SIGN UP FOR A CLASS AT NEW EARTH FARM
SIGN UP FOR A CLASS AT NEW EARTH FARM! VIEW OUR AVAILABLE CLASSES BELOW
Couples Campfire Cooking Class with Thomas Yager
WHEN: Saturday, October 27, 2018 | 6:30-8:30pm
COST: $95/couple
Join us for a fun fall evening on the farm for our first couples campfire cooking class. Executive Chef of Taste Unlimited, Thomas Yager, will teach you how to make a campfire tapas course that you won’t soon forget. The night features learning the ins and outs of making fresh ricotta, the science behind smoking quinoa, tips for preparing the perfect arugula pesto, and the joy of roasting chocolate pancakes over an open fire.
ON THE MENU: Harvest salad with citrus vinaigrette, Smoked quinoa on a beet canape, Fresh Ricotta with grilled sweet peppers, Arugula pesto chicken kabobs and Campfire S’mores
Due to limited seating and the upfront costs of food and it’s preparation, our cooking classes and events are non-refundable. If you are unable to attend, you are more than welcome to transfer your seat to someone else; however, all sales are final and cannot be refunded.
Pickling 101 with David Hannah
WHEN: Friday, October 26, 2018 | 6:30-8:30pm
COST: $25/person
Join Chef David Hannah for an evening of pickling on the farm. Learn tips and tricks for making the most of seasonal herbs and preserving the best of Fall harvest.
Due to limited seating and the upfront costs of food and it’s preparation, our cooking classes and events are non-refundable. If you are unable to attend, you are more than welcome to transfer your seat to someone else; however, all sales are final and cannot be refunded.
Middle Eastern Brunch with Stephanie Dietz
WHEN: Sunday, November 4, 2018 | 12:00-2:00pm
COST: $60/person
Join Chef Stephanie Dietz of the much anticipated Pink Dingy as she gives you a taste of what’s coming with her new project. Cook your way through the Middle East with a delightful brunch feast! Students will work with traditional ingredients like tahini, za’atar, and Aleppo to create flatbreads and spreads, kabobs and more!
Explore how to create yogurt flatbread, lamb/beef kabobs with tahini sauce, hummus with a seasonal harvest filling, and a traditional dessert.
MEET YOUR INSTRUCTOR: Stephanie Dietz Urena was born and raised cooking from an early age in Virginia, and her lifelong fascination with food led her to New York. Initially, she planned on attending culinary school, but instead found herself at Chelsea Market’s Green Table, where she worked her way up to Garde Manger and Sous Chef. After a stint at Pies N Thighs, where she was able to follow her passion for canning jams and pickles, she became a popular instructor at The Brooklyn Kitchen teaching a variety of classes – her most popular being her famed doughnut classes which soon led to sold-out popups of her own. Stephanie, her chef-husband, and son Walter moved to Virginia Beach in 2017 to open Doughminion Donuts, a small batch artisanal doughnut kiosk inside the historic Selden Market. Stephanie is taking on a new venture these days, opening The Pink Dinghy with partner Chase Pittman in 2019, a restaurant focused on modern Latin American dishes with a Middle Eastern flair and a focus on Virginia seasonality.