CLASSES ARE CURRENTLY POSTPONED DUE TO THE PANDEMIC.
All classes are for Special Group lunch bookings any weekday from 10:30am to approximately 2pm. (Depending on the menu some classes may be over by 1:30pm.) The hands-on cooking time will take until around 12:30 PM to be followed by lunch.
The cost of the Special Group Weekday lunch classes is $85 per person. The fee includes the four-five course meal, complimentary beverages (mineral water, tea and coffee), and one glass of wine per person. You are welcome to bring your own wine -- no cork fee added..
All menus embrace healthy aspects of the pyramid and are based as much as possible on seasonal produce and fruits (we grow many vegetables, herbs, and some fruits at the farm). I strive to create dishes that are low in saturated fat, favoring olive oil over butter. The menus tend to focus on seafood, chicken, pork, nuts, whole grains, vegetables and fruits, with the occasional menu including lamb. The philosophy of low fat does not apply to many of the featured desserts! Cakes are made with white or nut flours and butter. However, for Vegan groups the butter will be replaced with an acceptable vegan fat. Desserts and breads can be made to accommodate gluten-free diets when celiac disease is a problamatic dietary issue.
Many of the class recipes are suitable for weekday family dinners as well as easy entertaining. Goal: few ingredients with prep time under 30 minutes with total time including cooking no more than 45 - 60 minutes. As in all classes, wherever possible steps are provided for prepping ahead or substituting homemade with store-bought salsas, stocks, etc.
We use eggs from our own organically and pasture-raised Rhode Island Reds, Ameraucanas, Black Australorps, Buff Orpingtons, Plymouth Rocks, and others. They are fed an omega-3 rich pellet mixture. Currently there are only 12 layers but we can sometimes offer eggs for purchase. The extra large brown, cream, blue, and pink eggs available directly from the farm are $5.00 per dozen.
Classes are for a minimum of 8 participants and maximum is 12 cooking participants. Registration can be made by phone or by emailing email@example.com. Email is the quicker and preferred method for registration and confirmation.
We get many requests for Special Groups so in order to secure your booking, payment must be received one month before the requested date or upon registration. Please mail checks to Olwen Woodier at Glenfiddich Farm Cookery School, 17642 Canby Road, Leesburg, VA 20175-6906. Payment by credit card is also an option but please email the information rather than play phone tag. Besides providing the card # and expiration date, the 3 security # and billing zip code are also required.
Refunds will be made if notification of cancellation is received no later than one week before classes. Hopefully, this will allow groups on wait lists to be contacted in good time, and also it will help to avoid the unnecessary purchase of food required for the event.
Group classes are popular for book clubs, wedding showers, office colleagues, friends and couples, birthdays, corporate team building, artists (the 1840's renovated barn and farm gardens are a tapestry of stonework, meadows and cottage garden plantings), etc. Groups are welcome to choose their own dates, day times (no evenings), and menu themes. We will propose recipes for the menu and work on your requested choices.
Themes available for special groups: Beginners Classes to create fresh fast menus from the air fryer, food processor, microwave and stove top. Focus on Tofu Focus on Easy Yeast Breads and Pizzas Gluten-Free Menus Vegetarian and/or Vegan menus Team Building For more information:Email: firstname.lastname@example.org;Call 703 431 9507
Cooking Classes for Special Groups
The lunch classes are available from 10:30 AM– 1:30/2:00PM. Classes will not run with fewer than 8 people. A maximum of 14 is preferred. Weekday bookings are $85 per perso. Evening classes are not an option. Fee for all classes includes: four or five-course menu, complimentary beverages of mineral water, tea, coffee, fruit juice, and one glass of wine. (You are welcome to bring your own wine.) There is no tax added.
Classes are hands-on and perfect for special groups and events (8 – 12 people) such as bridal showers, friends, beginner cooks, vegetarians, vegans, gourmet clubs, book clubs, birthdays, anniversaries, office outings, team building, etc.
Places need to be confirmed by pre-payment at registration or two weeks ahead of the class.
Mail checks to:
OLWEN WOODIERGlenfiddich Farm Cookery School17642 Canby Road, Leesburg, VA 20175 Email email@example.com Tel: 703 431 9507 (EMAIL your credit card AND security #; Exp date + billing zip code)
Class Menu Ideas for Special Group Bookings
FROM THE GARDEN: Garden Gazpacho; Spinach Potato Gnocchi (Gnudi Dumplings) w/ Proscuitto and Parmesan Crumbles; Shrimp w/ and Basil and Chives; Eggplant Caprese (w/ Tomato and Mozzarella) w/ Bell Pepper Pesto; Fruit Fool w/ Greek Yogurt-Whipped Cream; Chocolate Pizzelle Cookies.
MEDITERRANEAN: Salmon Poached with Olive Oil, Tarragon and Fennel; Caponata of Eggplant, Peppers, Tomato, Olives; Quinnoa Taboulleh; Salad Greens with Pears, Persimmon, Avocado; Orange Chive Dressing;Baked Dutch Apple Pancake.
SOUPS, SALADS, EASY BREADS: Vegetarian Bean, Potato, Leek Soup; Shrimp and Chicken Gumbo with Rice; Bowtie Pasta Salad with Greens, Walnuts, Sweet Onion, Herbs; Mini Rosemary Cornbreads; Thyme Pumpkin Scones; Almond Oat Bar Cookies.
HOLIDAY IDEAS: Roasted Spatchcock Game Hens with Lemon Parsley Gremolata; Mushroom Bean Patties with Olive, Scallion, Tomato Salsa; Spiralized Fruit and Veg Salad with Mint Tarragon Dressing; No-Bake Chilled Kahlua Chocolate Mousse (no eggs).
COMFORT FOOD: Pork, Turkey, Onion Sausage Patties; Buttermilk Biscuits; Leek, Chickpea Cannellini Soup w/Couscous, Bacon, herb crumb topping; Salad of Belgium endive, Apple, Avocado and Blue Cheese Dressing; Creamy Lemon Bars
FORWARD SPRING: Risotto w/ Carrot, Spinach, Proscuitto; Hake w/ Caper, Olive, Dried Tomato Relish; Shredded Beet and Butternut Squash Salad w/Tahini Dressing; Caramelized Apples with Nut-Crumbled Topping and Vanilla Chocolate Sauce
SO EASY: Mussels w/ Sake Miso Broth; Stove-top Garlic Flatbread; Chicken Breast w/ Soy and Ginger; Spiralized Cucumber, Apple Salad w/ Scallion Lime Vinaigrette; Mango Cheesecake.
NICE N LIGHT: Shitake Wontons w/ Sesame Sweet Chili Dipping Sauce; Fresh Shrimp Burger Patties w/ Veg in season; Spiralized Carrots and Beets w/Cilantro Lime; Pecan Shortbread w/ Dark Chocolate Dulce de Leche
FAVORITES: Paella w/ Sausage, Chicken and Peas; Sesame-Soy Glazed Salmon; Spiralized Zucchini and Persian Cucumbers w/ Sweet Rice Vinegar. and Herbs; Strawberries on Pastry w/ Vanilla Chocolate Cream Cheese
GARDEN BOUNTY FRESH AND FAST: Chard and Parmesan Bread Dumplings: Fresh Tomato Scallion Sauce with Basil Creme Fraîche; Roasted Cod with Olives, Tomatoes and Zucchini; Eggplant Caprese with Red (or Yellow) Pepper Pesto; Chilled Chocolate and Cookies Mousse Pie with Summer Fruits
SUMMER HARVEST GLEANINGS: Salmon w/Slivered Limes, Green Beans, Ginger, and Coconut Milk in Papillote (parchment packets); Lamb and Feta Stuffed Peppers; Quinnoa Parsley Cilantro Tabbouleh w/ Chopped Tomatoes, Yellow Peppers, Cucumber and Herbs; Shortbreads w/ Butterscotch Chocolate Cream
EASY AND FUN: Shitake Veggie Wontons with Dipping Sauces; Broiled Chicken Tenders with Ginger Puree; Fried Rice with Julienne of Peppers, Toasted Garlic; Slaw of Fennel, Cabbage, and Carrots w/ Cilantro, Rice Vinegar and Orange Dressing; Glazed Apple Tart w/ Avocado Cream
FALL AT LAST: Onion, Bacon and Greens Quiche Tart; Apple, Brussel Sprouts and Spinach Salad w/Mint Mustard Vinaigrette; Flank or Flat Iron Broiled with Scallion Pesto; Pan Roasted Red Potatoes; Caramelized Pears with Vanilla Yogurt Sauce
SOUTH-WEST FLAVORS: Chicken Thigh Chili w/ Black Beans; Pumpkin Cornbread w/ Chive Butter; Lime Cilantro Shrimp w/ Soft Tortillas; Cannelini Bean, Olive, Avocado, Onion Salsa; Chocolate Toffee Cookies
HOLIDAY MENU: Pork Tenderloin with Pear -Apple Sauce; Butternut Squash Gratin; Mushroom s w/ Bean Puree on Bruschetta; Gorgonzola and Proscuitto Pops on Apple; Goat Cheese and Chive Pops on Cucumber; Chocolate Sheet Cake Stacked Layers w/ Chocolate Ganache Frosting
FRANCO-SWISS FLAVORS: Easy homemade Spaetzle w/ Herb Oil and Butter Puree; Julienne of Chicken Tenders w/ Mushrooms and Herbs; Salad of Roasted Beets, Oranges, and Watercress w/ Balsamic Glaze Tarragon Dressing; Walnut Torte w/ Mascarpone Lemon Cream.
DINNER IN ABOUT 30 MINUTES: Oregano Spiced Shrimp w/ Grits; Honey Ginger Pork Stir Fry w/ Snap Peas and Broccolini;Mango and Chickpeas w/ Thyme and Chive Puree on Greens; Pistachio Lime Cookies w/ Vanilla Yogurt Ice Cream.
SPANISH TABLE: Paella w/ Chorizo, Scallops and Clams; Yogurt Scallion Flatbreads; Roasted Ratatouille of Red Peppers, Eggplant and Onions w/ Goat Cheese and Herb Puree; Ramekin Flans w/ Caramel Sauce; Mascarpone Stuffed Dates w/ Pistachios.
A LITTLE ASIAN INFLUENCE: Lamb w/ Yogurt Tikka Masala; Curried Chickpeas and Spinach; Naan Breads w/ Garlic and Onion; Salad of Shredded Carrots and Greens w/ Papaya and Avocado/Coconut Cilantro Yogurt Puree; Ginger Cupcakes w/ Orange Chocolate Cream.
ITALIAN FOR DINNER: Gnocchi w/ Proscuitto, Spinach, Garlic and Rosemary; Herb Ricotta Stuffed Pork Tenderloin with Roasted Tomatoes and Garlic Cream; Basil, Radicchio, Mozzarella and Walnuts w/ Lemon Balsamic Dressing; Tiramisu Cheesecakes w/ Chocolate Crumbles.
FAST AND EASY: Shrimp with five-spice Sauce; Chicken with Basil and Coconut Milk; Golden Garlic Fried Rice; Peanut Sesame Noodles; Winter Shredded Salad of Fennel, Radish, Raddichio with Miso Ginger Dressing; Lemon Puddings with Vanilla Lemon Yogurt Ice Cream.
ITALIAN SUPPER: Lemon Basil Chicken Breast with Capers; Cashew Cilantro Dressing; Wild Mushroom Barley Risotto; Pan Tossed Tomato, Scallion and Wilted Spinach Salad with Pine Nuts; Fruit Crisp with Vanilla Ice Cream.
MEDITERRANEAN: Baked Mussels with Cilantro Lemon Gremolata; Saffron Paella with Sausage, Shrimp and Clams; Asparagus in Basil Vinaigrette with Mixed Greens and Chopped Eggs; Rhubarb Compote with Pecan Shortbread.
QUICK AND EASY: Poached Garlic, Shallots and Shrimp in Olive Oil with Lemon and Basil: Stir-fried Pork, Leeks and Mushrooms with Garlic Noodles; Pan Roasted Asparagus with Crumbled Goat Cheese over Baby Spinach; Strawberries with Lemon Custard and Rhubarb Sauce.
LIGHT SUMMER: Fresh summer rolls w/ shrimp & shredded vegetables; Peanut dipping sauce; Stir fry of chicken breast w/peppers, chilies, garlic & lime; Couscous with summer herbs and cucumber; Greens, tomato avocado salad w/ honey ginger dressing; Lemon mint waffles w/ seasonal fruits.
SUMMERTIME: Moroccan-spiced Cedar Wrapped Salmon; Soy-ginger glazed Chicken Tenders; Orzo dressed with Tomato-Corn-Avocado Salsa; Spiralized Zucchini and Fennel sauteed w/ scalliions, garlic and herbs;; Mint and Miso Dressing; Rhubarb Compote with Coconut Chocolte Crumble Slices; Vanilla Yogurt Ice cream.
MEDITERRANEAN SUMMER: Fish with Mediterranean flavors simmered with squash, eggplant, peppers,and fennel herb; Pasta penne rigate with fresh tomato-zucchini-basil sauce with goat cheese; Green beans and Shrimp with Grilled Tomato and parsley Vinaigrette; Peach Mascarpone Ice Cream
WELCOME AUTUMN: Cauliflower and Stilton Soup w/ Basil Garlic on Naan; Apple Cider Marinated Chicken Breasts w/ Parsnips, Pears, and Mango Chutney; Butternut Squash, Sweet Pepper Barley Risotto w/Chorizo; Salad of Shaved Brussels Sprouts, Fennel, and Apple s/walnuts; Mustard Chive Dressing; Chilled Mango Cheesecake.
EASY, QUICK AND DELICIOUS: Sauteed Shrimp w/Shallots, Cilantro and Curry; Ground Lamb Kabobs w/Mint Feta Yogurt Pesto; Squash Caponata (w/tomatoes, onions, olives,); Spanish-style Baked Arborio Rice w/Mushrooms and Saffron; Pumpkin Coconut Short Cakes w/Ornaqge Compote and Chocolate Cream Ganache
FOR FRIENDS AND FAMILY : Salmon Brochettes w/Lemon, Garlic, Capers; Ravioli Mushroom Ricotta Lasagna; Roasted Sweet Potatoes, Onions and Fennel; Salad of Chickpeas, Apricots, Olives and Hazelnuts w/Tarragon Lemon Vinaigrette; Citrus Cake w/Avocado Lemon Ice Cream
AUTUMN GARDEN MENU: Butterflied Pork Tenderloins and Chicken Breasts; Onion Mushroom Empanada Turnovers; Chopped Greek Salsa Salad and sides of other vegetables (peppers, chard, ...) from the garden; Dessert of apples or pears with almond topping.
SOUPS AND EASY BREADS:Soups/Stews: Chicken; Chickpea/Vegetable; Mushroom. Breads: Fast Yeast from the Skillet or Broiler, and Baking Soda Celtic Scones. Salad with Goat Cheese and Greens; Dessert
APPETIZERS AND SMALL BITES FOR DINNER and ENTERTAINING: Crostini and Bruschetta (bread slices) topped with sauteed vegetables/mushrooms, cheeses, and beans; Centerpiece of Beef Tenderloin; Tortillini Pasta Salad; Key lime in chocolate cups with whipped vanilla cream.
ONE DISH SUPPERS: Shepherd's Pie (lamb, veg and mashed potato); Cornbread topped veg and beans; Mushroom, spinach and goat cheese Strudel; Salad Greens with Citrus Dressing; Grilled Pineapple with Lemon Curd Ice cream.
SPANISH FLAVORS: Pita Pizzas with goat cheese, Spanish Fish Stew with Saffron, Cod, Shrimp, and Fennel, Rice w/ herbs, Salad Greens w/ tomato, olives, proscuitto, and red pepper pesto, Apple sponge puddding with vanilla cream sauce.
SPANISH FLAVORS: Gazpacho, Saffron Paella w/sausage, shrimp and chicken, Salad w/ beets, fennel, orange and spinach, Lemon sponge cake w lemon ricotta cream.
WINTER FLAVORS: Spinach and butternut squash Samosas, Salmon and zucchini Kebabs, Sweet potatoes and onion saute, Coleslaw of cabbage, carrot, fennel, onion with sweet vinegar/herbs, Almond Slices w rasberry preserves and mascarpone sauce.
MOROCCAN INFLUENCES: Hummus w garlic pita, Moroccan chicken, Lemon and herb Couscous, Salad of chickpeas, spinach, toasted halloumi and pear, Sticky orange cake.
ITALIAN THEME: Saffron Orzo Risotto Verdi topped with pan grilled salmon and squid, Black olive bread, Roasted leeks and peppers, Salad of avocado, pear, walnuts, goat cheese, greens. Chocolate layered sheet cake with vanilla cream.
FRENCH PROVENCAL: Chicken Mushroom Bourguignon; Rice with Olives and Basil; Roasted Carrots and Fennel; Greens with Goat Cheese, Walnuts and Dried Cherries; Hazelnut Vanilla Bars with Lemon Cream.
BURGERS AND BISCUITS: Fresh Salmon Chive Burgers; Caribbean Sweet Mustard Turkey Burgers; Garlic Chive Biscuits and Buttermilk Thyme Biscuits; Roasted Asparagus; Mango, Cucumber and Romaine Sweet Vinegar Slaw; Souffled White Chocolate Bread Pudding.
LOCAL COMFORTS: Rosemary Lamb Shanks with Shitake Mushrooms; Sweet Nutty Brown Rice with Herbs; Snap Peas with Scallions; Bibb Lettuce, Honey Rice Vinegar Dressing; Cinnamon Scones with Rhubarb Sauce.
EASY FRENCH: Shrimp Remoulade; Split Roasted Chicken with Lemon and Honey; Gratin of Potatoes; Composed Salad with Green Beans and Tomatoes; Crème Brulee with Strawberries Orange Liqueur.
MORE ITALIAN: Caponata Tarts (eggplant, peppers, onions…); Easy Ricotta Gnocchi (hand-rolled) with Cream and Tomato sauce; Anchovy Sauce with Celery and Garlic Toasts; Some kind of Summer Salad with Tarragon Dressing; Chocolate Custard with Amaretto Biscotti.
MEDITERRANEAN: Olive, Caper, Tomato Tapenade; Shallot Foccacia; Proscuitto Stuffed Chicken Thighs with Lemon Garlic Goat Cheese Sauce; Orzo with Basil, Oregano, Mint and diced artichoke hearts; Cucumber in Honey Yogurt Vinaigrette on Arugula with Roasted Peppers; Caramelized Apple or Pear Tart with Mascarpone Vanilla Sauce.
TURKISH DELIGHTS: Baked Fish with Cilantro Pesto Crust; Pan grilled Lamb on skewers with Mint Yogurt Sauce; Bulgur with Spices, Apricot, Onions, Tomatoes and Feta; Pomegranate Dressing; Date and Walnut Pastries with Honeyed Oranges.
MOSTLY VEGETARIAN: Marinated Tofu (or Shrimp) and Asparagus Stir Fry with Asian Flavors; Chickpea and Cilantro Patties; Baked Teriyaki Portobello Mushrooms; Slaw with Jicama, Carrots and Scallions and ginger sesame vinaigrette; Apple Ginger Cake with Lemon Cream.
MOSTLY VEGETARIAN TWO: Coconut Marinated Pan Grilled Tofu (or Chicken breast) with Basil Pesto Sauce; Wild Mushroom and Chard Quiche; Tomato Cucumber Couscous in Lettuce Cups; Vanilla Chocolate Ice Cream with Strawberries and Coconut Cookies.
TURKISH-MIDDLE EASTERN: Mushroom Stuffed Eggplant; Chickpeas/Beans with Lemon, Parsley and Sliced Eggs; Pan-Roasted White Fish with Peppers and Olives; Couscous with Tomatoes, Herbs, Dried Apricots; Phyllo Honey Walnut Tarts with Oranges in Syrup.
SPANISH: Marinated Oregano Garlic Shrimp; Mussels with Serrano Ham and Lemon Zest; Vegetable Paella; Roasted Eggplant, Tomato and Peppers over Salad Greens with Pepper Jelly Vinaigrette; Egg Custard Bread Pudding with Caramel Syrup.
AMERICAN SOUTHWEST: Cumin Cornmeal Waffles with Chive Sour Cream and Lime Cilantro Shrimp; Pork Tenderloin with Creamy Chipotle Sauce; Blackbean, Avocado, Tomato Salsa on Spinach Greens; Roasted Fingerling potatoes with Pumpkin Seeds; Caramelized Apple Sauce with Cinnamon Chili Chocolate Brownies.
FRENCH FUSION: Chive Drop Biscuits with Fennel Butter and Salmon Rillettes; Pan-Grilled Trout with Lemon Rouille; Warm Potato Salad with Roasted Peppers and Basil Dressing over Salad Greens; Vanilla Souffle and Dulce de Leche Ice cream.
SPREADS, STOVE-TOP BREADS, AND SOUPS (including Bean; Butternut Squash; Chicken;)
WINTER WARMERS: Chickpea and Bean Tahini Spread with unleavened Chapatti Breads; Coconut Curry Chicken Thighs (or Tofu) Soup: Sweet Brown Rice with Shaved Garlic Brussels Sprouts; Cauliflower, Leek and Walnuts with Lemon Zest; Pan-Roasted Pineapple with Baked Omelette Puff.
MEDITERRANEAN LITTLE PLATES, BIG TASTES: Shrimp with Sherry and Lime; Mussels with Prosciutto, Red Peppers and Fennel with Crusty Bread; Olive Tomato Salsa with Greens; Pan-Grilled Kebabs of Chicken and Pork Tenderloin with various spices and zests; Blood Orange Cake with Syrup Glaze. SPRING AHEAD: Marsala Glazed Roasted Game hens (Cornish Hens); Barley Risotto with Scallions and Cashews; Spring Spinach, Mushroom and Bacon Salad; Rhubarb Tart. (Not a Friday Class) MAKE-AHEAD MEDITERRANEAN BRUNCH OR SUPPER BUFFET: Spinach-Mushroom Bacon Tarts; Feta, Olives, Roasted Pepper Strata; Asparagus and Smoked Salmon with Aiolli; Couscous, Sliced Oranges and Salad Greens; Coconut-Lime Cookies ... ASIAN FUSION: Chicken Satay; Pan-Roasted Monk Fish with Ginger Sauce; Rice with Cumin Seeds and Cilantro; Spiced Sweet Potato Hash with Scallions; Coconut Pancakes with Glazed Lime Rum Bananas. (Not a Friday class.) ITALIAN COMFORTS: Flaky Dough stuffed with Proscuitto, Arugula and Cheese; Chicken with Sicilian Caper-Tomato Salsa; Farfalle with Goat Cheese, Baby Beet greens and Herbs; Shredded Raddichio and Frisee Salad with Shallot Dressing; Icecream and Cheeky Choccy Lava Cakes.KEEPING IT SIMPLE -- COUNTRY FRENCH:
Chicken Thigh Ragout Provencal; Baguettes with Ratatouille (onions, peppers, tomatoes, squash); Autumn Greens, Apple, Pear, Walnut and Warm Goat Cheese Salad; Double Chocolate Cake. FRENCH AUTUMN: Roasted local boned leg of lamb, stuffed with herbs; Mushroom Sauce; Grated Potato Cakes; Whipped Butternut Squash w/ Chives; Roasted Honey Glazed Beets + Carrots; Fruit Clafoutis (soufflé-like egg and milk batter).
INDIAN ASIAN FLAVORS : Shrimp Curry; Chicken Breast w/ Almond Spice Sauce; Creamy Spinach & Chickpeas; Basmati Rice w/ Toasted Onions; Spiced Lemon Pistachio Cake.
SIMPLE CARIBBEAN SUPPERS: Turkey burger cakes with black bean-avocado salsa; Salmon with mango rice; Sautéed shitake & spinach salad; Fast fruit crisps w/ pan-caramelized fruits and pan-toasted crunch topping.