Garden Focaccia with Ariel Yotive
Wednesday, July 27th, 10am - 2pm
If you want to fill your kitchen with the smell of fresh-baked bread, focaccia is the ideal bread to bake in your home oven. It doesn’t require a stone hearth to give it a beautiful color or crust, and it’s easy to spread the dough out onto the pan without doing any difficult shaping. Not only is this ancient bread straightforward to execute, but it’s the perfect way to use the freshest vegetables and herbs from your summer garden to create a variety of yummy options to fill your bread basket, as croutons with antipasto, as a wonderful sandwich bread, or just to snack on. Almost anything goes if you know what you’re doing!
You and your classmates will begin the morning in the Market Garden with Farmer Ellie, harvesting an assortment of vegetables and herbs for your bread. Back at the Cookhouse, you’ll gather around our kitchen island where Chef Ariel will teach you her method for making a basic focaccia. In this hands-on class, you’ll learn about the best ingredients to achieve a great dough using locally grown and milled flour from Wild Hive Farm in Clinton Corners, New York. She’ll show you how to properly top the bread with Stonewood’s produce as well as her techniques for forming and baking. And once the focaccia has a perfectly golden, crispy crust, you’ll gather in the beautiful, light-filled dining room of our Cookhouse for a lunch that uses almost entirely locally sourced ingredients. We’ll pair your warm, homemade focaccia with a farm-fresh Stonewood salad, a seasonal vegetable soup, and, of course, the perfect glass of Italian wine from our wine cellar. And you’ll take home the recipes and some of the focaccia you made to share with (and impress!) your loved ones, armed with the confidence to make it again in your own kitchen.
Ariel Yotive (@ariparadise) is the Head Baker at Troutbeck in Amenia, New York and makes her home here in the Hudson Valley. Many of you may recognize her as we offered her baked goods at our pop up produce stand last season. In a word, her culinary creations are sublime. Native to New York City, she received much of her baking experience during her tenure as baker in The Great Northern Food Hall in Grand Central Terminal. Ariel is committed to supporting a sustainable regional food system, using as much local grain and flour as possible in all of her baked goods.
To learn about Farmer Ellie, click here. If you have a question about this class, please email chef@stonewoodny.com. In your email, please let us know about which class you are enquiring.
Thank you! We hope to see you in our kitchen!
To donate for the July 27th cooking class, please select the number of tickets you’d like and then click the DONATE button. We ask that you read and accept the “fine print” at checkout.
We will attempt to accommodate special dietary requests related to the eight common allergens - gluten/wheat, milk/dairy, egg, soy, peanut, tree nuts, fish and shellfish - provided that you email us at chef@stonewoodny.com at least two weeks in advance of the event. Please include your phone number in the email so that we may call you to discuss the options we can offer.
Wednesday, July 27th, 10am - 2pm
If you want to fill your kitchen with the smell of fresh-baked bread, focaccia is the ideal bread to bake in your home oven. It doesn’t require a stone hearth to give it a beautiful color or crust, and it’s easy to spread the dough out onto the pan without doing any difficult shaping. Not only is this ancient bread straightforward to execute, but it’s the perfect way to use the freshest vegetables and herbs from your summer garden to create a variety of yummy options to fill your bread basket, as croutons with antipasto, as a wonderful sandwich bread, or just to snack on. Almost anything goes if you know what you’re doing!
You and your classmates will begin the morning in the Market Garden with Farmer Ellie, harvesting an assortment of vegetables and herbs for your bread. Back at the Cookhouse, you’ll gather around our kitchen island where Chef Ariel will teach you her method for making a basic focaccia. In this hands-on class, you’ll learn about the best ingredients to achieve a great dough using locally grown and milled flour from Wild Hive Farm in Clinton Corners, New York. She’ll show you how to properly top the bread with Stonewood’s produce as well as her techniques for forming and baking. And once the focaccia has a perfectly golden, crispy crust, you’ll gather in the beautiful, light-filled dining room of our Cookhouse for a lunch that uses almost entirely locally sourced ingredients. We’ll pair your warm, homemade focaccia with a farm-fresh Stonewood salad, a seasonal vegetable soup, and, of course, the perfect glass of Italian wine from our wine cellar. And you’ll take home the recipes and some of the focaccia you made to share with (and impress!) your loved ones, armed with the confidence to make it again in your own kitchen.
Ariel Yotive (@ariparadise) is the Head Baker at Troutbeck in Amenia, New York and makes her home here in the Hudson Valley. Many of you may recognize her as we offered her baked goods at our pop up produce stand last season. In a word, her culinary creations are sublime. Native to New York City, she received much of her baking experience during her tenure as baker in The Great Northern Food Hall in Grand Central Terminal. Ariel is committed to supporting a sustainable regional food system, using as much local grain and flour as possible in all of her baked goods.
To learn about Farmer Ellie, click here. If you have a question about this class, please email chef@stonewoodny.com. In your email, please let us know about which class you are enquiring.
Thank you! We hope to see you in our kitchen!
To donate for the July 27th cooking class, please select the number of tickets you’d like and then click the DONATE button. We ask that you read and accept the “fine print” at checkout.
We will attempt to accommodate special dietary requests related to the eight common allergens - gluten/wheat, milk/dairy, egg, soy, peanut, tree nuts, fish and shellfish - provided that you email us at chef@stonewoodny.com at least two weeks in advance of the event. Please include your phone number in the email so that we may call you to discuss the options we can offer.
Wednesday, July 27th, 10am - 2pm
If you want to fill your kitchen with the smell of fresh-baked bread, focaccia is the ideal bread to bake in your home oven. It doesn’t require a stone hearth to give it a beautiful color or crust, and it’s easy to spread the dough out onto the pan without doing any difficult shaping. Not only is this ancient bread straightforward to execute, but it’s the perfect way to use the freshest vegetables and herbs from your summer garden to create a variety of yummy options to fill your bread basket, as croutons with antipasto, as a wonderful sandwich bread, or just to snack on. Almost anything goes if you know what you’re doing!
You and your classmates will begin the morning in the Market Garden with Farmer Ellie, harvesting an assortment of vegetables and herbs for your bread. Back at the Cookhouse, you’ll gather around our kitchen island where Chef Ariel will teach you her method for making a basic focaccia. In this hands-on class, you’ll learn about the best ingredients to achieve a great dough using locally grown and milled flour from Wild Hive Farm in Clinton Corners, New York. She’ll show you how to properly top the bread with Stonewood’s produce as well as her techniques for forming and baking. And once the focaccia has a perfectly golden, crispy crust, you’ll gather in the beautiful, light-filled dining room of our Cookhouse for a lunch that uses almost entirely locally sourced ingredients. We’ll pair your warm, homemade focaccia with a farm-fresh Stonewood salad, a seasonal vegetable soup, and, of course, the perfect glass of Italian wine from our wine cellar. And you’ll take home the recipes and some of the focaccia you made to share with (and impress!) your loved ones, armed with the confidence to make it again in your own kitchen.
Ariel Yotive (@ariparadise) is the Head Baker at Troutbeck in Amenia, New York and makes her home here in the Hudson Valley. Many of you may recognize her as we offered her baked goods at our pop up produce stand last season. In a word, her culinary creations are sublime. Native to New York City, she received much of her baking experience during her tenure as baker in The Great Northern Food Hall in Grand Central Terminal. Ariel is committed to supporting a sustainable regional food system, using as much local grain and flour as possible in all of her baked goods.
To learn about Farmer Ellie, click here. If you have a question about this class, please email chef@stonewoodny.com. In your email, please let us know about which class you are enquiring.
Thank you! We hope to see you in our kitchen!
To donate for the July 27th cooking class, please select the number of tickets you’d like and then click the DONATE button. We ask that you read and accept the “fine print” at checkout.
We will attempt to accommodate special dietary requests related to the eight common allergens - gluten/wheat, milk/dairy, egg, soy, peanut, tree nuts, fish and shellfish - provided that you email us at chef@stonewoodny.com at least two weeks in advance of the event. Please include your phone number in the email so that we may call you to discuss the options we can offer.