Overview
DATE NIGHT: WOOD FIRED FEAST
Friday, June 5th, 6 pm - 9 pm
Spring is the season of bright flavors, fresh herbs, and ingredients that don’t need much to shine — and this class is all about learning how to bring them to life with heat, smoke, and a little bit of confidence.
In this hands-on experience, we’ll cook a full summer meal using techniques that highlight what we love most about this time of year: roasting over fire, building bold sauces from unexpected ingredients, and creating dishes that feel rustic, elevated, and completely seasonal. You’ll learn how to balance richness with acidity, how to use herbs with intention, and how to bring a full plate together with restaurant-level polish.
We’ll finish the evening with a bright early summer dessert that’s as beautiful as it is delicious — the perfect ending to a meal that tastes like the perfect beginning of summer!
Each registration is for two people.
MENU
- Wood Fired Baby Artichokes with Lemon Aioli
- Cedar Plank Wild Salmon
- Summer Squash with Preserved Lemon and Olives
- Wood Fired Flatbread
- Fire Roasted Strawberry Shortcake
Highlights
YOU WILL LEARN
- Roasting and caramelizing vegetables using high heat and wood-fired flavor
- How to work with a cedar plank for delicious flavor and even cooking
- How to make a bright herb pesto for salmon
Our cooking classes are immersive hands-on experiences. You are welcome to do as much or as little as you want in class!
- You will be greeted with a welcome beverage and snacks will be provided.
- Classes culminate in a family style meal around our barn wood tables towards the end of class.
- You’ll have access to a packet of recipes from the class so you can repeat them at home.
Location
The Kitchen at Middleground Farms
Instructors
Chef Katie
Chef Jason