The Getaway: Cooking on a Heritage Farm in Prince Edward County

Cooking materials at From the Farm Cooking SchoolI’m panicking over chicken.

After an hour of preparation, I’ve successfully butterflied and stuffed a chicken breast with fresh basil, sautéed mushrooms, and gourmet cheese (below). It looks like a dish from Bon Appetit. Now, I’ve reached the critical moment – rolling the meat into a log.

chicken prepThe chicken breast rips mid-turn, its contents seeping from the hole. My heart sinks and I curse a little too loudly. I didn’t expect to be so attached to a carcass.

“If it rips, just keep going,” the instructor, Cynthia, says. “It’ll turn out fine and still be delicious.”

Cynthia PetersI’m getting the ultimate field to farm culinary experience at From the Farm Cooking School, located two hours east of Toronto in Prince Edward County. Personal chef and food writer Cynthia Peters (right) teaches classes on the art of seasonal cooking from her 1830’s heritage farmhouse. Local food products are incorporated in the recipes and culinary tours of local farms, producers, and wineries are often part of the day’s adventure. Cynthia has serious skills too, with training at Le Cordon Bleu in Ottawa and a cookbook about herbs under her belt.

Arriving at the school, it feels like pioneer cooking class, but with electricity and wine for its pupils. Water is pumped from a well, and the pine floors and rustic relics give the house a country bumpkin charm. I’m relieved that the kitchen has twenty-first century equipment – no churning butter by hand today.

getting readyWe gather around the dining room table with steaming cups of coffee and pass around maple sugar powder to taste. As we review the menus, we take notes and get ready to cook six gourmet dishes using maple syrup as a key ingredient. The premise is to provide easy entertaining solutions that we can replicate at home.

“Wine will be served later on,” Cynthia says. “I just like people to get through their knife work first.”

Since it’s a hands-on class, we don our aprons and enter the kitchen, ready to attack our recipes like soldiers on the front line.

Sweet Potato GratinI get my hands dirty making Sweet Potato Gratin (above) – a gourmet version of scalloped potatoes. I blend the potato slices with shallots, butter cubes, artisan cheese, fresh thyme, and maple syrup. Sometime in between, Cynthia demonstrates how to properly slice a shallot, de-vein a garlic clove, and sauté mushrooms. I’m learning that I knew nothing about the culinary arts until now. We stuff baking cups with the mixture and sprinkle with Parmesan cheese.

“Don’t worry if you overdo it,” Cynthia says, “I’m a believer that you can never add too much cheese.”

Next are the appetizers. I’ve always avoided working with phyllo pastry because it’s so delicate. I quickly get over this phobia making Maple Cheddar & Apple Bundles (below). We prepare the ingredients for the filling – sautéed apples and onions mixed with maple syrup, eggs, chives, and cheese. I sample a piece of the Maple Cheddar and swoon.

apple bundlesWhen the filling is ready, I dust a piece of phyllo with melted butter, spoon filling onto the dough, and roll into triangles. It’s actually easy! Even if the dough tears, I take Cynthia’s advice to “just keep going” until the job is done. It doesn’t have to look pretty to be tasty. I’m excited to make this appetizer for my next dinner party.

Apple CakeWe move into the second kitchen to prepare dessert. I chop organic apples into thin slices and sprinkle with brown sugar, maple syrup, and lemon zest. We pour the batter on top and pop the Apple Cake (above).Ice Cream and Vanilla Bean Paste into the oven for thirty minutes.Cynthia gives us a demo on making Maple Ice Cream from scratch. I’m intrigued by the addition of Vanilla Bean Paste (above) – a pure and natural ingredient that’s ideal for ice creams, custards, and cakes. Flecks of vanilla bean seeds are grated into sweet syrup, giving it a stronger flavour than the vanilla extract sold in the supermarket.

Lunch servedBefore we can say Monterey Jack, lunch is served. We sit down with local wines and toast our culinary success. Then we feast on our creations. The food is delectable – even my “flawed” chicken gets grunts of approval from my fellow foodies.

Craving the country culinary experience? From the Farm Cooking School has monthly public classes that feature different themes and cost $90 per person. Private classes are also available upon request and can be customized for groups. It’s a great getaway for those wanting to experience local wine, food, and agri-tourism!

The writer was a guest of From the Farm Cooking School. They did not review or approve this article.

Leave a Reply