Fall & Holiday Classes 2025

This season's classes are held on Saturdays and begin at 10:30 a.m. unless otherwise noted.  Prices per class range from 60 - 75.  The classes are hands-on and limited in size (6-8).  For more information contact:  lucindy@terrapincovefarm.com

Having a special occasion?  Catering services are available.  Small dinner parties (4-12) can be held on the covered deck overlooking Farmer Lake. For more information contact:  lucindy@terrapincovefarm.com

Private hands-on cooking classes for 5-8 participants can be arranged at various times and can include a variety of menu items.  For more information contact:  lucindy@terrapincovefarm.com

Menu

68. donation

Stuffed Endive Appetizer with Blue Cheese (or goat cheese), pistachios, and orange honey dressing

Croque Monsieur with Bechamel Sauce

Flageolet salad with lemon, radishes, sundried tomatoes

Peach Macarons

Menu

68. donation

Carolina Rice Stuffed Chard
Braised Country Style Ribs (Instant Pot)
Roasted Root Veggies

Polenta/Grits
Pumpkin cheesecake with Cinnamon Chantilly Cream 

Menu

68. donation

Grilled apple-sausage-smoked gouda crostini
Cedar Planked Salmon

Asparagus and Lemon Risotto
Maple Crème Brulee with Grilled Figs

Menu

70. donation

Holiday Shared Salad with Butternut Squash, Goat Cheese, Dried Cranberries, and Toasted Walnuts with Rosemary-Honey Vinaigrette
Paella (Shrimp and Sausage)
Churros & Chocolate

Menu

68. donation

Squash Casserole

Stuffed Portobello Mushrooms
Fall Panzanella
Bread Pudding with Jack Daniel Sauce

Menu

75. Donation

Cranberry Smash Mocktail

Holiday Quail with Figs and Oranges and Port Wine Sauce
Black Caviar Lentils
Wild Rice Pilaf
Cranberry Tart with sugared cranberries and rosemary

Menu

75. Donation

Holiday Mocktail
Yancey House Crab Dip
Gougères with Pimento Cheese
Spanakopita
Pesto Christmas Tree

Rosemary Shortbread

Menu

70. Donation

Winter Panzanella of Dried Cranberries, Applewood Smoked Bacon, Brussel Sprouts, and Toasted Croutons
Quail and Grits with Bacon Vinaigrette
Bread Pudding with Jack Daniel Sauce

Menu  

Fennel Orange Salad. 

Shrimp Paella (on the Big Green Egg)
Spanish Churro and Chocolate

  Menu

Roasted Grape Crostini with Local Honey and Thyme

Fallen Goat Cheese Soufflé on Greens with Rosemary Vinaigrette
Croque Monsieur with Bechamel Sauce
Dessert Crepes with Autumn Fruit Compote

Menu 

Autumn Panzanella
Sweet Potato Vegetable Gratin
Yancey House Squash Casserole

Autumn Compote (side and dessert)

 Menu

Roasted Grape Crostini with Local Honey and Thyme
Tomato Tartare with Castelvetrano Olives
Gougères stuffed with Pimento Cheese 

Pesto Christmas Tree 

 Menu

Winter Citrus Salad
Cajun Jambalaya
Popovers
Cranberry-Orange-Walnut Tart 

10:30 a.m.

65. donation

Choripan w/ Chimichurri 

& Salsa Criolla  

Red, White, and Blue Potato Salad 

(from the Chef's garden)

Mexican Street Corn 

Peach Ice Cream

"In a Pinch" Peach Cobbler 

10:30 a.m.

68. donation

Daddy JE’s Fried Fish 

Fresh Corn Hush Puppies 

Rémoulade Sauce 

Kicked-up Cocktail Sauce 

Tangy Honey-Lime Coleslaw 

Mile High Lemon Meringue pie

10:30 a.m.

68. donation

Hawaiian Teriyaki Chicken Skewers 

Musubi 

Nori Rolls 

Sushi Rice 101 

Coconut Ice Cream with Grilled Pineapple