new! Farm-to-Bar cocktail class with Mixxed by Ed 3.27.35

Join Us for a One-of-a-Kind Farm-to-Bar Mixology Experience

$100 pp. Ages 21+

Discover the art of farm-fresh cocktails at Wakeman Town Farm on March 27th at 6 pm! This hands-on mixology class will teach you how to craft delicious, seasonal drinks using locally sourced ingredients. Whether you’re a cocktail enthusiast or just looking for a fun night out, this experience is not to be missed!

✨ Learn expert bartending techniques

🍹 Craft unique, Farm-inspired cocktails

🌿 Use fresh, organic ingredients

Hop to it! Eggstravaganza Tickets Now on sale! 4.19.25

Hop on over for some family fun at EGGstravaganza! Registration to our annual family-favorite egg hunt for the littles is open!

Join us on the Farm for EGGstravaganza 2025, Saturday 4.19.25. Rain or Shine. Registration is limited. Pro tip: Each year this event sells out fast! Don’t wait to buy your tickets.

Saturday, April 19th is a great day to welcome Spring. Bring your whole family (and your egg-hunting baskets!) to Wakeman Town Farm and join in the fun. Egg hunts will kick off at 10:30 a.m. sharp, followed by egg-themed games, storytime readings with Westport Book Shop and photo opps with
Big Bunny. Visit the Farm's real animals, too! We will provide yummy treats for the kids and coffee for the big "kids" from our friends at The Granola Bar and Sweet P Bakery, who will keep us energized with scrumptious coffee and homemade Rice Krispie Treats!

new! mardi gras cooking with chef raquel rivera 3.4.25

This is a festive Mardi Gras celebration based on traditional dishes that we will make together in Tim's Kitchen. It’s part cooking class, part Mardi Gras dinner party! Please feel free to bring your favorite libation, as this is a BYOB event with Bayou flair.

Price: $120 pp, includes class/instruction, ingredients, and dinner. No refunds, although you may gift or sell tickets if you cannot attend

MARDI GRAS MENU

Muffaletta Salad

Shrimp and Grits

Cajun Gumbo w/Rice

Bananas Foster w/ Vanilla Ice Cream

Soil is Alive! a garden lecture with horticulturist Duncan Himmelman 3.10.25

As we start dreaming of summer gardens and beautifying our grounds, Duncan Himmelman, educational horticulturist and advisor for Blau House & Gardens, will present how we can build healthy soil by paying attention to soil structure, nutrient cycling, and supporting the living components of soil with nutrient-dense amendments, such as homemade compost. Leave with an understanding of the value of compost and its role in keeping soil alive!

Join us at Wakeman Town Farm on March 10th at 7:30 p.m.

New! 2025 Summer Farm Camp Registration starts 2.3.25 @ 9:00AM

Summer is coming… Are your kids doing something memorable? Farm Camp is a whole bunch of goodness wrapped into weekly encounters full of hands-on experiences that allow kids to get out in nature, commune with live animals, get busy in the gardens and kitchen, and participate in engaging projects and activities. We offer various summer camp options for children ages 4 – 14 that are packed with fun.  Registration starts 2/3 on our website or can be found on EventBrite.

New! Kids' Spring Cooking with the Minis - Grades K-2 - March & may sessions

We are looking forward to spring in the kitchen at WTF.  Chef Kathleen Benson, of Culinary Kids, will be back in Tim’s Kitchen with fresh and seasonal meals for younger kids, Grades K-2, to create and enjoy. As the gardens begin to sprout, we will enjoy taking a trip out to see what is available for us to use in our cooking and baking. In class, our young chefs are introduced to a variety of sweet and savory seasonal foods and will learn hands-on culinary skills such as safe cutting, chopping, dicing, as well as food science, measuring, and baking, but developing a sense of seasonal eating.
Dates: Mondays - 5-week sessions, 4:15-5:30 p.m.

Spring Session 1

March 24,31, April 7, (NO CLASS APRIL 17-SPRING BREAK), 21, 28

Spring Session 2:

May, 5, 12, 19, (NO CLASS MAY 26-MEMORIAL DAY), June 2, 9

 On the Menu

Chinese Chicken Salad with herbs and cabbage from the Farm, Super yummy Spring Chips and Dips, (Tzatziki) with veggies from the Farm,  Leek Frittata with greens from our gardens and Spring Pasta and Pesto with WTF herbs. On the sweeter side, we will learn to make: Mini Key Lime Pies, Carrot Cake Cupcakes with cream cheese frosting, Lemon-Thyme Mini Bundt Cakes, Spring Scones, Lemon Tarts. We will wrap up with Picnic Day, featuring homemade Quick Bread Sandwiches, and an array of fun staples for a yummy spring “picnic”. “Cant wait to see you there!”

—Chef Kathleen                                                              

new! kids' Spring garden cooking adventures Grades 2-6 - March & may sessions

Spring Garden Cooking Adventure 

Wednesdays, 4:15-5:30. Grades 2-6

Instructor: Robyn Herman

Students: Max 12

Session 1 -  3/26, 4/02, 04/09 4/23, 4/30, 5/7 (6 weeks); $330

Session 2- 5/14, 5/21, 5/28, 6/4, 6/11 (5 weeks); $275

Celebrate the vibrant flavors of spring with this hands-on cooking series for kids! Young chefs will learn to create dishes inspired by spring gardens, such as veggie fritters, zucchini noodle pasta, and herbed spring chicken. We will bake and decorate flower-power cupcakes, make spring-themed sugar cookies and assemble a refreshing berry trifle in a Mason jar. Along the way, we’ll explore seasonal ingredients and simple ways to prepare healthy, delicious meals.

Chef Robyn is a passionate culinary expert with over 20 years of experience in the kitchen.  She brings a warm, engaging teaching style and a knack for making cooking fun. Chef Robyn is dedicated to fostering a love for cooking in every child who steps into Tim’s Kitchen. 

NEW! CULINARY WORKSHOPS FOR SCOUTING GROUPS

COOKING FOR GIRL SCOUTS - CULINARY WORKSHOPS 

Girl Scouts’ cooking workshops at Wakeman Town Farm are a fun and engaging way for young women to learn new culinary skills, gain confidence in the kitchen, and work towards specific badges. Our workshops offer cooking-related activities that can help teen girls work towards badges like "Simple Meals," "Snacks" and "New Cuisines." 

Workshops are offered in Tim’s Kitchen, our gleaming Farm culinary facility, and can be scheduled during regular Scout meetings, where the activities are designed to be hands-on, so each Scout participates in measuring, mixing, chopping, sauteing and baking.

These workshops can range from basic snack-making for younger Scouts to more complex cooking techniques for older Scouts working on advanced badges. Of course, we enjoy eating what we create, and if we are lucky and the season and timing allows, we will get to visit our gardens for a true farm-to-table experience! 

Cub Scout Cooking Classes

In our WTF Cub Scout cooking classes, scouts focus on simple, outdoor-friendly recipes like foil packet meals, campfire snacks, or no-cook options that emphasize teamwork, responsibility and basic skills. 

Scouts will learn how to mix, measure, assemble, and follow instructions. They will also learn safe, basic knife skills and how to cook safely over a grill.

Recipe options include Campfire Veggie & Chicken Packs, Scout Power Balls, Banana Boats and/ or Trail Mix. Our instructor will work with the organizer to choose the right recipe(s) for the group. 

At the end of class, we will enjoy eating our creations together! We will also discuss what we have learned, and end the session with a Master of Meals  or Knife Skills badge.

Classes are taught by the Farm’s in-house culinary instructors and assistants. Price per scout: $50, includes materials and ingredients and a 1.5-hour session.

PS: We are happy to customize similar small-group culinary experiences for all types of groups. Interested? Reach out below and we will chat!

new! one-day special kids' event: Spring INTO cooking - 3.28.25

Spring into Cooking - Kids’ Class - March 28. 4:15-5:45 p.m., $55 per student, Max 12

In this fun and engaging “Spring into Cooking” class for kids, we will be emphasizing fresh, colorful, and seasonal ingredients from the Farm’s own gardens and local markets.

This class will focus on fresh spring produce: think strawberries, asparagus, peas, carrots, and herbs like thyme and basil.

Chefs will visit the kitchen garden and incorporate colorful and fragrant ingredients into recipes, which include spring veggie quesadillas, Chinese chicken salad and mini lemon-thyme bundt cakes.

New! kids’ Summer cooking camp - passport to the plate, ages 6-11 - two sessions

2 SESSIONS. M - TH., $420 PP EACH SESSION (take one or both!)

Session 1 - July 14-17

Session 2 - August 4-7

9:00 a.m.- 12:00 p.m., Ages 6-11

REGISTRATION OPENS FEB 3!

Travel the world of culinary exploration with our “Passport to the Plate” summer cooking camp at Wakeman Town Farm. This immersive culinary experience is designed to introduce young chefs to the vibrant and diverse world of international cuisine. From July 8 to July 11, your child will embark on a delicious journey, learning to prepare and savor the distinctive flavors of China, Italy, Spain, and Greece. Menu items include fresh spring rolls, paella, pasta with pesto using our homegrown basil, cannoli, Greek chicken, and tons more.

From August 4 to August 7, your child will embark on a delicious journey, learning to prepare and savor the distinctive flavors of Mexico, Japan, France and the USA.  Menu items include to items such as taco bar fiesta, Asian rice bowls, French crepes, American BBQ and lots more!

We begin the day on the Farm hand-picking organic ingredients to enhance our seasonal dishes when possible. This is a hands-on cooking experience for kids, promoting creativity and teamwork, as well as cultural insights and knowledge about each county’s diverse culinary traditions.

sold out! cupid's culinary fun - cooking class for kids 2.14.25

Valentine’s Cooking for Kids: 2/14/25 - 4:15 pm-5:45 pm-Ages 6 to 12 - 12 max, $60 pp

Roll up your sleeves and get ready to sweeten the day in our Valentine’s cooking class for Kids where we will prepare delicious treats and sweets. In this fun after-school class for ages 6-12, we will make one savory and two sweet recipes in celebration of Valentine’s Day.

No need to make dinner: Kids will eat and enjoy homemade tortellini bake, featuring classic Italian flavors, all baked into one bubbly, cheesy masterpiece. This will be followed by two fun desserts!

Desserts include classic red velvet mini bundt cakes made from scratch with a tangy vanilla icing, as well as customized chocolate bars where we will melt chocolate, pour it into molds, and add our favorite mix-ins, like crushed pretzels and dried fruit.

Kids will learn simple cooking techniques while fostering creativity and an understanding of teamwork in the kitchen.

Feb break Cooking Ages 6-10, 2.17.24. Come one, two, or all three days!

Cooking Around the World with Fiddleheads Cooking Studio - Ages 6-10
Mon. February 17, Tues February 18, Wed.-February 19, 12:30-3:00pm, $105 per day
Choose one day, two days, three days or all four days!
Minimum participants: 7. Max participants: 12

In this four-day camp, designed for younger chefs, we will engage in hands-on cooking of dishes of different cuisines. Each day, will be dedicated to a different country: Italy, France, Mexico and Japan. Think dumplings, tacos, stir fries, bento boxes, etc.

After we wash our hands, we will gather for a quick discussion of where our ingredients come from and the reason that the day’s cuisine uses those ingredients. Working independently or in a group, participants learn how to use different kitchen tools safely and take turns measuring and mixing. While the dish is getting ready, we will often have a quick discussion about how food grows, who grows it, and how it got to our kitchen. At the end of each class, we will enjoy eating what we prepared together and share our impressions based upon what we learned.

sold out! family-friendly weeknight meals with chef laura weinman 1.23.25

Family-Friendly Weeknight Meals with Laura Weinman, Jan 23, 6:30 p.m.-9 p.m., $100 per person. BYO beverages.

Join Chef Laura Weinman for some family-friendly favorites this January!
These are simple yet tasty dinner ideas for busy families crafted with flavor and health in mind by a local chef and mother of four. We will focus on complete dinners that can be easily shopped and prepped, and along the way, we will work on some knife skills, learn to stock and cook from our pantries, and add in fresh seasonal ingredients. Naturally, we will sit down to enjoy a meal together!

Recipes will include:

-Oven-roasted shrimp with orzo
- Spatchcocked chicken with herbs de Provence and roasted potatoes
- Skirt steak or tofu with soy, garlic and broccoli
- Winter salad
- Apple crumble

sold out! kids’ chinese new Year cooking class 1.31.25

Chinese New Year - Year of the Snake Cooking Class - January 31, 2025

4:15-6pm - max 12 kids-$55 pp

Celebrate the Chinese New Year with Flavors of Prosperity and Good Fortune in this hands-on  kids’ cooking class that highlights a few favorite dishes.

Recipes will include Fried  Dumplings, a savory and satisfying favorite. 

We will demonstrate proper folding techniques, like crescent and pleated. We will also be preparing a flavorful filling of ground chicken or pork mixed with garlic, ginger, soy sauce and sesame oil.

Continuing the hand-rolling fun, we will also make Spring Rolls, filling thin wrappers with shredded carrots, cucumber, cooked chicken or tofu. The kids willl assemble their own rolls, then enjoy them with dipping sauces, like soy or sweet chili sauce.

We will end with Mini Pineapple Tarts filled with pineapple jam and homemade whipped cream. 

Class will wrap up around our communal table enjoying our creations together and discussing individual interpretations and experiences.



Feb session starts 2.10.25! Kids’ Cozy Winter Cooking with the Minis, Grades K-2

New Kids’ Cooking Class! Cozy Winter Cooking with the Minis, Grades K-2

Mondays, 4:15-5:30 - 5-week sessions - $275 per session

Session 1 -  1/6, 1/13, 1/20, 1/27, 2/3 SOLD OUT

Session 2--2/10, (no 2/17 - winter break), 2/24, 3/3, 3/10, 3/17

As the weather gets colder and the sun goes down earlier, drop the kids off for our Monday Minis Cozy Cooking Class. This after-school class for our young chefs is all about comfort foods that warm us up on cold days! The menu is based on seasonal winter items that the kids will cook and  enjoy. In each Monday class we will create both a sweet and a savory dish.

On the Menu
Soups and biscuits, chili and cornbread, Mediterranean bowls, baked pastas, gingerbread delights, bread pudding, and mini pound cakes with cinnamon and sugar topping.
We will wrap up the session with a winter wonderland party on the last day of class, creating fun finger foods and sweets that show off our culinary repertoire.

SOLD OUT! Cozy winter dinner with chef alison milwe grace 1.9.25

Intimate Winter Dinner with Chef Alison Milwe Grace, 1.9.24 @ 6 p.m. , $145 pp

A four-course winter dinner in Tim’s Kitchen at Wakeman Town Farm. BYO wines or adult beverages.

Refund policy: Due to opportunity costs, tickets are not refundable; if you cannot make it, you may gift or sell your ticket(s).

FIRST COURSE

White bean and spinach “Cassoulet “

Crusty baguettes with local butter

SALAD COURSE

Arugula with winter citrus, honey, local chevre, dried cherries, flaked almonds and blood orange vinaigrette

ENTRÉE

Sweet and spiced winter lamb chops, braised dates, Moroccan-spiced carrot puree

OR

Parsnip risotto with Mascarpone and sage

DESSERT

Apple-caramel bread pudding

sold out! valentine’s farm dinner with chef alison milwe grace 2.13.25

SOLD OUT! WTF VALENTINE’S DINNER WITH WINE PAIRINGS

Chef Alison Milwe Grace, of AMG Catering and Events

Thursday, February 13, 2025 at 6:30 pm

An intimate winter dinner a deux, featuring a four-course menu, inclusive of service AND wine pairings with each course, courtesy of Greens Farms Spirits and a Surprise Guest Vintner! $135 pp.

Note on cancellations/refunds: Due to opportunity costs, we cannot offer refunds for any reason; however, you may gift or sell your tickets if you can’t make it!

STARTER

Roasted Tomato-Dill Bisque with Grilled Cheese “Croutons”

Artisan Bread and Rolls 

SALAD

Warm Winter Salad with Cauliflower, Carrots, Fennel, Caramelized Onions with Tahini Vinaigrette

ENTREE (Choose One)

Maine Lobster “Pot Pies” with Leeks and Pernod

Or

Filet of Beef “Marsala” with Wild Mushrooms over “Truffled” Potatoes

DESSERT

Chocolate Budino

Follow Us