At the Kitchen Porch we have always strived to integrate time-honored cooking methods with world flavors and local ingredients with a focus on nutrition.We proudly bring you our new Canning Club series of workshops that we believe encompasses all of that.

In these hands-on classes you will not only learn the safest practices in preserving, discovering new exciting flavors and local foods, but you will stock your shelves with the brightness of the seasons to enjoy through the gray months of winter.

Each workshop with end with a light lunch that highlights some of the preserves made that day. We hope that you can join us for at least one if not all!

Individual Class $90/Four Classes $300 (save $60!) To register for all classes in the Canning Club Series, and to read about all classes offered in the series, click here.

“Jams”

Preserve the sweetness of the island summer to savor all winter long at our hands-on lesson on traditional preserving methods. Make sweet and savory classics like beach plum jam, wild grape jelly, tomato jam and onion jam. We also play with the incorporation of new vibrant flavors like lemon verbena and rose geranium.

$90

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August 23 “Pickles”
Pack the pucker of pickle into your late summer vegetables in our hands-on traditional canning series. You’ll go home with jars and recipes of delicious favorites like dilly beans, spicy pickled cucumbers, pickled wild leeks, and green tomato pickles and whatever else the garden may provide.

October 18 “Lacto-Fermenting”
Learn the ancient art of preserving fruits and vegetables through fermentation. This process brings life to your food in the form of active enzymes as well as vibrant flavors. In this workshop, the third of our canning series, you will prepare and take home kimchi, beet kvass, sauerkraut, and kombucha.

November 15 “Confit”
Join us as we preserve local meats in the traditional French way; salt cured and slow cooked to luxurious perfection in vitamin rich animal fats. We will confit local chicken legs, make goose rillettes, and even learn how to confit fruits and vegetables like garlic and lemons.

In these hands-on classes you will not only learn the safest practices in preserving, discovering new exciting flavors and local foods, but you will stock your shelves with the brightness of the seasons to enjoy through the gray months of winter.

Each workshop with end with a light lunch that highlights some of the preserves made that day. We hope that you can join us for at least one if not all!

Individual Class $90/Four Classes $300 (save $60!) To register for all classes in the Canning Club Series, and to read about all classes offered in the series, click here.

“Pickles”

Pack the pucker of pickle into your late summer vegetables in our hands-on traditional canning series. You’ll go home with jars and recipes of delicious favorites like dilly beans, spicy pickled cucumbers, pickled wild leeks, and green tomato pickles and whatever else the garden may provide.

$90

September 13 “Jams”
Preserve the sweetness of the island summer to savor all winter long at our hands-on lesson on traditional preserving methods. Make sweet and savory classics like beach plum jam, wild grape jelly, tomato jam and onion jam. We also play with the incorporation of new vibrant flavors like lemon verbena and rose geranium.

October 18 “Lacto-Fermenting”
Learn the ancient art of preserving fruits and vegetables through fermentation. This process brings life to your food in the form of active enzymes as well as vibrant flavors. In this workshop, the third of our canning series, you will prepare and take home kimchi, beet kvass, sauerkraut, and kombucha.

November 15 “Confit”
Join us as we preserve local meats in the traditional French way; salt cured and slow cooked to luxurious perfection in vitamin rich animal fats. We will confit local chicken legs, make goose rillettes, and even learn how to confit fruits and vegetables like garlic and lemons.

In these hands-on classes you will not only learn the safest practices in preserving, discovering new exciting flavors and local foods, but you will stock your shelves with the brightness of the seasons to enjoy through the gray months of winter.

Each workshop with end with a light lunch that highlights some of the preserves made that day. We hope that you can join us for at least one if not all!

To register for all classes in the Canning Club Series, select register button below.  To register for one class or individual classes, select the class to link for registration.

Individual Class $90/Four Classes $300 (save $60!)

REGISTER FOR ALL FOUR CLASSES

$300

August 23 “Pickles”
Pack the pucker of pickle into your late summer vegetables in our hands-on traditional canning series. You’ll go home with jars and recipes of delicious favorites like dilly beans, spicy pickled cucumbers, pickled wild leeks, and green tomato pickles and whatever else the garden may provide.

September 13 “Jams”
Preserve the sweetness of the island summer to savor all winter long at our hands-on lesson on traditional preserving methods. Make sweet and savory classics like beach plum jam, wild grape jelly, tomato jam and onion jam. We also play with the incorporation of new vibrant flavors like lemon verbena and rose geranium.

October 18 “Lacto-Fermenting”
Learn the ancient art of preserving fruits and vegetables through fermentation. This process brings life to your food in the form of active enzymes as well as vibrant flavors. In this workshop, the third of our canning series, you will prepare and take home kimchi, beet kvass, sauerkraut, and kombucha.

November 15 “Confit”
Join us as we preserve local meats in the traditional French way; salt cured and slow cooked to luxurious perfection in vitamin rich animal fats. We will confit local chicken legs, make goose rillettes, and even learn how to confit fruits and vegetables like garlic and lemons.

Tuesday | October 9th | 5-9pm

Come learn new recipes for vitality and maintaining good health.

• We will discuss how to foster life-long eating habits and how to make them a part of everyday life.
• How to introduce grains and sea vegetables.
• We will learn how to cook nutrient dense meals that are easy along with a few quick fall soups which are ready in minutes.
• Focus is always on local sourcing and the importance of organic.

We will end the class over a meal discussing overall health and how to simple ways to incorporate healthy lives.

$75

Come to our kitchen where we will teach you the secrets of using locally-sourced food incorporating flavors of the East.

Learn the secrets of hot, sour, salty and sweet and how these flavors truly satisfy our taste buds, as well as nourish our souls. From Bangkok’s Market to the street stalls of Shanghai street food vendors are known for the perfect flavorful small dishes. Recipes include uniquely delicious salads, skewers, noodles and dumplings. We will work with spices, herbs, noodles and preparing a beloved desserts as well.

We will eat and enjoy a meal of small plates together around the table family style. Recipes and sourcing of spices will be provided.
You are welcome to bring your own wine.

$95

Come to our kitchen where we will teach you the secrets of using locally-sourced food incorporating the flavors of North Africa. Learn about the flavors of fragrant waters and spices while we prepare a meal using produce that is harvested the same day.

The cuisine of North Africa is a sensual feast. It is a carnival of flavors, perfumes and colors.

• Begin with Marrakesh Cocktails
• Briouats of local vegetables
• Moroccan bread with assorted relishes
• Preserved Lemons
• Tagines
• Crispy Salads
• Dessert and Tea

We will cook a meal together, learning about where the food came from, and about local farming practices.

We will enjoy the meal together around the table family style.

Recipes and sourcing of spices will be provided.

You are welcome to bring your own wine.

$95

Tuesday | June 12th |  5-9pm

Come learn new recipes for vitality and maintaining good health.

• We will discuss how to foster life-long eating habits and how to make them a part of everyday life.
• How to introduce grains and sea vegetables.
• We will  learn how to cook nutrient dense meals that are easy along with a few quick fall soups which are ready in minutes.
• Focus is always on local sourcing and the importance of organic.

We will end the class over a meal discussing overall health and how to simple ways to incorporate  healthy lives.

$75

Monday | June 20 | 5-9pm

Raw Foods Class with Dinner

Come learn and experience the value of raw foods and enjoy a delicious dinner of freshly prepared fruits and vegetables.

We will review the many health benefits of a raw foods diet, discuss techniques to easily prepare raw meals, and explore delicious recipes and creative ways of incorporating these incredibly healthy foods into your daily diet.

End your evening by sitting down to an appetizing and healthy dinner of freshly prepared raw foods.

$75

Slow. Sensual. Satisfying.

Just in time for Valentine’s Day, you can indulge all of your culinary senses. Celebrate the sensual arts of food and love, discover the aphrodisiac powers of food and drink and learn how to prepare simple sensual dishes that will turn a meal into an experience to remember. Couples and singles welcome.

$250 per person

To register, contact Hob Knob:  508-627-9510 or 800-696-2723

Localvore Education

-hands-on shucking
-aquaculture: wild and farmed oysters
-learn terms: pastured versus grass-fed versus all-natural

Friday Night Oysters and Radishes

Learn hands-on the secrets of oysters. A local oyster shell fishermen will join us for the evening and will make for a lively discussion on the sustainability of the oyster and also we will hear about the powers of the nutritionally dense bivalve mollusks.

Cooking Demonstration - Learn How

• hands-on shucking
• roast oysters
• clean and prepare radishes
• poached pears and sabayon
  

Friday Night Tasting Menu

Oysters three ways
Radishes with Preserved Lemons
Mixed Greens
Poached Pears with Champagne Sabayon

Saturday Tasting Dinner and Cooking Demonstration

We will make the entire dinner from start to finish and then you will be served in our romantic dining room.

Cooking Demonstration

• cooking a whole pastured tenderloin perfectly
• how to make a potato tart
• how to make a molten chocolate cake

Saturday Night Menu

Passionate Salad
Beets, Avocado, Pickled Red Onions, Pomegranates,
Grapefruits, with Citrus Vinaigrette

Champagne Tenderloins

Potato Tart

Molten Chocolate Cake with Port

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“Heart like an artichoke”

– those who go from love affair to love affair

Photo Credit: julesjulesjules m

With John Bagnulo and Jan Buhrman

March 4th - 9th, 2012

Join Nutritionist and food expert John Bagnulo and Locavore Educator and Chef Jan Buhrman for a 5-Day Cleanse that will strengthen and invigorate you. In this program, you will gain a better understanding of which foods truly nourish your body and which foods deplete it.

Come lose the metabolic clutter that saps your energy - this is the wake-up call your body needs!

Experience the benefits of significant physical exercise, including:

• better sleep
• increased cardiovascular fitness
• weight loss
• improved mental clarity

Under John’s enthusiastic guidance, you will:

• Learn about the best foods to assist the body with detoxification and provide greater energy
• Share group meals centered around Paleolithic foods
• Enjoy two guided hikes
• Have ample time for yoga and massage

Answer your body’s call - take a journey of renewal that will leave you feeling great and inspired to change your habits.

Note: Participants should be able to eat a diet of mostly fruits and vegetables and be capable of hiking on moderately sloped hills.

Our workshop will take place at the Hob Knob in Edgartown.

Schedule TBA

Pricing:

All prices are per person and include 5-Day Cleanse Workshop, hikes, all meals, daily yoga classes, and tax.

$725 for workshop - accommodations at Hob Knob start at $150 per night.

To register, contact Hob Knob:  508-627-9510 or 800-696-2723

We reserve the right to cancel any program at any time. In this event, you will be given a complete refund.

Lectures Will Outline:

1. The foods that most metabolisms prefer. This lecture outlines human evolution and foods that were present throughout. How dramatically the diet has changed in the last 10,000 years, 100 years and now in the last 10 years. What is the impact of this change on our metabolism and ability to detox? How do we return to a diet of generally supportive foods?
2. What specific types of food cause the most harm to our metabolism and health overall? Are there ways of testing our sensitivity or intolerance to each? Are there forms of these foods that are better tolerated because of agricultural methods or food processing (ie: fermentation) techniques that enhance the nutritional value?
3. How do we combine nutrition and exercise for favorable metabolism and an improved detoxification capacity? The combination is critical and this program will be experiential learning as participants will eat the best types of foods and will exercise the way that is essential for driving both metabolism and detox.
4. How do we take this home? Introducing foods over time to identify what is working and what is hurting us. Create a smart, well-balanced, and manageable plan for building on the basic detox diet followed in this program.

John Bagnulo MPH, PhD

John has worked as a nutritionist and assistant professor for the past 12 years. He has taught courses in human metabolism, food and ecology, food and culture, nutrition and disease, and nutrition and cooking, among others. He has helped hundreds of patients reverse chronic disease through whole foods. John currently teaches nutrition courses at the Kripalu Center for Yoga and Wellness (Lenox, MA) and is a faculty member for the Center for Mind-Body Medicine’s Food as Medicine courses (Washington, DC). He has a Masters of Public Health from the University of North Carolina and a Doctorate from the University of Maine. One of the foremost experts on food and health, John’s lectures and discussions place food at the center of a web that stretches from our physiology to our fields and from our ancestors to our kitchens. His talks are sure to enlighten and entertain even the most well read and informed health practitioner or culinary professional.

Photo Credit: Kelley DeBettencourt