Spend your Saturday afternoons sipping seasonal cocktails made by the Blue Hill beverage team. Elevate your bartending skills by learning how to source and utilize seasonal ingredients. Classes begin with a farmer-led tour of Stone Barns, followed by a seated cocktail demo with light snacks.
January | ROOT: mokum carrots
February | DIG: root vegetables
March | TAP: maple sap and syrup
April | FORAGE: ramps and sassafras
May | BLOSSOM: flowers and herbs
June | EXTRACT: SBC honey
July | PLUCK: berries from the field
August | UMAMI: heirloom and modern tomatoes
September | HEAT: carmen and habanada peppers
October | WINNOW: fall grains and ottofile corn
November | CURE: honeynut squash
December | FERMENT: preserves and pickles
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For information on planning for your visit, including COVID-19 safety protocols, click here.
Photo by Luis Ruiz
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