SOLD OUT 2025

This class is not available for private events and team-building.

Classes run from 6-9 pm. Each class is between 2.5 and 3 hours. You will be cooking with a small team in this class. BYOB welcome.

$120.00/Student plus tax

This menu contains dairy, gluten and pork bacon.

We gladly welcome skilled young cooks aged 13 and up; please be aware that our classes primarily include adults and discussions are geared toward an adult audience. For the safety and comfort of all participants, minors must be accompanied by a guardian. Please notify us in advance if you will be bringing minors. Thank you.

Seasonal Supper Club Special Event

We limit this class to 12 students. This class has a full 5 dishes and provides a more intimate setting and a wider coverage of instruction.

It’s that time year when the air is crisper and we feel a longing to gather and celebrate the distinctive flavors of fall, spiced apple, roasted poultry and late summer veggies.

It’s fall Supper Club time at The Prickly Pear.

This menu is inspired by harvest in the New England Berkshires, our family’s homesteading heritage, French Normandy, and the concept of a communal meal.

Together we will roll, dredge, and fry creamy goat cheese croquettes served with homemade peach dijon sauce.

Then we we will compose a fresh apple and fennel salad, neatly julienned with care and dressed in applewood bacon and maple syrup vinaigrette, then garnished with warm, toasted pumpkin seed.

Next, we will create Poulet a la Normande, or Chicken Normandy, a classic French comfort food dish of braised chicken in apple cider, swimming in apple slices, shallots, thyme and cream. Learn the benefits of braising and using choice chicken sections, as well as developing flavor through reduction.

To accompany your entrée, we will be making rustic rosemary garlic potatoes, made the French way, with rich crème fraîche and cultured butter.

End the meal by baking a spiced petit applecake made from a heirloom recipe, topped with creamy vanilla ice cream, and finished with handcrafted caramel sauce.

And then, of course, sit and enjoy the meal you have so carefully prepared.

The experience will leave you appreciating these harvest inspired favorites for what they are, a taste of home, a celebration of our favorite season, and an opportunity to gather with new friends, supper club-style.

Goat Cheese Croquettes

peach dijon sauce

 Apple Fennel Salad

applewood bacon, maple syrup, pumpkin seed

 Poulet a la Normande

apple, French mustard, bacon lardons,

thyme and aromatics

 Rustic Mashed Potatoes

garlic, rosemary, crème fraîche

 Spiced Petit Applecakes

vanilla ice cream, homemade caramel

Wine Pairing Recommendations: Pinot Noir, Chablis, or Syrah. Local hard cider is always in order! Please note this is a lengthy time for just one bottle, you may want to plan for both prep and dinner.

Please discuss any dietary restrictions with our staff prior to booking, go to “contact us” in menu.