Spring Classes

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

70. donation

Cerviche with Sweet Potato and Corn

Roasted Peruvian Chicken

Aji Amarillo Risotto

Alfajores Peruvian Cookie with Manjar Blanco

NOTE: (Possible second class 

March 9, Sunday, 3 p.m.)

Menu

70. donation

Chicken Tzatziki Bowl
Hot Honey Crispy Salmon Bowl
Peruvian-Style Quinoa Bowl with roasted chickpeas, oranges, and potatoes
Grain-Free Sugar-Free Fruit Muffins

Menu

70. donation

Salmon Tarts with Hollandaise Sauce
Pimento Cheese Profiteroles
Low Country Shrimp and Grits
Nutella Easter Nest

Menu

70. donation

Spicy Ribbon & Microgreen Salad with Carrot Vinaigrette
Crab Cakes with Lemon Aioli
Asparagus Bundles
Lemon Crème Brûlée

Menu

70. donation

Three Herb Vinaigrettes with Bread and Lettuce for Dipping
YH Crabcakes with Cucumber Salad & Garlic Aioli
Spaghetti Roll topped with Shrimp, Spring Veggies, and Fresh Herbs
Strawberry Pavlova with Strawberry Ice Cream

Menu  

68. donation

Fennel Orange Salad. 

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

  Menu

70. donation

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  

65. donation

Autumn Panzanella
Sweet Potato Vegetable Gratin
Yancey House Squash Casserole

Autumn Compote (side and dessert)

 Menu

68. donation

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

Pesto Christmas Tree 

 Menu

68. donation

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