Come for our Lunch Hour this afternoon as Chef Carrie delivers the freshness of the season with her bright and flavorful Garden Gazpacho, a refreshingly chilled purée soup of tomatoes and fresh vegetables. Pairing spectacle with flavor, the Very Tall Quiche with Zucchini and Greens is towered by a crisp, buttery pastry shell holding layers of tender, caramelized zucchini and delicately sautéed fresh greens, bound by a velvety mixture of local eggs and cream. As the days heat up, nothing satisfies like the cool, crisp sweetness of watermelon. Complete your summer lunch with Watermelon Sorbet with Chocolate Seeds, a light and silky sorbet garnished with chocolatey morsels resembling seeds. Wine will be available for purchase by the glass or bottle.

Hands-on Class

Discover the satisfying craft of homemade pickling in this beginner-friendly, hands-on workshop with Rob Leonard. Designed for newcomers to food preservation, this class provides a perfect foundation in small-batch pickling techniques using seasonal produce. We’ll create two classic pickled favorites. We'll transform fresh Kirby cucumbers into Dill Pickles resulting in crunchy, tangy spears using traditional methods and aromatic dill. We'll also make Old-Fashioned Dilly Beans— garden-fresh green beans with a perfectly balanced brine. Throughout the class, you'll learn essential pickling skills including proper vegetable preparation, brine formulation, seasoning combinations, and safe canning practices. Each participant will prepare and take home their own jar of each variety, complete with recipes. This class will be complete with charcuterie and wine.

Join Mary Cooney for this summer grill class focusing on how delightfully simple and delicious gluten-free dining can be. The menu showcases our favorite way to cook the season, starting with large, plump Marinated Shrimp, skewered and grilled for extra flavor, and served with Roasted Garlic Aioli for dipping. Tender grilled Glazed Chicken Thighs seasoned with Fresh Herbs will be served alongside perfectly charred Italian Vegetables—Zucchini, Eggplant, Red Peppers, and Portobello Mushrooms and finished with DLM Extra-Virgin Olive Oil and Aged Balsamic. A stunning Gluten-Free Angel Food Cake topped with Summer Berries and Crème Fraîche Whipped Cream will be our quintessential warm-weather dessert. This menu will be paired with wine.

Join us for this Wednesday Night Supper Club when you'll step into the heart of "The Boot" with a light, summery menu showcasing bold Italian flavors. Begin with Salumi Salad with Watermelon and Herbs, where sweet watermelon and fresh herbs balance savory salumi for a refreshing bite. Next, indulge in Heirloom Tomato Lasagna Pie, a lighter, fresher take on classic lasagna. Our Spicy Utica Greens combine tender greens with red pepper flakes, garlic, and olive oil for a robust flavor punch. Finally, enjoy Frozen Lemon Sgroppino, a boozy, effervescent Italian dessert cocktail with tart lemon sorbet for a refreshing finish. These dishes celebrate summer and Italy’s culinary traditions. Wines will be chosen for this menu by our expert wine educators for purchase by the glass or bottle.

Learn to recreate a steakhouse experience at home with Chef Carrie and George Punter in this Food and Wine Class celebrating summer's arrival! We’ll begin with Butter-Poached Shrimp with Tomatoes and Garlic, a rich first course with juicy tomatoes balancing buttery richness and savory garlic. Next, the star of the evening: Grilled Flank Steak with Chipotle Sweet Potatoes, where smoky steak pairs with caramelized sweet potatoes and a chipotle kick. We’ll complement the meal with Sautéed Corn with Scallions and Jalapeños, a sweet and spicy side. To finish, enjoy Blueberry Cream Cheese Tart with Walnut Crust, a creamy, tangy dessert with a crunchy, nutty base and sweet-tart blueberries. George will pair each course with expertly chosen wine.

Summer with a twist ... a twist of lemon, that is! Italy's Sorrento, gloriously spritzed with lemon and olive groves is inspiration for one of Mary Cooney's favorite flavor themes. You'll enjoy an appetizer of creamy Brie in Mini Phyllo Cups, kissed with Honey, Lemon, and Thyme and topped with Pistachios for crunch. The salad is a combo of peppery Arugula, salty Parmesan Crisps, and Toasted Pine Nuts, drizzled with Citrus Vinaigrette. Lemon Browned Butter Chicken Tenders with charred Broccolini is a great warm weather main dish. Dessert will be Sicilian Lemon Creams with Pistachio Crumble. This menu will be paired with wine.

Hands-On Class

Join instructor Mia Thompson and dive into the sweet world of cake decorating in this beginner-friendly, hands-on class. You'll roll up your sleeves and get plenty of practice learning essential techniques and step-by-step guidance for creating your own masterpiece. Participants will use their newly developed skills to decorate their own small cake to take home. You'll learn how to prepare your cake for a professional finish. Learn clean and creative cake board designs, decorative writing, and piping practice. All materials and tools are provided. Come ready to learn, decorate, and have fun! Light snacks will be served.

Our hands-on Petite Chefs' Baking Camp with Zebbie Borland, is a weeklong camp for young, aspiring pastry chefs! Beginner bakers will enjoy learning the basics for creating these no-fail recipes from America's Test Kitchen's book: The Complete Baking Book for Young Chefs. Each day is designed to focus on a particular skill, giving your junior baker the knowledge and skill set to take on a number of baking tasks once the week is over. Young chefs will enjoy creating three recipes each day consisting of savory and sweet selections that they'll be confident recreating at home.

In this Food and Wine Class with Chef Carrie and George Punter you'll be immersed in the essence of the Levant with bold flavors. Start with Crudo with Cherries and Tomatoes, where fresh white fish is complemented by sweet cherries and juicy tomatoes. The Freekeh and Roasted Grape Salad combines nutty ancient grains with caramelized grapes, fresh herbs, and tangy dressing. Our Schug Lamb Chops are tender and spicy, with a fiery Schug sauce of chilies, garlic, and herbs. Round off your meal with Roasted Apricots with Cheese and Honey, where syrupy apricot juice pairs with creamy cheese and sweet honey. Each course will be paired with the perfect wine choice to enhance the exciting flavors of each dish.

Couples' Class

A warm Sunday afternoon, a grill, and great company are all that's needed for this fabulous, classic Italian feast. Crispy Prosciutto Cups are a vehicle for a summer-fresh local tomato, fresh mozzarella, and fragrant basil Caprese starter. Florentine Rib-Eye Steak, basted with butter, extra-virgin olive oil, fresh rosemary, and a touch of lemon for brightness, then rested to soak in all the flavors, will pair perfectly with Yukon Gold Potato Gnocchi with Pomodoro Sauce, and a medley of grilled Corn, Zucchini, and Red Peppers. Mary's simple, yet sensational dessert will be Vanilla Panna Cotta with Port Wine Sauce and Fresh Berries. This menu will be paired with wine.