The culinary philosophy of Elkstone Farm is rooted in seasonality, as we constantly attempt to reflect a sense of time and place on the farm. Even in winter, the farm and the valley have a culinary identity that we try to capture. Local food supports our local economy and the families who grow these things. When produce is left on the vine or in the ground until just before sale the nutritional benefit is maximized, and the freshness is unrivaled. Our cooking classes have these same values as we apply ancient techniques to local products.
Explore techniques for making handmade pasta with Chef Russell using local eggs and heirloom wheat. This class will build and expand on previous pasta classes and include new material and techniques. We will make extruded pasta like Bigoli Torchio, alongside rolled pastas like tagliatelle, stamped pasta like corzetti and all manner of handmade shapes like malloredus and cavatelli.
In light of the continuing threat of COVID-19, we encourage all participants to be vaccinated before they come to class or wear a mask if they have not yet been vaccinated. We base this policy on current CDC guidelines.
Your health and the well-being of our community are important to us. We encourage all participants to be vaccinated before they visit the farm or wear a mask and practice social distancing if they have not yet been vaccinated. We have upgraded sanitation protocols in place, and require that guests follow our policies, which are in compliance with all CDC and county guidelines.