.wear, Pom Pom Quarterly, Vogue Knitting and Amirisu, and in collections by yarn companies large and small.
In addition to her self-published work, Sarah has worked as part of the editorial team of Vogue Knitting Magazine and as Director of Knitwear Design for Harrisville Designs, a historic woolen mill in Harrisville, NH. In her design work, she enjoys creating garments and accessories from exceptional yarns that are knittable, wearable and designed to last. Sarah is also an avid sewer and spinner and loves handwork in many forms.
Find Sarah’s patterns on Ravelry or her website, sarahsolomondesigns.com and follow her work on Instagram as @intothewool.
An Introduction to Top-Down Sweater Knitting with Gotland Yarn: The Freya Sweater
An Introduction to Top-Down Sweater Knitting with Gotland Yarn: The Freya Sweater
Fiber Tales | Live, Hands-On Virtual Class | 4 Sessions | 8 Hours of Live Teaching
Taught by Sarah Solomon, hosted by Six Dutchess Farm ⏤ February 5, 12, 19 & 26, 2024, 6:30pm - 8:30pm.
New Year, New Knitting Goals! Learn how to make your very own gorgeous heirloom Gotland sweater, from start to finish, in four weeks.
Join New York-based knitwear designer, Sarah Solomon, and the shepherds at Six Dutchess Farm, for an immersive, online sweater-knitting journey every Monday in February. Our aim is to teach you how to knit a beautiful, quality garment, using luscious single-source natural farm yarn.
The Freya Sweater was designed by Sarah specifically for Six Dutchess Farm’s fiber program. It was conceived as a piece to introduce new sweater knitters to garment making and as the perfect medium to showcase the very special properties of Gotland wool. The Freya pattern is simple and approachable and yet the result is an heirloom quality sweater that will last you many, many years. The sweater is knit from the top down, using a combination of flat knitting and knitting in the round. Options abound for the length of the sweater body and sleeves, and a sumptuous collar is added at the end with the option to make a turtleneck or a folded collar.
Whether for the novice sweater knitter or the more experienced, this course will include much useful information about sweater knitting, in general, as well as tips for knitting with Gotland yarn and other similarly-textured fine natural yarns.
In our four sessions together (and through an optional fifth meeting on the farm!), we will work through the entire sweater, address your questions about sweater knitting, and also talk about raising sheep and turning their wool into yarn. Check out our Freya Sweater Yarn Bundles here.
EXPERIENCE REQUIRED:
This class is recommended for novice knitters and beyond. Basic knitting skills are required. You should be comfortable knitting in the round and with increasing and decreasing as well as have completed a few knitting projects already. While conceived for the adventurous beginner, even if you are not new to sweater knitting, the construction of this top-down sweater may prove new and exciting to you. If you have a question about whether this class is right for you, just ask!
YARN REQUIREMENTS:
We encourage all participants to use Gotland yarn for this class or a yarn of similar quality and character. We'll be exploring the unique qualities and demands of this special fiber throughout the class. You can check out our blog post on Gotland Sheep, read more about our Gotland yarn here, and purchase a Freya Gotland sweater bundle in a color of your choosing here. From five to ten skeins of DK-weight yarn are required for the Freya sweater, depending on your sizing selection.
CLASS SCHEDULE:
Session 1 — February 5: Overview of sweater pattern and Gotland Wool. Casting on. Shoulder shaping. Knitting the back. Understanding gauge.
Session 2 — February 12: Pick up stitches for the front shoulders. Shape Armhole and Neck.
Session 3 — February 19: Join in the round to knit the body. Demonstrate picking up stitches around the armhole for the sleeves. Discuss the order of knitting in a top-down garment.
Session 4 — February 26: Working the body and hem. Shaping and length considerations. Possible modifications. How to block your final project.
Session 5 (Optional Add-On Class — Date TBD): On-Farm Wrap-Up + Meet & Greet with the Sheep. Now that you have knit a whole sweater what additional questions do you have? What might you want to tackle next? Date and time will be decided by students in Session 4.
This class will be limited to 20 registrants, first-come, first-served.
CANCELLATIONs
Please note, no refunds are given should you decide to cancel your registration, but we do provide class credit up to ten days prior to the class (for use in 2024). After this time, if you are unable to attend, we encourage you to gift your class to a friend or loved one, who can share the experience with you.
About the Instructor | Sarah Solomon
Meet Sarah—a knitwear designer, writer, and teacher based in New York City.
Sarah Solomon is a knitwear designer, writer and teacher based in New York City. With a background in woven construction and dressmaking, Sarah brings a love of details and fine finishing to her hand knitting designs and enjoys creating and teaching techniques that are simple to master but yield beautiful, long-lasting results. As someone who learned to knit as an adult, she still remembers the frustrations of the learning process and loves helping people to improve their knitting skills and explore new techniques.
Her interests range from all aspects of traditional hand knitting to re-imagining ready-to-wear and machine-knit details for hand knitters. Sarah’s patterns and articles have appeared in Interweave Knits, Knitscene, knit.wear, Pom Pom Quarterly, Vogue Knitting and Amirisu, and in collections by yarn companies large and small.
In addition to her self-published work, Sarah has worked as part of the editorial team of Vogue Knitting Magazine and as Director of Knitwear Design for Harrisville Designs, a historic woolen mill in Harrisville, NH. In her design work, she enjoys creating garments and accessories from exceptional yarns that are knittable, wearable and designed to last. Sarah is also an avid sewer and spinner and loves handwork in many forms.
Find Sarah’s patterns on Ravelry or her website, sarahsolomondesigns.com and follow her work on Instagram as @intothewool.
The Irish Bakery with Cherie Denham
Step into the warm and welcoming kitchen of Irish baker Cherie Denham for an afternoon of seasonal baking. With comforting winter ingredients at our fingertips (and the spirit of Irish Grannies and Great-Aunts everywhere!), you’ll learn how to bake fresh Guinness bread from scratch, churn your own butter from heavy cream, and make an indulgent Irish Cream Cheesecake to impress.
Danish Baking from Scratch: The Beauty of Butter with Nichole Accettola
Danish Baking from Scratch: The Beauty of Butter with Nichole Accettola
Six Dutchess in the Kitchen | Live, Hands-On Virtual Class
Taught by Nichole Accettola of Kantine, hosted by Six Dutchess Farm.
Learn how to bake two iconic Danish treats from scratch—Drømmekage (Coconut Dream Cake) and Vaniljekranse (Vanilla Wreath Butter Cookies)—and welcome fall with a delicious dose of Danish hygge. In this 2-hour interactive Zoom class, we’ll be baking together from the pages of Nichole Accettola’s debut cookbook (release date on October 3), Scandinavian From Scratch: A Love Letter to the Baking of Denmark, Norway, and Sweden.
Nichole spent 15 years living, baking, and eating her way through the heart of Denmark before moving to California seven years ago. Once in the Bay Area, she brought all of her discoveries with her and opened up the beloved bakery-cafe Kantine, featuring Scandinavian-inspired food from seasonal, organic and sustainable ingredients. Join us for this special sneak peek into Nichole’s debut cookbook, a beautiful love letter to her second home.
Our ingredient focus for this class is butter, because, well, it’s Denmark! Denmark is a baking culture to the core, and every Dane has a staple of simple and utterly decadent baked treats that bring comfort and warmth to their homes and gatherings. Afternoon coffee/teatime with homemade treats is a must in Scandinavian culture! As we walk into fall, let’s embrace these time-honored baking traditions and welcome friends and family to the table with made-from-scratch treasures.
Dream cake is a rich, vanilla-scented butter cake topped with a dense layer of caramelized coconut, butter and brown sugar. Some say that the thickness of the coconut topping (which incidentally is slathered on half way through the bake) determines how good the cake ends up being. (In this case, the thicker the layer, the better!) Once we get the cake baking in the oven, we’ll move onto the vanilla wreath cookies, whose dough is simple to mix. Equipped with a piping bag and piping tip, Nichole will guide you in piping perfect circles and you’ll see that the results are far more genuine and delicious than those in the royal blue Danish tins found at the store!
Images by Anders Schonnemann.
This class will be limited to 25 registrants, first-come, first-served. One ticket per household. We welcome and encourage you to cook along with your friends and family.
RECORDING
This class is recorded in full and you will receive the live recording, along with the recipe packet, within 24 hours of the class to enjoy and cook along on your own time. This ensures that you will not miss any class content should you be unable to attend live.
CANCELLATIONS
Please note, due to the small size of this class and its virtual nature, registration is non-refundable and class credit is not given should you find yourself unable to attend.
Preparation
Danish Baking from Scratch: The Beauty of Butter with Niccole Accettola is a live, interactive cooking class, hosted in the Hudson Valley by Six Dutchess Farm on Zoom, and taught by Nichole from her Bay Area kitchen. Recipes, a full ingredient list, and a Zoom link will be provided one week prior to class. Though you are not required to bake along, it does make the experience more immersive and it provides you with a real weekend treat.
About the Instructor | Nichole Accettola
Nichole is a chef, baker, cookbook author and co-owner of Kantine in San Francisco.
Nichole is a CIA alumnus and American chef who worked in fine dining in Boston before moving to Denmark for fifteen years. In 2015, Nichole and her family moved to sunny California, and she started making Danish rye bread, smørrebrød, and porridges to sell at San Francisco’s farmers’ markets. The success of that venture inspired Nichole to open a casual, daytime brick and mortar. Seven years later, Kantine (kantinesf.com) is known as the place to go for irresistible Scandinavian foods, including wholesome breads, open-faced sandwiches, pastries, cookies, and cakes. Aside from running Kantine, Nichole has advised the Alice Waters Institute, plays tennis, and her dream of staying at Julia Child’s summer cottage in Provence recently came true.
Photograph by Alana Hale
Crafting Liqueurs, Cordials and Infusions with Summer Berries and Flowers
Crafting Liqueurs, Cordials and Infusions with Summer Berries and Flowers
Six Dutchess in the Kitchen | Live, Hands-On Virtual Class
Taught by Renee Baumann, hosted by Six Dutchess Farm, on Zoom.
In this 2-hour virtual class, Catskills-based chef and forager Renee Baumann will teach you how to capture the fleeting flavors of summer's tastiest berries and flowers using traditional techniques for making cordials, liqueurs and infusions.
During our time together, Renee will teach you how to harness the incredible flavors of summer's bounty using a variety of approachable techniques. Learn how to make your own homemade classics, like crème de cassis, raspberry liqueur, elderflower liqueur & cordial, and crème de menthe. We'll talk about how to incorporate these homemade brews into cocktails and in the kitchen! You'll leave the class with the knowledge and recipes to make liqueurs, cordials and other infusions from a variety of fresh seasonal fruits, flowers and herbs, growing in your own backyard or available at your local farmers markets.
Our Menu for the Class:
We’ll go over simple tools and equipment needed for creating fruit and flower-filled infusions, and you’ll learn the differences between cold-infusion vs. hot infusion, alcohol infusion, vinegar infusion, cordials, mixing a liqueur and calculating for shelf-stable products.
Together, we’ll assess what berries, flowers and herbs are growing best in the mid-summer season and how to use them for the purposes of preservation.
Through a series of demos, live inter-active class discussion, and hands-on mixology, you’ll learn how to make the following:
Crème de Cassis with fresh (or frozen) black currants
Raspberry Liqueur
Elderflower Liqueur
Fermented Elderflower Cordial
Crème de Menthe with fresh summer mint leaves
Mixed drinks (both with and without alcohol) using your infusions: Summer Garden Spritzes and Berry Cordial Spritzes, Astors, Kir Royales and Elderflower Cocktails and Spritzes.
Plus bonus recipes for making infused vinegars with your leftover berries and flowers.
This class will be limited to 25 registrants, first-come, first-served. One ticket per household. We welcome and encourage you to cook along with your friends and family.
RECORDING
This class is recorded in full and you will receive the live recording, along with the recipe packet, within 24 hours of the class to enjoy and cook along on your own time. This ensures that you will not miss any class content should you be unable to attend live.
CANCELLATIONS
Please note, due to the small size of this class and its virtual nature, registration is non-refundable and class credit is not given should you find yourself unable to attend.
Preparation
Crafting Liqueurs, Cordials and Infusions with Summer Berries and Flowers is a live, interactive cooking class, hosted in the Hudson Valley by Six Dutchess Farm on Zoom, and taught by Renee Baumann from her Catskills kitchen. Recipes, a full ingredient list, and a Zoom link will be provided one week prior to class. Though you are not required to cook along, it does make the experience more immersive and it provides you with a real weekend treat.
About the Instructor | Renee Baumann
Renee is a chef, forager and designer based in the Catskills, NY.
Renee works in many media and in the multiple overlaps between local agriculture, food, wild food, illustration and fiber arts. She formally studied architecture before attending the French Culinary Institute in New York City for pastry arts and has subsequently spent many years working in both fields.
Renee’s food centers around local, seasonal and wild ingredients. She is most compelled by food that challenges the assumptions of a rigid and unforgiving food system. She believes that it is possible to find food that connects, regenerates and inspires.
Her design work draws from inspiration working with local and wild food and plants. Most recently, she was inspired to paint every species of wild mushroom that she ate last year, resulting in a stunning poster print series.
Spring Flavors from Romania and Beyond with Irina Georgescu
Spring Flavors from Romania and Beyond with Irina Georgescu
Six Dutchess in the Kitchen | Live, Hands-On Virtual Class
Taught by Irina Georgescu, hosted by Six Dutchess Farm, on Zoom.
To celebrate the garden glories of May, we’re hosting a virtual cooking adventure loaded with seasonal flavors from the farm! Destination: Romania and the incredibly diverse culinary traditions of Eastern Europe. Armed with tangy rhubarb, spring greens, tender herbs, fresh eggs, and curd cheese, we’ll be cooking our way through a fascinating melting pot of cultures and culinary traditions with guest teacher, Irina Georgescu—author of the brilliant cookbooks Tava and Carpathia.
In this 2-hour virtual class, Irina will take you on a fantastic journey to the heart of Romanian cuisine with a seasonal spring menu that pays tribute to her native country. Together, we will cook and bake a Sunday menu of iconic recipes while learning about the many different regions of Romania and their ethnic communities.
The recipes are easy to make and versatile, a blueprint for experimenting with your favorite flavors and what’s in season. The class will also hopefully inspire you to travel to Romania, so get ready to ask Irina about planning a holiday and eating your way through the many fascinating regions of this beautiful country.
Our Menu for the Class:
Șuberec (Cheese-Filled Pastry) - Featuring a very simple and versatile dough, these pastries are filled with curd cheese and then fried quickly in a skillet. Their story starts in the Tatar communities in Dobrogea, eastern Romania, where they are served as a starter or snack. While making them, Irina will talk you through the many variations of this recipe and other ways to use it, both sweet and savory.
Ciorbă de Salată (Lettuce Soup with Fresh Eggs & Spring Greens) - A true celebration of spring, this soup gathers all the goodness of fresh greens and herbs. It’s unusual how it is served (hint: with an omelette) and Irina will explain the regional particularities and how you can adapt them. The story will take you to the Banat region near the Danube river in western Romania.
Prăjitură cu Rubarbă (Saxon Rhubarb Cake) - Coming straight from the Saxon villages in Transylvania, this rhubarb cake will quickly become a family favorite. The base is made with egg yolks, while the whites are whipped into a crisp meringue to balance the sharpness of the rhubarb.
This class will be limited to 25 registrants, first-come, first-served.
RECORDING
This class is recorded in full and you will receive the live recording, along with the recipe packet, within 24 hours of the class to enjoy and cook along on your own time. This ensures that you will not miss any class content should you be unable to attend live.
CANCELLATIONS
Please note, due to the small size of this class and its virtual nature, registration is non-refundable and class credit is not given should you find yourself unable to attend.
Preparation
Spring Flavors from Romania and Beyond with Irina Georgescu is a live, interactive cooking class, hosted in the Hudson Valley by Six Dutchess Farm on Zoom, and taught by Irina Georgescu from her kitchen in Wales. Recipes, a full ingredient list, and a Zoom link will be provided one week prior to class. Though you are not required to cook along, it does make the experience more immersive and it provides you with a real weekend treat. We welcome and encourage you to cook and learn along with your loved ones.
About the Instructor | irina Georgescu
Irina Georgescu is a UK food writer and author from Romania whose work draws on her Eastern European heritage. Her writing and recipes are a love letter to Romania.
Irina writes with integrity and respect towards this rich heritage, raising the profile of Romanian culinary identity and bringing forward traditions and realities little known outside her country.
Her first book, Carpathia, Food from the Heart of Romania was shortlisted by the UK Guild of Food Writers for the Best International Cookbook Award. At the same time, the German Culinary Academy awarded its German translation a Silver Feather. The book was also translated into Hungarian and Dutch.
Her latest book, Tava, Eastern European Baking and Desserts from Romania and Beyond is a meticulously researched baking book celebrating centuries of diversity and overlapping cultures that form today’s cuisine in Romania. Irina also aims to share the story of those dishes that have come to represent the identity of different cultural communities across the country.
Irina was born in Bucharest, Romania, where she lived for 30 years before she moved to Wales, UK. You can find our more about Irina on her website and follow her on Instagram and Facebook.
A Princess Cake Workshop for Spring with Ingrid Schatz of Axelsdotter Bakery
A Princess Cake Workshop for Spring with Ingrid Schatz of Axelsdotter Bakery
Six Dutchess in the Kitchen | Live, Hands-On Virtual Class
Taught by Ingrid Schatz, hosted by Six Dutchess Farm, on Zoom.
Welcome to the Princess Cake workshop. Princess cakes have their origin in Scandinavia, where it is said that the pastry chef for three Swedish princesses created the cake, initially called Gröntårta or green cake. When the chef released their cookbook, called the Princesses Cookbook, the cake inevitably became associated with its royal origins.
It's hard not to notice this Nordic beauty with her signature seafoam green Marzipan-robed dome, and three soft, delicate layers of sponge cake, filled with red berry jam and pastry cream. And at the crest, a towering mound of fluffy, whipped cream, like a crown of sweet glory befitting any true princess. It really, truly is the ultimate celebration cake, and, we have the perfect person to teach you how to make it.
In 2-hour virtual workshop, Ingrid will teach you how to make a traditional Swedish Princess cake of your own, and you'll learn how to take the basic structure and use it as a springboard for new seasonal varieties. Think chocolate, lemon, raspberry - the whole world of food is yours!
Here is our menu for the class:
Your choice of a Traditional Princess Cake with Marzipan, Pastry Cream and Sponge Cake
OR
A special seasonal strawberry variety to welcome spring
You’ll receive recipes for both!
This class will be limited to 15 registrants, first-come, first-served.
RECORDING
This class is recorded in full and you will receive the live recording, along with the recipe packet, within 24 hours of the class to enjoy and cook along on your own time. This ensures that you will not miss any class content should you be unable to attend live.
CANCELLATIONS
Please note, due to the small size of this class and its virtual nature, registration is non-refundable and class credit is not given should you find yourself unable to attend.
Preparation
Princess Cake–A Swedish Icon for Spring with Axelsdotter Bakery is a live, interactive cooking class, hosted in the Hudson Valley by Six Dutchess Farm on Zoom, and taught by Ingrid Schatz from her Connecticut kitchen. Recipes, a full ingredient list, and a Zoom link will be provided one week prior to class. Though you are not required to cook along, it does make the experience more immersive and it provides you with a real weekend treat. We welcome and encourage you to cook and learn along with your loved ones.
About the Instructor | INGRID SCHATZ
Ingrid is the half-Swedish, mother of two, who found a way to connect with her Swedish roots through baking.
She started Axelsdotter Bakery as a tribute to her Swedish heritage and the bakers in her family on her mother’s side.Ingrid is the half-Swedish, mother of two, who found a way to connect with her Swedish roots through baking. She started Axelsdotter Bakery as a tribute to her Swedish heritage and the bakers in her family on her mother’s side.
A Heritage Grain Celebration: Stories and Recipes from Hayden Flour Mills with Emma Zimmerman
A Heritage Grain Celebration: Stories and Recipes from Hayden Flour Mills with Emma Zimmerman
Six Dutchess in the Kitchen | Live, Hands-On Virtual Class
Image Credit: David Alvarado
Taught by Emma Zimmerman from her Arizona kitchen, hosted by Six Dutchess Farm on Zoom
Learn the secrets of cooking and baking with heritage grains and flours from Emma Zimmerman, Co-Founder and Co-Owner of Hayden Flour Mills in Pheonix, Arizona.
Emma will walk you through three recipes from her new cookbook, The Miller’s Daughter. You will learn how to make your own pasta from scratch using White Sonora flour (it’s easier than you might think). Then, whip up a tasty grain bowl featuring Purple Barley with mint and barberries (and get Emma’s tips on what makes an amazing salad combo). Finally, turn Cracked Oats into decadent Oatmeal Pies filled with an orange and ginger cream cheese filling. Plus you'll get a bonus take-home recipe for a healing Purple Barely Ginger Cordial. You will leave this class inspired with newfound knowledge around heritage grains and stone milling with a few favorite new recipes to add to your collection.
Menu for the Class:
Pici Pasta with Lemon Cream Sauce
Toasted Oatmeal Pies with Orange & Ginger Cream
Sprouted Purple Barley Salad with Mint & Barberries
Bonus Recipe: Purple Barley Ginger Cordial
Special Flour & Grain Class Kits:
Emma and her team have put together a special class kit with all the heritage flours and grains we'll be using in class + Emma's book, which makes for a tremendous gift for food lovers on your list! Join us for just the class or purchase a kit too⏤both an "Essentials" and a "Complete" version are available. Kits can be ordered directly from Hayden Mills by January 10. If you are purchasing either class or kit as a gift, kindly send us a message and let us know, and we'll make sure your recipients receive a gift notification!
This class will be limited to 15 registrants, first-come, first-served.
RECORDING
This class is recorded in full and you will receive the live recording, along with the recipe packet, within 24 hours of the class to enjoy and cook along on your own time. This ensures that you will not miss any class content should you be unable to attend live.
CANCELLATIONS
Please note, due to the small size of this class and its virtual nature, registration is non-refundable and class credit is not given should you find yourself unable to attend.
About the Instructor | EMMA ZIMMERMAN
Meet Emma, Co-Founder and Co-Owner of Hayden Flour Mills in Arizona.
Emma is truly her father's daughter. Bursting with creativity and endlessly distracted by the next out-of-the-box idea. Emma is also her mother's daughter and knows how to knock out a to-do list and turn a little idea into a successful business.
Emma has been at the helm of Hayden Flour Mills since 2011. Turning her dad's milling hobby into an award-winning business that sells its heritage grains and flour across the country. Hayden Flour Mills was one of the ten winners of the Martha Stewart American Made Award in 2015 and Emma was featured in Marie Claire on a list of "Six Women Who Make Going Big in the Food World Look Like a Piece of Cake." Hayden Flour Mills' White Sonora Cracker won a 2018 Good Food Award and their most recent line of Middle Eastern Spiced crackers was given a glowing review in the New York Times. Emma published her first book, The Miller's Daughter by Hardie Grant Books in 2022. She currently lives in downtown Phoenix, Arizona with her husband and three sweet children.
Shawl Knitting History & Reading Your Stitches for the Dutchess County Geese Shawl with Sydney Crabaugh
Shawl Knitting History & Reading Your Stitches for the Dutchess County Geese Shawl with Sydney Crabaugh
Fiber Tales | Live, Hands-on, Interactive Virtual Class & Lecture
Taught by Sydney Crabaugh of Squidney Knits, hosted by Six Dutchess Farm via Zoom
Join Sydney as we explore the rich and exciting world of shawls!
With a focus on the Dutchess County Geese shawl, this class combines hands-on virtual learning partnered with lively teachings about the history of shawl knitting! Together, we will work through a section of the shawl’s triangle pattern and identify different tips and tricks to keeping in pattern and reading your work. We’ll go in depth through the Triangle One section, and learn how to recognize the shapes that are beginning to unfold on your needles, all while working with the beautiful shades of Six Dutchess Farm resident sheep!
MATERIALS NEEDED:
Please purchase a Dutchess County Geese shawl kit before class.
40” circular needles in size US 4 [3.5 mm] (or size needed to obtain gauge)
Multiple stitch markers
EXPERIENCE REQUIRED:
Basic knitting skills (knit, purl, cast on, bind off) and increasing. Students should feel comfortable working up the shawl to Triangle One on their own.
HOMEWORK:
Before attending class, please cast on your shawl and work up to Row 3 (RS) of Triangle One section.
We ask that all participants use Gotland yarn for this class, as we'll exploring the unique qualities and demands of this special fiber.
This class will be limited to 15 registrants, first-come, first-served.
CANCELLATIONs
Please note, no refunds are given should you decide to cancel your registration, but we do provide class credit up to ten days prior to the class (for use in 2021). After this time, if you are unable to attend, we encourage you to gift your class to a friend or loved one, who can share the experience with you.
Classic German Holiday Baking with Luisa Weiss
Classic German Holiday Baking with Luisa Weiss
Six Dutchess in the Kitchen | Live, hands-on virtual class
Taught by Luisa Weiss and hosted by Six Dutchess Farm.
Nothing says German Christmas more than cellophane-wrapped gift bags of homemade treats! Luisa will share some of her favorite German holiday traditions and Christmas treats with you.
The aim of this 2-hour interactive class is to teach you several beloved regional Christmas classics from Luisa's cookbook, Classic German Baking, while also helping you assemble your own holiday cookie platters and gift bags for colleagues, friends and family. She'll teach you how to make you own Lebkuchengewürz (Lebkuchen Spice Mix) and explain why so many German Christmas doughs are honey-based.
Our Menu for the Class:
Pfeffernüsse (Iced Spice Cookies)
Früchtebrot (Austrian Fruit Bread)
Bonus Recipe: Basler Leckerli (Swiss Spice Squares)
Special Flour & Grain Class Kits:
Emma and her team have put together a special class kit with all the heritage flours and grains we'll be using in class + Emma's book, which makes for a tremendous gift for food lovers on your list! Join us for just the class or purchase a kit too⏤both an "Essentials" and a "Complete" version are available. Kits can be ordered directly from Hayden Mills by January 10. If you are purchasing either class or kit as a gift, kindly send us a message and let us know, and we'll make sure your recipients receive a gift notification!
This class will be limited to 25 registrants, first-come, first-served.
PREPARATION
Classic German Holiday Baking with Luisa Weiss is a live, interactive cooking class, hosted in the Hudson Valley by Six Dutchess Farm on Zoom, and taught by Luisa Weiss from her Berlin kitchen. Recipes, a full ingredient list, and a Zoom link will be provided one week prior to class. Though you are not required to cook along, it does make the experience more immersive and it provides you with a real Sunday treat. We welcome and encourage you to cook and learn along with your loved ones.
CANCELLATIONs
Please note, no refunds are given should you decide to cancel your registration, but we do provide class credit up to ten days prior to the class (for use in 2021). After this time, if you are unable to attend, we encourage you to gift your class to a friend or loved one, who can share the recipes and experience with you, and maybe even cook the meal for you, too!
RECORDING
This class is recorded in full and you will receive the live recording, along with the recipe packet, within 24 hours of the class to enjoy and cook along on your own time. This ensures that you will not miss any class content should you be unable to attend live.
About the Instructor | LUISA WEISS
Meet Luisa, a Berlin-born, American-Italian food writer.
Luisa is the creator of the blog The Wednesday Chef and author of the lauded memoir, My Berlin Kitchen. Her cookbook Classic German Baking was named one of the best baking books of 2016 by both The New York Times and The Washington Post.
Luisa also writes a newsletter called Letter from Berlin. Her work has been featured on Cup of Jo, Design*Sponge and National Public Radio, and in Food & Wine, The Wall Street Journal, The Boston Globe, and Harper's Bazaar Germany, among many others. Luisa lives in Berlin with her husband and two sons and is currently at work on her next cookbook, Classic German Cooking.
Pierogi: Seasonal Sweet & Savory Polish Dumplings with Zuza Zak
Pierogi: Seasonal Sweet & Savory Polish Dumplings with Zuza Zak
Six Dutchess in the Kitchen | Live, Hands-On Virtual Class
Taught by Zuza Zak and hosted by Six Dutchess Farm on Zoom
In this class, we'll be exploring the techniques and history of Polish dumplings, using seasonal ingredients from the fall harvest.
You will learn to make both savory pierogi, using up leftovers in a useful and delicious way, as well as seasonal sweet pierogi, that you can amend to your own tastes in the future. Together, we'll also be making a simple, yeasted dumpling with honey and talk about other styles of regional, Polish dumplings to try. We'll make all of our doughs together, learn how to roll them out, shape and fill them, and how to cook and freeze them for future meals!
Our menu for the class:
Boxing Day / Post-Thanksgiving Day Pierogi
The most delicious, crispy pierogi stuffed with leftovers from any holiday roast and served with tart cranberry sauce.
Pumpkin and Poppyseed Pierogi
The lovechild of the seasonal pumpkin pierogi and the pretty poppyseed pierogi, combining all the tastiness of spiced pumpkin with a beautiful poppyseed exterior.
Polish Honey Drop Dumplings
A super easy recipe for the ULTIMATE comfort food⏤a sweet, yeast-based dumpling. Just be careful you don't eat the whole bowl (it's easy to do!).
This class will be limited to 25 registrants, first-come, first-served.
RECORDING
This class is recorded in full and you will receive the live recording, along with the recipe packet, within 24 hours of the class to enjoy and cook along on your own time. This ensures that you will not miss any class content should you be unable to attend live.
PREPARATION
Pierogi: Seasonal Sweet & Savory P{polish Dumplings is a live, interactive cooking class, hosted in the Hudson Valley by Six Dutchess Farm on Zoom, and taught by Zuza Zak from her UK home kitchen. Recipes, a full ingredient list, and a Zoom link will be provided one week prior to class. Though you are not required to cook along, it does make the experience more immersive and it provides you with a real Sunday treat. We welcome and encourage you to cook and learn along with your loved ones.
CANCELLATIONS
Please note, due to the small size of this class and its virtual nature, registration is non-refundable and class credit is not given should you find yourself unable to attend.
ABOUT THE INSTRUCTOR I ZUZA ZAK
Meet Zuza, a Storyteller-Cook whose aim is to inspire the world to cook and eat more food from Eastern Europe.
Zuza’s interest lies in the culture and history of food and, as such, she uses storytelling as a medium for delving into another cuisine and through it, into another culture. Both in her writing and in her food-focused PhD at the School of Slavonic and East European Studies (UCL), Zuza explores food as a cultural anthropologist, in the context of identity, society and culture.
Zuza was born in Poland in 1979 and moved to the UK when she was eight. She worked in TV for eight years, started a London-based super club, A Slavic Tale, and authored three cookbooks, Polska: New Polish Cooking, Amber & Rye: A Baltic Food Journey, and Pierogi. In October 2019, Zuza started a food-focused PhD at the prestigious School of Slavonic and East European Studies, UCL, while raising her two young daughters. You can read more about Zuza here.
Baking & Preserving the Autumn Orchard with Sarah Owens
Baking & Preserving the Autumn Orchard with Sarah Owens
Six Dutchess in the Kitchen | Live, Hands-On Virtual Class
Taught by Sarah Owens and hosted by Six Dutchess Farm on Zoom.
In this project-oriented class, we are going to learn how to bake and preserve with two of the most iconic fall fruits around: apples and pears.
In our two hours together, we'll be making a savory British classic, called Fidget Pie, using a flaky wholegrain double-crust pie dough (made from scratch, of course!) with a sourdough option. We'll fill our savory pies with sautéed autumn apples, ham, potatoes, onions, hearty herbs and all the goodness of fall. Sarah will walk you through the essential steps of assembling this delicious seasonal, savory pie, including tips and techniques for baking with whole grains, decorating your beautiful pies, and dressing them up for special gatherings.
And once we get our pies in the oven, Sarah will teach you how to make a naturally-fermented Autumn Sauerkraut, using sliced apples or pears as a key ingredient. This savory and versatile food is packed with flavor and probiotic benefits, and it will store in the fridge for up to one year...or until the next autumn harvest!
Here is our menu for the afternoon:
Whole Grain Pie Crust with Fermented Sourdough Option
Shropshire Savory Fidget Pie with Autumn Apples, Ham, Potatoes and Alliums
Autumn Harvest Sauerkraut with Apples or Pears
This class will be limited to 25 registrants, first-come, first-served.
RECORDING
This class is recorded in full and you will receive the live recording, along with the recipe packet, within 24 hours of the class to enjoy and cook along on your own time. This ensures that you will not miss any class content should you be unable to attend live.
Preparation
Baking & Preserving the Autumn Orchard is a live, interactive cooking class, hosted in the Hudson Valley by Six Dutchess Farm on Zoom, and taught by Sarah Owens from her California kitchen. Recipes, a full ingredient list, and a Zoom link will be provided one week prior to class. Though you are not required to cook along, it does make the experience more immersive and it provides you with a real Sunday treat. We welcome and encourage you to cook and learn along with your loved ones.
CANCELLATIONS
Please note, due to the small size of this class and its virtual nature, registration is non-refundable and class credit is not given should you find yourself unable to attend.
About the Instructor I Sarah Owens
Meet Sarah (she/her/they), a horticulturist and celebrated James Beard award-winning cookbook author who specializes in fermentation and sourdough baking.
Sarah’s work seeks the intersection between the natural world and the most celebrated aspects of living. Sarah believes that food is a powerful medium for storytelling that can anchor a community in shared experiences and traditions.
After working as the curator of roses at the Brooklyn Botanic Garden and baking professionally for over a decade in Brooklyn and Queens, she now lives in Sonoma County California where she writes, bakes, and defends her small backyard garden from marauding deer and cheeky gophers. Sarah's recipes and whole grain baking workshops can be found on her Patreon platform and website www.ritualfinefoods.com.
Cooking with California Dates: Six Dutchess Farm Meets Rancho Meladuco Date Farm
Cooking with California Dates: Six Dutchess Farm Meets Rancho Meladuco Date Farm
Six Dutchess in the Kitchen | Live, Hands-On Virtual Class
Taught by Joan Smith and hosted by Six Dutchess Farm.
In this class, Joan will share some of her favorite recipes for enjoying California dates, from favorite holiday appetizers to quick-bite snacks.
Dates are the fruit of the Date Palm, an ancient grass (not a tree) and one of the oldest cultivated crops in the world. Dates are a surprisingly versatile fruit offering caramel and brown sugar sweetness and both a succulent soft texture and a candy-like chew. They also happen to be a nutrient-dense super food! Once upon a time, hundreds of roadside date shops could be found throughout the growing regions of southern California and Arizona; however, today, just a few remain. With their sweet, caramel-like quality, they make a great natural sweetener to many dishes but are equally enjoyable as a stand-alone snack.
Here is our menu for the afternoon:
Cinnamon Date Compound Butter
Bacon, Date & Cheddar Breakfast Biscuits
Baked Cambozola Dip with Dates & Toasted Hazelnuts
Cheesy Stuffed Dates, Wrapped in Prosciutto
Derby Chocolate Bourbon Balls
This class will be limited to 25 registrants, first-come, first-served.
RECORDING
This class is recorded in full and you will receive the live recording, along with the recipe packet, within 24 hours of the class to enjoy and cook along on your own time. This ensures that you will not miss any class content should you be unable to attend live.
PREPARATION:
Cooking with California Dates: Six Dutchess Farm Meets Rancho Meladuco Date Farm is a live, interactive cooking class, hosted in the Hudson Valley by Six Dutchess Farm on Zoom, and taught by Joan Smith from her Rancho Meladuco farm kitchen. Recipes, a full ingredient list, and a Zoom link will be provided one week prior to class. Though you are not required to cook along, it does make the experience more immersive and it provides you with a real Sunday treat. We welcome and encourage you to cook and learn along with your loved ones. As always, our farm note subscribers have a 3-day priority registration period, starting today.
CANCELLATIONS
Please note, due to the small size of this class and its virtual nature, registration is non-refundable and class credit is not given should you find yourself unable to attend.
instructions
For those registered, we'll be providing a link and discount code (courtesy of Joan!), to purchase Rancho Meladuco Medjool dates for this class. You are welcome to use any dates you like, though, friendly warning, once you try Joan's dates, you'll be a life-long Rancho Meladuco enthusiast (like us!) and a compulsive date gift-giver. Trust us on this one. For friends in Sarasota, Florida, Louise at Artisan Cheese Company will also be putting together special orders of Rancho Meladuco dates and cheeses for this class.
About the Instructor | Joan Smith
Meet Joan, founder and co-owner of Rancho Meladuco Date Farm.
Rancho Meladuco Date Farm was founded by Joan Smith in the Fall of 2015. Joan is a resident of Orange County California, a mother of 3, a CPA by trade, a fabulous cook, and, most recently, a date farmer. She grew up in Bakersfield, California and spent her youth exploring 640 acres of rolling foothills while helping her family care for their cattle. Her childhood instilled in her a passion for working the land and a deep admiration for the people who raise food doing it.
Growing and cooking good food has been a lifelong joy for Joan. She bought her first farmhouse at 28 and transformed the neglected acreage into a beautiful and productive garden. She met her husband on a blind date and moved to Newport Beach. Once there, they bought a membership in a century-old duck hunting club just outside of Mecca, at the north end of the Salton Sea, close to Coachella, in the best date-growing region in the US. Eventually, they had the opportunity to buy out the other owners, which led them to where they are today and the birth of Rancho Meladuco Date Farm.
About the Farm I Rancho Meladuco Date Farm
Rancho Meladuco Date Farm is located in California's Coachella Valley, not far from Palm Springs. It was founded by Joan in 2015. Long ago, someone planted seven date palms on the property. A freelance “palmero” came several times throughout the year to maintain the trees, pollinate the bunches, and harvest dates as they ripened. Joan and her family were blown away by the large, sweet Medjool dates their trees produced, and when they started sharing them with friends and family, they got so many rave reviews that they quickly got to the point of keeping a wait list for the next season’s dates. They began planting more date palms, and the idea of their date farm was born.
Joan began farming dates just seven years ago this past October, and she hasn’t looked back. Today, they grow more than three hundred trees and ten different varieties including several “heirloom” varieties originating in the U.S. Her goals are simple: To grow and procure the best tasting dates possible and cultivate a broader audience in the US for the delicious and nutritious date. In short, to make dates a new national obsession.
Cooking from BUDMO! A Ukrainian Summer Lunch with Anna Voloshyna
Cooking from BUDMO! A Ukrainian Summer Lunch with Anna Voloshyna
Six Dutchess in the Kitchen | Live, Hands-On Virtual Class
Taught by Anna Voloshyna and hosted by Six Dutchess Farm.
This class represents the essence of the late summer garden and all there is to love about Ukrainian summer cooking: vibrant colors, fresh and light flavors, the loveliest seasonal ingredients, and the act of gathering together at the table with food and friends.
We'll pick the freshest summer tomatoes, zucchini, alliums, fresh herbs, and fish and cook our way through some of Anna's favorite recipes from her soon-to-be-released cookbook, BUDMO! Recipes from a Ukrainian Kitchen. All dishes are inspired by the rich and diverse traditions of Eastern European cuisine, and our menu will include Anna's Mom's legendary spicy and sour tomatoes! We'll cook a bountiful summer meal together, virtually, while you learn all about Ukrainian and Eastern European food history, hospitality, culinary culture and the meaning behind BUDMO.
Here is our menu for the afternoon:
Mom’s Famous Spicy and Sour Tomatoes
Panfried Zucchini with Light Sour Cream, Herbs, and Crispy Shallots
Lavash-Wrapped Halibut with Summer Alliums & Herbs
Bonus Recipe: Karpatka Cake
This class will be limited to 25 registrants, first-come, first-served.
RECORDING
This class is recorded in full and you will receive the live recording, along with the recipe packet, within 24 hours of the class to enjoy and cook along on your own time. This ensures that you will not miss any class content should you be unable to attend live.
PREPARATION:
Cooking from BUDMO! A Ukrainian Summer Lunch with Anna Voloshyna is a live, interactive cooking class, hosted in the Hudson Valley by Six Dutchess Farm, and taught by Anna Voloshyna from her Bay Area Kitchen. Recipes, a full ingredient list, and a Zoom link will be provided one week prior to class. Though you are not required to cook along, it does make the experience more immersive and it provides you with a real weekend treat. We welcome and encourage you to cook and learn along with your loved ones.
CANCELLATIONS
Please note, due to the small size of this class and its virtual nature, registration is non-refundable and class credit is not given should you find yourself unable to attend.
About the Instructor | Anna Volochyna
Image credit: Anastasia Blackman
Meet Anna, a chef, blogger, culinary instructor, food stylist and photographer, who translates Eastern European cuisine and flavors into approachable dishes for the modern home cook.
Anna was born in southern Ukraine in 1990 and relocated to the United States in 2011. After coming to the Bay Area, she started working as a food photographer and stylist, helping chefs and culinary brands tell their stories through her camera lens. After numerous photoshoots and exciting cooking endeavors, Anna was finally offered a chance to unveil her own food-making talents through hosting wildly popular Eastern European pop-up dinners. Her Ukrainian varenyky feasts became a delicious sensation in the San Francisco culinary community.
Anna has also been a tireless advocate and fundraiser for CookForUkraine and other organizations that help her native country in this time of war and make people fall in love with Ukrainian food through every little dumpling, fluffy garlic pampushki, and every single bowl of luscious borscht. Anna resides with her husband in the San Francisco Bay Area. Her first book, Budmo: Recipes from a Ukrainian Kitchen is scheduled for release by Rizzoli in September 2022. It is currently available for pre-order at most major booksellers.
Berries, Blooms & Foraged Finds⏤Creating A Wild Summer Layer Cake with Chef Rose Wilde
Berries, Blooms & Foraged Finds⏤Creating A Wild Summer Layer Cake with Chef Rose Wilde
Six Dutchess in the Kitchen | Live, Hands-On Virtual Class
Taught by Rose Wilde from her LA Kitchen, hosted by Six Dutchess Farm.
In this class, Rose will guide you through the ultimate summer layer cake, using a mix of fresh seasonal summer berries of your choosing, fresh seasonal herbs and edible blooms.
We'll make a cake layered with summer's best - ripe berries and wild blooms. You will learn how to make all the elements of an unforgettable seasonal layer cake from scratch⏤a versatile chiffon, an herbal soak, an infused custard, roasting fruit and Swiss buttercream⏤and we'll assemble and decorate our cakes together in class. We'll focus on whole grains and seasonal produce, herbs and blossoms from your gardens, farmers market and the WILD. Rose will review basic foraging rules to extend your creativity and make your cake truly a celebration of your locale! Join us in celebrating everything and anything with a great summer cake.
Here is our layer cake menu:
Olive Oil Chiffon
Bloom-Roasted Summer Berries
Thyme Soak
Lemon Verbena Custard
Smoked Honey Buttercream
Edible Blooms for Decoration
This class will be limited to 20 registrants, first-come, first-served.
RECORDING
This class is recorded in full and you will receive the live recording, along with the recipe packet, within 24 hours of the class to enjoy and cook along on your own time. This ensures that you will not miss any class content should you be unable to attend live.
PREPARATION:
Recipes, a full ingredient list, and a Zoom link will be provided one week prior to class. Though you are not required to bake along, it does make the experience more immersive and it provides you with a real weekend treat. We welcome and encourage you to cook and learn along with your loved ones.
CANCELLATIONS
Please note, due to the small size of this class and its virtual nature, registration is non-refundable and class credit is not given should you find yourself unable to attend.
About the Instructor | Rose Wilde
Meet Rose Wilde, owner and fermenter behind Red Bread, an award-winning bakery in Los Angeles since 2011.
Rose has worked as the pastry chef of Motherwolf, Rossoblu, Rustic Canyon, and Manuela in Los Angeles.
She has been a regular on Hallmark's Home & Family Channel, The Cooking Channel's Food, Fact or Fiction? and Chopped Sweets. She also has a special on Tastemade called Wilde Flower and maintains a dynamic baking group called Baking Wilde with Demi Community. Rose has always been captivated by food. She is committed to understanding the science, art, and magic of real food treated with care. Rose is a passionate chef, baker, master food preserver, and is actively involved with food justice issues. Her first book, Bread and Roses, is scheduled for release in 2023.
An Irish Springtime Tea at Granny's with Cherie Denham
An Irish Springtime Tea at Granny's with Cherie Denham
Six Dutchess in the Kitchen | Live, Hands-On Virtual Class
Taught by Cherie Denham of Flavor Passion from her Hampshire Kitchen, in the United Kingdom, hosted by Six Dutchess Farm.
All the best teatime gatherings involve homemade treats and lots of great stories. Here is Cherie's story about the idea behind this class and the roots of her earliest food memories.
"Almost every Sunday afternoon we would travel 30 miles from our farm in County Tyrone to my Granny and Granda’s farm in County Armagh for a visit. On the way there, we would sing along to Country & Western Classics, Dolly Parton, Johnny Cash, Charlie Pride and, of course, Elvis would be in the mix too. We were in fine form when we arrived at Granny & Granda’s. We’d walk in through the back door, and I remember standing there to take in the beautiful homely smells that were so welcoming. There would be bread, cake, tarts, jams, all homemade and ready to have for our tea later in that evening. The fire was always lit, even in summer the fire was lit. Granny’s fire was stacked with turf which Granda had cut from the bog and the smell was like nothing ordinary. It was homely, warming and comforting. Years before, Granny had baked over her turf fire, but then she got a gas oven. Later she got an electric oven but couldn’t get along with it at all, so she fired up her old gas oven in one of her outhouses and baked with it again. As tea time came around, the excitement mounted because we absolutely knew that every mouthful would be full of flavour and make us happy. This is where I first tasted mature cheddar cheese and homemade jam on bread. There was something so exciting and beautifully odd about that sweet and savoury togetherness. I still love it to this day! The fruit Granny used for her cakes and jams was always from her own garden and so with every season came different treats. During the winter months when there wasn’t much growing on the farm, Granny made lemon curd, oh it was delicious, tangy, zingy and sweet. Granny’s scones were made with buttermilk and were soft as clouds; the spotted dog, full of fruit and slathered with homemade butter. Cakes were either chocolate or coffee, but when the odd fruit cake was made, it was always delightful. Meringues came along in later years when I started baking, and I now I make them as part of my family’s teatime treats. We always have them with raspberries to remind me of Granny’s fruit cage – where we often tried to sneak into. Honestly, memories linked to food and family are my favourite memories!"
For this class, Cherie will take us back to her Granny and Grandad's farm and share some of her favorite treasured Irish recipes, and add some new ones to the mix too!
Here is our menu for the class:
Irish Buttermilk Scones with Homemade Lemon Curd and Fresh Clotted Cream
Spotted Dog Irish Soda Bread with Mature Cheddar Cheese and Rhubarb Jam
Rhubarb Cake with Seville Orange Glaze
White Chocolate Meringues with Rhubarb-Orange Compote
This class will be limited to 25 registrants, first-come, first-served.
RECORDING
This class is recorded in full and you will receive the live recording, along with the recipe packet, within 24 hours of the class to enjoy and cook along on your own time. This ensures that you will not miss any class content should you be unable to attend live.
PREPARATION:
Recipes, a full ingredient list, and a Zoom link will be provided one week prior to class. Though you are not required to cook along, it does make the experience more immersive and it provides you with a real weekend treat. We welcome and encourage you to cook and learn along with your loved ones.
CANCELLATIONS
Please note, due to the small size of this class and its virtual nature, registration is non-refundable and class credit is not given should you find yourself unable to attend.
About the Instructor | Cherie Denham
Meet Cherie Denham, a farmer’s daughter from Northern Ireland.
In her own words; “I only ever wanted to cook but couldn’t afford the college fees so after qualifying as a medical secretary at the age of 18, I left Northern Ireland to come over to work in England. I set my sights on Leith’s School of Food & Wine and eventually after leaving the medical secretarial job which was not for me and starting work in a tiny French delicatessen, which was so for me, I put myself through the course. After traveling back and forth to Europe on cooking jobs, Leith’s offered me a job as a Junior Teacher. A few years later, I set up my own catering company, “Flavour Passion” in Clapham, London, specializing in drinks, parties, buffets, dinners and lunches. In time, I got married, had 3 lovely boys and found myself living in Hampshire. When the boys got older, I wanted to continue my cooking, so I started doing cookery demos in our family kitchen, which I do to this day. You can find me on Instagram most days, sharing my love of food and family.”
The Art of Floral Dumplings with Kristina Cho
The Art of Floral Dumplings with Kristina Cho
Live, hands-on virtual class, hosted on Zoom
Register ⟶
Taught by Kristina Cho, hosted by Six Dutchess Farm
Dahlia season is simply the most magical time on the floral calendar, and we think it's the perfect occasion to pay culinary tribute to these mighty blooms and their flower friends! Please join us for a truly unforgettable class, where you will mystify even yourself in the dumpling magic you will create. Check out this video from Kristina and imagine yourself making your very own gorgeous dahlia dumplings, and rose and star dumplings too, from scratch and enjoying them for a special Sunday brunch!
During this 2-hour interactive class, you will learn:
How to make homemade dumpling dough and natural ways to incorporate brilliant colors through spices and vegetables.
How to make a customizable dumpling filling with both meat and vegetarian options.
How to fold dumplings in both classic and floral inspired designs, including dahlias, roses, stars and clovers.
How to cook and serve them!
This class will be limited to 15 registrants, first-come, first-served.
PREPARATION
Recipes, a full ingredient & prep list, and a Zoom link will be provided one week prior to class. Though you are not required to cook along, it does make the experience more immersive and it provides you with a Sunday brunch meal!
CANCELLATIONS
Please note, no refunds are given should you decide to cancel your registration, but we do provide class credit up to ten days prior to the class (for use in 2021). After this time, if you are unable to attend, we encourage you to gift your class to a friend or loved one, who can share the recipes and experience with you, and maybe even cook the meal for you, too!
About the Instructor I Kristina Cho
Meet Kristina a Bay Area-based food blogger, recipe developer, and cooking instructor.
She’s originally from Cleveland, Ohio, where she grew up in her family’s Chinese restaurant. Cooking and sharing culture through food were always a huge part of her life. Before becoming a food blogger, Kristina studied and worked in architecture and interior design.
Architecture instilled in her a designer’s attention to detail, a disciplined approach to iteration, and creative artistry. But between sketching and coordinating construction drawings, she spent all her time exploring new flavors, shopping for the freshest ingredients at her local farmers markets, and developing recipes for her blog, Eat Cho Food.
Today she has dedicated her professional career to making, teaching, writing about, and photographing her unique interpretations of Chinese food—everything from noodle soups to dumplings and, of course, baked goods. Her first book, Mooncakes & Milk Bread: Sweet & Savory Recipes Inspired by Chinese Bakeries, will be released on October 12 and is currently available for pre-order.
The Breads of Iran: Fresh Spring Herbs and Alliums with Sahar Shomali
The Breads of Iran: Fresh Spring Herbs and Alliums with Sahar Shomali
Six Dutchess in the Kitchen | Live, Hands-On Virtual Class
Taught by Sahar Shomali of Kouzeh Bakery, hosted by Six Dutchess Farm.
The people of Iran have created a vast variety of breads throughout their long history. From simple flatbreads made by nomadic tribes to sourdough loaves baked in cities and villages for daily consumption, the use of local ingredients, open fires and brick ovens has produced flavors and textures not found in European style bread. Kouzeh's breads are all uniquely rooted and found in different regions of Iran, and Sahar has embarked on meticulous research and experimentation to integrate authentic recipes passed down through generations to ensure the quality of all that she bakes at Kouzeh.
In this class, we will learn 2 different breads from the Kurdistan province of Iran. Located in the western mountainous region of Iran, the cuisine of this region is full of fresh herbs and tree nuts. And, to finish on a sweet note, we will also make traditional, and totally addictive, "grated" cookies from Qazvin, a city neighboring Tehran, in the center of Iran. This is one of the many cookies made for the Persian New Year, Nowruz, and this particular item is lightly sweetened and can be made plain or flavored, and with cardamom and pistachios.
Here is our menu for the class:
Kelanneh - flatbread filled with allium herbs, baked on a griddle top
Kolireh-Mojhgeh - a celebratory walnut and onion bread, flavored with herbs and Kashk.
Shirini Charkhi - Traditional grated cookies with cardamom & pistachios
This class will be limited to 20 registrants, first-come, first-served.
RECORDING
This class is recorded in full and you will receive the live recording, along with the recipe packet, within 24 hours of the class to enjoy and cook along on your own time. This ensures that you will not miss any class content should you be unable to attend live.
CANCELLATIONS
Please note, due to the small size of this class and its virtual nature, registration is non-refundable and class credit is not given should you find yourself unable to attend.
About the Instructor | Sahar Shomal
Meet Chef Sahar, an Iranian pastry chef and baker, residing in Los Angeles, CA
Born and raised in Tehran, Sahar started baking at an early age, joining summer baking classes and reading cookbooks in her spare time.
After immigrating to the United States and attending Culinary School, she spent 12 years working in some of the best kitchens in Los Angeles, including Spago, Lucques, and the Hotel Bel Air. In 2018 she established Kouzeh Bakery, a cottage bakery and 2021 Good Food Awards winner, dedicated to the art of Iranian Bread. Her goal is to research, recreate and document the many different breads and baked goods of Iran, and introduce them to the bread lovers of the world.
Bake with Us + Show Some Love: An Emergency Virtual Bake-A-Thon for Ukraine
Bake with Us + Show Some Love: An Emergency Virtual Bake-A-Thon for Ukraine
Bake with Us + Show Some Love: An Emergency Virtual Bake-A-Thon for Ukraine
Friends, this is the moment to draw on our community of kind and caring people and do something together. Please join us in sending emergency humanitarian aid to the people of Ukraine and saying no to a senseless war that destroys lives on both sides.
Here is what YOU can do to help send love and support:
Tune in: On Sunday, March 20, starting at 1pm EST, we are joining forces with our beloved fellow cooking teachers, Viola Buitoni and Johanna Kindvall, to host a Virtual Bake-A-Thon for Ukraine. Special baking guests include Anna Voloshyna, Linda Tay Esposito, Cherie Denham, Victoria Granof, Melanie Underwood, Renee Baumann, and Luisa Weiss. Throughout this live, collaborative baking class, teachers will be demoing and sharing family recipes near and dear to their hearts. 100% of all proceeds will be donated to charities providing emergency aid to Ukrainians in need.
Buy a ticket: Tickets are $25. You are very welcome to purchase multiple tickets. Our goal is to sell as many tickets as we possibly can and donate the proceeds weekly, as the money raised is urgently needed. All of our time is volunteer, teachers are donating their time, and all proceeds from ticket sales will be donated to 3 charities, RAZOM, CARE, and World Central Kitchen, who are providing emergency medical relief, food and care to Ukrainian displaced persons and refugees. Please note: No ticket refunds given.
Bake with Us: You'll learn how to make Ukrainian Pampushki and rogaliki cookies, Swedish Knäckerbröd, Italian Hazelnut and Almond Amaretti, Spiral Curry Puffs, Classic Southern Lemon Meringue Pie and much more! This will be a live virtual, rolling demo-style baking class, held via Zoom. Everyone will get a full Zoom recording (if you miss it!), a recipe booklet with lots of delicious cookies, crisps, cakes and other treats, and the satisfaction of knowing you helped some pretty desperate and frightened people in need!
Spread the Word: If you cannot attend, PLEASE still support us by purchasing a ticket and by spreading the word among your networks. You will receive the full Zoom recording AND a recipe booklet of baking treasures to keep and share with your loved ones.
Unite: This effort draws on the humanitarian work of Cook for Ukraine andBake for Ukraine by Bakers Against Racism, two food-based initiatives mobilizing cooks, bakers and creatives worldwide to use their talents for peace and equality, and against racism and injustice. The photos and illustrations are courtesy ofJohanna Kindvall,Anna Voloshyna, Third_roosters, andViola Buitoni. If you are unable to support our initiative, we thank you for reading this far and encourage you to find any way you can to show solidarity and help the people of Ukraine.
RECORDING
This class is recorded in full and you will receive the live recording, along with the recipe packet, within 24 hours of the class to enjoy and cook along on your own time. This ensures that you will not miss any class content should you be unable to attend live.
CANCELLATIONS
Please note, due to the small size of this class and its virtual nature, registration is non-refundable and class credit is not given should you find yourself unable to attend.
Image Credit: Maria Boguslav
Image Credit: third_roosters
An Introduction to Lace Knitting with Gotland Yarn Part 1
An Introduction to Lace Knitting with Gotland Yarn Part 1
Fiber Tales | Live, Hands-On Virtual Class
Taught by Anna Dalvi and hosted by Six Dutchess Farm.
What is lace? How do I select my yarn and needles? And how do I read lace charts?
In this class, we will learn all about the fundamentals of lace knitting. The class will cover a variety of topics, such as suitable lace cast-ons and bind-offs, how to join yarn, sew in ends, and how to use lifelines. We’ll also learn how to read our knitting and fix mistakes without having to rip out the entire project. And of course we’ll learn all about blocking - the magic that makes any lace project shine. And, in the process, we’ll discover the special qualities and nuances of breed-specific, natural yarn.
Materials Needed:
1 skein of Gotland or Natural Yarn, laceweight
US 5, 6, 7 or 8 Circular needles (if you have a variety of sizes, please bring them all)
Blunt tapestry needle
EXPERIENCE REQUIRED:
Basic knitting skills.
HOMEWORK:
Our limited-edition 2-ply Laceweight yarn is available for purchase and can be added on to your order during class check-out. We ask that all participants use pure or blended Gotland yarn, or other natural farm yarn, for this class.
This class will be limited to 12 registrants, first-come, first-served.
CANCELLATIONS
Please note, no refunds are given should you decide to cancel your registration, but we do provide class credit up to ten days prior to the class (for use in 2021). After this time, if you are unable to attend, we encourage you to gift your class to a friend or loved one, who can share the experience with you.
About the Instructor | Anna Dalvi
Anna Dalvi is a Swedish-Canadian knitwear designer, author and educator with a passion for lace.
She has been publishing knitting patterns online since 2007. Her most popular designs are her intricate Mystic lace shawls, originally published in a mystery Knit-Along format, which has attracted more than 10,000 knitters worldwide.
She has published numerous print books on lace shawls, including Shaping Shawls (2011), Ancient Egypt in Lace and Color (2012), Fairy Tale Lace (2013), Mystic Shawls (2014), Mystic Shawls 2 (2017); e-books, Seven Fingerless Mittens (2011) and Reversible Lace (2017), as well as single patterns. Her designs have been featured in multiple knitting magazines, collections and knit-alongs.
In her knitting, Anna enjoys variety more than anything else—from intricate lace to sprawling cables, and differences in color and texture. She has taught knitting classes on Craftsy, as well as all over North America, at fiber festivals, conferences, local yarn shops, and even on cruise ships.
Anna is originally from Sweden (our Swedish sheep would love that!) but has made her home in Ottawa, Canada. You can find Anna and her designs on Ravelry, Instagram, Facebook and on her Knit & Knag Designs website.
Danish Rugbrød & Baking with Whole Grain Winter Rye
Danish Rye Bread (Rugbrød) & Baking with Whole-Grain Winter Rye with Jennifer Kouvant
Six Dutchess in the Kitchen | Live, Hands-On Virtual Class
Taught by Jennifer Kouvant, co-hosted by Six Dutchess Farm & The New York Women's Culinary Alliance
There are few breadbaking accomplishments greater than making your very own loaf of Classic Danish Rugbrød. It takes a solid 48 hours to make, plus an extra 24 hours of cool-down time. But once you succeed in making your first loaf, you will continue making it for life. Not only is rye essential to the farmer, as one of the heartiest winter crops around and a trusted late-season cover crop, but it's also an enormously fiber-rich grain, loaded with nutrients that support a healthful diet for the consumer. Plus, for the bakers' palate, the depth of rye flavor adds such a unique twist to otherwise ordinary baked goods.
During this class, we're going to take you on a hands-on journey to understanding and embracing the humble whole-grain origins of rye and maximizing it to its fullest potential in your baking kitchen. You'll develop the knowledge and confidence to "read" rye and appreciate its tendency for low and slow baking, you'll learn about the differences between wheat and rye, and you'll learn to appreciate the many advantages of baking with whole grain rye instead of processed white rye.
Two days prior to class, you'll receive a recorded Zoom demo guiding you through the first steps of making your rye bread: this includes making your seed mixture, called a soaker, and preparing your Leaven with ripe sourdough, water and rye flour. You'll prepare that the night before our class, and during our Sunday class, we'll mix our doughs, prepare our loaf pans, and discuss what to look for in the fermentation process for rye. While our doughs rise, we'll make a quick-bake treat, chocolate rye brownies, and delicious, crunchy rye-caraway crackers. As our class comes to an end, you'll be in charge of monitoring your dough rise and bake, since rugbrød rising time can take up to 6 hours. We'll give you all the information you need to know when you bread is ready for baking, how to handle the oven bake and when it's ready to eat.
Here is the menu for this class:
Sourdough Danish Rugbrød with Whole Grain Rye
rye chops, sunflower seeds, pumpkin seeds & flax
Chocolate Whole Grain Rye Brownies
Rye Crackers with Toasted Caraway Seeds
This class will be limited to 15 registrants, first-come, first-served.
INGREDIENTS
This class requires special equipment and ingredients. Required ingredients include a sourdough starter, whole rye flour (also knows as Pumpernickel flour) and rye chops. You will receive a list of mail-order links where you can order all three items or make your own sourdough starter. Also recommended is a Pullman loaf pan.
PREPARATION
We welcome and encourage you to bake and learn along with your loved ones. Recipes, a full ingredient list, and a Zoom link will be provided one week prior to class. Though you are not required to cook along, it does make the experience more immersive and it provides you with a real Sunday treat.
CANCELLATIONS
Please note, due to the small size of this class and its virtual nature, registration is non-refundable and class credit is not given should you find yourself unable to attend.
RECORDING
This class is recorded in full and you will receive the live recording, along with the recipe packet, within 24 hours of the class to enjoy and cook along on your own time. This ensures that you will not miss any class content should you be unable to attend live.
ABOUT THE INSTRUCTOR I JENNIFER KOUVANT
A native of New York City, Jennifer currently runs Six Dutchess Farm in partnership with her husband Hans.
Before entering the food and farming community, Jennifer worked for more than a decade in war-torn regions of Former Yugoslavia and the Middle East as an international humanitarian worker and United Nations officer, focusing on post-war reconstruction and food policy. She credits her career change to an infectious love of food, the warmth of kitchens and cooks and farmers across the globe, and the deep-rooted influences of her father—a New York City restaurateur for over 40 years.
From her Danish mother and Grandmother, she learned all about natural fibers and flowers and Nordic crafting traditions. More than anyone, they taught Jennifer the beauty and grace of serving one's community through food and hospitality. Jennifer holds professional certificates from the French Culinary Center's Bread Baking and Pastry Arts programs and has apprenticed in the bread kitchens of Per Se and Bouchon Bakery. She is a graduate of Bryn Mawr College with a Masters of International Affairs from Columbia University.
Bitter is Better: A January Refresh with Bitter Greens and Brassicas with Viola Buitoni
Bitter is Better: A January Refresh with Bitter Greens and Brassicas with Viola Buitoni
SIX DUTCHESS IN THE KITCHEN | Live, hands-on virtual class, hosted on Zoom
Taught by Viola Buitoni, presented by Six Dutchess Farm.
The cooking of Italy celebrates seasonal, truly fleeting produce. Just like our farm does. Italians have a knack for making simple seem special, and they know how to transform a small basket of vegetables into a feast for a crowd. The slim pickings of the winter garden does not deter Viola, or any good Italian cook, from seeing the bitterness of chicories, broccoli, and cabbages as just another enhanced flavor profile and the base for a delicious nutritious winter menu! In this class, we will explore the complex, healthy choices the winter garden gives us, and we will learn to use classic Italian cooking techniques and sensibilities to prepare hale and hearty winter salads, a "no-waste" bruschetta using our vegetable leaves and stalks, and delightfully luxe and light traditional Italian crepes, dressed in style for winter.
Our menu for this 2-hour interactive class:
Cicorie d'inverno in salsa di acciughe
Winter chicories in anchovy sauce
Insalata di cavolo, cachi e nocciole
Cabbage, blood orange, and hazelnut salad
Bruschetta di cavolina
Bruschetta with winter brassica leaves
Crespelle di radicchio e ricotta al rosmarino
Ricotta, radicchio and rosemary crepes
ABOUT THE INSTRUCTOR | VIOLA BUITONI
Meet Viola Buitoni, chef instructor and food writer, was born in Rome and raised in Perugia, Italy.
With stories and knowledge from six generations, her dishes cross the best of California agriculture with the finest Italian food imports. After moving to the US to attend NYU, Viola started Buitoni & Garretti, a catering kitchen and Italian fine foods shop in New York City. She later moved to San Francisco where she began lecturing and teaching Italian food tradition workshops at the SF Italian Cultural Institute and Italian Consulate. She teaches Italian cooking at 18Reasons, The Civic Kitchen and Milk Street year-round and at the Puglia Culinary Center in the summer. She is a regular contributor to La Cucina Italiana US. She lives in the Mission District with her husband, son and tiny dog.
The Scandinavian Way to Holiday: Nordic Baking Traditions & The Festival of Light with Johanna Kindvall
The Scandinavian Way to Holiday: Nordic Baking Traditions & The Festival of Light with Johanna Kindvall
Six Dutchess in the Kitchen | Live, Hands-On Virtual Class
This class will teach you how to prepare classic Swedish treats for the Festival of Light/St. Lucia Day, which falls on December 13. While the St. Lucia tradition has religious roots, in recent times, it’s become more of a multi-cultural celebration of light, where a candle-crowned Lucia and her maidens (each carrying a candle) walk in procession while singing traditional songs. On this special day, it is common to enjoy a cozy trio of freshly-baked lussekatter or Lucia cats (sweet Saffron buns), pepparkakor (Swedish Gingersnap cookies) and glögg (Swedish mulled wine). The saffron-flavored buns are traditionally shaped into s-shapes and decorated with raisins. The Swedish gingersnaps are razor-thin, crisp and "snappy" and when dipped into warm glögg, it's one the most significant Swedish flavors of the winter holiday. Glögg is mostly brewed with red wine, but in this class we will make one with white wine, which is a more modern Swedish Glögg that can be served both warm and chilled as an aperitif. But, don't worry, we'll also be providing you with a bonus recipe for traditional red wine Glögg so you can try both at your holiday table! Glögg, together with fresh saffron buns and ginger cookies, will fill your home with the most wonderful, truly Nordic, holiday aroma. It's the perfect combination after a long walk and the most welcoming treat when having friends over for fika on a snowy winter day.
Our menu for this 2.5-hour interactive class:
Swedish Gingersnaps ~ Pepparkakor
Spicy, crispy and cut into traditional Swedish shapes like pigs and hearts, nothing says "God Jul" quite like homemade Swedish Gingersnaps
Classic Saffron Buns ~ Lussekatter
Once the spice of royalty, these pillowy saffron-laced sweet buns are the signature bread of St. Lucia Day
White Glögg ~ Swedish Mulled Wine
Spiced with orange, golden raisins and star anise
This class will be limited to 15 registrants, first-come, first-served.
RECORDING
This class is recorded in full and you will receive the live recording, along with the recipe packet, within 24 hours of the class to enjoy and cook along on your own time. This ensures that you will not miss any class content should you be unable to attend live.
CANCELLATIONS
Please note, due to the small size of this class and its virtual nature, registration is non-refundable and class credit is not given should you find yourself unable to attend.
PREPARATION
The Scandinavian Way to Holiday: Nordic Baking & The Festival of Light is a live, interactive cooking class, hosted by Six Dutchess Farm on Zoom, and taught by Johanna Kindvall from her Brooklyn Kitchen. Recipes, a full ingredient list, and a Zoom link will be provided one week prior to class. Though you are not required to bake along, it does make the experience more immersive and it provides you with a real weekend treat.
About the Instructor | Johanna Kindvall
Johanna Kindvall is a Swedish food illustrator and cook, living in Brooklyn.
She is the author & illustrator of Smörgåsbord: The Art of Swedish Breads and Savory Treats (Ten Speed Press, 2017) and co-author and illustrator of Fika: The Art of the Swedish Coffee Break (Ten Speed Press, 2015).
Johanna grew up in the countryside of South Sweden where she had the great pleasure of having access to plenty of fresh produce growing nearby as well as in the family’s back garden. Summers included weekly visits to the woods to pick mushrooms and berries. She learned early on to take care and cook with seasonal treasures like rhubarb, elderflower, strawberries, wild raspberries, red & black currants, chanterelles, and porcini mushrooms. In 2005, she created her illustrated cooking blog, Kokblog where she shares illustrated recipes of the things she cooks at home.
Johanna loves sharing the flavors of Scandinavian food traditions and for the last few years she taught baking and cooking at places like 18Reasons (San Francisco), Archestratus (Brooklyn) and COOK(Philadelphia). If she is not drawing in her studio, she is in the kitchen baking.
Pumpkins, Pears, Pies & Pastry: A Celebration of Thanksgiving Baking with Raquel Bagatini
Pumpkins, Pears, Pies & Pastry: A Celebration of Thanksgiving Baking with Raquel Bagatini
Live, hands-on virtual class, hosted on Zoom
Raquel is what we like to call a baker's baker, a born teacher with exceptional skill for bringing out the best in flavors (and people) and creating sheer beauty in the baking kitchen. She's worked her way up some of the most iconic bakeries around, like Balthazar Bakery in NYC & NJ, and now she heads one of the loveliest bakeries in California. She's taking her Saturday off to do her very first virtual class with us (yay, Raquel, we LOVE virtual newbies!) and to share some delicious, doable recipes for the holiday season.
In this class, Raquel is going to bake you through her ideal mix of Thanksgiving choices for the home holiday table, using seasonal pumpkins and pears. Whether you are a seasoned pie and bread maker, a perpetual holiday host or guest, or a wannabe baker who just needs a little (or a lot) of extra guidance, Raquel has a menu of gorgeous goodies for you and lots of kitchen tips and tricks for how to organize your dessert and bread spread like a pro! Professional chefs and bakers know how to take the principles of their craft--quality ingredients, diversity of menu, and lots of do-ahead prep--and add a touch of simplicity to the mix for holiday home baking. During our time together, Chef Raquel will bake you though two made-from-scratch dessert pies and a centerpiece savory-ish bread for an accessible and delicious, at-home holiday meal.
This class will include two components: a 2.5-hour interactive class, where we will make and assemble our baking menu together, and a pre-recorded Zoom video, which you will receive in the week prior to class. This video will show you how to make your pie dough and pie fillings, in advance, and wrap and store them for assembly and baking on Saturday, November 13. This two-step process will also act as a guide for you, in real-time, on how to prep your holiday dessert course, in advance, and hopefully, stress-free, for your holiday entertaining, guest appearance, or solo-show of self-love.
Here's our menu for this 2.5-hour interactive class:
A Leaner, Lighter, Spice-Filled Pumpkin Pie
dressed up to impress a special crowd (we consider this to be the pumpkin pie for people who really don't love pumpkin pie--in other words, we hope, it's going to convert you forevermore)
A Decadent, Do-Ahead Pear Tart Tatin
A Pumpkin, Sage & Cranberry Braided Bread Crown
the perfect centerpiece for your holiday table
This class is limited to 15 registrants, first-come, first-serve.
PREPARATION
Pumpkins, Pears, Pies & Pastry is a live, interactive cooking class, hosted by Six Dutchess Farm on Zoom, and taught by Raquel Bagatini from her California Kitchen. Recipes, a full ingredient list, and a Zoom link will be provided one week prior to class. Though you are not required to bake along, it does make the experience more immersive and it provides you with a real weekend treat.
CANCELLATIONS
Please note, no refunds are given should you decide to cancel your registration, but we do provide class credit up to ten days prior to the class (for use in 2022). After this time, if you are unable to attend, we encourage you to gift your class to a friend or loved one, who can share the recipes and experience with you, and maybe even cook the meal for you, too!
About the Instructor | Raquel Bagatini
Raquel Bagatini is a Brazilian-born pastry chef and head baker at the iconic Big Sur Bakery, in Big Sur, California.
She learned the art and craft of baking while working under the tutelage of Chef Paula Orland at famed Balthazar Bakery in Englewood, New Jersey, and New York City for nearly 10 years. Raquel was first introduced to bread baking at a very young age by her mother, who used a wood fired-oven growing up in their home in Brazil. One of her earliest food memories was helping her mother make handmade pasta from a Bigolaro pasta extruder, with the important job of sitting on the floor and dusting the fresh pasta with semolina flour. One of eight siblings, Raquel was the youngest and always happy to help out at her parents family restaurant, where she learned all about sharing food and love though hospitality. Those childhood memories formed the basis of her life-long passion for naturally leaved breads, jam and pie-making.
Today, Raquel lives in Central California with her husband Chris, who is also a chef. On her time off, she loves hosting friends for dinner at their home in the Carmel Valley, and she can often be found hiking the Valley in the company of her pup Lemmy. She also has a kitty named Mica and loves watching her chickens forage in the backyard. She dreams of one day having a small farm with a small flock of sheep and a stone fruit orchards for jam making and, of course, a pie stand at the end of the road.
Sweet Peppers in the Spanish Kitchen with Camila Loew
Sweet Peppers in the Spanish Kitchen with Camila Loew
Six Dutchess in the Kitchen | Live, Hands-On Virtual Class
Taught by Camila Loew, hosted by Six Dutchess Farm.
Although peppers come from the New World, where would Spanish cuisine be without them? They are so clearly instilled into people's kitchens, that many traditional recipes from different regions of Spain include them--starting with the Spanish version of sofrito, the flavor base of almost every recipe!
In this class we will explore some of Camila's favorite ways to use peppers during their season of abundance, including her perhaps all-time favorite, a recipe from her recent The Sobremesa Cookbook: romesco sauce; if you have tried it before, making it at home will convert you forever! You will also learn some technical feats, such as making your own homemade mayo, which is also a genre in itself when compared to the store-bought version.
Here's our menu for the afternoon
Escalivada (Roasted Fall Vegetables) with Freshly-Made Romesco Sauce
Coca de recapte (Catalan Flatbread)
Stuffed Peppers with Mushrooms and Homemade Mayo Gratin
This class will be limited to 15 registrants, first-come, first-served.
PREPARATION
Sweet Peppers in the Spanish Kitchen is a live, interactive cooking class, hosted by Six Dutchess Farm on Zoom, and taught by Camila Loew from her Barcelona Kitchen. Recipes, a full ingredient list, and a Zoom link will be provided one week prior to class. Though you are not required to cook along, it does make the experience more immersive and it provides you with a real Sunday treat.
RECORDING
This class is recorded in full and you will receive the live recording, along with the recipe packet, within 24 hours of the class to enjoy and cook along on your own time. This ensures that you will not miss any class content should you be unable to attend live.
CANCELLATIONS
Please note, due to the small size of this class and its virtual nature, registration is non-refundable and class credit is not given should you find yourself unable to attend.
REGISTRATION
Tickets for this 2-hour class are per household/device. We welcome and encourage you to cook and learn along with your loved ones. This class is recorded, and each participant will receive a link for viewing and downloading the class.
About the Instructor | Camila Loew
Camila Loew is a culinary instructor, food writer, natural chef, and university food studies instructor.
She lives in Barcelona, Spain, and divides her time between the kitchen and the classroom. She founded and directs the Food Studies International program at the University of Barcelona, as well as her culinary travel (ad)venture: Sobremesa Culinary Tours, through which she designs culinary-themed bespoke travel.
She teaches regularly in person in Barcelona and online for several schools in the US, and organizes culinary-focused travel for Americans in Catalunya as well as other regions of Spain and Japan.
Camila holds a Ph.D. in Humanities and is a certified Nutrition Consultant, as well as a trained chef and culinary instructor. Camila's cooking style is inspired by fresh produce and the change of seasons, but above all, by people and the daily magical act of gathering around the table to share a meal. When she's not teaching, at the market, in the kitchen or at the table, Camila enjoys drinking tea, practicing yoga, hiking in the Collserola hills, and reading. She cooks daily for her family. Her first cookbook, The Sobremesa Cookbook was published in 2020.
Summer Jam Baking with Camilla Wynne
Summer Jam Baking with Camilla Wynne
Six Dutchess in the Kitchen | Beginner Level
Photos by Mickael Adounrak Bandassak
During this 2-hour interactive class, you'll learn to make creative, lower sugar, pectin-free jams that taste like FRUIT using a streamlined method that fits into your life. Transforming fruit into jam and putting it in your cupboard to enjoy another day is truly one of life's singular delights.
And in the height of summer, when trees and shrubs are just bursting with fresh fruit, it is the perfect time to hone these skills! You'll learn how to choose your fruit, how to get a good set even with low-pectin fruits, and how to substitute sugar with alternative sweeteners. You'll also learn how to judge the setting point using your senses, what pot to cook your jam in, and how to break down jam-making into manageable steps so you can fit it into even the busiest schedule. We'll teach you how to eliminate extra steps from the traditional canning process and how to avoid rude interlopers such as mold. By the end of this class, you'll be able to concoct a delicious jam from any amount of fruit, using only a minimal amount of math and limited only by your imagination. And the fun doesn't stop there! We will be incorporating our jam into a delicious baked good from Jam Bake and giving an extra bonus recipe to make in your home kitchen.
Here's our menu for the afternoon:
Tutti Frutti Jam The ultimate ode to summer with stone fruits, late-summer berries, candied orange peel, lemon, sugar, and vanilla bean.
Meringue Roll with Eau-de-Vie Cream and Tutti Frutti Jam
Bonus Take-Home Recipe: Classic English Bakewell Tarts with Tutti Frutti Jam & Frangipane
This class will be limited to 15 registrants, first-come, first-served.
preparation
Summer Jam Baking with Camilla Wynne is a live, interactive cooking class, hosted by Six Dutchess Farm on Zoom, and taught by Camilla from her Kitchen in Toronto. Recipes, a full ingredient list, and a Zoom link will be provided one week prior to class. Though you are not required to cook along, it does make the experience more immersive and it provides you with a real Sunday treat.
CANCELLATIONs
Please note, no refunds are given should you decide to cancel your registration, but we do provide class credit up to ten days prior to the class (for use in 2021). After this time, if you are unable to attend, we encourage you to gift your class to a friend or loved one, who can share the recipes and experience with you, and maybe even cook the meal for you, too!
About the Instructor | camilla wynne
Meet Camilla a writer, pastry chef, preserving teacher, recipe developer, and one of Canada's only Master Preservers.
Camilla founded and ran Preservation Society, a popular jam and preserving company in Montreal for seven years. She has been a pastry professional for nearly two decades, working at restaurants in Montreal, Toronto, and New York City.
She lives in Toronto. Her new book, Jam Bake, is all about making jam, jelly and marmalade, and baking with them.
Fresh Herbs in the Persian Kitchen with Mab & The League of Kitchens
Fresh Herbs in the Persian Kitchen with Mab & The League of Kitchens
Six Dutchess in the Kitchen | Beginner Level
Photos by Brakethrough Media
Our July class is all about fresh herbs, ever-present in the summer garden, from mint, to thyme and rosemary, basil, tarragon, oregano, marjoram, lemon balm, and so much more!
When we think of cooking with fresh seasonal herbs, nobody does it better than Persians. In fact, the age-old love affair between Persians and their herbs is legendary! In the Persian kitchen, fresh herbs are not just the supporting actors, they are the stars. What other cuisine offers an entire salad platter made of fresh herbs?! Or fills a frittata with so many herbs that it's solid green and one of the most delicious things you've ever tasted?! Mab will share a whole new way to think about herbs and to utilize them in your kitchen.
Here's our menu for the afternoon:
Sabzi Khordan (Fresh Herb Salad)
A platter of fresh herbs, scallions, radishes, whole walnuts, and feta topped with olive oil and dried mint.
Kuku Sabzi (Herbed Persian Frittata)
A beautiful and complex frittata featuring lots of fresh herbs, spinach, leeks, and scallions that are mixed with egg, walnuts, and barberries then baked until bright green and fluffy yet firm.
Mast O Khiar (Yogurt with Cucumber, Mint and Rose Petals)
Goat’s milk yogurt combined with diced cucumbers and dried mint, topped with crushed rose petals and nuts.
This class will be limited to 15 registrants, first-come, first-served.
INGREDIENTS
To source some of the traditional Persian ingredients, like barberries and dried rose petals, we will provide links to specialty shops from which you can order, should you not have local sources for purchase.
PREPARATION
This is a live, interactive cooking class, hosted by Six Dutchess Farm on Zoom, and taught by Mab from the League of Kitchens. Recipes, a full ingredient list, and a Zoom link will be provided one week prior to class. Though you are not required to cook along, it does make the experience more immersive and it provides you with a real Sunday treat.
CANCELLATIONs
Please note, no refunds are given should you decide to cancel your registration, but we do provide class credit up to ten days prior to the class (for use in 2021). After this time, if you are unable to attend, we encourage you to gift your class to a friend or loved one, who can share the recipes and experience with you, and maybe even cook the meal for you, too!
About the Instructor | Mab Abbas
Meet Mab, a women’s rights activist, documentary filmmaker, and educator.
Mahboubeh (Mab) was born and raised in Khorramshahr, a city with a large Arab population in southern Iran. However, her parents have roots in the Azeri region of northern Iran, and Mab grew up learning the unique and delicious cuisine from that region.
She learned about ingredients from her dad, who owned a restaurant, grocery store, and tea importing company. He taught her how to pick the best quality ingredients for every recipe. While her father taught her what to cook with, it was her mother that taught her how to cook. Mab’s mother, who was often homesick for the northern region where she grew up, taught her how to cook the food “low and slow” to bring out the incredible flavors and smells of the food that would transport them back to the Azeri region from which the recipes came.
As a young woman in the late 1970s, Mab became involved in the Iranian Revolution, but later, when she became a vocal advocate for women’s rights in Iran, she was persecuted by the Islamic Republic. After being imprisoned three times during the 2000s for organizing peaceful protests, she fled Iran and moved to New York City. Before joining the League of Kitchens, Mab managed the nonprofit organization Zanan TV, and she continues to work as an educator in schools around New York City. Mab is a women’s rights activist, documentary filmmaker, and educator who believes food provides a special opportunity for connection and empowerment. She has been featured in New York Magazine (Grubstreet).
Anatomy of American Pie with Early Summer Berries with Rachel Swan
Anatomy of American Pie with Early Summer Berries with Rachel Swan
Six Dutchess in the Kitchen | Intermediate Level
As the seasons turn to long and warmer days, we too turn to the best of what this time of year offers, berries! No matter where you may be and what level of pie confidence you may have, Rachel has a surefire way to bring any combination of seasonal berries together to make a beautiful tasty treat.
In this class, we'll explore the beloved American pie, imagined in three ways: as a free-form galette, as a traditional American-style pie, and as a personal pocket-sized handy dandy hand pie. Using fresh early-season farm berries, like strawberries, juneberries, or whatever else your trees or bushes or farmer's' markets are producing in June, we'll make one double crust buttery pie dough recipe and turn it into three different and delicious treats to share and impress. And since this class is falling on Father's Day, we think it is truly the PERFECT occasion to bake something very special for your loved one, or bake together, because nothing says I Love You more than homemade pie!
Here's our pie menu for the afternoon:
Triple Berry Crumble Pie
Early Summer Berry Galette
Strawberry Hand Pie
This class will be limited to 15 registrants, first-come, first-served.
PREPARATION
This is a live, interactive cooking class, hosted by Six Dutchess Farm on Zoom, and taught by Rachel Swan. Recipes, a full ingredient list, and a Zoom link will be provided one week prior to class. Though you are not required to bake along, it does make the experience more immersive and it provides you with a real Sunday treat.
CANCELLATIONs
Please note, no refunds are given should you decide to cancel your registration, but we do provide class credit up to ten days prior to the class (for use in 2021). After this time, if you are unable to attend, we encourage you to gift your class to a friend or loved one, who can share the recipes and experience with you, and maybe even cook the meal for you, too!
About the Instructor | Rachel Swan
Meet Rachel, a piemaker from Minneapolis
She has worked in hospitality and restaurants nearly her whole life, but in 2016 after experiencing loss after loss in her personal life, her purpose and focus became clear in of all places, a thrift store. Browsing through the old dishes and kitchenware section she realized no matter how much time she had left on this earth, she wanted to make her life about creating, sharing and fostering comfort and joy. She saw an old-timey pie plate, the kind with a recipe printed on the bottom, and imagined making pie for people who needed it. The rest, as they say, is history.
Creating joy through pie is the focus of her business she started with her partner, Pie & Mighty. They sell their whole pies through a lottery system (due to demand) and offer slices and other pie and joy-related things at their retail location, which opened in March of 2020. She is married to Ratchet, has two kitties—Zipper and Dilly—and writes a weekly newsletter called "The Pie Loop".
FOLLOW RACHEL ON INSTAGRAM
Rhubarb in the Nordic Kitchen with Johanna Kindvall
Rhubarb in the Nordic Kitchen: Bread, Buns and Bubbly with Johanna Kindvall
Six Dutchess in the Kitchen | Beginner Level
Taught by Johanna Kindvall, hosted by Six Dutchess Farm
In this 2.5-hour hands-on class, Johanna will show you how to transform an armload of fresh spring rhubarb into a Swedish feast of traditional homemade Nordic bread, buns and sparkling drinks.
During this class, we'll make jam together and a rhubarb cordial for cocktails or mocktails; Johanna will show you how to make one of the most luscious and fragrant cardamom doughs that your hands have ever touched, and from that, we'll make cardamom buns and a delicate braided loaf filled with rhubarb jam and homemade almond paste. And when you finish, you'll have all the perfect ingredients for an afternoon Swedish fika! You just need to add a pot of coffee! Through this class, you will discover new and different ways to use fresh, seasonal ingredients in your kitchen and also build up your cooking/baking routine with recipes and techniques to last a lifetime.
MENU FOR THE AFTERNOON
Rhubarb Jam
Swedish Cardamom Buns
Braided Bread with Rhubarb & Almonds
Rhubarb Cordial
This class will be limited to 10 students, first-come, first-served.
About the Instructor | Johanna Kindvall
Meet Johanna Kindvall, Illustrator and Cook
Johanna Kindvall is a Swedish food illustrator and cook, living in Brooklyn. She is the author & illustrator of Smörgåsbord: The Art of Swedish Breads and Savory Treats (Ten Speed Press, 2017) and co-author and illustrator of Fika: The Art of the Swedish Coffee Break (Ten Speed Press, 2015).
Johanna grew up in the countryside of South Sweden where she had the great pleasure of having access to plenty of fresh produce growing nearby as well as in the family’s back garden. Summers included weekly visits to the woods to pick mushrooms and berries. She learned early on to take care and cook with seasonal treasures like rhubarb, elderflower, strawberries, wild raspberries, red & black currants, chanterelles, and porcini mushrooms. In 2005, she created her illustrated cooking blog, Kokblog where she shares illustrated recipes of the things she cooks at home.
Johanna loves sharing the flavors of Scandinavian food traditions and for the last few years, she taught baking and cooking at places like 18Reasons (San Francisco), Archestratus (Brooklyn) and COOK (Philadelphia). I
If she is not drawing in her studio, she is in the kitchen baking.
The Italian Way With Eggs with Viola Buitoni
The Italian Way With Eggs with Viola Buitoni
Six Dutchess in the Kitchen | Live, Hands-On Virtual Class
Taught by Viola Buitoni, hosted by Six Dutchess Farm
In this 2-hour hands-on class, Viola will show you how to take one carton of farm fresh eggs and transform it into a table full of egg-inspired delights, using classic Italian recipes and techniques.
Starting with a handful of fresh quality ingredients and a few pantry staples, she will create a three-course egg-centered menu, perfect for Sunday brunch or an early dinner. Her Italian approach to cooking complements our own farm style, which is simple, seasonal, local and totally flavor-focused. With multiple ways to riff off of one recipe, our aim is to expand your seasonal cooking repertoire and help you make the most out of your garden treasures and farmers market/CSA finds.
Here’s our menu for the afternoon
Tre frittate in uno ~ Threeway with frittata
Frittata classica ~ Basic frittata technique
Frittata alle verdure ~ Frittata with vegetables
Frittatine al forno con formaggio e pomodoro ~ Baked frittata rolls with cheese and tomato
Spaghetti all’uovo sodo, capperi e aggiughe ~ Spaghetti with hard-boiled eggs, anchovies and capers
Crema cotta agli amaretti ~ Baked custard with amaretti cookies
This class will be limited to 15 registrants, first-come, first-served.
PREPARATION
Recipes, a full ingredient & prep list, and a Zoom link will be provided one week prior to class. Though you are not required to cook along, it does make the experience more immersive and it provides you with a Sunday brunch meal!
CANCELLATIONS
Please note, no refunds are given should you decide to cancel your registration, but we do provide class credit up to ten days prior to the class. After this time, if you are unable to attend, we encourage you to gift your class to a friend or loved one, who can share the recipes and experience with you, and maybe even cook the meal for you, too!
About the Instructor | Viola Buitoni
Meet Viola Buitoni, chef instructor and food writer, was born in Rome and raised in Perugia, Italy.
With stories and knowledge from six generations, her dishes cross the best of California agriculture with the finest Italian food imports. After moving to the US to attend NYU, Viola started Buitoni & Garretti, a catering kitchen and Italian fine foods shop in New York City. She later moved to San Francisco where she began lecturing and teaching Italian food tradition workshops at the SF Italian Cultural Institute and Italian Consulate. She teaches Italian cooking at 18Reasons, The Civic Kitchen and Milk Street year-round and at the Puglia Culinary Center in the summer. She is a regular contributor to La Cucina Italiana US. She lives in the Mission District with her husband, son and tiny dog.