Gluten-Free Baking Class

Are you interested in learning the basics of gluten free baking? Guest teacher Brianne Zogas, will walk you through the basics of making your own gluten-free baking blend and then showcasing the mix in multiple family friendly recipes.

All participants will take home a bag of their own gluten free baking mix.

Light snacks will be served alongside the baked treats. Feel free to bring wine or beer to enjoy during the class.

Sign up here.

November News!

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 I found this picture in a book of Russian folktales and had to share it. That is one big Turnip!
Happy November Turnips! 
November is my favorite month of the year! Yes, it is dark, rainy, and cold – but we have Thanksgiving to look forward to!
My big cooking class in November is the Thanksgiving Pie making workshop. I currently have 2 sessions open for kids or families.
The classes are Tuesday, November 25th.
If you are feeling like perking up your Thanksgiving dinner table, sign up for Thanksgiving Sides. This is a fun evening class for adults.
If you are a planner, here are December classes:
I still have a few spots open for private parties in December. I also have aprons and gift certificates available for the holiday season. Interested in either? Email

Happy Halloween!


I hope every one has a safe and fun Halloween! My son is dressing up as a cobra and I am going to attempt to be Medusa (to carry on the snake theme… wish me luck!)

I have squash on the mind! Tonight I making a big pot of pumpkin mac and cheese and some roasted squash crostini for us to eat up before going out trick-or-treating.

Still looking for a dinner idea tonight? Check out my mac and cheese recipe, a classic from my kid comfort food class. :)

Pumpkin Mac and Cheese  

1 lb pasta, cooked according to directions

½ onion minced

2 garlic cloves, minced

3 tablespoons butter

⅓ cup flour

3 cups whole milk or cream

1 lb cheddar cheese, the sharper the better, shredded

1 cup canned pumpkin

  1. Make your roux by melting the butter in a pot or saucepan on medium-low heat. Add onion and garlic. Cook about 3 minutes until fragrant. Then add the flour and keep moving the mixture around as it thickens and browns slightly, being careful not to let it burn. Cook about one minute.
  2. Add in the milk and continue whisking until the whole thing starts to thicken and lumps start to disappear. Take the pot off the heat and use a wooden or plastic spoon to stir in the cheese.
  3. When the cheese and roux-milk mixture is combined so that the cheeses have started to blend and melt together, stir in the pumpkin purée. Taste and add salt and pepper as needed.
  4. Add in your pasta and mix it so you get the pumpkin cheese sauce in every nook, cranny, and crevice.




I am excited to debut my Turnip the Heat aprons for this week’s class! Now all my students will have a handy apron to help them stay clean.

Aprons are also available for sale ($20) if you are interested. Just email

Rainy Day Cooking!

All this rain is making me even more excited for Sunday’s kid cooking class! We will be making 2 pots of soup, a cheesy, whole wheat quick bread, and some gooey apple blondies.

This is the perfect class for kiddos 8 years old and up. We will be working on developing layers of flavors in a pot of soup, how to make a loaf of quick bread and why browning butter makes apple blondies OH SO TASTY!

Register here

Questions? Email us at