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Spanish Empanadas
Saturday, January 31
2:00 pm. to 5:00 pm.
$60 (plus processing fee)
RedBarn Catering, 525 E. Madison St., Spring Green
Let's make Empanadas with Jay Miller of RedBarn Catering! Work the dough, cook the filling, and fill & crimp your own pastries. From start to finish, we’ll have fun learning to make traditional Spanish Empanadas from scratch. Take home recipes, your leftover dough, and some great memories! Coffee, wine, & ice water provided.
Jay Miller founded RedBarn Catering on the principle that the best meals are made from scratch & locally sourced. He has a passion for all things culinary, & specializes in regional cuisines from around the world. His genuine joy for his work is comes through in each meal he prepares.
Cajun Cooking
Sunday, February 15
2:00 pm. to 5:00 pm.
$50 (plus processing fee)
RedBarn Catering, 525 E.Madison St., Spring Green
Spice things up with a taste of Louisiana, right after Valentine's Day and just in time for Mardi Gras! Learn the secrets of authentic Chicken & Andouille Gumbo served over perfectly fluffy rice. And while we're at it, let's make cast-iron skillet Cornbread with Honey Butter! Class participants will enjoy a delicious meal and bring home recipes, dark roux, & a jar of RedBarn Catering's renowned Cajun Seasoning! So come join Jay Miller at his spacious RedBarn Catering Kitchen, and have a great afternoon with Cajun comfort food at its finest! Coffee, wine, & ice water provided.
Jay Miller founded RedBarn Catering on the principle that the best meals are made from scratch & locally sourced. He has a passion for all things culinary, & specializes in regional cuisines from around the world. His genuine joy for his work is comes through in each meal he prepares.
Vegetarian Cooking
& The Amazing Tofu
Sunday, March 8
2:00 pm. to 5:00 pm.
$60 (plus processing fee)
RedBarn Catering, 525 E. Madison St., Spring Green
Want to learn the tricks to delicious tofu? Interested in preparing plant-based meals that check all the boxes? Then this is the class for you! From Spring Rolls to improvised meals on the fly, Jay Miller of RedBarn Catering is ready to bring your kitchen confidence to the next level. Coffee, wine, & ice water provided.
Jay Miller founded RedBarn Catering on the principle that the best meals are made from scratch & locally sourced. He has a passion for all things culinary, & specializes in regional cuisines from around the world. His genuine joy for his work is comes through in each meal he prepares.
Noodles a la Zen
Saturday, March 21
12:00 noon to 2:00 pm.
$30 (plus processing fee)
6743 Sneed Creek Road, Spring Green
This class is based on the shared experience of eating soba noodles in a manner not so different from how they would be served and eaten in a Zen training temple. The meal itself will be conducted in silence, but we will have time afterwards to talk about the experience: why are meals conducted in this fashion? Why are the dishes used in the manner in which they are used? Why is soba (buckwheat) served more often than wheat noodles, and how are they made?
Patricia Greene is the tenzo (head chef) for Spring Green Zen Dojo. In a Zen temple setting, the tenzo is not only responsible for the meal planning and preparation, but more importantly that person is responsible for the overall well-being of the people who train in Zen. This responsibility means that people are being nourished in all senses of the word.
Cancellation policy: Tickets are non-refundable. In the event Savor must cancel an event, guests will be notified in advance and receive a refund for the ticket price through the original payment method. Processing fees will not be refunded. For more information, please see our full cancellation policy.