Discover the Art of Farm to Fork Cuisine
Indulge in a weekend of culinary delight at the Farm to Fork Cooking School, hosted at the esteemed Keeter Center. Led by the renowned Executive Chef Robert Stricklin, immerse yourself in the art of American farm to table fine dining as you learn new techniques and savor unique dishes.
Weekends Available:
- May 31st - June 2nd
- June 7th - 9th
Your Package Includes:
Suite Accommodations for Two at Mabee Lodge for Friday and Saturday nights.
Friday Evening: Dinner for Two at Dobyns Dining Room in The Keeter Center (per reservation).
Saturday Morning:
- 7:15 am Continental Breakfast by the Fireplace.
- 7:45 am Group Photo Opportunity with Chef Stricklin.
- 8:00 am Campus Tour featuring Edwards Mill and the Fruitcake and Jelly Kitchen.
- 9:00 am – Noon: Hands-On Cooking Class in the Culinary Kitchen.
Cooking Class Menu:
- Pickling Demonstration
- Tuscan White Bean and Tomato Salad with Quick Pickled Cucumbers and Basil Vinaigrette
- Grilled Marinated Pork Chop with Bacon Fig Peach Pepper Jelly
- Pistachio Manchego Polenta, and Charred Broccolini
- Blood Orange Upside-down Cornmeal Cake with Hibiscus Syrup
Served with house-made dinner rolls, water, tea, and coffee service.
Noon - 1:30 pm: Enjoy the fruits of your labor as you indulge in the prepared meal.
Saturday Afternoon and Evening Free Time: Explore the campus's many attractions, including complimentary tickets for two to the Ralph Foster Museum.
Sunday:
- 10:30 am Sunday Brunch for Two at Dobyns Dining Room at The Keeter Center.
- Late Checkout at Noon.
Price: $1,250 per couple
Note: A detailed agenda will be provided before your arrival. Closed-toe shoes are required for the cooking class.
Don't miss this opportunity to elevate your culinary skills and relish a weekend filled with delectable flavors and unforgettable experiences. Reserve your spot today!