A new experience is coming up near Avon for food enthusiasts and cooks who want to build confidence and learn new skills from a certified chef.
The Sub Edge Cooking Experience is opening its doors to foodies and individuals interested in learning new cooking skills this October, with the experience including a farm tour and curated lessons and demonstrations from Chef Tony Phenis and Butcher Howard Shafer. Attendees will be led through the host venue, Sub Edge Farm, by its owner, Rodger Phillips.
All meat and produce that students use in the culinary class will come from the farm, with an eye toward helping participants make more significant connections with their food sources. Two farm-to-table meals will be served between the hands-on learning segments of the experience. Brochure printing can give potential students and attendees at events like this a clearer idea of the agenda and what to expect.
The experience will also look at how the farm functions and have the chance to work alongside the farm’s team. Cocktails will also be provided, and students will have the option to take any leftover food home. Comfortable clothing and footwear is recommended.
The workshop will be held at Sub Edge Farm in neighboring Farmington. It will run from noon to 7:00pm on Sunday, October 4th. Enrollment costs $129.89 per person online.
