We are very excited to open our doors and officially welcome all of you to the kitchen at Wright-Locke Farm! We can’t want to see you here and get cooking! Below you will find more information about educational programming coming out of the kitchen.
Upcoming Kitchen Education Programs
Pierogi Workshop with Chef Kelcy
Thursday, December 16th from 12-2 pm
Thursday, December 16th from 6-8 pm – SOLD OUT
Join Chef Kelcy in the kitchen this December for a Pierogi workshop! For this class we will be making two seasonally inspired fillings to fill our little Polish Dumplings. Learn the secret to a perfect pinch and how to shape them into lovely little half moons. Paired with a delicious winter salad, this class is sure to be as hands on as it is delicious. 
On the menu
~ Potato and Cheese with Caramelized Shallot and Gruyere
~ Brown Butter Sage Butternut Squash
~ Caramelized Onions
~ Seasonal Salad with Maple Orange Vinaigrette
Featuring a recipe that has been in the family for generations, I am excited to have you join me in this Scolnick family winter tradition.
*Class is vegetarian
For more information and to register click here
Demystifying Phyllo for the Holidays
Wednesday, December 8th from 6-8 pm -SOLD OUT
Ever wondered how to take the phyllo you see in the freezer of the grocery store and turn it into your own delicious masterpiece?? Join us in welcoming our next guest, Chef Sawsan Galal to the kitchen for a Demystifying Phyllo for the Holidays workshop!
In this class Chef Sawsan will talk you through how easy it is to take this thin pastry and turn it into something delicious. Class will feature hands-on lessons on how to make Spanakopita, Mushroom Cigars, and Baklava! Never one to waste food, Chef Sawsan will then walk you through making a stunning meat pie from the phyllo scraps, yum!
On the menu
~ Spanakopita
~ Mushroom Cigars
~ Meat Pie
~ Baklava
Chef Sawsan has been cooking and teaching international cuisine for 25 years. She has taught every skill level from culinary students to retired elementary school teachers. With her culinary degree from Newbury College, she has done it all; catered, run restaurants, been a private chef, and taught at universities, events, and from the comfort of her own kitchen.She believes in the importance of good, locally sourced ingredients, and that food is the magnet that brings people together.
For more information and to register click here
An Indian Inspired Thanksgiving
Thursday, November 18th from 6-8 pm – SOLD OUT
We are super excited to welcome our guest instructor, Shweta Shanbhag, into the kitchen this holiday season for an Indian Inspired Thanksgiving Class! Are you curious about authentic Indian flavors and want to learn more about its preparation at home? Looking for practical tips to help you incorporate it into your everyday cooking? Then this class is for you!
This menu is a perfect marriage of the two worlds Shweta is a part of; the Indian flavors and food reminiscent of the country she grew up in and an American tradition that she has now celebrated for close to half of her life. An avid cook, she is excited to not only work with all of you in the kitchen, but also help all of you connect with her Indian culture through the food prepared in this class. Come join her in a fun and interactive class where we demystify Indian food, share stories and leave with our hearts and bellies full!
On the Menu:
- Whole roast chicken with Goan spices
- “Ros” gravy – a gravy with flavors of a quintessential chicken curry
- Beans Upkari – a simple stir fry capturing flavors from the south of India
- Navratan pulao – a luxurious rice dish with nuts, raisins and cranberries
- Gajar Halwa Galette – Pastry filled with a creamy sweet and spiced carrot pudding. Think a creamy carrot cake but stuffed in a pastry!
For more information and to register click here
Stay tuned for information about our upcoming adult cooking classes in 2022!
Kids Holiday Cookie Workshop with Mary Beth
Wednesday, December 15th from 3:30-5 pm (Kids grades 1-5) – SOLD OUT
Join us in welcoming Marybeth O’Brien to the kitchen for our Kids Holiday Cookie Workshop! This December Marybeth will lead the kids in a delicious and nutritious cookie workshop featuring a decadent chocolate chip cookie with a surprise ingredient of black beans and a healthy breakfast cookie that is so scrumptious
your kids will want to eat it any time of day! The best part is all cookies are refined sugar free, helping show your kids that eating healthy is just as sweet as traditional cookies.
Kids will leave the program with their very own box of treats to bring home that, hopefully, they will be willing to share with you!
Marybeth is a lifelong resident of Winchester and has been an educator for over 25 years with a passion for teaching elementary ages kids. For the past 7 years, she has been an academic coach and advocate for children in grades 1-6, a Reiki Master Practitioner & Teacher, and a kid’s cooking facilitator.
Class is open to kids grades 1 – 5!
For more information and to register click here
Seasons Eating: Middle School program
Program meet once per week on Tuesday from 4:00-6:00 pm November 9 – December 14 for Grades 6th, 7th, 8th
Come join Chef Kelcy at Wright-Locke Farm for our first afterschool program in the kitchen! This session she will be welcoming in her students with an apron, a smile, and a wealth of knowledge about foods of the season.
For this six-week program, the students will be spending the first 5 weeks focusing on a different food color of the season with an emphasis on learning more about eating with the seasons and the nutrition behind the colors. Classes will also focus on teaching basic cooking skills and techniques to help the students feel comfortable and confident in the kitchen!
Week 6 we will celebrate the bounty of the seasons with the “Seasons Eating Feast” that Chef Kelcy and the student will spend the majority of the program planning. It will consist of a beautiful meal curated by the children that take all the colors and lessons they learned in the previous 5 weeks and turns it into a meal that families are invited to come and share with all of us.
Masks are required at all times unless smelling or tasting our food. We will be eating outside/ bringing food home at the end of each lesson.
Space is limited and tiered pricing is available. To register, click here.
Pumpkin Waffles & Hand Whipped Maple Cream with Kids Cooking Green
Wednesday, November 10, 2021 from 4:00 PM to 5:15 PM EST
We welcome back Kids Cooking Green this November for a Pumpkin Waffle Party! Class begin by oven roasting a beautiful local Sugar Pumpkin for the base of our waffles. We scoop, mash, and mix together our ingredients, and cook them on a sizzling waffle press. Then we will practice knife skills to make a fruit compote. We top off the waffle with hand whipped maple cream & toasted pumpkin seeds.
For more information and to register, Click Here
Pasta Party with
Kids Cooking Green
We are excited to welcome Lori Deliso from Kids Cooking Green for our first kids cooking program! Ever wondered how the professionals make homemade pasta and ravioli? How do they flavor the dough, and stuff it with filling? In this hands-on class we will make dough from scratch, and stuff it with a roasted pumpkin and ricotta cheese filling, to make Ravioli.
We will cook and then top the dish off with a sage and brown butter sauce, and enjoy a bite together in class. Kids will go home with samples to be cooked and enjoyed in your home kitchen!
Tuesday, October 26th from 4-5:30pm for kids in grades 3-6.
Space is limited and tiered pricing is available. To register, click here and select Middle School Program.
SOLD OUT
Stay tuned for information about our upcoming middle school cooking programs!
Family Holiday Cookie Workshop 12/22
3 workshops; 4-5pm, 5:30-6:30pm, and 7-8pm
Join us at Wright-Locke Farm for a Family Holiday Cookie Workshop on Wednesday, December 22nd and learn a holiday cookie recipe that has been a staple of Chef Kelcy’s family for four generations.
This special dough needs a chance to chill out in the fridge for 24 hours, so after you make your own, Chef Kelcy will give your family some pre-chilled dough to roll out, decorate, and bake. At the end of the class, you will take home two batches of cookies — one to eat now and one to bake & eat later!
Tickets are sold by the table. One table per family, up to six people at a table.
Would you like your own cookie making kit? Chef Kelcy has put together a Holiday Cookie Baking Kit that is the perfect addition to your family’s kitchen. Select the option with the kit at check out. 
Kits include
- Cookie tray and cooling rack
- Holiday inspired cookie cutter
- 4 festive colors of sanding sugar to decorate
- A french rolling pin; a favorite of Chef Kelcy’s
For a table to the 4-5 pm workshop, SOLD OUT click here
For a table to the 5:30-6:30 pm workshop, SOLD OUT click here
For a table to the 7-8 pm workshop, SOLD OUT click here
*Please note this is a family event, not a drop off. Parents or guardians are required to stay and help make cookies!
Instructions for Adult Program Registration
1. Log into or create your account via WLFarm.org. Making an account is quick and easy! We just need some basic information about yourself. If you would like to change any of these pieces of information at any time, you may do so by logging into your account.
- Please be sure to read our Adult Education Program Terms below for more information on our payment and refund policy, photo and video policy, and liability statement.
- Register for an adult program! Click on the REGISTER NOW! links below to sign up for a program. You will be asked to enter the number of people you wish to register for the program (including yourself or children, if applicable) and enter the first and last names of those being registered in the Guest Information fields. You will be given the option to pay immediately by credit card or to pay later; we recommend opting to “pay later” if signing up for multiple programs so that you may pay for all programs with one credit card transaction at Make Payment (check payment can also be mailed in lieu of credit card payment).
Instructions for Youth Program Registration
1. Log into, or create, your account via WLFarm.org. It’s quick and easy! We just need some basic information about yourself.
2. Create a child profile for each child you wish to register. Similar to creating an account, you must provide some basic information about your child(ren) in order to register them for programs. You may edit this information at any time by logging into your account.
- Prior to registering for a program, please be sure to read our Youth Program Terms below for information on our payment and refund policy, photo and video policy, and liability statement.
4. Register for a youth program!
Contact our Education Director with any questions.
Program Terms
Please carefully read these policies prior to submitting your registration. Contact our Education Director with any questions.
Payment & Refund Policy:
- Online payments can be made via the following credit or debit cards: Visa, MasterCard, Discover
- Those who opt to “pay later” at registration must submit payment at least 2 days prior to a workshop to be guaranteed their spot.
- Full tuition refunds minus a $5 administrative fee are guaranteed up to 7 days prior to a workshop.
- A 50% tuition refund is guaranteed up to 3 days prior to a workshop.
- No tuition refund is given for participant cancellations within 2 days of a workshop or for failure to attend a workshop.
- A full tuition refund will be given in the event Wright-Locke Farm cancels a workshop.
Photo & Video Policy:
- The Conservancy may take photos and digital video footage of activities throughout the educational program season for record-keeping and publicity purposes. Participant names are never used in connection with these photos or videos.
Liability Statement (Permission for the Conservancy to handle emergencies):
- I realize injuries can occur from participation in cooking programs. I hereby waive, release, absolve, indemnify, and agree to hold harmless the Wright-Locke Farm Conservancy, Inc., their Board of Directors, instructors, or assignees, and the Town of Winchester from any claim arising out of injury to myself. Should I [or my child] be taken to the hospital for emergency purposes, I hereby grant permission to the attending physician and staff to administer anesthesia, medical, X-ray, and surgical procedures as may be deemed necessary or advisable.
Meet Our Farm Chef, Kelcy!
Hello Everyone! It is with great pleasure and honor that I introduce myself as the new Farm Chef and Kitchen Manager for the Wright-Locke Farm All Seasons Barn! I am so grateful to be joining this amazing farm and working with some seriously passionate people. Already in my first week, I have seen how important food, community, and education are at the farm and know that I am going to fit in quite well.
Accepting this job has been a 10-year journey for me… To read more and get a delicious dessert recipe, click here!
To stay up to date with everything I am up to on the farm check out Kelcy’s Corner below or follow me on social media!
Happy cooking, friends!
One of the best parts of working at a farm is thinking about delicious ways to eat the food we grow and sell! Click here for some of our favorites. Let us know what you think!
October 5, 2021
You never know where a coffee shop conversation will take you.
This past weekend I was enjoying some coffee when a woman came by to pet my pup, Lilly. We started talking and, no surprise, the conversation turned to food and culture. Born in India, Soumita was quick to start talking about the food of her country and as soon as I shared with her that I was planning on making Saag Paneer that evening for dinner, she lit up! We started discussing cooking methods, how to make different Indian breads and then moved on to the subject of the paneer. For those who don’t know, Paneer is an Indian cheese that has a very low melting point and is perfect for soaking up all the yummy flavors of whatever sauce you throw it in. Soumita was kind enough to share with me the perfect method for making sure your paneer is the best it can possibly be; soak the paneer in warm salt water for 5-7 minutes to soften it up and then give it a quick fry to caramelize the sugars before tossing it into your sauce. It is sure to absorb the flavors that much more and, in her own words, “everything comes back to life in water”. I, for one, am super excited to try out this new cooking method and am so grateful to Soumita for sharing her wisdom.
Happy cooking friends!
~ Chef Kelcy
September 28, 2021
September 21,2021
More upcoming workshops and events will be listed soon!
Email FarmChef@wlfarm.org with questions or for more information.
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Looking for our special events listings? Click here!