In the Kitchen

In a Sardinian Kitchen

Come to Open View Gardens to explore lemongrass, za’atar, epazote and other herbs unusual in the U.S., all grown on site and find out how to weave them effectively into your cooking.  Travel through the world via our gardens and kitchen–pick the ingredients (learn how to grow them), bring them into the kitchen to use in our workshop. Learn about preserving the harvest–making chutneys, French-style jams, salsas, cordials, syrups and salts.

“Just loved everything about the menu and the class!” -Suki

Our workshops are completely hands-on — learn by doing!  Workshops last three hours, followed by a meal (we’ll eat what we prepare).

A full list of Summer-Fall 2011 workshops will be listed mid-April.

Here’s a preview of themes:

All Things Lemongrass

Making a Woodland Feast

Cooking with the Tagine–A Moroccan Meal

Spicing it Up!

Eating and Drinking Flowers

Super-healthy Cooking without Gluten, Sugar or Dairy

Jams, Jellies, Syrups and Salts

Chutneys, Spiced & Pickled Fruit

In June 2011 we will add videos of great home cooks and gardeners sharing stories and recipes.  In the winter of 2102 we will also introduce webinairs for those of you who cannot get to Vermont!

Let us know if you would like us to design a private class or workshop for your group.  We can accommodate small groups of up to five in our kitchen.  Contact us at


  1. Spring Cleaning: Additions to Open View Gardens and a New Recipe | Open View Gardens - April 4, 2011

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