During Chef Kyle Nottingham’s time at Canyon Ranch in the Berkshires of Massachusetts, he discovered the certified organic produce, livestock, and honey at Jan Johnson’s Mill River Farm which bloomed a professional relationship and a friendship.

Spend your evening with Chef Kyle and Farmer Jan with hands-on learning on how to break down a chicken then making two perfect winter soups. With Jan, it’s Italian Minestrone and with Chef Kyle, a rustic Tucson Chicken Posole. Yum!

“Receive a $10 registration discount by purchasing a locally raised chicken if you live in the Tucson area or near Mill River Farm by entering the code FARMTOFORK2021 at checkout. The discount code expires Friday, Jan. 15. In Tucson, your 4 lb. pasture raised chicken comes from Top Knot Farms, costs $20, and you’ll pickup at the Sunday Rillito Heirloom Farmers Market. Click here for Tucson orders. In Massachusetts, your pasture raised certified organic chicken comes from Mill River Farm and costs $6 a pound. Click here for Massachusetts orders and pickup details.

CLASS NOTES: This is a cook along class offered live via the Zoom app. You’ll receive an email with recipes and class details 5 days in advance. Please use an email address you frequently check. Some time-consuming steps may need to be prepared in advance. Virtual classes are nonrefundable and the Zoom link is not transferable or shareable.”