Welcome to the Wright-Locke Farm Cooking School! We offer a variety of hands-on cooking classes with both our Farm Chef Kelcy and other amazing food educators in the area. Adult workshops include time for eating after you finish cooking. Youth workshops pack up their food in to-go boxes to enjoy outside of class.
All classes are hands-on.
Upcoming Kitchen Education Programs
Herbaceous Delights: Exploring Flavors with Fresh Herbs with Chef Sawsan
Date: April 3rd
Class Fee: $70, tiered pricing available
Class Schedule: Wednesday, April 3rd, 6:00 PM – 8:00 PM (Adults)
Join us for an exciting culinary experience hosted by our Guest Chef, Sawsan Gala, from Koshari Mama, a delicious Egyptian restaurant in Somerville. Sawsan will lead a hands-on workshop where participants will explore the beauty of working with herbs to enhance the flavors of their dishes.
In this class, you’ll learn the art of making tabouli as an appetizer, using fresh herbs to create a vibrant and refreshing dish. Sawsan will also bring some fresh made pita bread and hummus from the restaurant for participants to enjoy with their tabouli. Then, delve into crafting an herbed farro salad with herby turkey meatballs and a delectable dipping sauce!
Sawsan will also share insights and techniques for incorporating herbs into your everyday cooking, adding depth and freshness to your meals.
The class fee includes the cost of ingredients, and participants will have the opportunity to enjoy the dishes they create during the program.
Space is limited, and tiered pricing options are available. Reserve your spot today for an evening of culinary exploration and delicious creations!
About your instructor:
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 catered, run restaurants, been a private chef, and taught at universities, events, and from the comfort of her own kitchen. Chef Sawsan believes in the importance of good, locally sourced ingredients, and that food is the magnet that brings people together.
Fermentation: An Overview & Health Benefits with Emily from F-Word Farm
Date: Tuesday, April 2nd
Time: 7:00-8:30 PM
Class Fee: $20, tiered pricing available
Join Emily Markez, owner of F-Word Farm at Wright-Locke Farm on April 2nd, for a captivating high-level overview of fermentation.
During this program, you will discover the essence of fermentation and its most common techniques, from sauerkraut to kombucha, vinegar, and miso. Delve into the microbial world behind these creations and witness a live demonstration of a seasonal lacto-ferment. Emily’s expertise and passion will guide you through this flavorful journey, complete with tantalizing samples to savor and insights to inspire your own fermenting adventures.
Don’t miss this opportunity to deepen your understanding and appreciation of fermentation.
About your instructor:
Emily Makrez, M.S., is the owner of F-Word Farm: a place for Farming, Foraging and Fermenting. Her interest in food and science brought her to Seattle to pursue a Master’s degree in Nutrition at Bastyr University, but her love of New England brought her back home to start F-Word Farm. She’s passionate about foraging, caring for the soil, and food preservation via fermentation (lacto, koji, vinegar, & alcoholic). Her focus is on using every last bit of what nature provides and making it taste delicious.
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Rainbow Rolls
Date: April 15th
Class Fee: $45, tiered pricing available
Class Schedule:
1st-3rd graders: 10:00 am – 11:30 am Tickets here
4th-6th graders: 1:00 pm – 2:30 pm Tickets here
Join Chef Kelcy at Wright-Locke Farm for an exciting and hands-on workshop celebrating the colors of nature just in time for Earth Day! In this class, Chef Kelcy will lead students in creating vibrant vegetarian sushi and fresh spring rolls. Participants will learn to roll up their sleeves and roll out colorful creations using a variety of fresh produce.
Class participants will also have the opportunity to concoct two flavorful dipping sauces to complement their rolls. Don’t miss this chance to explore the delicious possibilities of plant-based cuisine! Reserve your spot today and join us for a culinary adventure bursting with flavor and color.
Class fee covers the cost of ingredients. Please note that the class is vegetarian and gluten-free, with the use of sesame and sunflower seeds. Also note, we are not a celiac-safe kitchen. Please contact Chef Kelcy at FarmChef@WLFarm.org if you have any questions.
Space is limited, and tiered pricing options are available. Click on the class you would like your student to participate in for tickets and more information!
3rd-5th Grade Kitchen Hybrid Program
Date: April 15th
Class Fee: Tiered pricing available ($130-$390)
Class Schedule: Thusdays, 4/25 – 5/30
3rd-5th graders: 3:30 PM – 5:30 PM
Join us for another 6-week session of in-person programs at Wright-Locke Farm! Participants will come to the farm once a week to explore a variety of topics focused on the farm, our animals, signs of the season, and the adjacent Whipple Hill Conservation Area for half of each day. The other half will be spent in the kitchen making delicious food with our farm chef Kelcy. These programs aim to facilitate a connection with the outdoors and our food system, develop a love of learning, and foster curiosity.
Fee covers food costs. We will be handling eggs, dairy, and wheat
Space is limited, and tiered pricing is available. For more information and to register, click here.
Summer Farm-to-Table Middle School program * SOLD OUT*
Program meets from 9AM to 12PM on Monday 8/5- Thursday 8/8.
Join Chef Kelcy on the Farm this summer for a distinctive and inspiring Farm-to-Table summer program. Participants will dedicate a portion of each day on the farm, gaining insights into the intricacies of cultivation and the incredible array of foods we enjoy daily. The remainder of the program will be devoted to preparing a diverse selection of delectable seasonal recipes and honing our fundamental kitchen skills. By the end of the week, students will have developed an appreciation for the origins of their food and the ability to confidently replicate the recipes in their homes!
Class fee covers cost of food. Please note, class uses eggs, wheat, and dairy.
Space is limited, and tiered pricing is available. For more information and to register, click here.
Teen Farm-to-Table 6-week program *SOLD OUT*
Program meets once per week on Tuesday from 4:00-6:00 pm for Grades 7th, 8th & 9th. Spring Session meets 2/27, 3/5, 3/12, 3/26, 4/2, 4/9. Feast is 4/6 at 6 PM. Please note, no programming 3/19.
Join Chef Kelcy at Wright-Locke Farm for her after school program in the kitchen! In 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, emphasizing learning more about eating with the seasons and the nutrition behind the shades. Classes will also teach 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 most 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.
Class fee covers cost of food.
Please note, the following food allergens are present in the class: Wheat, Eggs, Dairy
Space is limited, and tiered pricing is available. For more information and to register, click here. *SOLD OUT*
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Holiday Cookies has come to a close for the year. But fret not; Chef Kelcy will return with more in 2024. Be sure to sign up for our newsletter to be the first to know when tickets go on sale
Sign up for our newsletter to stay up to date on all the great things happening in the Kitchen.
We have transitioned to a new class registration system!
Please use this link to log in or create an account in the new system.
If you had an account in our previous class registration system:
- Select “Forgot your login information?” and check “I need to reset my password.” Choose your preferred way of resetting your password (text or email). On the next screen, your username is the email that is associated with our previous registration system. If you have issues resetting your password, please email FarmEd@WLFarm.org
If you did not have an account in our previous class registration system:
- Select “New User.” Complete the subsequent forms to create your account.
Thank you for your patience as we transition to a new registration system! If you encounter any issues, please contact FarmEd@WLFarm.org 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., the 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.
Due to the close working conditions of the kitchen and lack of windows or easy air ventilation, ALL youth workshops require masks the whole time (unless tasting or smelling) to participate.
Adult workshops are mask optional based on the comfort of the individual. If you have any cold/flu/COVID symptoms, we ask that you please stay home.
Thanks for helping to keep our kitchen community safe! We look forward to seeing you in the kitchen!
Meet Our Farm Chef, Kelcy!
Hello Everyone! It is with great pleasure and honor that I introduce myself as the Farm Chef and Kitchen Manager for the Wright-Locke Farm All Seasons Barn! I am so grateful to be apart of this amazing farm and working with some seriously passionate people.
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!
Check out my website 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!
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
This past week I had the pleasure of hosting the first in-house farm supper at Wright-Locke Farm;
Fall programming is up and running at the farm and so is the kitchen!
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!