The Irish Bakery with Cherie Denham
Step into the warm and welcoming kitchen of Irish baker Cherie Denham for an afternoon of seasonal baking. With comforting winter ingredients at our fingertips (and the spirit of Irish Grannies and Great-Aunts everywhere!), you’ll learn how to bake fresh Guinness bread from scratch, churn your own butter from heavy cream, and make an indulgent Irish Cream Cheesecake to impress.
Danish Baking from Scratch: The Beauty of Butter with Nichole Accettola
Danish Baking from Scratch: The Beauty of Butter with Nichole Accettola
Six Dutchess in the Kitchen | Live, Hands-On Virtual Class
Taught by Nichole Accettola of Kantine, hosted by Six Dutchess Farm.
Learn how to bake two iconic Danish treats from scratch—Drømmekage (Coconut Dream Cake) and Vaniljekranse (Vanilla Wreath Butter Cookies)—and welcome fall with a delicious dose of Danish hygge. In this 2-hour interactive Zoom class, we’ll be baking together from the pages of Nichole Accettola’s debut cookbook (release date on October 3), Scandinavian From Scratch: A Love Letter to the Baking of Denmark, Norway, and Sweden.
Nichole spent 15 years living, baking, and eating her way through the heart of Denmark before moving to California seven years ago. Once in the Bay Area, she brought all of her discoveries with her and opened up the beloved bakery-cafe Kantine, featuring Scandinavian-inspired food from seasonal, organic and sustainable ingredients. Join us for this special sneak peek into Nichole’s debut cookbook, a beautiful love letter to her second home.
Our ingredient focus for this class is butter, because, well, it’s Denmark! Denmark is a baking culture to the core, and every Dane has a staple of simple and utterly decadent baked treats that bring comfort and warmth to their homes and gatherings. Afternoon coffee/teatime with homemade treats is a must in Scandinavian culture! As we walk into fall, let’s embrace these time-honored baking traditions and welcome friends and family to the table with made-from-scratch treasures.
Dream cake is a rich, vanilla-scented butter cake topped with a dense layer of caramelized coconut, butter and brown sugar. Some say that the thickness of the coconut topping (which incidentally is slathered on half way through the bake) determines how good the cake ends up being. (In this case, the thicker the layer, the better!) Once we get the cake baking in the oven, we’ll move onto the vanilla wreath cookies, whose dough is simple to mix. Equipped with a piping bag and piping tip, Nichole will guide you in piping perfect circles and you’ll see that the results are far more genuine and delicious than those in the royal blue Danish tins found at the store!
Images by Anders Schonnemann.
This class will be limited to 25 registrants, first-come, first-served. One ticket per household. We welcome and encourage you to cook along with your friends and family.
RECORDING
This class is recorded in full and you will receive the live recording, along with the recipe packet, within 24 hours of the class to enjoy and cook along on your own time. This ensures that you will not miss any class content should you be unable to attend live.
CANCELLATIONS
Please note, due to the small size of this class and its virtual nature, registration is non-refundable and class credit is not given should you find yourself unable to attend.
Preparation
Danish Baking from Scratch: The Beauty of Butter with Niccole Accettola is a live, interactive cooking class, hosted in the Hudson Valley by Six Dutchess Farm on Zoom, and taught by Nichole from her Bay Area kitchen. Recipes, a full ingredient list, and a Zoom link will be provided one week prior to class. Though you are not required to bake along, it does make the experience more immersive and it provides you with a real weekend treat.
About the Instructor | Nichole Accettola
Nichole is a chef, baker, cookbook author and co-owner of Kantine in San Francisco.
Nichole is a CIA alumnus and American chef who worked in fine dining in Boston before moving to Denmark for fifteen years. In 2015, Nichole and her family moved to sunny California, and she started making Danish rye bread, smørrebrød, and porridges to sell at San Francisco’s farmers’ markets. The success of that venture inspired Nichole to open a casual, daytime brick and mortar. Seven years later, Kantine (kantinesf.com) is known as the place to go for irresistible Scandinavian foods, including wholesome breads, open-faced sandwiches, pastries, cookies, and cakes. Aside from running Kantine, Nichole has advised the Alice Waters Institute, plays tennis, and her dream of staying at Julia Child’s summer cottage in Provence recently came true.
Photograph by Alana Hale
Crafting Liqueurs, Cordials and Infusions with Summer Berries and Flowers
Crafting Liqueurs, Cordials and Infusions with Summer Berries and Flowers
Six Dutchess in the Kitchen | Live, Hands-On Virtual Class
Taught by Renee Baumann, hosted by Six Dutchess Farm, on Zoom.
In this 2-hour virtual class, Catskills-based chef and forager Renee Baumann will teach you how to capture the fleeting flavors of summer's tastiest berries and flowers using traditional techniques for making cordials, liqueurs and infusions.
During our time together, Renee will teach you how to harness the incredible flavors of summer's bounty using a variety of approachable techniques. Learn how to make your own homemade classics, like crème de cassis, raspberry liqueur, elderflower liqueur & cordial, and crème de menthe. We'll talk about how to incorporate these homemade brews into cocktails and in the kitchen! You'll leave the class with the knowledge and recipes to make liqueurs, cordials and other infusions from a variety of fresh seasonal fruits, flowers and herbs, growing in your own backyard or available at your local farmers markets.
Our Menu for the Class:
We’ll go over simple tools and equipment needed for creating fruit and flower-filled infusions, and you’ll learn the differences between cold-infusion vs. hot infusion, alcohol infusion, vinegar infusion, cordials, mixing a liqueur and calculating for shelf-stable products.
Together, we’ll assess what berries, flowers and herbs are growing best in the mid-summer season and how to use them for the purposes of preservation.
Through a series of demos, live inter-active class discussion, and hands-on mixology, you’ll learn how to make the following:
Crème de Cassis with fresh (or frozen) black currants
Raspberry Liqueur
Elderflower Liqueur
Fermented Elderflower Cordial
Crème de Menthe with fresh summer mint leaves
Mixed drinks (both with and without alcohol) using your infusions: Summer Garden Spritzes and Berry Cordial Spritzes, Astors, Kir Royales and Elderflower Cocktails and Spritzes.
Plus bonus recipes for making infused vinegars with your leftover berries and flowers.
This class will be limited to 25 registrants, first-come, first-served. One ticket per household. We welcome and encourage you to cook along with your friends and family.
RECORDING
This class is recorded in full and you will receive the live recording, along with the recipe packet, within 24 hours of the class to enjoy and cook along on your own time. This ensures that you will not miss any class content should you be unable to attend live.
CANCELLATIONS
Please note, due to the small size of this class and its virtual nature, registration is non-refundable and class credit is not given should you find yourself unable to attend.
Preparation
Crafting Liqueurs, Cordials and Infusions with Summer Berries and Flowers is a live, interactive cooking class, hosted in the Hudson Valley by Six Dutchess Farm on Zoom, and taught by Renee Baumann from her Catskills kitchen. Recipes, a full ingredient list, and a Zoom link will be provided one week prior to class. Though you are not required to cook along, it does make the experience more immersive and it provides you with a real weekend treat.
About the Instructor | Renee Baumann
Renee is a chef, forager and designer based in the Catskills, NY.
Renee works in many media and in the multiple overlaps between local agriculture, food, wild food, illustration and fiber arts. She formally studied architecture before attending the French Culinary Institute in New York City for pastry arts and has subsequently spent many years working in both fields.
Renee’s food centers around local, seasonal and wild ingredients. She is most compelled by food that challenges the assumptions of a rigid and unforgiving food system. She believes that it is possible to find food that connects, regenerates and inspires.
Her design work draws from inspiration working with local and wild food and plants. Most recently, she was inspired to paint every species of wild mushroom that she ate last year, resulting in a stunning poster print series.
Spring Flavors from Romania and Beyond with Irina Georgescu
Spring Flavors from Romania and Beyond with Irina Georgescu
Six Dutchess in the Kitchen | Live, Hands-On Virtual Class
Taught by Irina Georgescu, hosted by Six Dutchess Farm, on Zoom.
To celebrate the garden glories of May, we’re hosting a virtual cooking adventure loaded with seasonal flavors from the farm! Destination: Romania and the incredibly diverse culinary traditions of Eastern Europe. Armed with tangy rhubarb, spring greens, tender herbs, fresh eggs, and curd cheese, we’ll be cooking our way through a fascinating melting pot of cultures and culinary traditions with guest teacher, Irina Georgescu—author of the brilliant cookbooks Tava and Carpathia.
In this 2-hour virtual class, Irina will take you on a fantastic journey to the heart of Romanian cuisine with a seasonal spring menu that pays tribute to her native country. Together, we will cook and bake a Sunday menu of iconic recipes while learning about the many different regions of Romania and their ethnic communities.
The recipes are easy to make and versatile, a blueprint for experimenting with your favorite flavors and what’s in season. The class will also hopefully inspire you to travel to Romania, so get ready to ask Irina about planning a holiday and eating your way through the many fascinating regions of this beautiful country.
Our Menu for the Class:
Șuberec (Cheese-Filled Pastry) - Featuring a very simple and versatile dough, these pastries are filled with curd cheese and then fried quickly in a skillet. Their story starts in the Tatar communities in Dobrogea, eastern Romania, where they are served as a starter or snack. While making them, Irina will talk you through the many variations of this recipe and other ways to use it, both sweet and savory.
Ciorbă de Salată (Lettuce Soup with Fresh Eggs & Spring Greens) - A true celebration of spring, this soup gathers all the goodness of fresh greens and herbs. It’s unusual how it is served (hint: with an omelette) and Irina will explain the regional particularities and how you can adapt them. The story will take you to the Banat region near the Danube river in western Romania.
Prăjitură cu Rubarbă (Saxon Rhubarb Cake) - Coming straight from the Saxon villages in Transylvania, this rhubarb cake will quickly become a family favorite. The base is made with egg yolks, while the whites are whipped into a crisp meringue to balance the sharpness of the rhubarb.
This class will be limited to 25 registrants, first-come, first-served.
RECORDING
This class is recorded in full and you will receive the live recording, along with the recipe packet, within 24 hours of the class to enjoy and cook along on your own time. This ensures that you will not miss any class content should you be unable to attend live.
CANCELLATIONS
Please note, due to the small size of this class and its virtual nature, registration is non-refundable and class credit is not given should you find yourself unable to attend.
Preparation
Spring Flavors from Romania and Beyond with Irina Georgescu is a live, interactive cooking class, hosted in the Hudson Valley by Six Dutchess Farm on Zoom, and taught by Irina Georgescu from her kitchen in Wales. Recipes, a full ingredient list, and a Zoom link will be provided one week prior to class. Though you are not required to cook along, it does make the experience more immersive and it provides you with a real weekend treat. We welcome and encourage you to cook and learn along with your loved ones.
About the Instructor | irina Georgescu
Irina Georgescu is a UK food writer and author from Romania whose work draws on her Eastern European heritage. Her writing and recipes are a love letter to Romania.
Irina writes with integrity and respect towards this rich heritage, raising the profile of Romanian culinary identity and bringing forward traditions and realities little known outside her country.
Her first book, Carpathia, Food from the Heart of Romania was shortlisted by the UK Guild of Food Writers for the Best International Cookbook Award. At the same time, the German Culinary Academy awarded its German translation a Silver Feather. The book was also translated into Hungarian and Dutch.
Her latest book, Tava, Eastern European Baking and Desserts from Romania and Beyond is a meticulously researched baking book celebrating centuries of diversity and overlapping cultures that form today’s cuisine in Romania. Irina also aims to share the story of those dishes that have come to represent the identity of different cultural communities across the country.
Irina was born in Bucharest, Romania, where she lived for 30 years before she moved to Wales, UK. You can find our more about Irina on her website and follow her on Instagram and Facebook.
A Princess Cake Workshop for Spring with Ingrid Schatz of Axelsdotter Bakery
A Princess Cake Workshop for Spring with Ingrid Schatz of Axelsdotter Bakery
Six Dutchess in the Kitchen | Live, Hands-On Virtual Class
Taught by Ingrid Schatz, hosted by Six Dutchess Farm, on Zoom.
Welcome to the Princess Cake workshop. Princess cakes have their origin in Scandinavia, where it is said that the pastry chef for three Swedish princesses created the cake, initially called Gröntårta or green cake. When the chef released their cookbook, called the Princesses Cookbook, the cake inevitably became associated with its royal origins.
It's hard not to notice this Nordic beauty with her signature seafoam green Marzipan-robed dome, and three soft, delicate layers of sponge cake, filled with red berry jam and pastry cream. And at the crest, a towering mound of fluffy, whipped cream, like a crown of sweet glory befitting any true princess. It really, truly is the ultimate celebration cake, and, we have the perfect person to teach you how to make it.
In 2-hour virtual workshop, Ingrid will teach you how to make a traditional Swedish Princess cake of your own, and you'll learn how to take the basic structure and use it as a springboard for new seasonal varieties. Think chocolate, lemon, raspberry - the whole world of food is yours!
Here is our menu for the class:
Your choice of a Traditional Princess Cake with Marzipan, Pastry Cream and Sponge Cake
OR
A special seasonal strawberry variety to welcome spring
You’ll receive recipes for both!
This class will be limited to 15 registrants, first-come, first-served.
RECORDING
This class is recorded in full and you will receive the live recording, along with the recipe packet, within 24 hours of the class to enjoy and cook along on your own time. This ensures that you will not miss any class content should you be unable to attend live.
CANCELLATIONS
Please note, due to the small size of this class and its virtual nature, registration is non-refundable and class credit is not given should you find yourself unable to attend.
Preparation
Princess Cake–A Swedish Icon for Spring with Axelsdotter Bakery is a live, interactive cooking class, hosted in the Hudson Valley by Six Dutchess Farm on Zoom, and taught by Ingrid Schatz from her Connecticut kitchen. Recipes, a full ingredient list, and a Zoom link will be provided one week prior to class. Though you are not required to cook along, it does make the experience more immersive and it provides you with a real weekend treat. We welcome and encourage you to cook and learn along with your loved ones.
About the Instructor | INGRID SCHATZ
Ingrid is the half-Swedish, mother of two, who found a way to connect with her Swedish roots through baking.
She started Axelsdotter Bakery as a tribute to her Swedish heritage and the bakers in her family on her mother’s side.Ingrid is the half-Swedish, mother of two, who found a way to connect with her Swedish roots through baking. She started Axelsdotter Bakery as a tribute to her Swedish heritage and the bakers in her family on her mother’s side.
A Heritage Grain Celebration: Stories and Recipes from Hayden Flour Mills with Emma Zimmerman
A Heritage Grain Celebration: Stories and Recipes from Hayden Flour Mills with Emma Zimmerman
Six Dutchess in the Kitchen | Live, Hands-On Virtual Class
Image Credit: David Alvarado
Taught by Emma Zimmerman from her Arizona kitchen, hosted by Six Dutchess Farm on Zoom
Learn the secrets of cooking and baking with heritage grains and flours from Emma Zimmerman, Co-Founder and Co-Owner of Hayden Flour Mills in Pheonix, Arizona.
Emma will walk you through three recipes from her new cookbook, The Miller’s Daughter. You will learn how to make your own pasta from scratch using White Sonora flour (it’s easier than you might think). Then, whip up a tasty grain bowl featuring Purple Barley with mint and barberries (and get Emma’s tips on what makes an amazing salad combo). Finally, turn Cracked Oats into decadent Oatmeal Pies filled with an orange and ginger cream cheese filling. Plus you'll get a bonus take-home recipe for a healing Purple Barely Ginger Cordial. You will leave this class inspired with newfound knowledge around heritage grains and stone milling with a few favorite new recipes to add to your collection.
Menu for the Class:
Pici Pasta with Lemon Cream Sauce
Toasted Oatmeal Pies with Orange & Ginger Cream
Sprouted Purple Barley Salad with Mint & Barberries
Bonus Recipe: Purple Barley Ginger Cordial
Special Flour & Grain Class Kits:
Emma and her team have put together a special class kit with all the heritage flours and grains we'll be using in class + Emma's book, which makes for a tremendous gift for food lovers on your list! Join us for just the class or purchase a kit too⏤both an "Essentials" and a "Complete" version are available. Kits can be ordered directly from Hayden Mills by January 10. If you are purchasing either class or kit as a gift, kindly send us a message and let us know, and we'll make sure your recipients receive a gift notification!
This class will be limited to 15 registrants, first-come, first-served.
RECORDING
This class is recorded in full and you will receive the live recording, along with the recipe packet, within 24 hours of the class to enjoy and cook along on your own time. This ensures that you will not miss any class content should you be unable to attend live.
CANCELLATIONS
Please note, due to the small size of this class and its virtual nature, registration is non-refundable and class credit is not given should you find yourself unable to attend.
About the Instructor | EMMA ZIMMERMAN
Meet Emma, Co-Founder and Co-Owner of Hayden Flour Mills in Arizona.
Emma is truly her father's daughter. Bursting with creativity and endlessly distracted by the next out-of-the-box idea. Emma is also her mother's daughter and knows how to knock out a to-do list and turn a little idea into a successful business.
Emma has been at the helm of Hayden Flour Mills since 2011. Turning her dad's milling hobby into an award-winning business that sells its heritage grains and flour across the country. Hayden Flour Mills was one of the ten winners of the Martha Stewart American Made Award in 2015 and Emma was featured in Marie Claire on a list of "Six Women Who Make Going Big in the Food World Look Like a Piece of Cake." Hayden Flour Mills' White Sonora Cracker won a 2018 Good Food Award and their most recent line of Middle Eastern Spiced crackers was given a glowing review in the New York Times. Emma published her first book, The Miller's Daughter by Hardie Grant Books in 2022. She currently lives in downtown Phoenix, Arizona with her husband and three sweet children.
Classic German Holiday Baking with Luisa Weiss
Classic German Holiday Baking with Luisa Weiss
Six Dutchess in the Kitchen | Live, hands-on virtual class
Taught by Luisa Weiss and hosted by Six Dutchess Farm.
Nothing says German Christmas more than cellophane-wrapped gift bags of homemade treats! Luisa will share some of her favorite German holiday traditions and Christmas treats with you.
The aim of this 2-hour interactive class is to teach you several beloved regional Christmas classics from Luisa's cookbook, Classic German Baking, while also helping you assemble your own holiday cookie platters and gift bags for colleagues, friends and family. She'll teach you how to make you own Lebkuchengewürz (Lebkuchen Spice Mix) and explain why so many German Christmas doughs are honey-based.
Our Menu for the Class:
Pfeffernüsse (Iced Spice Cookies)
Früchtebrot (Austrian Fruit Bread)
Bonus Recipe: Basler Leckerli (Swiss Spice Squares)
Special Flour & Grain Class Kits:
Emma and her team have put together a special class kit with all the heritage flours and grains we'll be using in class + Emma's book, which makes for a tremendous gift for food lovers on your list! Join us for just the class or purchase a kit too⏤both an "Essentials" and a "Complete" version are available. Kits can be ordered directly from Hayden Mills by January 10. If you are purchasing either class or kit as a gift, kindly send us a message and let us know, and we'll make sure your recipients receive a gift notification!
This class will be limited to 25 registrants, first-come, first-served.
PREPARATION
Classic German Holiday Baking with Luisa Weiss is a live, interactive cooking class, hosted in the Hudson Valley by Six Dutchess Farm on Zoom, and taught by Luisa Weiss from her Berlin kitchen. Recipes, a full ingredient list, and a Zoom link will be provided one week prior to class. Though you are not required to cook along, it does make the experience more immersive and it provides you with a real Sunday treat. We welcome and encourage you to cook and learn along with your loved ones.
CANCELLATIONs
Please note, no refunds are given should you decide to cancel your registration, but we do provide class credit up to ten days prior to the class (for use in 2021). After this time, if you are unable to attend, we encourage you to gift your class to a friend or loved one, who can share the recipes and experience with you, and maybe even cook the meal for you, too!
RECORDING
This class is recorded in full and you will receive the live recording, along with the recipe packet, within 24 hours of the class to enjoy and cook along on your own time. This ensures that you will not miss any class content should you be unable to attend live.
About the Instructor | LUISA WEISS
Meet Luisa, a Berlin-born, American-Italian food writer.
Luisa is the creator of the blog The Wednesday Chef and author of the lauded memoir, My Berlin Kitchen. Her cookbook Classic German Baking was named one of the best baking books of 2016 by both The New York Times and The Washington Post.
Luisa also writes a newsletter called Letter from Berlin. Her work has been featured on Cup of Jo, Design*Sponge and National Public Radio, and in Food & Wine, The Wall Street Journal, The Boston Globe, and Harper's Bazaar Germany, among many others. Luisa lives in Berlin with her husband and two sons and is currently at work on her next cookbook, Classic German Cooking.