The experience begins with a tour of the farm to provide a better understanding and appreciation of the food we will use for the cooking experiences. We will collect vegetables and herbs from our gardens to use for cooking. We will cook with the seasons' bounty. In the winter, the morning experience is "Meet the Meat Pie". You will learn how to make two old fashioned meat pies such as Tourtiere, chicken, beef, lamb or pork. The second half of the experience is "The Perfect Pate". We will make two pates such as chicken liver mousse or pate de campagne. For spring, the experience is "Ramp it Up". We will forage for ramps or other spring delicacies and make several dishes such as ramp pesto, ramp chimichurri, ramp butter, pickled ramps, asparagus and ramp soup. For summer's experience - "Simply Summer" we will learn how to spatchcock and grill whole chickens, make grilling butters, simple salads and berry pudding and pies. "Fall for Fall" is autumn's experience. We may press apple cider from fresh picked apples, apple and pork meat pies, stuffed squash with sausage and apple and pumpkin pies. After clean up, the experiences end with sharing a sumptuous farm lunch that includes the dishes we created and other seasonal food from the farm.