Get ready for an intense 45 minutes of dramatic and delicious sights, smells, and tastes as you watch a live demonstration of sophisticated cooking techniques and unusual tips made simple by one of our accomplished chef-instructors. It’s a great way to sharpen your cooking skills and impress your friends and family with your new found abilities. Plus you get to the wonderful dish presented at the demonstration.

These cooking demonstrations (limited to 20 people) SELL OUT quickly so you will want to make reservations early for these popular events!

The all inclusive price is $65.00 per person
All events start at 10:30 am and include a forty five minute cooking lesson, Continental breakfast*, tip, tax, complimentary Mimosa or Bloody Mary, Glass of Wine  & Tour of the Winery

Participants should plan on approximately 3 to 3 1/2 hours for all activities.

Tickets once purchased cannot be cancelled or returned. No Refunds.  Reservations confirmed by on-line booking only.

Arrive at 10:30 to 11:00 –  Continental breakfast of  bagels, toast, and condiments, pastries, fruit, juice, yogurt and non-alcoholic beverages plus a Nashoba Mimosa or Bloody Mary.  (*Note: we are discontinuing our Sunday Brunch Service during the winter months so please do not anticipate participating in our Sunday Brunch as has been offered in the past.)

11:00 am – to 11:45 am  Demonstration of sophisticated cooking techniques and unusual tips made simple by one of our accomplished chef-instructors.

11:45 am to 12:30 pm – Enjoy the classic meal prepared as part of our demonstration pared with a glass of wine recommended by our Chef to be pared with your meal.

12:30 pm – Quick Sweets

1:00 pm – Tour of the Winery and Tasting

Sunday, February 18th – 10:30 am  – Winter Soups and Stews

Come cold, leave warm and satisfied as we prepare a meal of liquid heaven.
Butternut Squash
Hearty French Onion Soup
Classic Beef Stew with Red Wine Sauce

Sunday, March 4th – 10:30 am  – Cassoulet 101

A crash course in the details of this classic from Southwestern France including the correct beans and adapting the recipe to the best of New England seafoods.

Shellfish Cassoulet

Sunday, March 18th – 10:30 am –  Braising

 Imperial Stout-Braised Short Ribs & Colcannon

These hearty beef short ribs are slow-cooked in Bolton Beer Works Imperial Stout. It is made with dark-roasted barley, which lends a rich, deep color and bittersweet flavor to the beer and will be served with the traditional Irish potato dish Colcannon.

Sunday, April 8th – 10:30 am – What is Sous Vide

Once limited to the pros, sous vide (pronounced sue-veed) is a cooking technique that utilizes precise temperature control to deliver consistent, restaurant-quality results. High-end restaurants have been using sous vide cooking for years to cook food to the exact level of temperature desired, every time. The technique recently became popular for home cooks with the availability of affordable and easy-to-use sous vide precision cooking.  Small plates of six different sous vide prepared foods.

Sunday, April 22nd – 10:30 am  –  Crepes

Everything tastes better inside a crêpe, breakfast, dinner, or dessert, crêpes are always a welcome upgrade to our favorite dishes. Learn tricks from our chef to mix and make perfectly airy, paper-thin crêpes that elevate everything they enfold. You’ll prepare sweet and savory fillings for the fullest, most satisfying crêpe experience.

Sunday, May 4th – 10:30 am   –  Delicious Vegetarian

Learn how to make incredibly delicious and comforting dishes with spring produce and grains that result in delicious meals without meat. Join us as we create an entire menu bursting with great flavors in this hands-on class and discover how satisfying and sophisticated cooking vegetarian can be for everyone.

Demonstration menus are subject to change at our discretion as products sometimes become unavailable from our vendors.


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