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Culinary Director Gail Blakely hosts this exclusive series, which features top chefs from regional restaurants. Enjoy demonstrations, meet and talk to the chefs, and hear what goes on in the kitchen and how the magic happens. These programs sell out fast – please register early to avoid disappointment.

Buffalo Jump is a family owned and operated business with a focus on hyper-local ingredients and wood-fired cooking. It is food you’ll feel good about eating!  They began with informal, seasonal pop-up dinners and officially opened their doors as a brick and mortar, full-service restaurant in March of 2018.

“I think people are very confused about what we do until they come and they eat,” Brandon says. “We’re trying to do some weird mashup of New England food with Nordic philosophy, and that translates to native food… It’s regional American cuisine that is tied to the ingredients and embraces our own techniques.”

— Chef Brandon Baltzley to Sarah Freeman, Munchies/Vice

Click here for more information about Buffalo Jump

Please contact us before registering if you have food allergies or concerns, email or call, 508-495-1878, ext. 2. All culinary classes may have food allergens present depending on menus and availability of ingredients.

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