Highfield Hall & Gardens to host Farm to Table and Holiday Celebrations

Highfield Hall & Gardens to host Farm to Table and Holiday Celebrations
Outdoor Summer Culinary Programs, Thursdays all Summer
Beginning May 27, 20201 through September 16, 2021

(Falmouth, MA) Highfield Hall & Gardens is pleased to offer again an exciting season of outdoor culinary programs taking place on the lawn or on the porch, bearing current health concerns top of mind for all participants. Highfield Hall’s Culinary Director Gail Blakely, along with instructors Kay Benaroch and Michelle Itzkowitz, reprise and enrich our deliciously fresh and locally sourced “Farm to Table” series. This summer will also feature “Holiday Celebrations” classes geared towards preparing for and enjoying the holidays. Every class will meet outside with plenty of space for comfortable and safe learning. Surrounded by fresh herbs and flowers and beautiful views, participants will meet up and learn the best in grilling techniques and recipes.

Schedule of Classes (Class topics and recipes are subject to change depending on availability)
Thursdays, 1:00 pm – 2:30 pm

May 27 Farm to Table: Salads & Herbs – Gail will discuss herb gardening on Cape Cod and demonstrate grilling ramps and other spring vegetables, along with making a few different dressings to take your everyday salads to a new level.
June 3 NEW DATE! Meet the Chef/ Ethnic Cooking: Portuguese Favorites - Rescheduled from April, Gail will host local Portuguese cooks Isabel Mello & Alda Barron as they prepare Portuguese classics such as creamy red bean soup, Portuguese braised peas with eggs and chourico, and “Creams from Heaven” for dessert.
June 10 Farm to Table: Vegetarian Summer 101 - Summer means barbeques, but for those who don’t eat meat, the pickings can be slim. In part one, Michelle will prepare a socca (chickpea flour flatbread) with assorted greens, honey dew melon and cucumber salad, with a tasting of plant based cheese and a salad with watermelon, radish, cucumber and tomato.
June 24 Holiday Celebrations: 4th of July Picnic Style! - Kick off the summer with a picnic style menu of tasty Red Chili Nightmare, featuring spices and a hint of chocolate, coleslaw with a peanut sauce, and an open-face tart using blueberries and peaches.
July 8 Farm to Table: Vegetarian Summer 102 - In part two, Michelle will explore corn grilled in the husk, a spinach and strawberry pasta salad, a crunchy summer salad with refreshing dressing and mini strawberry rhubarb pies.
July 22 Farm to Table: Burgers & Flatbreads on the Grill - Grilling brings out the best in summer vegetables and is a healthy way to add flavor to your meal. The menu includes a spicy turkey burger, Mexican (grilled) corn salad, Indian Naan (grilled flatbread) and a salad of grilled eggplant and zucchini combined with feta cheese and fresh greens.
Aug. 5 Farm to Table: Seafood & Sauces on the Grill - This week explore different presentations of swordfish and bluefish, clams and shrimp, all with a variety of different and easy sauces. Compound butters will be included as well, along with a discussion of incorporating fresh herbs and edible flowers in summer cooking.


Aug. 12 Farm to Table: Fresh Mozzarella with Matt Lombardo - Chef Matt Lombardo, of Chef Roland’s Catering, will join us to demonstrate how to make fresh mozzarella, then we will go on to riffs that use our fresh cheese, such as combining them with grilled mushrooms. We will also feature our culinary garden with its fresh basils, oregano and edible flowers to complement a Caprese Salad.
Aug. 19 Farm to Table: End of Summer Brazilian Grill with Dione Peterson – Chef Dione Peterson will show us how to make some of her favorite Brazilian dishes. The menu includes beef barbecue on skewers with peppers and onions, and chicken on skewers with zucchini and other summer squash. We will also make a rice and beans dish as an accompaniment.
Sept. 2 Holiday Celebrations: Labor Day Picnic Style! - End the summer with a bang and create a portable feast just right to take to the beach! This week we’ll be making easy to pack dishes including a healthy barley and fresh veggie salad, cold noodles with a spicy peanut dressing, Vietnamese Bahn Mi sandwiches and mason-jar strawberry shortcakes.
Sept. 16 Farm to Table: Vegetarian Transition to Fall - At the end of the summer, we are left with an abundance from the garden! As the nights get shorter and cooler, our fresh from the garden meals transition to the indoors. The menu this week includes a California chopped salad, Vegetarian chili with a surprise and bite sized apple pies.

Register on-line or call to grab your seat at the table - $70 non-members / $60 Highfield members
Stay tuned, and watch our website for more information – highfieldhallandgardens.org