Spend five days cooking, learning, and eating in the Larder at Bella Luna Farms, in our immersive culinary MasterClass created for home cooks who want stronger foundational skills, confidence in the kitchen, and a better understanding of why good technique matters. (Click here to see the full Five Day Overview)
 
Throughout the week, we’ll move between the Larder, garden, orchard, and table, learning alongside Chefs Jason Wilson, John Sundstrom, Nicco Muratore, and Marianna Stepniewski. Bella Luna Farms owner Pam Thompson will lead time in the garden and share her approach to seasonal flower arranging, simple yet stylish entertaining, and setting the table. Knife expert Daniel O’Malley of Epicurean Edge will cover knife care and sharpening, and winemaker Philip Pacini of Momento Cellars will join us to talk about their wines.
 
We’ll start with knife skills, the meaning and importance of mise en place, stocks, sauces, seasoning and building flavor, then spend the week learning: preserving, Pacific Northwest seafood and shellfish, handmade pasta, pastry, baking, butchery, and many other practical culinary skills and techniques that you will take home with you.
 
We will start each morning with breakfast before heading into the day’s lesson, with lunch also included daily. Some afternoons will end with a light early supper together at the Farm, while others will send you home with something you’ve made, along with the makings of a simple supper to share. Midweek, we’ll leave the Farm for a field trip to Bin 47 at The SOMM to enjoy lunch and time with Chef Maximillian Petty, before returning to Bella Luna for the afternoon.
 
On Friday, we’ll bring everything together to create, then sit down to enjoy a celebratory farewell dinner; plus-ones are invited to join us as we bring the week’s bounty of experiences and learning to the table and enjoy what we’ve worked on together.