There are spots for just one couple remaining. Please contact info@billingsfarm.org to be added to the waitlist.
You and a partner will follow Billings Farm’s Chef Emery as you prepare a menu inspired by the cuisine of Italy!
Your feast begins with a plate of Prosciutto and Winter Melon with Basil and Balsamic Drizzle demonstrating that fresh ingredients can still be featured in the “off season.” Learn knife skills and how to balance color and flavor as you create your Shaved Fennel and Pear Salad with a Honey and White Wine Vinaigrette. Get ready to roll your own gnocchi for the delicious main dish: Gnocchi with Tuscan Butter Sauce and Pan-Seared Salmon Fillet. Perfect your filling and enjoy a Classic Cannoli dessert.
Dine on your delicious creations in the historic, restored barn at Billings Farm and feel free to bring a beverage of your choice to pair with your meal.
About Chef Emery Gray
Emery Gray, Farm to Table Manager at Billings Farm & Museum and former Pastry Chef de Partie at the Woodstock Inn and Resort, 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.
Price: $85/person, $80/person for members (Must register two people to reserve your space.)
Must be 21 and older
Register Now
There are spots for just one couple remaining. Please contact info@billingsfarm.org to be added to the waitlist.
You and a partner will follow Billings Farm’s Chef Emery as you prepare a menu inspired by the cuisine of Italy!
Your feast begins with a plate of Prosciutto and Winter Melon with Basil and Balsamic Drizzle demonstrating that fresh ingredients can still be featured in the “off season.” Learn knife skills and how to balance color and flavor as you create your Shaved Fennel and Pear Salad with a Honey and White Wine Vinaigrette. Get ready to roll your own gnocchi for the delicious main dish: Gnocchi with Tuscan Butter Sauce and Pan-Seared Salmon Fillet. Perfect your filling and enjoy a Classic Cannoli dessert.
Dine on your delicious creations in the historic, restored barn at Billings Farm and feel free to bring a beverage of your choice to pair with your meal.
About Chef Emery Gray
Emery Gray, Farm to Table Manager at Billings Farm & Museum and former Pastry Chef de Partie at the Woodstock Inn and Resort, 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.
Details
Organizer
Venue
Woodstock, VT 05091 United States + Google Map
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