Whether you are a novice cook or a serious practioner, gathering in the kitchen with like minded folks is always a treat. Over the course of our weekend we include many different ingredients, techniques, and flavors, and there is plenty of time to answer questions and delve into our subjects. The farm is more and more productive and menus are inspired by the best of what we produce. We send you home stimulated and inspired with a rejuvenated sense of what it means to live the good life.
The weekend includes 3 hands-on meals and two nights in our cottages or room with a view. Guests help prepare and enjoy Saturday Lunch and Dinner and Sunday Brunch. We start out both mornings with delicious coffee, biscuits, toast and jam and our apple juice.
Friday night we welcome you to check in at 3pm or take your time and stop to eat somewhere along the way. We highly recommend that you make a reservation at The Boonville Hotel’s Table 128, and keep it in the family.
Saturday morning’s simple repast is followed by a farm tour with Tim. By 10am we’ll be gathering in the kitchen to start work on our evening meal and a light lunch. There will be an afternoon break at around 2 and we will reconvene in the kitchen around 5pm. We provide recipes, ingredients and guidance, and aim to sit down to enjoy it all around 7:30 or so.
Sunday morning is leisurely. Our simple breakfast is available between 8:30 and 9:30 and by 10am we are starting to put together our brunch. We generally get to table by around 11:30 and you can expect to be heading out around 1pm.
We will be serving our favorite modest local wines throughout the weekend as well as our hard cider. However, if you have wines from your cellar that you would like to share with the group, you are welcome to add them to the mix.
Check out our 2013 Weekend Schedule for available dates.