Explore local, seasonal ingredients and learn cooking techniques in this fun, chef-led cooking class!

Inspired by cultural traditions from around the world and highlighting recipes that home cooks might not venture to try, Chef Emery Gray will lead hands-on cooking experiences in the Billings Farm & Museum Learning Kitchen. Couples will follow steps to prepare a multi-course menu as the Farm to Table Manager at Billings Farm shares her extensive knowledge of the cooking process and how to use the local, seasonal ingredients.

 Dine on your delicious creations in the beautiful, restored barn at Billings Farm. Each evening concludes with a delectable dessert.

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Upcoming Date Night Cooking Class

February 13th

Romantic Fondue

February 13th

SOLD OUT

Date:  Monday, February 13
Time: 5:00PM-7:30PM
Price: $190/couple, $170/couple for members (Must register two people to reserve your space.)
Must be 21 and older

This class has sold out. To join the waitlist, email info@billingsfarm.org.

Love is in the air and with Valentine’s Day around the corner, couples can get a head start with a fun cooking class led by Chef Emery Gray.  The menu will feature three delicious and sharable courses starting with a creative crostini appetizer, followed by a fondue for two using Billings Farm Butter and Woodstock Reserve Cheddar Cheeses.  The melted decadence will be paired with dippable meats, breads, and pickled vegetables.  The evening will conclude with light and fluffy chocolate mousse, chilled to perfection.  Participants will learn knife skills, stirring and aeration techniques, and how to balance texture and flavor throughout the menu. 

Participants are welcome to bring a beverage of their choice to accompany the meal.

Please contact info@billingsfarm.org with questions.

About Chef Emery Gray 

Emery Gray, Farm to Table Manager at Billings Farm & Museum, had a passion for food at a very young age. Seeing the way that people connected through the growing, sharing and cooking of food, inspired her to make a career in the kitchen. She attended The Culinary Institute of America in Hyde Park, NY, earning her Associates Degree in Baking and Pastry Arts and her Bachelor’s in Business Management. Traveling the country and the world has translated into a deep appreciation for sustainability of local food systems, and all types of outdoor pursuits year-round.

Cancellation Policy:

There are often waitlists for our courses, so please let us know in advance if you are unable to attend. Refunds are available up to 7 days before the class is held. There are no refunds within 7 days.