Garden to Table Cooking Class
Harvest from the kitchen garden with chef Julian Park, cook three seasonal courses together, then sit down to eat them with paired wines.
Overview
Chef Julian Park's garden has 64 raised beds, a small citrus grove and more varieties of tomato than we'd like to admit. Each Saturday he leads a small class through the rows with a basket, picking whatever is at its best that week.
Back in the teaching kitchen, you'll cook three courses side by side: maybe a charred stone-fruit salad, handmade pasta with garden herbs and a buttermilk panna cotta. Everyone sits down at the long table afterward to eat what they made, with wines chosen by our sommelier.
How the day unfolds
- 10:00 am
Garden walk and harvest
Pick produce with the chef and learn how the garden is planned.
- 10:45 am
Hands-on cooking
Knife skills, fresh pasta and seasonal techniques at your own station.
- 12:00 pm
Long-table lunch
Three courses you cooked, with three paired wines.
What's included
- Apron to take home
- All ingredients and equipment
- Three-course lunch with paired wines
- Printed recipes
Good to know
- Most dietary needs can be accommodated with notice
- Guests 12 and up welcome with an adult
- Wear comfortable, closed shoes
Questions
Not at all. Julian teaches to the table, so beginners and keen home cooks both enjoy it.
Private classes for up to 12 guests are available on weekdays from $1,650.
