March 25-26


May 20-21

Sat 1:00-7:00
Sun 9-2:00

Of all the kitchen crafts I know, the payoff of Wild Fermentation and Naturally Cultured Vegetables and Grains is the most beneficial health supportive and  Delicious investment of my time. Friendly Bacteria help us stay youthful and vibrant!  Learn how to create your own Cultured Vegetables and Traditionally Leavened Sourdough Bread at a fraction of the cost of store-bought. 

Each participant will take home a jar of kraut, kimchee, bread and my own Powerful Sourdough Starter. 

Seasonal Supper and Lunch will be improvised to accompany the breads and cultured veges. 
Trip to Local Farm to purchase raw organic milk and pastured soy free organic eggs.

French Sourdough,
Danish Whole Grain Rye,
Whole Grain Sesame-Spelt Seeded Breakfast Bread
Buttermilk Ricotta
Local Smoked Bluefish Pate
Sauerkraut and Kimchee

Buttermilk Ricotta

Pickled Cabbage and Leek Soup
French Sourdough, Whole Grain Rye,

 Spelt Seeded Breakfast Bread
Smoked Bluefish Pate
Sauerkraut Kimchee














My North Fork Kitchen and Garden is a unique setting for small, intimate, hands on cooking, preserving and baking classes. We are steps from  the beautiful Peconic Bay. We are blessed with an abundance of locally harvested produce, sea food, high quality dairy products and wines from neighboring farms and vineyards. We also harvest vegetables and herbs from our own raised beds as the seasons allow.

Keep your cooking passion alive!

Keep your cooking passion alive!

For Registration or to inquire about private group events please contact me at  or call 917-887-648

Workshops are Limited to 8 Students

*Cancellation Policy*

Due to the small nature of our business there are NO refunds. If you find you can’t make it to class please consider gifting it to a friend or relative.

Transportation from NYC is accessible via the Hampton Jitney