Join us for a climate action discussion, sponsored by Sustainable Westport and Wakeman Town Farm, featuring visiting climate action specialist, Rev. Dr. Jim Antal. Let’s lead the charge in keeping our local environments as clean as possible! @SaugtauckCongregational Church in Westport or via livestream at http://saugatuckchurch.org/.
Sold out! Pancake breakfast fundraiser for the whole family! 6.18.22
Wakeman Town Farm’s Old-Time Pancake Breakfast Fundraiser
Date: Sat. June 18
Time: 9 a.m. - Noon (sign up for your time slot)
Price: $15 per adult, $5 per child 2 and up
Come on down to the Farm for an old-fashioned pancake breakfast, and bring the kids! We’ll be serving up flapjacks + sausages with all the fixin’s, plus coffee and OJ. As a bonus: If the weather cooperates, you’re invited to take a walk around the Farm and say hi to our friendly alpacas, sheep, and goats. Psssst...You will also have the opportunity to meet our five new Nigerian Dwarf Goat babies (kids). They are a riot!
Wakeman Town Farm is hosting this down-home breakfast FUNraiser to raise the final installment of funds to renovate the Farm’s aging Big Red Barn. The old Wakeman family barn will be brought back to provide sorely needed space for programs and classes for the community. We have raised 2/3 of the proceeds to make this happen. Your participation and donations will help push this project over the finish line and make it a reality!
This old-time pancake breakfast will be served outdoors on the picnic tables. In the event inclement weather, we will pack “to-go” boxes for each family for you to pick up during your time slot.
Huge thanks to our awesome local sponsors. These are wonderful venues with delicious fare run by salt-of-the-earth local people. Please support the small local businesses that support the Farm. We couldn't do what we do without them!
Dave + Charlie's Hometown Deli, Norwalk
The Porch at Christie's, Westport
SOLD OUT! Spring in Napa with Chef Caroline Fey 5.26.22
This seasonal menu celebrates the flavors of spring and pays homage to chef Caroline Fey’s California culinary roots. Chef Fey will be happy to assist you with wine pairings; simply reach out to caroline@thecitykitchensf.com. This is a BYO event.
Food Justice in Fairfield County 5.3.22 - Zoom
Food Justice in Fairfield County
May 3rd at 7pm on Zoom
Wakeman Town Farm invites you to join community organizers in a safe space to talk about the intersection of race, social justice, and food. Local panelists will speak to organizations that impact Fairfield County directly to inspire change.
SOLD OUT - kindergarten cooks! Pizza-Making Class for Grades k-1 - 5.12.22
5.12.22 4:15-5:15 p.m.
Calling all jr. pizza chefs! Come make your own homemade pizza in Tim's Kitchen with your choice of toppings, baked in a flash in Wakeman's own outdoor pizza oven. Learn the techniques, roll the dough, top your creation, and then enjoy your custom pizza hot and fresh at our outdoor picnic tables.
learn to make goatmilk soaps - daytime event 5.21.22
All children under 14 must have an adult attend with them. Each group will make two bars of soap to take home after curing. Soap takes 3-4 days to cure so it will be available for pickup at WTF once ready! Space (and soap molds) are limited.
The class will run in two sessions, please make sure you select the ticket for the correct time slot you would like to attend
Session 1: 11:00 - 12:00pm
Session 2: 12:30 -1:30 pm
Artist and entrepreneur trained at Penn State Cheese & Cultured Dairy program, Laura Miller is a Farmer, Farrier, Chef, & Specialty Food Manufacturer. In addition to her Millmont Farm endeavors which include farm to table sustainable agriculture, she is also a Certified Journeyman Farrier I, a Chef with her own line of specialty olive oil and balsamic vinegars, “Delavignes Gourmet” products of the vine. In addition, she is also the owner and operator of a Specialty Food Manufacturing company, with her family, based in Waterbury CT. Laura will be joining us for a series of classes, including goat dairy, milking & cheese making, soap making, goat anatomy & husbandry, cheese & balsamic pairings, and other fun educational workshops.
Spring Hors D'oeuvres with Chef Caroline Fey 4.6.22
This menu highlights some of Caroline’s favorite springtime small bites, and it's perfect for Easter & Passover celebrations.
About this event
SPRING HORS D'OEUVRES MENU
Spring Flatbread with Buffalo Mozzarella, Asparagus, Prosciutto, English Peas & Basil
Fried Artichoke Hearts with Lemon-Caper Aioli*
Citrus Glazed Salmon Crostini with Olive-Citrus Tapenade & Micro Greens
French Lamb Meatballs with Feta, Olives, Sun-Dried Tomatoes & Herb Pistou*
Meyer Lemon Curd & Blueberry Jam Tartlets with Vanilla Bean Whipped Cream
*these items are gluten-free
Please note: you can BYO to Tim's Kitchen. If you're interested in wine pairing recommendations please reach out and Caroline will happily share some ideas. caroline@thecitykitchensf.com
Cheese Making and Vinegar & Oil Pairing Class 4.7.22
April 7 at 6 p.m.
Join chef, farmer and specialty food manufacturer Laura Miller and learn how to make mozzarella, ricotta and burrata! Then pair those cheeses with a variety of Delavignes Gourmet infused olive oils and balsamic vinegars. This class is BYOW (bring your own wine)! Make, taste and enjoy a delicious evening at the Farm! Then take home recipes and products to recreate at home! Adults only. Class size limited.
Artist and entrepreneur trained at Penn State Cheese & Cultured Dairy program, Laura Miller is a Farmer, Farrier, Chef, & Specialty Food Manufacturer. In addition to her Millmont Farm endeavors which include farm to table sustainable agriculture, she is also a Certified Journeyman Farrier I, a Chef with her own line of specialty olive oil and balsamic vinegars, “Delavignes Gourmet” products of the vine. In addition, she is also the owner and operator of a Specialty Food Manufacturing company, with her family, based in Waterbury CT. Laura will be joining us for a series of classes, including goat dairy, milking & cheese making, soap making, goat anatomy & husbandry, cheese & balsamic pairings, and other fun educational workshops.
Middle School Animal Lovers! This one's for you! 4.7.22
Special Session for Middle Schoolers: Meet Wakeman Town Farm's New Baby Goats
Ages 10-14
Thu, April 7, 2022
4:30 PM – 5:30 PM
Calling all middle schoolers with a love for animals! Join visiting farmer Laura Miller as she teaches us all about Nigerian Dwarf goats: how they grow, what they do and how we care for them. Kids will also have the opportunity to meet and play with our very own baby goats!
Artist and entrepreneur trained at Penn State Cheese & Cultured Dairy program, Laura Miller is a Farmer, Farrier, Chef, & Specialty Food Manufacturer. In addition to her Millmont Farm endeavors which include farm to table sustainable agriculture, she is also a Certified Journeyman Farrier I, a Chef with her own line of specialty olive oil and balsamic vinegars, “Delavignes Gourmet” products of the vine. In addition, she is also the owner and operator of a Specialty Food Manufacturing company, with her family, based in Waterbury CT. Laura will be joining us for a series of classes, including goat dairy, milking & cheese making, soap making, goat anatomy & husbandry, cheese & balsamic pairings, and other fun educational workshops.
Sold out! 5th Annual Eggstravaganza 4.9.22 - Rain Date 4.10.22
5th Annual Wakeman Town Farm Eggstravaganza
Saturday April 9th, 10-11:30am
(Rain Date: April 10th)
Saturday, April 9th is a great day to kick off your spring celebrations — bring your whole family (and your egg-hunting baskets!) to Wakeman Town Farm and join in the fun. Egg hunts for ages 0-4 and 5+ will kick off the morning, followed by egg-themed games, storytime readings and photos with Big Bunny. Visit the Farm's real animals too. Yummy treats for the kids and coffee for the big "kids" provided by The Porch. Special thanks to our community sponsors Danna Rogers and Jen Kass Team at the Higgins Group.
Sold out! Meet the New Kids and Learn about Nigerian Dwarf Goats 4.13.22
Come to Wakeman Town Farm to be the first to meet the new kids — goat kids — that is!
Bring your kids and join farmer Laura Miller as she teaches us all about these Nigerian Dwarf goats: how they grow, what they do and how we care for them.
All children under 14 must have an adult attend with them.
Sign up quickly. Class size is limited.
Bio: Artist and entrepreneur trained at Penn State Cheese & Cultured Dairy program, Laura Miller is a Farmer, Farrier, Chef, & Specialty Food Manufacturer. In addition to her Millmont Farm endeavors which include farm to table sustainable agriculture, she is also a Certified Journeyman Farrier I, a Chef with her own line of specialty olive oil and balsamic vinegars, “Delavignes Gourmet” products of the vine. In addition, she is also the owner and operator of a Specialty Food Manufacturing company, with her family, based in Waterbury CT. Laura will be joining us for a series of classes, including goat dairy, milking & cheese making, soap making, goat anatomy & husbandry, cheese & balsamic pairings, and other fun educational workshops.
Sip + Charcuterie: A Build-a-Board Workshop with wine 4.13.22
Join Vergelegen Wine and Drewlizcious for that perfect pairing of Charcuterie and Wine, Wednesday, April 13, at 7 p.m.
Create your own beautiful and mouthwatering grazing boards under the direction of charcuterie maven Drewlizcious while sipping on Vergelegen wine and learning about this South African wine estate from VClub representatives.
$95pp. Reserve your spot today – www.drewlizcious.com/experiences
Putting together a well-paired grazing board can be daunting, but after participating in this hands-on workshop you will have the confidence to create your own spread that is almost too beautiful to eat. Great option for a date-night, girls’ night or a special experience with a parent.
Included:
Wine Tastings from Vergelegen (see below) to get those creative juices flowing
Disposable palm leaf board
All ingredients (imported cheeses, charcuterie + gourmet accoutrements)
Hands-on tutorial on how to thoughtfully curate & arrange a stunning board
Tips & tricks that will transform the way you entertain so you can enjoy yourself as the host!
This hour-long workshop is lead by Elizabeth Drew of Drewlizcious, LLC. Liz is a caterer and food stylist with an expertise in food & wine pairing. Her classes are popular and sell out fast. Vergelegen is a premiere wine estate in Stellenbosch, South Africa. Now available locally through VClub, a Fairfield County based distribution arm that works directly with the vineyard, Vergelegen wine varietals include:
CHARDONNAY - 100% Estate Chardonnay
GVB WHITE - 34% Estate Sémillon and 66% Sauvignon Blanc
MMV BRUT - 100% Estate Chardonnay
V - 100% Estate Cabernet Sauvignon
GVB RED - 78% Estate Cabernet Sauvignon and 11% Merlot 11% Cabernet Franc
Available: www.vclubwine.com
Westport dahlia society 4.19.22
Modern Japanese Cooking Class with Chef Caroline Fey 4.27.22
This four-course menu is celebration of Modern Japanese flavors. BYO wines. 7-8:30 p.m.
make your own spa essentials 5.2.22
May 2 at 7pm
Make your own natural spa essentials without harmful additives. Instructor Ellen Goldman will teach you how to make fragrant and luxurious bath soaps, body scrubs, bath salts and more. You will use natural aromatic ingredients, as well as a few common kitchen staples. Treat yourself to a luxurious experience or gift your creations to a loved one. Hint: Mother's Day right around the corner! You will take home 3 to 4 of your own spa creations and have a fun time in the process.
sold out! Al Fresco Spring Farm Dinner with Chef Alison Milwe Grace 5.19.22
SPRING FARM-TO-TABLE DINNER Thursday, May 19, 2022
$135 pp
6:30 - Guests arrive
FIRST COURSE
Strawberry Caprese Salad
SECOND COURSE Fettuccini with asparagus, lemon and a touch of cream
ENTRÉE
Roasted salmon fillet with pea and carrot pesto served over potato-green bean “succotash”
or
“Garlicky” spring lamb chops served over spinach and artichoke “relish”
DESSERT
Lemon Meringue “parfait”
BEVERAGES
BYOB adult beverages (glassware, ice and openers and bottles of cold water will be provided)
Proceeds from this event, after expenses, will go towards supporting Wakeman Town Farm's educational initiatives'
Seating: The easiest way to ensure group seating is to purchase all tickets for your table in one order. If you purchased your tickets as a couple, and then decide later to sit with other attendees, kindly drop us a line at wakemantownfarm@gmail.com at least one week in advance of the event, so that we can try to arrange a table for your group. If you are a single person and would like to join a communal table, kindly let us know, and we will let you know if there are others in the same boat.
Cancellation Note: We live in crazy, unpredictable times. Please only purchase tickets with the understanding that we do not offer refunds of any kind, however, you are welcome to gift or sell your tickets, provided that you give us the names of the new attendees in advance of the event. If weather doesn't cooperate, we will bring the dinner inside Tim's Kitchen.
exclusive Animal Care Experiences with our new Nigerian dwarf goat "kids"
This is an up-close-an personal animal encounter exclusive to Wakeman Town Farm. In this amazing bonding experience for the whole family, our animal caregivers milk our mama Nigerian dwarf goats and bottle feed our new kids!
When: Monday, Friday or Saturday at 4:15pm-5:15pm, beginning mid April and running through mid-June
Who: a group of up to 8 people - Adults must accompany children
Cost: $100/group
Schedule: Please email our Educational Coordinator at the link below.
Spring Fling! Mixology Class with Mixxed by Ed 3.31.22
Spring Fling Mixology Class
3.31.22
7pm-9pm
We are thrilled to invite “Mixxed by Ed" Edward Hernandez back to the Farm for another exciting mixology class, “Spring Fling,” a spring-themed cocktail experience. Attendees will learn how to shake up five fresh, fun spring cocktails just in time for the warmer weather, including Martini No. 2, a specialty martini, El Remedio, featuring fresh ginger and basil, plus a Whiskey Sour featuring Bruichladdich Classic Ladie, coconut and other delicious flavors. Want to know about the final two cocktails? Guess you’ll just have to attend and become an expert yourself!
The Premium liquor will be provided by The Bruichladdich distillery!. We are delighted to welcome a Whiskey Expert/Brand Ambassador to introduce the Bruichladdich Single Malt Scotch Whiskey and The Botanist Gin that we will be pouring to make our Spring Fling cocktails!
Ticket price per attendee is $125, which includes the cost of the hands-on class with award-nominated Mixology Expert “Mixxed by Ed” Edward Hernandez, the One-of-a-Kind curated cocktail making kit and a brand-new bottle of your choice: The Botanist Islay Dry Gin and The Classic Laddie Scottish Barley!
Attendees must be 21+ to attend and we encourage you to arrange for a designated driver or ride share service. Cheers and Enjoy responsibly!
Sold out! Sheet Pan/One Pan Dinners with Chef Diana Andrews 4.28.22
Samantha Seneviratne, Food Styling, Mike Yamin, Photography
Thursday, April 28, 2022
7 PM – 9 PM
Join Chef Diana Andrews as she introduces three easy-to-prepare, absolutely delicious sheet pan/one pan suppers.
Baingan Bharta
In this spicy, smoky, Indian-style vegetarian dish, eggplant, tomatoes, onion, and jalapenos are broiled together until silky and tender, then mixed with sweet cashews, golden raisins, aromatics, and spices that are bloomed in ghee. A great combination of deep flavors and textures for a satisfying meat-free meal.
Sheet-Pan Shrimp and Vegetables with Orange Dressing
The flavors of Spring in one pan. Sweet and succulent shrimp, tender asparagus, Vidalia onion, cherry tomatoes are tossed with on orange-infused vinaigrette. Italian flavors add a touch of sophistication to this colorful pan-roasted dinner, which comes together quickly for a great weeknight meal.
Easy Moroccan-Style Sweet & Savory Harissa Chicken with Chickpeas, Olives & Prunes
Who says you need a tagine and long-cooking time to develop deep savory-sweet Moroccan-style flavors? Here, chicken thighs combine with olives, prunes, chickpeas, and sweet potatoes to produce a simmering pan of simply delicious.
Basic Class Info
•Students will partake in tastings and not full meals, but you will NOT go home hungry.
•Recipes are subject to change based on ingredient freshness and seasonal availability.
•Full recipes provided at class and will be posted to the chef’s website shortly thereafter.
•Maximum class capacity: 12.
• All COVID rules in effect at the time of publication. You must be fully vaccinated to attend. The current rule in Westport is that masks are optional.
• No refunds allowed. If you cannot attend, you may pass or sell your ticket to another person, however, you must provide us with their contact info prior to class for admittance.
Chef Diana Andrews is a culinary and editorial director, recipe developer and tester, food writer, and instructor.
She was the senior food editor and test kitchen director at Fine Cooking Magazine and head recipe developer/editor for the first six seasons of the Emmy-nominated PBS TV show Moveable Feast.
In addition, she has worked with Meredith Corporation, IAC, Wolf-Subzero, Food Network, Cuisinart, Sur La Table, Dressing Room Restaurant, Park Avenue Seasonal Restaurant, and the James Beard Foundation.
Currently, she manages all recipe testing and editing for The Spruce Eats and develops recipes for popular brands such as Mutti Tomatoes, True Aussie Beef & Lamb, Colavita, Filippo Berio, Prosciutto di Parma, Grana Padano, Belgioioso, Boursin, Scharffen Berger, Sun-Maid, If You Care, Mutti, Nielsen-Massey, Oatly, Gallo, and Dole.
She is a graduate of the Institute of Culinary Education in New York/Los Angeles. Visit her at https://chefdianaandrews.com.
Blooming with Paint 5.9.22
BLOOMING WITH PAINT MAY 9TH 6-8PM
Spring has sprung! Join us in an observation-based painting and drawing workshop where we will bring to life a floral still life arrangement
Each participant will receive a piece of handmade Nujabi paper (16 inches in diameter). The final work of art may be hung on the wall or used as table decor. Exploring color hues, values and saturation, this workshop will include a guided demonstration by the instructor and challenge participants to notice scale, proportion and placement. Materials provided include watercolor and oil pastels, paint brushes, Nujabi paper and drawing board