2014 Cooking Class Series

Led by passionate and knowledgeable chefs and instructors, this season's classes were diverse and wide-ranging. Classes were in a hands-on format, with ample opportunities for tasting. All experience levels were welcome!

Cooking classes were scheduled once a month from June through September. Each class featured a different chef teaching diverse recipes based on their expertise and the seasonally available produce from our farm.

Cooking Class: Basics of Fermentation

Local fermenter Shane Brill will lead this hands-on class. He has experience with kefir, kombucha, sauerkraut, yogurt, greek yogurt, and kefir-leban -- all of which he makes on a regular basis -- plus kimchi, pickling, and sourdough.

Date: Saturday, July 12, 2014
Time: 1-3 pm
Location: 600 Budds Landing Road, Warwick, MD 21912
Suggested Donation: $30/25/20 sliding scale

Cooking Class: Seasonal Cuisine with Chef Glenn May

Get creative in the kitchen with Chef Glenn May in this hands-on cooking class. He will share some of his tips and techniques for what to do with the late summer bounty.

Menu includes:

  • Fresh potato chips with charred onion dip
  • Breakfast radishes w/ smoked butter and sea salt
  • Watermelon and tomato salad w/ farmer's cheese, kohlrabi
  • 62 degree egg, swiss chard and caramelized fennel
  • Okra fritters w/ scallion aioli
Date: Saturday, September 13, 2014
Time: 1-3 pm
Location: 207 Philosophers Terrace Chestertown, MD 21620
Suggested Donation: $30/25/20 sliding scale


Cooking Class Series 2013

The 2013 Cooking Class Series has concluded. See below for photos and descriptions of previous classes, and stay tuned for our 2014 class offerings! Many thanks to our fantastic instructors and students for a great season.

Seafood and Seasonal Cuisine with Chef Matthew Whitehair

Participants joined Chef Matthew Whitehair for this unique opportunity to explore culinary concepts for creating a meal highlighting seafood paired with the bounty of late spring crops! Chef Whitehair is Executive Chef at Osprey Point Restaurant in Rock Hall.


Date: Sunday, June 16 2013
Time: 1:00-3:30pm
Location: Chestertown
Suggested Donation: $30/25/20 sliding scale

The Essentials of Home Canning

In this lecture-based presentation, participants became familiar with the equipment and basic steps-the do's and don'ts-for hot water bath and pressure canning. Basic recipes and internet references will be included in handouts; questions are encouraged.

Instructor: Jean Austin
Date: Saturday, July 13 2013
Time: 3:00- 4:30 pm
Location: Colchester Farm
Suggested Donation: $15


Controlled Rot: Fermenting Vegetables, Grains, and Dairy

Home fermentation has been gaining popularity in recent years, and it's no surprise; this ancient form of food processing has the ability to improve flavors, increase nutrient availability, detoxify food, increase shelf life, allow bread to rise, and produce alcohol. Participants had the opportunity to learn the varied fermentation processes that produce lacto-fermented vegetables, cultured butter, and sourdough bread baked in an on-site wood-fired oven.

Instructor: Bill Schindler
Date: Saturday, August 17 2013
Time: 1-4:30 pm
Location: Church Hill
Suggested Donation: $30/25/20 sliding scale


Harvest Cuisine with Chef Sabrina Sexton

Participants joined Chef Sabrina Sexton for this interactive exploration in culinary concepts and techniques highlighting the late summer harvest. Participants had an opportunity to join in an optional pre-class harvest at Colchester Farm, experiencing firsthand the selection and harvest of the freshest vegetables available on the farm to use in their class. The instructional portion of the class will be conducted in a separate kitchen off-site in Galena (10 minutes from Colchester Farm by car). Chef Sexton is a Chef-Instructor for the Institute of Culinary Education in New York City.

Date: Saturday, Sept. 21 2013
Time: 10:00 am (for optional pre-class harvest), 11:00 am - 1:00 pm (class portion)
Location: Galena
Suggested Donation: $30/25/20 sliding scale


Colchester Farm | P.O. Box 191 | Georgetown MD 21930 | (at 31285 Georgetown Cemetery Rd)
 
Updated August 29, 2014