Cozy Candlelight Dinner!
On behalf of culinary team, Chef Chance Spivey and Hannah Gunter, and your Elderflower Retreat host, Erin Crooks Lynch, we welcome you to our Cozy Candlelight Multi-Course Dinner on Thursday, December 18th at 6:00PM featuring local and perennial produce from farms like Steadfast Acres, Seven Seeds and Savanna Institute's North Farm.
Additionally, we'll hear a few words about Savanna Institute's work and why perennial crops incorporated into our current agriculture systems are not only impactful in positive ways for animals and the landscape, but tasty and important for humans, too!
Please aim to arrive at 5:50pm at the earliest or as close to 6pm as possible. We won't get started until 6:15pm while we wait for all to gather.
Elderflower Retreat
6511 Hillside School Road
Spring Green WI 53588
Bring your own alcoholic beverage, wine or beer, or non-alcoholic beverage to enjoy with dinner if you prefer something other than water. This helps us keep our dinner cost affordable, thank you.
We will be offering a complimentary non-alcoholic mocktail.
The cost is $75 per person (plus processing fee).
Cast Iron Cooking:
Technique Perfected
Saturday, January 17
2:00 pm. to 6:00 pm.
$60 (plus processing fee)
RedBarn Catering, 525 E. Madison St., Spring Green
Bring your aprons & appetites! Join Jay Miller of RedBarn Catering to have all of your cast iron questions answered! In this hands-on class we'll cover seasoning, proper use, maintenance, and repair. And get your forks ready to dive into the secrets of beautifully seared meat with a delicious pan sauce, perfectly crisp cornbread that’s never dry, and sky-high Dutch babies that always impress. 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.
Hazelnut Financier
with Poached Pear:
a How-To Demonstration
Thursday, January 22
5:30 pm. to 7:00 pm.
$25 (plus processing fee)
Elderflower Retreat, 6511 Hillside School Rd, Spring Green
Pastry chef and owner of The Book Kitchen in Mineral Point, Nicole Bujewski, will demonstrate how to make a Hazelnut Financier with poached pears—a classic French tea cake known for its rich, nutty flavor, crisp edges, and tender, buttery crumb.
Gather with us for this cozy afternoon. Cake will be served along with tea from Nicole's new tea and flower shop in Mineral Point called the Violet Fig.
Teaming up with Savanna Institute, Nicole will use Midwest-grown hazelnuts and hazelnut flower from Hazel Heart Farms in this delicious French treat.
*This event is NOT gluten or dairy free*
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.
$25 (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.