Upcoming events
Cooking with Herbs Hands-on Class
In this class we’ll harvest fresh herbs from the garden and make a delicious lunch using recipes that all showcase how to incorporate fresh herbs into your everyday dishes to boost flavor. There will also be lots of tips on growing herbs, storing fresh herbs, preserving techniques and more. $125 per person. Tickets Here.
Farm to Table Lunch Series at Undermountain Pantry
This farm-to-table series begins on Sunday June 29. Each month we’ll gather to harvest from the garden and make a fantastic seasonal lunch. Each month with feature a different theme based on the bounty of the garden, Sign up for the whole series to get a comprehensive crash course in seasonal eating. Learn recipes, techniques and tips to make the most out of your farmers market haul, CSA share or garden harvest.
In June we will cook with newly grown fresh herbs. In July we will harvest and prepare lush salads. August will include a bounty from our summer harvest. September will offer a tomato extravaganza.
Join one class or sign up for the whole series!
Space is limited for these hands-on classes. Reserve your spot soon to join the series at a discounted price.
Cooking with Herbs June 29
Spectacular Summer Salads July 27
Summer’s Bounty August 31
Tomato Extravaganza September 21
Hearty Fall Soups October 26
Blueberry Dinner Class
Take this deep dive into blueberry season with fresh berries from Pom’s Cabin Farm in Falls Village, with special guest grower Adam Buggy. This is a chef’s table class demonatration class, but there will be plenty of chances to jump into the action too! Menu includes Blueberry and Thyme Shrub welcome cocktail/mocktail, Grilled Spacthcock Chicken with Blueberry Barbecue Sauce, Blueberry Tart with Cornmeal Crust and plenty of seasonal sides to round out the meal. $150 per person. Tickets here.
Spectacular Summer Salads Hands-on Class
Summer salads are easily the star of the show on nights when it is too hot cook. We’ll discover simple, delicious recipes incorporating the freshest produce of the season as well as grains, local cheeses and fruits to make satisfying center stage salads that you’ll be putting on repeat all summer long. Lunch included. $125 per person. Tickets Here.
Grilled Sourdough Pizza Party Class
August is the perfect time for a Grilled Pizza Party, especially at Undermountain Pantry where we’ll use our own sourdough crust, a quick tomato sauce straight from the garden and local cheeses. We’ll also make some delicious toppings and sides. $125 per person. Tickets here.
Summer's Bounty Hands-on Class
In this hands-on class we’ll create a lunch straight from the garden and bask in the bounty of the summer. Gazpacho, Street Corn Salad, Grilled Grass Fed steaks with Chimichurri, Peach Cobbler. $150 per person. Tickets here.
Sourdough 101
Learn the basics of making simple sourdough breads. We’ll cover how to maintain a starter and make Focaccia and a Pain de Campagne. Take home recipes and starter to continue your sourdough journey at home. $125 Per person. Tickets here.
Berkshire Botanical Garden Farm to Table Series
Partnering with the Berkshire Botanical Garden as our hosts, we’ll cook together from their garden!
This farm-to-table series begins on Sunday, May 11, to Sunday, Sept. 14, from 11 a.m. to 1:30 p.m. One Sunday a month, participants will harvest from the BBG vegetable garden, then head into the kitchen with Hayhurst to make a multiple-course meal. In our May class, held on Mother’s Day, we will enjoy the first harvest of the season and prepare delicious dishes with asparagus, radishes, tender spring greens, herbs, and more. In June we will cook with newly grown fresh herbs. In July we will harvest and prepare lush salads. August will include a bounty from our summer harvest. September will offer a tomato extravaganza.
Join one class or sign up for the whole series!
Sunday, May 11
Sunday, June 8
Sunday, July 13
Sunday, August 10
Sunday, Sept. 14
For tickets and more information please visit:
https://www.berkshirebotanical.org/events/farm-table-lunch-series-0
Foraged Foods
Discover Mother Earth’s first gifts of the season as we harvest and cook with wild foods including dandelion, nettle, garlic mustard, ground elder, garlic chives and ramps. Includes light lunch, all recipes and beverages. $125 per person.
Earth Day Sensory Celebration
Earth Day Sensory Celebration at the Berkshire Botanical Garden
with chef Tracy Hayhurst & meditation facilitator Sandrine Harris
Join us for a foraged feast for the senses, with farm-to-table chef and educator Tracy Hayhurst, and mindfulness meditation-in-nature facilitator, Sandrine Harris. We gather on Sunday, April 27, from 10 a.m. to 1 p.m., for a dynamic experience with outdoor exploration, plant education, harvesting tips, and foraged nourishment. Share in mindful conversation, learning, and a communal meal, as we celebrate our relationship with mother nature and the gifts of wild foods.
Tracy and Sandrine have been collaborating for several years, offering experiences that enliven our relationship with place, plants, nourishment, and mindfulness. Tracy is based in CT and is the owner, baker and educator at Undermountain Pantry. Sandrine is a Berkshires resident, offering experiences at the Berkshire Botanical Garden, connecting our sensory systems and mindfulness meditation with the natural world we belong within.
Intro to Bread Baking
Just starting out with bread baking? This is the perfect class to learn how to whip up simple no yeast recipes that produce tasty breads in a relatively little time. We’ll make Rosemary Cheddar Soda Bread, Marjoram and Scallion Cornbread and Tortillas. Students will get to take home treats from the class and a light lunch will be served. $125 per person.
Cooking with Mushrooms with Spencer Lord of Oracle Mushrooms
Spencer Lord of Oracle Mushrooms in South Kent will join us in this informative class about cooking with mushrooms. We’ll explore different varieties and recipes that highlight their distinct flavors and textures. $125 per person, includes sampling of all recipes.
Two Part Kitchen Garden Workshop
Learn the basic gardening principles for success in your own kitchen garden. The first session on March 29 will cover garden planning including seed and plant sourcing, bed preparation, garden maintenance and succession planting. The second session on May 17 will be a hands on morning direct seeding, transplanting and more in the kitchen garden at Undermountain Pantry. Light refreshments included. $125 per person includes both sessions.
Seasonal Ingredient Deep Dive: Maple
Discover both sweet and savory dishes to celebrate this spring's maple run.
Miso Maple Glazed Salmon
Teriyaki Roasted Beets
Spring Greens with Dijon Maple Vinaigrette
Spiced Parsnip Cake with Maple Cream Cheese Frosting
Class includes recipes and time to sit and enjoy the fruits of our labors. $125 per person. Group size is limited - order early to reserve your spot! Get Tickets Here
Handmade Pasta Workshop
Learn to make fresh pasta by hand! We'll make simple semolina pasta and egg pasta for use in the following recipes.
Cacio e Pepe
Butternut Squash Ravioli
Mataglia with Quick Tomato Sauce
Class includes recipes and time to sit and enjoy the fruits of our labors. $125 per person. Group size is limited - order early to reserve your spot! Get Tickets Here
Seasonal Ingredient Deep Dive: Winter Greens
There are so many delicious varieties of greens available to us throughout the winter months. Discover tasty recipes for radicchios, escarole, frisse & more.
Roasted Chicken Thighs with Braised Greens, Oranges & Olives
Frisee au Lardons
Swiss Chard & Beet Tart with Chèvre & Walnuts
Class includes recipes and time to sit and enjoy the fruits of our labors. $125 per person. Group size is limited - order early to reserve your spot! Get Tickets Here
Hearty Winter Soups & Stews
Perfect for wintery days, these soups and stews are simple to make using seasonal ingredients and are sure to become part of your regular rotation.
Ginger Butternut Squash Soup
Potato Leek Soup
Tortilla Soup with Chicken
Kale, White Bean & Sausage Stew
Class includes recipes and time to sit and enjoy the fruits of our labors. $125 per person. Group size is limited - order early to reserve your spot! Get Tickets Here
Seasonal Ingredient Deep Dive: Root Vegetables
Going beyond the standard carrots, beets & potatoes, we'll explore some lesser known but equally versatile and delicious root veggies like celeriac, kohlrabi, turnips, parsnips and sunchokes.
Creamy Sunchoke & Thyme Soup
Kohlrabi & Apple Slaw
Roasted Root Veggie & Frisee Salad
Parnsip & Maple Cake
Class includes recipes and time to sit and enjoy the fruits of our labors. $125 per person. Group size is limited - order early to reserve your spot! Get Tickets Here
Anti-Inflammatory Reset
Feeling like a fresh start for the New Year? Join me in the kitchen for a series of nourishing, seasonal recipes that highlight ingredients that reduce inflammation.
Golden Milk Chicken with Rice Noodles Spinach
Fennel & Pear Soup Pomegranate
Kale & Quinoa Salad
Black Bean Brownies
THIS CLASS IS SOLD OUT! Please contact Tracy to request more classes like this or to arrange a private class.
Seasonal Ingredient Deep Dive: Winter Squash
Discover the versatility of winter squash with recipes that are both easy enough for a weeknight and festive enough for your holiday table!
Szechuan Roast Delicata Squash & Red Cabbage Salad
Moroccan Butternut, Chickpea and Apricot Tagine
Spaghetti Squash with Wild Mushroom Ragu
Class includes recipes and time to sit and enjoy the fruits of our labors. $125 per person. Group size is limited - order early to reserve your spot! Get Tickets Here
Sweet and Savory Autumn Pies
Learn to make delicious pies from scratch! Master an all butter crust to use for both sweet and savory pies. Practice lattice work, hand pies and more! A simple lunch is included and participants take their own pie home.
$125 per person. Space is limited to 4 participants! Book Tickets HERE. Please contact Tracy directly to get on the waitlist.
Private Cooking Class: Sweet and Savory Autumn Pies
Please get in touch to schedule a private cooking class in your home!
FARM STORE OPENING
Stop in for your weekly supply of bread, veggies and grass-fed meat and treats.