South Pomfret, Vermont
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CANCELLED for now: Mix, Mingle & Make... FOOD!

Come meet new people and enjoy the experience of cooking!

Tired of the typical options for getting out of the house and meeting people on a weeknight? Or just want a break from your Monday through Friday evening routine at home? Come meet new people and enjoy the experience of cooking! This fall professional chef Holly is gathering together the ingredients to cook up some fun. This facilitated class offers different easy and engaging food-making recipes and techniques for participants to explore. There’s a new theme each week! All skill levels are welcome. Participants are invited to join Open Mic Night following this class to extend their evening out. 

Thursday, February 20th
"Mardi Gras Mingle"
We're heading to the low country for some serious eats and celebration. Creole Shrimp and Grits is on the menu for this class (vegetarian version available). Bring your mardi gras beads, grab a few friends and meet us at Artistree.

Thursday, March 5th:
"End of Winter Warm-Up"
Winter still has a few last hurrahs before the fun of mud season begins. While it is still here, let's warm up with a delicious and hearty Warm Sweet Potato & Bacon Salad w/Brussels Sprouts. Just the thing to send winter on it's way.

CANCELLED: Thursday, March 19th:
"Luck of the Irish"
Extend your St. Patty's day celebrating and join us for Irish pub food at its best. Bangers (sausage) and Colcannon (mashed potatoes & kale) with Guiness and Onion Gravy. It's your lucky day!

All classes are hands-on and all levels of skill are welcome. Techniques are basic to intermediate and assistance/guidance is happily provided. The atmosphere in classes is warm, encouraging, relaxed and fun. There will be ample food to sample and snack on and folks are welcome to take home any leftovers. It is a very communal environment.

Holly Pierce writes, “For almost 30 years I have been bringing the righteous gospel of food love to folks everywhere. From restaurant and catering kitchens to home kitchens, indoor and outdoor classrooms, farms to farmers markets, corporations and small businesses, I've had the joy of interacting with people in so many different settings. I learned classic culinary skills and techniques in professional and educational kitchens. Continued studies in nutrition and holistic healing, human behavior and lifestyles, spirituality and mind-body practices give me a unique perspective and approach to food and wellness. I am deeply passionate about local food, farming and agriculture. When I am doing a cooking demonstration at the market, preparing a meal for a client, encouraging creativity in the classroom or sharing what I've learned, I am living the gospel of food. And bringing the love.”
For more information about Holly Pierce, visit her website