In the Kitchen at Wright-Locke Farm, our mission is to unite the community through food, education, and sustainability. We offer immersive farm-to-table experiences, cooking classes, and collaborative programs that connect people with the origins of their food. From lively community dinners to fostering culinary skills in all ages, we prioritize learning and togetherness. Our commitment to sustainability drives us to innovate, collaborating with farmers to repurpose surplus produce. We’re more than a kitchen – we’re the heart of the farm, nurturing relationships with food and the land that sustains us.
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
Vegetarian Weeknight Dinners with Guest Chef Claudia Catalano
Date: Monday, February 24th
Time: 6:00 PM – 8:00/8:30 PM
Location: Wright-Locke Farm
We’re thrilled to welcome Guest Chef Claudia Catalano to Wright-Locke Farm for a class all about elevating your weeknight dinners with seasonal, veggie-packed meals! Together, we’ll prepare several quick, hearty, and flavorful dishes perfect for busy evenings.
Here’s what we’ll be making:
- Composed farro salad with seasonal squash, mushrooms, and greens
- Golden beet and fennel soup
- Earthy lentils with celery root, walnuts, and blue cheese
Please note: This program contains nuts.
Chef Claudia will show you how to create bold and satisfying plant-based meals that you’ll love—whether you’re a seasoned vegetarian or just looking to add more vegetables to your routine.
The class will end between 8:00 and 8:30 PM, allowing us a little extra time to enjoy the cooking (and eating!) experience.
Cost: $75 with tiered pricing available
Reserve your spot today—space is limited!
Purchase Tickets Here
Brunch-y Baking with Guest Chef Claudia Catalano
Date: Monday, March 24th
Time: 6:00 PM – 8:00 PM
Location: Wright-Locke Farm
Start your day the delicious way with this hands-on baking class led by Guest Chef Claudia Catalano! Whether you’re hosting friends or treating yourself, you’ll learn how to make simple yet impressive brunch-y baked goods sure to delight. Chef Claudia will guide you through the process of creating moist and tender cakes, perfect scones, and a savory tart—all while sharing pro baking tips and techniques to boost your confidence in the kitchen.
By the end of the evening, you’ll have mastered:
- Blueberry, almond, and coconut cake
- Parmesan and chive scones
- Maple oat scones
- Asparagus and goat cheese tart
Please note: This program contains nuts.
Bring your appetite and baking enthusiasm, and get ready to turn your brunch game up a notch!
Cost: $75 with tiered pricing available
Spots are limited—reserve your place today!
Purchase Tickets Here
Sicilian Spring with Guest Chef Claudia Catalano
Date: Monday, April 28th
Time: 6:00 PM – 8:30 PM
Location: Wright-Locke Farm
April in Sicily is bursting with fresh flavors, and though we’re in New England, we can still channel the essence of the Mediterranean with Sicilian-inspired dishes and local spring produce. Join Guest Chef Claudia Catalano for an evening of vibrant Sicilian cooking as we prepare a full menu that’s both fresh and satisfying.
Together, we’ll make:
- Swiss chard with olives
- Creamy pasta with peas and mint
- Fish agrodolce with chiles and cauliflower
- Poached seasonal fruit with fresh ricotta
This hands-on class will transport your taste buds to the sun-drenched hills of Sicily while celebrating the best of spring’s bounty right here at home.
Cost: $75 with tiered pricing available
Spots are limited—reserve your place today!
Purchase Tickets Here
Sign up for our newsletter to stay up to date on all the great things happening in the Kitchen.
Teen Farm-to-Table 6-week program
Program meets once per week on Tuesday from 4:00-6:00 pm for Grades 7th, 8th & 9th. Session meets 2/25, 3/4, 3/18, 3/25, 4/1, and 4/8. Season Eating Feast 4/8 6:00-7:30 pm. PLEASE NOTE, THERE IS NO PROGRAM ON TUESDAY, 3/11.
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
REGISTRATION OPENS SATURDAY, 1/25, AT 8AM. Space is limited, and tiered pricing is available. For more information and to register, click here.
Summer Farm-to-Table Middle School program
Program meets from 9AM to 12PM on Monday 8/11- Thursday 8/14.
Join Chef Kelcy on the Farm this summer for a unique and inspired Farm-to-Table summer program. Students will spend a portion of each day out on the farm, learning all about what it takes to grow and the amazing food we eat every day. We will spend the rest of the program cooking a variety of delicious seasonal recipes and working on developing our basic kitchen still. Students will finish the week with an appreciation of their food and where it comes from along with the confidence to recreate all the recipes at home!
Class fee covers cost of food.
Please note, the following food allergens are present in the class: Wheat, Eggs, Dairy
REGISTRATION OPENS SATURDAY, 1/25, AT 8AM. Space is limited, and tiered pricing is available. For more information and to register, click here.
Sign up for our newsletter to stay up to date on all the great things happening in the Kitchen.
Join us on the farm this Holiday Season for a special Holiday Cookie Workshop!
Get ready to kick off the holiday season with our Family Holiday Cookie Workshop! Gather your loved ones and join us on the farm for a delightful experience filled with the warmth of family & friends, the aroma of freshly baked cookies, and the joy of holiday festivities.
Tickets cost is $60 per table, up to 6 people per table. Sales launch 11/19 at 6 AM
Sunday 12/15 Workshops
- Sunday, 12/15, 10:00-10:45 AM *FULL, waitlist available *
- Sunday, 12/15, 11:15-12:00 PM *FULL, waitlist available *
- Sunday, 12/15, 12:30-1:15 PM *FULL, waitlist available *
- Sunday, 12/15, 2:00-2:45 PM *FULL, waitlist available *
- Sunday, 12/15, 3:15-4:00 PM*FULL, waitlist available *
- Sunday, 12/15, 4:30-5:15 PM *FULL, waitlist available*
Tuesday 12/17 Workshops
- Tuesday, 12/17, 4:00-4:45 PM*FULL, waitlist available *
- Tuesday, 12/17, 5:15-6:00 PM*FULL, waitlist available *
- *Tuesday, 12/17, 6:30 – 7:15 PM *FULL, waitlist available*
How it works
- You and your family will have your very own table set up to make Chef Kelcy’s Great-Grandmother’s Holiday Cookie Recipe. She will walk you through the process of making this simple, but delicious, dough.
- We take your cookie dough to the back to wrap and chill for you to take home and bake later. We will give you a pre-made and chilled dough to roll out and decorate
- As your cookies bake, you’ll enjoy holiday music, coloring, and hot mulled cider.
- You will leave the event with your chilled dough ready to bake whenever you are, as well as the cookies you all decorated in the workshop.
- Optional take-home WLF “Know Your Farmer” Apron is available for purchase at registration.
*Please note this is a family event, not a drop-off. Parents or guardians are required to stay and help make cookies!
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.
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.
Want to stay up-to-date on farm happenings? Sign up for our e-newsletter.
Looking for our special events listings? Click here!