daytime event - The Planter of Modern Life 5.10.22 @noon

The Planter of Modern Life

Please join our partner, the Westport Library, for this virtual event, part of the “Dinner Disrupted” series. This time around, it’s disrupting lunch, as it’s scheduled forTue, May 10 @ 12:00 pm - 1:00 pm EDT.

Stephen Heyman, author of The Planter of Modern Life will talk about America's most famous farmer inspired organic food movement.

Louis Bromfield was a World War I ambulance driver, a Paris expat, and a Pulitzer Prize–winning novelist as famous in the 1920s as Hemingway or Fitzgerald. But he cashed in his literary success to finance a wild agrarian dream in his native Ohio. The ideas he planted at his utopian experimental farm, Malabar, would inspire America’s first generation of organic farmers and popularize the tenets of environmentalism years before Rachel Carson’s Silent Spring.

Registration is required. Please do so on the Westport Library website

SOLD OUT! Don't Blow It! A Panel DIscussion About Leaf Blowers 11.8.21

Live at the Farm @7 PM - Join this informational session to clear the air about the impact of gas leaf blowers on our bodies and the environment – and learn about the gas leaf blower ordinance being presented to the RTM
Come to the Farm to learn more about this issue, from our live in-person panel: Kristin Schneeman, Westport RTM, District 9, and lead co-sponsor of a proposed ordinance to limit the use of gas-powered leaf blowers in Westport; Valerie Seiling Jacobs, advisor with the non-profit Quiet Communities, attorney, and instructor at Columbia University, and Alice Ely, advocate for Westport’s Pollinator Pathway. Moderated by Liz Milwe, WTF Co-Chair and proponent of Westport’s successful plastic bag ban.
Bring your questions and learn more!

Sold Out! Holiday Hors D'oeuvres Class with Chef Diana Andrews 11.18.21

Join Chef Diana Andrews as she introduces four easy-to-prepare, mostly make-ahead delicious starters that will get your holiday party or gathering started and whet your appetite as well.

•Poached Shrimp with Chipotle-Chive Aioli and Crispy Garlicky Breadcrumbs. Smokey-sweet and tangy chipotle-chive aioli is the perfect accompaniment for delicately poached sweet shrimp. The shrimp are meant for double-dipping, first in the creamy aioli, then the crispy breadcrumbs, which add the perfect crunch.

•Spicy-Savory-Sweet Jammy Tomato Preserves. This tomato jam hits all the right notes. A mix of savory-sweet, warm, and mildly spiced flavors conveniently made on the stovetop. A great addition to a traditional cheeseboard, complex enough to pair with most proteins yet bold enough to be served alone.

•Baked Brie with Curry, Chutney, and Toasted Sliced Almonds. Imagine a wheel of earthy, ripe, creamy brie. Now imagine it warm and melty, topped with curry and fruity chutney. Deeply satisfying and delicious, all you need is a loaf of crusty bread or your favorite crackers, and you’re good to go!

•Brown Sugar-Bourbon Baked Mixed Nuts. Simply addictive! Toss a combination of your favorite nuts together with a few simple ingredients. Bake, then cool until the coating is dry and they’re done! These irresistible nuts will be gone before you know it.

Basic Class Info

•Students may participate in some light hands-on prep. •Students will partake in tastings and not full meals. •Recipes are subject to change based on ingredient freshness and seasonal availability. •Full recipes provided at class and will be posted to the chef’s website shortly thereafter.

•Maximum class capacity: 8

• All Covid rules in effect; at the time of publication, masks are required indoors.

• No refunds allowed. If you cannot attend, you may pass or sell your ticket to another person, however, you must provide us with their contact info prior to class for admittance.

Diana Andrews is a culinary director, recipe developer and tester, food writer, and instructor. Her clients include online and print food media publications and kitchen appliance and food companies. She was the senior food editor and test kitchen director at Fine Cooking Magazine and head recipe developer/editor for the first six seasons of the Emmy-nominated PBS TV show Moveable Feast. In addition, she has worked for Spruce Eats, Meredith Corporation, Food Network, Cuisinart, Sur La Table, Dressing Room Restaurant, Park Avenue Seasonal Restaurant, and the James Beard Foundation. She is a graduate of the Institute of Culinary Education in New York City. Visit her at https://chefdianaandrews.com.

New Kids' Classes - Fall-Winter Farm programs

Registration links are now LIVE at Westport Parks + Rec for an array of kids’ classes that start in mid-November. From a few fantastic culinary classes, including Young Chef’s Club + Stick it!, which explores foods on a stick, to Mommy + Me to Fantastic Farmhands and Teen Apprentice classes. We are getting excited for Fun on the Farm!

Class descriptions can be found on our website under cooking + baking or kids schoolyear programs. Please remember to jot down the CODE for each program as the codes are required for registration on the Parks + Rec portal.

Sold Out! Fire Cider Infusing Workshop - The Age-Old Cure-All 11.3.21

Whether you want to fight cold & flu season, or just feel great, this class is for you! Learn to make the age-old cure-all in this workshop Wednesday, November 3rd

6:30 - 8:00 pm

What is Fire Cider and why is everyone drinking it? We'll talk about the health benefits of each ingredient in this metabolism & anti-inflammatory tonic, then pitch in together and chop! Whether you want to fight cold & flu season, or just feel great, this class is for you! Once you know the method, you can make your own version all winter long.

Did you know that Fire Cider takes 3 weeks to infuse? (We best get started now)

This is a Hands-On Workshop, and you will leave with a quart of your very own Homemade Fire Cider and a refillable Mason Jar with label.

Pam Lillis is a certified Nutritional Health Coach as well as a Master Preserver & Culinary Instructor specializing in all methods of canning and preserving. Pam loves to teach her students to preserve real organic fruits and vegetables to enjoy year round. Whether you are interested in shrubs & tonics, jams & pickles — or any of the bounty from each season, small-batch canning is easy to learn from this Master Preserver. Pam is the owner of Pam's Jams at Cook Up A Storm in Westport CT.

"Bicycling with Butterflies" - A Book Talk on Dia de los Muertos 11.1.21 - Video Link attached

Video Link: https://us02web.zoom.us/rec/share/jWEQaU6T_lao7HeGig-AQ6tHOrMY0T7xj_Pu699eUBjQ_903caDPOP0RL2EOc_Rd.zFMOAy7m94P8cfQD Passcode: Vd!5O7yf

On behalf of Westport’s Pollinator Pathway, and in honor of Mexico’s Dia de los Muertos — the day the Monarchs traditionally return to their winter sanctuary in Michoacán — we welcome Sara Dykman to speak live via Zoom, on November 1st at 6:30pm, to the Wakeman Town Farm community about her solo experience biking the 10,000-mile Monarch Butterfly Migration. Questions and answer session to follow. In 2017, Sara Dykman became the first person to follow — by bicycle — the eastern population of monarch butterflies on their roundtrip, multinational, multigenerational migration. From Mexico to Canada and back, her 10,201 mile adventure, on a beat-up bicycle , was a call to action. “The monarchs need us,” Dykman explained, “they can’t call politicians to demand healthy prairies or rally for native gardens. But we can. We might not be able to fly like butterflies, but we can bike alongside them, and be their voice.”

SOLD OUT! Florals + Fromage Workshop 11.17.21

Join us for a special DIY Fall Themed Collaborative workshop!

7-8:30 p.m.

In this two-part workshop you'll experience a fabulous floral arranging tutorial led by Floral Designer Janelle Krizek of Trellis & Vine Events and a live demo teaching you how to thoughtfully curate & arrange a grazing board with Caterer and Food Stylist Elizabeth Drew of Drewlizcious, LLC.

$100 per person. Includes all materials/foods + wine!

Cost per person includes:

·Eco-friendly, disposable palm leaf board

·All cheeses, charcuterie + gourmet accoutrements

·Seasonal blooms, vessels + tools

·Tips & tricks that will transform the way you entertain, so you can actually enjoy yourself as the host!

·Red or white wine to get the creative juices flowing!

SOLD OUT! Holiday Wreath Making Workshop 11.15.21

Join us at Wakeman Town Farm and make a beautiful wreath just in time for the holidays!

Wakeman Town Farm's own Chyrse Terill and Ellen Goldman will instruct you on how to create a wonderful wreath that is perfect for Thanksgiving! Students will be able to use materials collected from Wakeman Town Farm to decorate their wreath. At the end of the class, you will be able to take home your natural wreath. 

For the Love of Dahlias 10.18.21

This new group of Dahlia enthusiasts will meet at the Farm to share their interest in this vibrant and beloved garden star. Westport Dahlia Society Founder Stephen Gustafson will host a short demo/explanation of the overwintering process of tubers to save for next year. He will also offer a door prize of Collarette Dandy Dahlia Seeds. Guests are welcome to bring their favorite flower cuttings to show everyone. Meet chat with others who share the same passion for growing Dahlias or with newbies who want to learn more. Free. Please email to RSVP. Starts at 7 p.m.

VIDEO LINK BElow - Putting the Garden to Bed the Pollinator-Friendly Way 10.18.21

Video Link attached:
https://youtu.be/EFqBiR-HDb0

Nathalie Fonteyne will join Alice Ely and Ryan Brunelle, WTF’s own master gardeners and garden coaches, to share tips on what to cut down and what to leave, how to properly recycle and compost the last greens as the garden prepares for its long winter nap, and what veggies you still have time to plant in order to ensure a healthy and beautiful garden buzzing with life come springtime..

Meet the Farmers,

Nathalie Fonteyne: UConn master gardener & master composter, member, Westport Garden Club and the Connecticut Herb Society (and Wakeman Town Farm perennials whisperer)

Alice Ely: Certified Master Gardener & Composter (and Registered Monarch Way Station creator)

Ryan Brunelle: Ryan Brunelle is a graduate of Long Island University, Southampton College with a degree in Environmental Biology. After spending 20+ years handling maritime oil spill response/crisis management, Ryan was hired as the Farmer/Garden Manager at Wakeman Town Farm in the fall of 2019. A graduate of the Uconn Master Gardener program and accredited by the Northeast Organic Farming Association as a Land Care Professional, Ryan has been an avid gardener for over 25 years. Ryan is also Cofounder/Principal of Gardenfolk, LLC, a local fine gardening company specializing in the design, construction and maintenance of vegetable/herb/berry gardens. Ryan currently resides in Monroe with his wife and two daughters.

SOLD OUT - Simple Sauce Class 10.21.21

Three Simple Plant-based Sauces

Thursday, October 21. 7 PM to 9 PM

Three healthy, delicious, trending plant-based sauces that the entire family will love.

Join Chef Diana Andrews as she introduces three healthy, delicious, trending plant-based sauces that the entire family will love. These make-ahead sauces come together quickly with ingredients that are easily accessible year-round. In addition, they can be mixed and matched with practically anything from pasta, grains, vegetables, and proteins.

Turmeric Thai-Style Peanut Sauce: So easy to make and versatile too, with the benefit of turmeric, known for its anti-inflammatory and immunity-boosting properties. Made with your favorite peanut butter and a few other key ingredients, the sauce does double-duty as a dip or dressing. This sauce is a favorite of adults and kids alike. You’ll want to keep this one in your rotation.

Carrot-Top Pesto: Switch it up with a healthy dose of detoxifying carrot-top pesto. Rich in vitamins A, C, chlorophyll, and potassium, their benefits may improve vision and bone density, boost immunity, and aid in digestion. Serve nose to tail by roasting the carrots while you make the pesto.

October Garlicky Raw Tomato Sauce: Raw tomatoes are packed with nutrients and antioxidants that may help prevent a wide range of health issues. This savory, quick-marinated sauce is infused with an abundance of garlic, which may lower blood pressure and cholesterol, and improve immunity. The additional bonus: No cooking required! Perfect in the Summer, but also works year-round if you’re in the know about which tomatoes to choose.

Basic Class Info

•Students will participate in light hands-on prep. •Students will partake in tastings and not full meals. •Recipes are subject to change based on ingredient freshness and seasonal availability. •Full recipes provided at class and will be posted to the chef’s website shortly thereafter.

•Maximum class capacity: 8

• All Covid rules in effect; at the time of publication, masks are required indoors.

• No refunds allowed. If you cannot attend, you may pass or sell your ticket to another person, however, you must provide us with their contact info prior to class for admittance.

Diana Andrews is a culinary director, recipe developer and tester, food writer, and instructor. Her clients include online and print food media publications, and kitchen appliance and food companies. She was the senior food editor and test kitchen director at Fine Cooking Magazine and head recipe developer/editor for the first six seasons of the Emmy-nominated PBS TV show Moveable Feast. In addition, she has worked for Spruce Eats, Meredith Corporation, Food Network, Cuisinart, Sur La Table, Dressing Room Restaurant, Park Avenue Seasonal Restaurant, and the James Beard Foundation. She is a graduate of the Institute of Culinary Education in New York City. Visit her at https://chefdianaandrews.com.

SOLD OUT! Election Day Farm Camp (for Ages 6-11) 11.2.21

Wakeman Town Farm is offering an Election Day camp from 9:00am-1:00pm for 6-11 year olds. Come vote on your favorite farm animal and experience a day in the life on a farm. Limited enrollment for best experience.

Join our experienced Farm Educators, Arts, and Culinary Instructors for an Election Day like no other! We will spend the day visiting our Farm animal friends; learning to cook delicious farm-fresh snacks with a resident chef in Tim’s Kitchen; creating a variety of nature-based crafts and other “maker” activities; playing games; exploring the grounds, gardens and nature trail and running a fun “election”. Please bring a hearty nut-free snack and lunch, a reusable water bottle, and wear warm shoes or boots and weather-appropriate outdoor clothes that are OK to get dirty. All Covid safety measures in effect. Masks are required when indoors.

Sold Out! Indigo Dye and Shibori Workshop 10.9.21

Sat. Oct 9, 10-noon, $100 pp. Ages 12+. Limited numbers for best experience.

Dive into the wondrous world of blue with this introductory workshop in indigo dyeing. Students will dye with an organic indigo vat and explore the Japanese art of Shibori, a traditional method of folding and binding fiber to create patterns. Did you know that when you pull fiber out of an indigo vat it is green, and then turns blue as it oxidizes? It’s a magical process and we’ll learn all about it! 

We’ll explore the unique qualities of an indigo vat, learn the history of this mysterious dye that has been used for millennia throughout the world. After a demonstration of some basic Shibori techniques, you will dye a cotton tea towel with a Shibori pattern of your own making!  The prepared organic indigo vat and equipment needed to bind and dye the fiber, and the 100% cotton tea towel will be provided. Please bring a pair of long dish washing gloves and consider wearing an apron or clothes you don’t mind getting blue. 

About the Instructor: Laura Berkowitz Gilbert

After graduating with a BA in History from University of Pennsylvania, Laura moved to New York City and immersed herself in the world of design while receiving her BFA in communication design from Parsons School of Design.

While working at various design firms and then her own company, Laura entered the world of fiber through knitting and ultimately felting. She launched Tocco Studio in 2016 with hand-knit felted vessels and votives. She soon began incorporating her natural dyeing practice into her fiber work. While she loves all natural dyes, indigo is her true love. She is excited to introduce her students to this wondrous dye that is rich in color and history.

ADVANCE Tickets SOLD OUT! Fall Biergarten + Family Day: Live Music, Pizza, Beer + Vendors 10.17.21

UPDATE: THIS EVENT IS SOLD OUT. HOWEVER, WE MAY BE TAKING WALK-INS AFTER 2 P.M. IF SPACE OPENS UP. IF YOU’RE INTERESTED IN FINDING OUT ABOUT WALK-INS, STOP BY AND ASK AT THE GATE AFTER 2 P.M.

It's sweater weather, and a great time to visit the Farm for beer, live music, local vendors, wood-fired pizza, tacos, crepes and more!

The Beer Garden at the Farm, Sunday, Oct. 17, noon-4 p.m.

Wakeman Town Farm, 134 Cross Hwy, Westport.

We’re excited for fall on the Farm. Put on a sweater, bring a blanket or a few lawn chairs, and join us for live music by Hitch + the Giddyup and Rob Morten, pizza from our wood-fired oven by Tony Pizza Napolitano, tacos by Urban Taqo, crepes by Christophe’s Crepes, Ice Cream, sponsored by Peter Romano of LANDTECH, and Craft Beer by Nod Hill Brewery, Veracious Brewing and New Belgium Brewing. Browse the local wares from a few of our favorite small vendors. It’s a family affair, so bring your whole crew! We will have a kids’ area with Pumpkin Decorating Craft, courtesy of Sarah Stone of Douglas Elliman, and live animal encounters for the littles, too.

TICKET INFO: Entry tickets are $10 per adults. Kids are free. Food + beverage purchases are a la carte. Proceeds benefit Farm educational programs. Please note: This is an outdoor-only event. All Covid rules in effect; masks must be worn in the restrooms.

SORRY: NO REFUNDS! In the event of a weather cancellation or due to circumstances beyond our control, such as a Covid surge, we cannot issue refunds.

Oaktoberfest Tree Care Panel 10.4.21

Oaktoberfest Tree Care Panel @7 PM

It's Oaktoberfest - brought to you by Westport's Tree Board. Find out all the good trees do in our yards and how to return the favor in caring for them. Take home a free sapling, too. 

Get expert perspectives on the value and care of trees from our panel: Mary Ellen Lemay, Landowner Engagement Director, Aspetuck Land Trust; Danica Doroski, Urban Forestry Coordinator, DEEP CT; Doug Williams, Arborist, Bartlett Tree Experts; and members of Westport's Tree Board. Bring your tree questions and take home a tree!

Meet the Panelists

Mary Ellen Lemay, Landowner Engagement Director, Aspetuck Land Trust

Danica Doroski is a doctoral candidate at the Yale School of the Environment and the State Urban Forestry Coordinator at Connecticut’s Department of Energy and Environmental Protection. Her work focuses on restoration and management of planted and naturally regenerating urban forests. In this work, she draws from past experience in forestry, as a masters of forest science student at Yale, public horticulture, from her time at the Morris Arboretum in Philadelphia and community engagement from her work with the New York Restoration Project and the New York City Department of Parks and Recreation.

Doug Williams, Arborist, Bartlett Tree Experts

Please note: At this time, Oaktoberfest Tree Care Talk is an in-person, indoor event. Masks are required. Please come prepared with a mask to wear. There will not be a mask provided to you.

Fall Volunteer Hours

Seeking to get in touch with nature, get your hands dirty, make an impact at a local community organization? Join us on the Farm. Below are our new fall volunteer hours. Come once, come every week. It’s totally up to you! It most certainly takes a village to keep our Farm thriving. Thank you!

VOLUNTEER HOURS

Wednesdays: 2:30pm -5:30pm - Open Volunteer hours (DROP IN)

Fridays: 2:30pm - 5:30pm - Open Volunteer hours (DROP IN)

SATURDAY HOURS + LINK

Saturdays: 7am - 2:30pm - *Shifts explained below*. SignUp Genius ONLY - NO Open Hours. 

SignUpGenius Link: 

https://www.signupgenius.com/go/904044BA9A622A1F58-farm1

Saturday's Farm Stand & Harvesting Volunteers Overview:

- Saturday's Volunteer reservations are made through SignUp Genius only. Link above.

- Farm Harvesting: Two(2) Volunteer Shifts: 7am - 9am, and 9am - 11am

The volunteers for these shifts will assist Farmer Ryan in picking vegetables, fruit, herbs, and flowers for the farm stand.

- Farm Stand: Three(3) Volunteer Shifts: Farmer Sharon to oversee timeslots and volunteers. 

7am - 9:30am - Farm Stand Set up. Responsibilities include setting up tables, table cloths, baskets, dry goods, arranging produce, labeling, etc.

9am - 11:30am: AM Farm Stand Helper: Responsibilities include AM Cashier*, pastry & coffee Servers, and flower arrangements.

11:30am - 2pm: PM Farm Stand Helper: Responsibilities include PM Cashier*, pastry & coffee servers, clean up and re-arrange tables as things sell. Assist with breakdown and putting products/produce away. 

1:45pm - 2:30pm: Pick up extra flower bouquets from Farm Stand, and delivery to The Residency homes in Westport. 

*We will train you to work the register! It’s pretty simple.

Fall Programs for Kids - tots through teens. Registration will go live sept 8 @westport parks +REC

We’re offering up a full array of Farm programs for kids of all ages this fall, from our popular Mommy + Me classes to some new preschool offerings (think: Mommy + Me + Craft), plus terrific after-school options for both tots and teens who love to experience Farm Living or roll up the sleeves in our commercial kitchen space. Registration will be available via Westport Parks + Recreation on Sept 8. We wish it were earlier, but that’s when Parks + Rec goes live. To help you plan: We have included the class descriptions, prices, details, age ranges on our Kids Farm Programs or Kids Cooking + Baking Programs pages. When you go to sign up, don’t forget to write down the CODE for each class!

COVID NOTE: We are watching the reports regarding the new Covid variants, and we will be working with the Town to comply with the Covid regulations at the time of fall classes. We will be revisiting protocols, such as mask-wearing, temp-taking, social distancing and contract tracing. Luckily for us, many of our programs are outdoors, which means fresh air, space to move, and a lot less worry for all!

SOLD OUT! Al fresco Pizza Class 9.26.21

Sunday, Sept 26, 10-noon.
Join Chef Annalyce Loretto and Pizzaiolo Carl McNair in an outdoor cooking class using our Italian wood-burning oven. In this hands-on alfresco class, you will learn how to make traditional pizza, which can be topped with oils, herbs, vegetables, and toppings of your choosing for endless variations. Please come dressed for the weather, and bring your appetite, as you'll be sampling your handmade creations. Family-friendly. Ages 8+. Enrollment numbers are limited for best experience. All ingredients and materials provided. $60 pp

SOLD OUT! Early Fall Dinner with farm-to-table Chef Genee Habansky 10.2.21

AL FRESCO FALL FARM DINNER

Enjoy a sumptuous fall evening on the Farm hosted by farm-to-table Chef Genee Habansky of Herbaceous Catering. This is outdoor dining experience on the Farm with locally sourced farm ingredients from a chef who makes it her mission to get up close and personal with local farmers every week. Grab a sweater and a few friends, stroll the grounds and gardens, meet the animals, and enjoy an early autumn dinner al fresco.

Details: 6 pm start, $125 pp, includes dinner, service, and tax. A portion the proceeds from this event, after expenses, will go towards supporting Wakeman Town Farm's educational initiatives.

Please let us know if you plan to sit with anyone who is not listed on your ticket order by emailing us at wakemantownfarm@gmail.com with your name and list of individuals you'd like at your table. Thank you!

MENU

Wakeman Town Farm- Farm Dinner 10.2.21

Pear & Fennel Vodka Welcome Cocktail

STARTERS

Roasted Cauliflower & Romanesco Salad, Shallots & Micro Spinach & Red Pepper Romesco Sauce

Sweet Potato Gnocchi, Kale Stem Pesto

ENTREE

Short Ribs of Beef

Or

Rhode Island Sea Bass

Or

Vegtarian Plate

Creamed Kale Puree, Roasted Sun Chokes & Crispy Fried Potatoes + Butternut Squash, Kale & White Bean succotash over Goat Cheese Polenta

(Both the Beef + Fish Options Also Served over Creamed Kale Puree, Roasted Sun Chokes & Crispy Fried Potatoes + Butternut Squash, Kale & White Bean succotash over Goat Cheese Polenta)

DESSERT

Butterscotch Crème Brulée topped with Candied Rosemary, Pomegranate, Pomegranate Reduction

BEVERAGES

BYOB adult beverages (glassware, ice and openers and bottles of cold water will be provided)

Cancellation Note: We live in crazy, unpredictable times. Please only purchase tickets with the understanding that will not consider refund requests from ticket purchasers. Period. However, prior to Sept 15, if THE FARM is forced to cancel the event due to circumstances beyond our control, we will issue refunds, minus any ticketing + credit card fees. After Sept 15, we will not issue any refunds, as we still have to pay staff, chefs, ingredients, insurance, overhead, etc. All collected funds will be used to pay expenses; any left over money from ticket sales will go towards Farm educational programs for children. Thanks for your understanding!

sold out: Build-a-Board Workshop 9.30.21

BUILD-A-BOARD WORKSHOP - A FOOD + WINE EXPERIENCE

Putting together a well-paired grazing board can be daunting, but after participating in this hands-on workshop you will have the confidence to create your own spread that is almost too beautiful to eat. Great option for a date-night, girls’ night or a special experience with a parent.

Included:

Disposable palm leaf board

All ingredients (imported cheeses, charcuterie + gourmet accoutrements)

Hands-on tutorial on how to thoughtfully curate & arrange a stunning board

Tips & tricks that will transform the way you entertain so you can enjoy yourself as the host!

Enjoy wine (red, white or rose) or Prosecco to get those creative juices flowing

This hour-long workshop is lead by Elizabeth Drew of Drewlizcious, LLC. Liz is a caterer and food stylist with an expertise in food & wine pairing. Her classes are popular and sell out fast.