This event has been cancelled.
In this special hands-on pasta making workshop, students will learn how to create noodles and gnocchi without a pasta machine. Delicate ricotta gnocchi made with fresh Appleton Farms cheese and a medley of Sardinian pasta shapes - like orecchiette and cavatelli - will be taught in the hands-on workshop. Students will mix and shape gnocchi, and learn about Sardinian pasta dough, a three ingredient egg-free dough that is almost as fun to make as it is to eat. These short shapes will be served with meats and produce from the farm, and showcase the cheese Appleton is known for!
- Ricotta Gnocchi with local butter and black truffle salt
- Orecchiette with Brown Butter, Butternut Squash, Pork Sausage and Sage (can be made Vegetarian)
- Sunday, December 15 from 2:00-4:00 pm
- Saturday, January 25 from 2:00-4:00 pm
- Saturday, February 8 from 2:00-4:00 pm
- Saturday, March 28 from 2:00-4:00 pm
Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences within 1 week of the class date and we will try to accommodate them as best we can. Any questions or preferences please reach out to firstname.lastname@example.org.
Our hands-on cooking classes are structured as a group learning experience; you’ll work with other families to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us:
- Each class is centered on local, seasonal farmers, so menus may change slightly based on what’s available the day of the event.
- Please be prepared to be on your feet, standing at a table, and cooking for the duration of class.
- We recommend comfortable, non-slip, and closed-toe shoes.
Costs: $60 per person for Trustees members; $75 for non-members.
About Chef Emily Trotochaud
Emily Trotochaud is a passionate chef, teacher and maker. After receiving her Bachelors in Fine Arts from the Massachusetts College of Art and Design, she became a full time production potter. With her combined passion for food and craft, she began looking for another creative outlet outside of work. This led her to starting a website, 100 Days of Pasta. It wasn’t long after that she began teaching private cooking workshops out of her home and all over New England. Her approachable videos and tutorials shared on her website and social media aim to inspire home cooks like herself to have the confidence to tackle everything from fresh pasta, to takeout worthy thai, homemade croissants and more. She is excited to be joining the Boston Public Market community, and looks forward to showcasing local ingredients and flavors in cuisine from around the world.
Frequently Asked Questions (FAQs)
- Please book in advance: All attendees MUST book in advance join a program. Many classes sell out so we recommend booking at least two (2) weeks in advance. If you’d like to join a wait list for a class, please email email@example.com.
- Program Confirmations: We do not have physical tickets for our programs. You will receive a confirmation receipt after purchasing the class and we will email you 1-2 days in advance with additional information. There is no need to bring a printed confirmation to class.
- Last minute bookings: If you’re booking your ticket less than 48 hours in advance of a program, we ask that you please email firstname.lastname@example.org to give us a heads up so we can alert the chef. In some cases, our chefs will need to prep several days in advance and will not be able to accommodate last minute bookings.
- Program Refunds/Cancellations: In the event that a program is cancelled due to severe weather, low enrollment, or other circumstances, we will notify you as soon as possible by email and issue you a full refund within 14 days of the cancellation. If you cannot attend a program as planned, contact email@example.com at least 7 days prior to the start of the program to receive a full refund or transfer to another date/class. Refunds and/or class transfers will not be granted for registration cancellations placed fewer than 7 days before the start of the program. There are no refunds for missed classes. Appleton Farms reserves the right to change program locations, schedules, or instructors when necessary.
- Directions to the Farm: On 1A South, farm is about two miles south of downtown Ipswich. When you see Presbyterian Church on your right, it’s a little more than a quarter of a mile to the farm entrance, on your right. If you reach downtown Hamilton, you have gone too far. ON 1A North, farm is about four miles north of downtown Hamilton. When you see Entering Ipswich sign on your left, it’s about a quarter of a mile to the farm entrance, on your left. If you reach downtown Ipswich, you have gone too far.
- Where to park: Once you’ve turned off IA, drive to the first fork in the road and then bear to the right, following sign for Farm Offices. Continue following the road, all the way to the end and then proceed straight into the Farm Offices parking lot, where you can park. Enter the farmhouse through the front door (larger porch), where you will be greeted.
- Buy out a class/private classes: Bring your team or group to the Farm for a private cooking class! We have options to buy out our classes and/or create public private versions. Email firstname.lastname@example.org for more information.
This event is part of the Appleton Cooks! program. For more information about Appleton Cooks! and similar events please click here.