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savor the wild:
cooking with pawpaws
& native flavors

TICKET INFORMATION COMING SOON. PLEASE CHECK BACK FOR WHEN TICKETS GO LIVE.

Join Liza, Judy and Dick Bono for a special cooking demonstration featuring pawpaws and native foods of the Lower Susquehanna region. You'll sample a variety of local ingredients and learn practical, creative ways to use and preserve your pawpaw harvest. And of course, the discussion will be lively.

Judy Bono, owner of The Gardener of the Owl Valley, has championed native plants for decades. She and her husband Dick have celebrated pawpaws for over 20 years—both in the kitchen and in the orchard. Dick manages Horn Farm's 50-tree pawpaw grove, and together they bring unmatched expertise to the table.

All attendees will receive a copy of Judy’s Pawpaw Recipes cookbook. Savor the Wild: Cooking with Pawpaws & Native Flavors is part of Wild & Uncommon Weekend, presented in partnership with Locally Seasoned, Judy & Dick Bono, Leg Up Farmers Market and Horn Farm Center.

Sunday, September 21, 2025

hearty mezze dishes 
heart healthy entertaining

As Father’s Day approaches, let’s craft an epic mezze spread—hearty, satisfying, and entirely whole food plant-based. Inspired by the vibrant dishes of the Mediterranean, embrace bold nourishing flavors on sharable plates. 

Think smoky, crisp, cool, zesty and fresh. Whether you're cooking for yourself, your family, or hosting, this class will leave you inspired, empowered, and ready to impress.

As always you’ll walk away with invaluable tips, tricks and flavorful tidbits. The cooking portion of the class is demonstration style where participants observe and taste the evening’s dishes. This class follows a whole food plant-based approach and may include optional dairy, egg and gluten.

Tuesday June 10, 2025

flatbreads - part two
india

Step into the rich culinary traditions of India and learn the art of making authentic flatbreads. From soft, pillowy naan to pita pockets, this class will provide you with essential techniques and creative ways to use them in your kitchen. This is one of three classes on warm, fragrant flatbreads blending tradition with modern technique. Guided with the help of Ellen Gibb, baking instructor for Horn Farm Center with over 40 years of food industry expertise.

In this session, Liza will accompany Ellen’s flatbreads with classic Indian dishes. Flatbreads pair beautifully with a variety of creamy, fragrant spiced, bold and refreshing flavors from India’s rich aromatic curries and chutneys.

As always you’ll walk away with invaluable tips, tricks and flavorful tidbits. The cooking portion of the class is demonstration style where participants observe and taste the evening’s dishes. This class follows a whole food plant-based approach and may include optional dairy, egg and gluten. We hope the warmth of fresh bread inspires you.

Tuesday, August 12, 2025

mindfulness, eating
& qigong - part TWO
mediterranean

Discover ways to eat in sync with summer. In warmer months, our energy thrives when we keep moving—both in our bodies and our daily lives. This season is all about fresh, vibrant foods that nourish and refresh us. Summer’s best ingredients, like juicy fruits, crisp vegetables, and flavorful herbs, help support the heart—the key organ of the season. In this class, we’ll explore some basic tenets of Traditional Chinese Medicine (TCM.) Discover how TCM combined with Mediterranean ingredients supports and nourishes our body’s natural cycles.

We’ll be joined by Tammy Bray, local Qigong instructor, for slow gentle movement benefiting digestion, energy flow and overall well-being. Food is more than just sustenance—it’s a practice in seasonal living, a way to align with nature, and an opportunity to nourish ourselves in a whole new way.

As always you’ll walk away with invaluable tips, tricks and flavorful tidbits. The cooking portion of the class is demonstration style where participants observe and taste the evening’s dishes. Although it’s not mandatory, we hope you dress comfortably and plan for slow gentle movement. This class follows a whole food plant-based approach and may include optional dairy, egg and gluten. 

Tuesday, July 8, 2025

mindfulness, eating
& qigong - part three
Indian curries

Explore ways fall foods can support digestion, hydration and balance during the hottest months of the year. Discover how TCM combined with Indian curries can be both both nourishing and restorative. And how mindful movement can help us stay rooted, centered, and in tune with the autumnal shift.

We’ll be joined by Tammy Bray, local Qigong instructor, for slow gentle movement benefiting digestion, energy flow and overall well-being. Food is more than just sustenance—it’s a practice in seasonal living, a way to align with nature, and an opportunity to nourish ourselves in a whole new way. 

As always you’ll walk away with invaluable tips, tricks and flavorful tidbits. The cooking portion of the class is demonstration style where participants observe and taste the evening’s dishes. Although it’s not mandatory, we hope you dress comfortably and plan for slow gentle movement. This class follows a whole food plant-based approach and may include optional dairy, egg and gluten. 

Tuesday, September 9, 2025