Culinary Workshops

We offer a variety of Saturday afternoon culinary classes in the Spring and the Fall from local chefs and instructors. Students are encouraged to participate whenever possible, most classes feature a take home item (like a jar of pickles or ball of mozzarella) as well as recipes to try at home. We hope to inspire you to do it yourself and create a more sustainable home.

Thanks to Be Well Philly for Awarding us the “Best Events Calendar for Health Nuts”. You don’t have to be a health nut to enjoy our calendar, check it out!


  • Poultry Butchering with Bryan Mayer of Kensington Quarters and’s Ask Your Butcher.
  • Amanda Feifer, fermenting enthusiast behind teaches the basic principles of fermentation via pickles, naturally fermented sodas, kombucha, kefir, kvass and kimchi!
  • Sourdough Workshops with Pete Merzbacher from Philly Bread are really great-our customers LOVE the sourdough english muffins he makes for the farmstand.
  • Paul Appleby from Sea Fresh Oysters gave us a oyster shucking and tasting primer. Lots of fun, delicious and we learned a lot about the history of aquaculture and the sustainability of oyster farming!
  • We’ve had classes with a variety of local cheese makers, makers from local favorites like Pizza Brain & Little Baby’s Ice Cream, Nic Macri from La Divisa Meats, chefs from The Pickled Heron, Marcy Turney from Barbuzzo, the guys from Cheu Noodle, Aliza Green (a dame escoffier!). Lots more. . .
  • The canning class series with’s Marisa McClellan have been extremely popular for those interested in learning how to pickle and preserve seasonal fruits and vegetables and incorporate preserved foods into other dishes. Here’s a little glimpse into a past workshop.

Check our Events Calendar to see what is coming up, or join our newsletter and friend us on Facebook to get the latest updates.