Quick Links:

Celebrating Julia Child’s 100th Birthday
Featuring Fabulous Food from Farm Fresh Ingredients
Book Signing with John Carafoli
After Hours on the Hill - Wine and Beer Tastings
Mexican Cooking: The Best of Three Generations
No-Knead Bread Series with Gail Blakely

Not Just for Black Birds!
Sweet and Savory Pie Series
with Gail Blakely

Come celebrate spring with us and learn how to make foolproof pie crust. Want some new ideas for seasonal fruit pies? We’ll be making a strawberry crumble pie with lemon verbena whipped cream, blueberry refrigerator pie, an apricot and almond galette, and a twist on the classic key lime pie—with a ginger cookie crust. From there, move on to savory pies (woodsy mushroom potpie, rustic spinach potato pie, asparagus and dill quiche, leek and potato tart). We’ll also experiment with different crust recipes. Whether you are a beginning cook or an experienced baker who just wants to brush up on your skills, this is the class for you!

$34 members / $39 non-members for each class.

*Please note the sweet pies class scheduled for May 15 is cancelled.

Savory Pies
Wednesday, May 29
11:00 am – 1:00 pm

or call Jennifer at 508-495-1878 ext 2.

No-Knead Bread Series with Gail Blakely

NEW!! Series Special: Sign up for any three of the bread making classes for $102, or $90 for members! Please call to register for this special promotion, 508-495-1878, ext 2.

Bread 102
Monday, May 20
1:00 pm – 3:00 pm
For those bakers who have taken Bread Baking 101, this is a workshop designed to discuss any problems and learn a few more techniques such as shaping and scoring your loaves of bread. We will also talk about various ways to use up leftover bread, and explore the different flavorings you can add to “tweak” your home baked artisan breads. Bring your questions and a loaf of your own bread to work with! Please note: Bread Baking 101 is a suggested pre-requisite.
$34 members / $39 non-members
or call Jennifer at 508-495-1878 ext 2.

Bread 103: European Style Breads : Brioche and Rye
Monday, June 17
1:00 pm – 3:00 pm
There are a variety of European breads that can be easily adapted to the no- knead technique.  Among them are French brioche, German rye, Irish whole grain, Italian ciabatta, pretzel bread, and piano bread. Some of these require overnight fermentation, others are easily adapted to chilled fermentation (use within seven days), and others can be baked on the same day they are mixed.  Join us to expand your repertoire—and your bread basket!
$34 members / $39 non-members
or call Jennifer at 508-495-1878 ext 2.

Bread 104: Pizzaaaaah!!!
Monday, July 15
1:00 pm – 3:00 pm
In this last installment of our popular no-knead bread series, we will learn how to make a simple but delicious dough, let it ferment, then shape it and bake it. From there, we'll go on to create bubbly, golden pizza bianca (white pizza) topped with an arugula salad, savory eggplant and mushroom pizza, followed by a popeye pizza (with fresh spinach). We will explore a variety of methods that will allow you to become a confident pizza maker in your own kitchen. Your pizzas may not be round, but they will definitely be delicious!
$34 members / $39 non-members
or call Jennifer at 508-495-1878 ext 2.

Bread 105: Yesterday's Bread: Creative ways with Leftovers
Monday, August 19
1:00 pm – 3:00 pm
Now that you have mastered basic bread baking, you probably have lots of leftovers stashed away in the freezer. This class will teach you how to make the most of those ends, crumbs, cubes, and loaves. Let's use our bread in crostini, Panini, bruschetta, flavorful stuffings, inventive main courses, and delicious desserts. Not quite so fresh bread has never been so good!
$34 members / $39 non-members
or call Jennifer at 508-495-1878 ext 2.

Mexican Cooking: The Best of Three Generations
Personal Chef Peggy Eagan, her daughters and her mother

Mexican Cooking: Traditional Sunday Dinner
Tuesday, June 11
3:00 – 5:00 pm
Join Peggy as she demonstrates recipes that she learned from her grandmother and that her family enjoyed every Sunday. Mole comes in many different varieties, but Peggy will be making the dark red mole that is accented with dark chocolate. The menu includes: orchata - a traditional cold rice drink, guacamole, chicken in mole sauce with Mexican rice and black beans and flan al carmelo.
$34 members / $39 non-members; 2 class series price: $70/$60 members, for series special please call to register.

or call Jennifer at 508-495-1878 ext 2.

Early Mexican Supper
Tuesday, June 25
3:00 – 5:00 pm
Learn the secrets to a traditional early supper. Peggy will introduce you to tamarind, a delicious ingredient not often used by American cooks. Peggy will make a chicken soup with a twist and she predicts that it will be an especially fun class because there will be masa making for quesadillas. She’ll be making them the ‘real’ way, not the tex-mex variety. In addition, she’ll teach two different salsas. It is sure to be a spicy class! The menu includes agua de tamarindo, Mexican chicken soup, chicken tacos, mini cheese quesadillas with fresh tomato and tomatillo salsas and pastel de tres leches.
$34 members / $39 non-members; 2 class series price: $70/$60 members, for series special please call to register.

or call Jennifer at 508-495-1878 ext 2.

After Hours on the Hill!

Stop by Highfield after work, relax and enjoy an evening with delicacies delivered up by Windfall Market and Brigadeiro Barn and a great tasting by John’s Liquors. Lovely floral arrangements provided by Verde, Allen’s House of Flowers and Anna Holmes. And don’t miss gourmet pizza night with our very own Gail Blakely!
$25/$20 members

Wine and Savories
June 20, 5:30 pm – 7:00 pm
or call Jennifer at 508-495-1878 ext 2.

Beer and Gourmet Pizza
July 25, 5:30 pm – 7:00 pm
or call Jennifer at 508-495-1878 ext 2.

Wine and Sweets
August 8, 5:30 pm – 7:00 pm
or call Jennifer at 508-495-1878 ext 2.

Book Signing with John Carafoli

Cape Cod Chef's Table: Extraordinary Recipes from Buzzards Bay to Provincetown
June 23
3:00 pm
Cape Cod Chef’s Table gives readers, locals, and visitors a new perspective on this culinary scene. With recipes for the home cook from the Cape’s celebrated eateries and purveyors alongside beautiful full-color photos. John F. Carafoli is an internationally known food stylist, consultant, and food writer. He wrote the seminal book Food Photography and Styling and two children’s cookbooks, Look Who’s Cooking and The  Cookie Cookbook. He has been published in the New York Times and Gastronomica. Carafoli has also been featured on the Food Network and NPR.
$5 suggested donation. Reservations appreciated for large groups, 508-495-1878, x 2.

Celebrating Julia Child’s 100th Birthday
Featuring Fabulous Food from Farm Fresh Ingredients
“You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients”  - Julia Child

Americans everywhere are celebrating Julia Child this summer.  August 15th marks the 100th anniversary of her birth and this summer at Highfield we will join the festivities by offering four special classes based on her recipes.

In addition, we will feature a variety of vendors from the Falmouth Farmers’ Market, all of whom provide the freshest, the highest quality, and the best tasting products every Thursday at Peg Noonan Park.  Join us as we sample distinctive olive oils, free range chicken and rabbit, organic eggs and produce, and unique preserves.  Meet the artisans and hear what they have to say about the importance of supporting local farmers.
$39/$34 members.
 
Grouse Ridge Farm
Wednesday, July 10
11:00 am  - 1:00 pm 
Tad will join us as we prepare a couple of Julia’s favorites:  chicken Dijonnaise and lapin a la moutarde, along with fresh pasta and vegetables.
or call Jennifer at 508-495-1878 ext 2.

West of Italy
Wednesday, July 24
11:00 am – 1:00 pm 
Michelle Herbert will showcase her olive oils and balsamic vinegars, and we will cook up some Mediterranean favorites, a la Julia.
or call Jennifer at 508-495-1878 ext 2.

Treasure by the Sea
Wednesday, August 14
11:00 am – 1:00 pm 
Jean and Joe Longo is  supplying a sampling of  jams, jellies and salsas, all made from the fruits of Cape Cod.  We will make some fabulous dishes from Julia’s vast repertoire of baking.
or call Jennifer at 508-495-1878 ext 2.

Coonamesset Farm
Wednesday, August 28
11:00 am – 1:00 pm  
Potluck from the farm, and egg cookery from Julia.  We will be making a roulade with fresh herbs, pavolva with the ripest berries, and a number of other surprises according to what is currently in season at the farm.
or call Jennifer at 508-495-1878 ext 2.

Personal Chefs Share Their Secrets

Secrets of Making It Look Good!
Susan Ryan Ackell
Rescheduled for fall!
Haven’t you always wondered how caterers and food stylists make their offerings so beautiful, and so delicious?  Here’s a workshop for you: personal chef and caterer Susan Ryan Ackell will demonstrate her techniques and skills in making food look appetizing. From using a squeeze bottle for sauces to choosing the color of plates, Susan knows her stuff—and you will leave with your head full of ideas for your next party or family affair.
$34 members / $39 non-members