Field-to-Table Offers New Twist on Cooking Class


cooking class

All chefs in the kitchen at the French Country Cooking Class.

Farm to Table is a popular trend in the culinary world but Hamanassett is offering a new twist on natural food.¬†Guests are invited to stay with us from July 31 to Aug. 1 for our Brandywine Bounty Field to Table event — a wild food and culinary adventure.

Join Wild Foods Specialist Debbie Naha, MS, RD, on a foraging trek in the Brandywine Valley to identify and gather edible ingredients growing wild to then include in a sumptuous meal presentation.

Guests will enjoy half a day exploring the grounds of the Newlin Grist Mill and Hamanassett property to find natural ingredients, followed by a prepared lunch.

Then it’s back to the Hamanassett kitchen where instruction and guidance will be given to prepare those newly discovered ingredients for a wonderful dinner service.

In the “field,” guests may find purslane, which isn’t a weed, it actually makes a great wild spinach. Stinging nettles, may be¬†tough to handle, but make an excellent soup and there’s plenty of trout in the pond to complete the table.

So if you missed the French Country Cooking Class, now is the time to book a stay with us for our Brandywine Bounty Field to Table Cooking Class event. The $175 per person cost (plus tax and gratuity) includes lunch in the field and dinner prepared by the guests, plus cost of accommodations at Hamanassett.