janinblue

Jan Buhrman, M.S. Ed., has been cooking delicious, locally sourced meals on Martha’s Vineyard for over twenty five years.  She combines her passion for food with a love of teaching to enhance people’s understanding of their food through farm tours, cooking classes, and nutritional workshops.  All programs are designed to connect people with local food systems.

Martha’s Vineyard Culinary Experiences: Reinventing the Way People Experience Food

We offer courses, workshops, cooking experiences and local tours of Martha’s Vineyard farms as well as local foraging. We believe that locally grown, sustainable products are vital to our health and to the future of our farms. We align ourselves with those who care about the environment and promote sustainable agricultural practices because we believe that food is intimately connected to nature and “you are what you eat”. We have developed strong relationships with farmers, fishermen, chefs, and teachers which allows us to provide you with the finest quality experience on Martha’s Vineyard and beyond. We promise to make your experience entertaining, informative, and unforgettable.

Information On Culinary Experiences

We create a relaxed, informative environment for everyone — beginners to serious cooks. The majority of our events include a complete meal and the recipe. In addition, our professional and engaging chef-instructors — local chefs, restaurateurs, caterers, and artisans will ensure that you leave every class with new techniques, recipes, and ideas.

  • Guests receive copies of all recipes and full meal portions of all menu items unless otherwise noted on the class description.
  • Demonstration classes are observation-style with participants gathered around the demonstration area. Classes are demonstration unless otherwise noted. Classes are intimate and depending on location, can accommodate up to 12 guests and last 3 hours unless otherwise noted. For roving classes, chef-instructors use a portable demo table with an overhead mirror. Roving demonstration classes are limited to 26 guests and last approximately 3 hours.
  • Hands-on classes allow students to prepare the meal together under the guidance of a chef or instructor. Typically, a hands-on class consists of three segments: a brief lecture and demonstration; cooking time; and, of course, sitting down and enjoying the prepared recipes. Usually guests work in small groups on one or more recipes in parallel with the other groups. When possible, we structure a hands-on class to enable all participants to cook all the recipes. For a hands-on class, please dress in casual clothing and comfortable, closed-toed shoes. Most hands-on classes are limited to 20 students and last 3½ hours unless otherwise noted.
  • Participation in a hands-on class places you in a typical cooking environment with inherent risk. By registering for a cooking event you agree to release Kitchen Porch and its staff, employees and contractors, from all liability arising from direct or indirect damages or injury.
  • We reserve the right to substitute menu items and ingredients due to availability.
  • As a participant, you agree to be photographed or filmed and give permission to use your likeness in promotional materials.

Please read our policies on cancellations:  Cancellation Policy-2014

For more information about the Dieta Way with Jan and John click here.
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What people are saying about Culinary Experiences Living Local Classes

March 2014
My husband and I had one of the best trips of our lives this winter during a retreat in Costa Rica with chef Jan Buhrman and nutritionist John Bagnulo. What stands out as highlights are the community of like-minded people we got to know, the incredible local food prepared and coordinated by Jan, the immersion into nature, and the inspiration we came away with to take our health and nutrition to the next level. Jan organized a relaxing, informative, experiential retreat in one of the most beautiful settings we’ve ever been to. We loved it so much that we’re signing up for two weeks next year!
Michelle Maclean, Halifax, Nova Scotia

May 2012
The class yesterday was outstanding! Foraging for nettles and then cutting our own asparagus! You speak with such ease and fluidity on issues I never considered. Not only have you changes the way I think about farming, I now know how to make a wonderful supper of nettle pasta and white bean dip. It was truly remarkable.
Donna, Cambridge, MA

May 2012
The Tuscan pig was fabulous! I never knew that I could be so interested in pigs! Not only was the presentation unlike anything I have ever seen before, the small dishes we made were delicious and so creative. I would never had dreamed that boning a pig was possible. You made every step of the process seem seamless and answered every question with ease and patience. You have a gift!
Ellen, New Haven, CT

May 2012
The farm tours were life transforming. You clearly have a love and admiration for these farmers and their land. Your spontaneity and willingness to share your experiences and perspective were very inspirational. I learned so much and came away feeling as though I looked at food and farming in a very different way. Thank you!
Linda, Newton, MA

November 2011
I’m ready to switch over to Raw. I loved the class. I loved the food. I love your style. I can’t wait to go home and try all these recipes you have given! Thank You!
Penny, Scottsdale, AZ

November 2010
“I had such a wonderful time yesterday at the cooking class. The food, the company, the ideas- everything was fabulous. I’m walking around my kitchen re-thinking everything. You gave me so much, not just for my Thanksgiving meal, but for the entire way I look at food. I’m so inspired, I pulled out several recipes and cookbooks this morning. I can’t wait to prepare something. And I’m thinking how lucky we are to live on this island with all its local food and resources.”
D.C , Chilmark and Boston, MA