**This class has been cancelled**

Join us in the Horn Farm Summer kitchen as we put into practice the saying “Eat fresh! Eat local!” Participants will don their inner amateur chef hats as they are guided through the preparation of a FOUR COURSE! healthy, plant-based meal featuring LOCAL, FRESH, and IN-SEASON produce. 

Each aspiring chef will make enough for two meals which they can either enjoy at the end of class or take home with them to wow their family, friends, and social media following. But the best meals are better together…so bring a friend or special someone to share this unique and tasty experience with!

Menu*:

• Tender Kale Salad topped with Fall Fruit
• “Muenster” Mash Potatoes & Root Veggie Roast
• Centerpiece Winter Squash stuffed with Southern Grains, Greens, & Goodness
• “Witches’ Fingers”: Cookies served with “Bloody” Jam

The meal will include:

• All ingredients
• Menu recipes 
• Plant-based (vegan), healthy ingredients free of most of the top food allergens such as dairy, wheat, fish, shellfish, and eggs. 
• All cooking equipment
• Containers for taking leftovers home (In an effort to be as sustainable as possible though participants are encouraged to bring their own containers, as well as their own personal chef’s knife.)
• The opportunity to have fun, learn, and eat (lots) of good food!

Be inspired in the kitchen again as you learn to create simple yet elegant dishes with fun twists and learn cooking tips and insight into making meal prep fun again!  Sign-up TODAY to bring some pizzazz back to meal prepping and answer the dreaded daily question, “What’s for dinner?”! Or in the back of everyone’s mind right now, “What do I make for that holiday potluck party or our family holiday celebration?”! 

Participants should contact the Horn Farm or the instructor (preservinghome@hotmaill.com) in advance to disclose any food allergies or dietary restrictions. If these are not made known at least  4 days in advance menu adjustments may not be able to be accommodated.

*Menu subject to change based on produce availability.

For all classes: please wear closed-toe shoes, tie hair back or wear a hat, and bring an apron if you have one. Space is limited due to the small size of our kitchen, so register today while spots remain! 

About the Instructor:

Laura Bair has been creating artisanal and fermented foods for a number of years.  Her culinary adventures include fermented vegetables, fermented fruit, vinegar, kombucha, kefir water/milk, vegan yogurt, and vegan “cheese.”  She uses fermented and “slow-cooked” foods to add nuances of flavor and taste to her meals, harness the benefits of probiotics to promote healthy gut nutrition, and as a means to preserve food in bulk.  She and her husband follow a whole-food plant based diet and reside on a 1-acre food forest/garden/orchard located between Hallam and Wrightsville.  Laura’s nutrition and culinary certificates include: a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell; a ServSafe Food Safety Manager certification; and a Culinary Rx Certificate of Completion from Rouxbe Online Culinary School.  Laura has also completed the Meditation Specialist Teacher Training through the Center for Meditation Science and promotes healthier eating using the techniques of mindfulness and conscious awareness. Laura leads culinary classes at the Horn Farm and has served as a Nutrition Educator at York Fresh Food Farms’ mobile produce markets.  Laura’s formal education is in Nursing and Education.

Laura’s email address for additional information or questions: preservinghome@hotmail.com

Program Notes:

All programs are subject to change due to unforeseen circumstances including inclement weather. Participants will receive an email in the days preceding the program for any changes or cancellations. You can review our current Cancellation and Refund Policy here. 

Parking takes place in the field above the farmhouse. 

For safety reasons, this class is not appropriate for children under the age of 10 and minors should be accompanied by an adult.

Participants should contact the Horn Farm or the instructor in advance to disclose any food allergies or dietary restrictions. If these are not made known at least 72 hours in advance menu adjustments may not be able to be accommodated.