Join us for an immersive, hands-on dive into the art of stuffed pastas and enjoy a delicious taste of fall!

Date:  Monday, September 14

Arrival: 6pm (~2.5 hour class)

Price/guest: $80

What to Expect:

• Hands-On Experience: Roll, shape, and fill your own portion of fresh stuffed pasta with live, guided instruction.

• Plated Tastings: Enjoy a full tasting of every fall-inspired dish on the menu as it's prepared.

• Technique-Driven Demos: Learn the exact culinary methods behind every filling, dough, and sauce component.

Menu Highlights:

A seasonal revamp of our crowd-favorite Classic Italian cooking class, celebrating fall flavors and stuffed pastas.

Seasonal Salad with Red Wine Vinaigrette

Two Stuffed Pastas:

• Ravioli stuffed with ground beef, parmesan, breadcrumb, onion, garlic 

• Agnolotti filled with ricotta, butter sauce.

Dessert served at the end of class (no demonstration).

Beverage Options

• Pre-Purchase Wine: Reserve a bottle ahead of time! Select Red or White at checkout when reserving your tickets and we'll pick a great bottle from our rotating lineup. Night of the class, we’ll have the bottle ready for you!

• BYOB: Bring your own wine or beer! You can pre-pay the $5/bottle corkage fee online during checkout, or pay at the bar the night of class when you grab an opener.

• On-Site Selection: Not sure yet? We will have beer and wine available for purchase on-site. 

Allergy Notice: Vegetarian, Vegan, Gluten-Free, Dairy-Free, and Tree Nut diets cannot be accommodated; Shellfish allergies can be.

Menu subject to minor changes due to ingredient availability and changes are made only when necessary.

Join us for our very first fall dinner at the farm! Hosted in the Barn (weather permitting), the evening features a seasonal menu highlighting fresh produce from our garden. Please note that the barn is not temperature controlled, so be sure to dress comfortably for the weather.

We’ll kick things off with a 30-minute social hour to grab a drink, find your seat, and enjoy a passed appetizer before we share a few quick updates on what’s new around the farm.

Details

• Saturday, September 19

• 5 pm arrival

• Violet Hill Farm 
(2126 Easter Ave., Barnum, Iowa 50518)

• $100 per person + tax

• 2 passed appetizers & 4 plated courses

A Note on Beverages:

• At the Event: Beer and wine available for purchase on-site (Card or Venmo). Complimentary tea, lemonade, and water provided.

• BYOB: Bring your own wine or beer! You can pre-pay the $5/bottle corkage fee online during checkout, or pay at the bar the night of the dinner when you grab an opener.

Appetizers: 

Gougère

Milton Cheddar cheese

Chicken Liver toast 

Berry compote

Menu

Tomato Bisque 

Tomatillo relish, basil oil, grilled cheese crouton

Glazed Pork Belly

Creamed corn, sweet pepper, pea shoots

Roasted Lamb Loin 

Spiced carrot puree, cauliflower, date chutney, jus 

Vanilla Cake

Cinnamon apple, frosting

A Note Regarding Gratuity

So many of you have kindly reached out to ask about tipping for our dinners since gratuity isn’t included in the ticket price.

If you feel inclined to leave a tip for the team, you are more than welcome to bring cash or use Venmo (@violethillfarmia) on the night of the event. Please know we are simply grateful to have you at our table and excited that you have chosen to spend the evening with us.

Allergies

When checking out, please be sure to list any food allergies or dietary restrictions for your party. We can accommodate most allergies with advance notice. If we have any questions about your request, we will reach out to you directly before the event.

Join us for an immersive, hands-on dive into the art of stuffed pastas and enjoy a delicious taste of fall!

Date:  Monday, September 21

Arrival: 6pm (~2.5 hour class)

Price/guest: $80

What to Expect:

• Hands-On Experience: Roll, shape, and fill your own portion of fresh stuffed pasta with live, guided instruction.

• Plated Tastings: Enjoy a full tasting of every fall-inspired dish on the menu as it's prepared.

• Technique-Driven Demos: Learn the exact culinary methods behind every filling, dough, and sauce component.

Menu Highlights:

A seasonal revamp of our crowd-favorite Classic Italian cooking class, celebrating fall flavors and stuffed pastas.

Seasonal Salad with Red Wine Vinaigrette

Two Stuffed Pastas:

• Ravioli stuffed with ground beef, parmesan, breadcrumb, onion, garlic 

• Agnolotti filled with ricotta, butter sauce.

Dessert served at the end of class (no demonstration).

Beverage Options

• Pre-Purchase Wine: Reserve a bottle ahead of time! Select Red or White at checkout when reserving your tickets and we'll pick a great bottle from our rotating lineup. Night of the class, we’ll have the bottle ready for you!

• BYOB: Bring your own wine or beer! You can pre-pay the $5/bottle corkage fee online during checkout, or pay at the bar the night of class when you grab an opener.

• On-Site Selection: Not sure yet? We will have beer and wine available for purchase on-site. 

Allergy Notice: Vegetarian, Vegan, Gluten-Free, Dairy-Free, and Tree Nut diets cannot be accommodated; Shellfish allergies can be.

Menu subject to minor changes due to ingredient availability and changes are made only when necessary.

Join us for a hands-on pie baking class and take home a delicious taste of fall!

Date:  Thursday, November 5

Arrival: 6pm (~2.5 hour class)

Price/guest: $80

What to Expect:

• Hands-On Pie Making: Roll out dough, assemble, and assemble two full 9” uncooked pies to take home and bake in your own oven.

• Tastings Included: Enjoy samples of featured pies prepared during class.

• Technique-Driven Demos: Learn essential pastry fundamentals - from mastering the dough to understanding different baking methods.

Menu Highlights:

A festive autumn baking workshop celebrating classic fall flavors! You’ll take home two 9" uncooked pies featuring iconic seasonal fillings. 

What You’ll Learn:

• Crust Fundamentals: The secrets to mixing, chilling, and rolling perfect, flaky pie dough every time.

• Blind Baking vs. Straight Baking:When and how to pre-bake (blind bake) your shell versus straight-baking raw pie assembly for ideal texture.

• Filling Techniques: How to prepare classic fall fillings with the right balance of moisture and flavor.

Beverage Options

• Pre-Purchase Wine: Reserve a bottle ahead of time! Select Red or White at checkout when reserving your tickets and we'll pick a great bottle from our rotating lineup. Night of the class, we’ll have the bottle ready for you!

• BYOB: Bring your own wine or beer! You can pre-pay the $5/bottle corkage fee online during checkout, or pay at the bar the night of class when you grab an opener.

• On-Site Selection: Not sure yet? We will have beer and wine available for purchase on-site. 

Allergy Notice: Vegetarian, Vegan, Gluten-Free, Dairy-Free, and Tree Nut diets cannot be accommodated.

Menu subject to minor changes due to ingredient availability and changes are made only when necessary.

Join us for a hands-on pie baking class and take home a delicious taste of fall!

Date:  Thursday, November 12

Arrival: 6pm (~2.5 hour class)

Price/guest: $80

What to Expect:

• Hands-On Pie Making: Roll out dough, assemble, and assemble two full 9” uncooked pies to take home and bake in your own oven.

• Tastings Included: Enjoy samples of featured pies prepared during class.

• Technique-Driven Demos: Learn essential pastry fundamentals - from mastering the dough to understanding different baking methods.

Menu Highlights:

A festive autumn baking workshop celebrating classic fall flavors! You’ll take home two 9" uncooked pies featuring iconic seasonal fillings. 

What You’ll Learn:

• Crust Fundamentals: The secrets to mixing, chilling, and rolling perfect, flaky pie dough every time.

• Blind Baking vs. Straight Baking:When and how to pre-bake (blind bake) your shell versus straight-baking raw pie assembly for ideal texture.

• Filling Techniques: How to prepare classic fall fillings with the right balance of moisture and flavor.

Beverage Options

• Pre-Purchase Wine: Reserve a bottle ahead of time! Select Red or White at checkout when reserving your tickets and we'll pick a great bottle from our rotating lineup. Night of the class, we’ll have the bottle ready for you!

• BYOB: Bring your own wine or beer! You can pre-pay the $5/bottle corkage fee online during checkout, or pay at the bar the night of class when you grab an opener.

• On-Site Selection: Not sure yet? We will have beer and wine available for purchase on-site. 

Allergy Notice: Vegetarian, Vegan, Gluten-Free, Dairy-Free, and Tree Nut diets cannot be accommodated.

Menu subject to minor changes due to ingredient availability and changes are made only when necessary.

Join us for a fall dinner at the farm!

While we typically gather in the Barn, late November weather means we will most likely host this dinner in the Shed - our temperature-controlled space.

We’ll kick things off with a 30-minute social hour to grab a drink, find your seat, and enjoy a passed appetizer before we share a few quick updates on what’s new around the farm.

Details

• Saturday, November 21

• 5 pm arrival

• Violet Hill Farm 
(2126 Easter Ave., Barnum, Iowa 50518)

• $100 per person + tax

• 2 passed appetizers & 4 plated courses

A Note on Beverages:

• At the Event: Beer and wine (by the can/bottle) available for purchase on-site (Card or Venmo). Complimentary tea, lemonade, and water provided.

• BYOB: Bring your own wine or beer! Pay a $5 corkage fee at the bar the night of the dinner when you grab an opener.

Menu

Will be announced closer to date.

A Note Regarding Gratuity

So many of you have kindly reached out to ask about tipping for our dinners since gratuity isn’t included in the ticket price.

If you feel inclined to leave a tip for the team, you are more than welcome to bring cash or use Venmo (@violethillfarmia) on the night of the event. Please know we are simply grateful to have you at our table and excited that you have chosen to spend the evening with us.

Allergies

When checking out, please be sure to list any food allergies or dietary restrictions for your party. We can accommodate most allergies with advance notice. If we have any questions about your request, we will reach out to you directly before the event.