for those who burn to learn


Feb 2019

Signature Pizza Class

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Sat. May 11, 2019 (3:00-6:30pm)
Fri. June 28, 2019 (5:30-9:00pm)
Fri. July 26, 2019 (5:30-9:00pm)
Sun. September 15, 2019 (3:00-6:30pm)

The Signature Pizza Class is perfect for pizza aficionados. You’ll work with three different doughs using three different flours and cook them in three different ovens (electric, gas, and woodfired). You’ll also have the opportunity to design your own unique pizza using our premium imported cheeses, salamis as well as vegetables and herbs harvested straight from our garden.

Class is hands-on and intimate so you will be sure to leave with recipes and skills you can apply at home.

Appetizer, salad, gourmet pizzas, iced tea and dessert are included.

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Feb 2019

Neapolitan Pizza Woodfired Intensive: Part 1

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Sat. May 18, 2019 (9:30am-1:30pm)
Sat. August 3, 2019 (9:30am-1:30pm)
Sat. September 28, 2019 (9:30am-1:30pm)

$1,000 per person
$1,950 per couple

Book one of our existing classes OR call 207-967-4960 to customize your date.

These hands-on, introductory, 4 hour intensives are designed for those individuals who have just purchased or are thinking of purchasing a woodfired oven. The goal of the class is to build confidence in budding pizzaiolos.

We will review the most effective way to build and manage a fire. We will build a fire in the woodfired oven that will eventually be hot enough for the Neapolitan pizza doughs and toppings we will create from scratch. There will be plenty of time for practice and one-on-one instruction. Recipes, hand-outs, and pizza lunch is included. Alongside gourmet pizzas, students will enjoy farm fresh salads, iced tea, coffee, and homemade coffee cake. 

  • Classes are held in our beautiful, professional home kitchen and deluxe outdoor cooking space.
  • Due to the semi-private nature of this intensive, classes are limited to 4 students.
  • Classes are designed for people 16 and older.

Already taken our Neapolitan Woodfired Intensive?

Good news! We’ve expanded our offerings to people who own or are thinking of owning a woodfired oven. Learn more about our Woodfired Cooking Intensive: Part 2 class »

tim-tripadvisorReviewed by Tim M.:
My son & daughter gave me an intensive pizza class at Jillyanna’s for my 60th birthday. My wife and I are new owners of our own woodfired oven so we had a lot to learn. Jillyanna had so many great points about firing the oven that would have never been able to learn on our own. The class and hands on experience was wonderful , it didn’t take long before we all felt like old friends! Can’t wait to go back for another class, we’re thinking homemade pasta! It was a great day and would HIGHLY recommend to everyone.
Visited May 2016.

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Nov 2017

Outdoor Cooking Class: Woodfired Thanksgiving

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Sun. November 4, 2018 (3:00-6:30pm)


Our Woodfired Thanksgiving Class will give us the opportunity to smoke a farm fresh turkey in the Big Green Egg. Side dishes and desserts will be cooked in the Woodfired Oven and Memphis Grill smoker. Most of the ingredients for these classes come from our garden and local farms.

As always, we will be using the best seasoned wood and the finest charcoal and food grade wood pellets to enhance our  cooking experience.

We are especially thrilled that Andrew Bausman, former BBQ Competitor and Big Green Egg specialist for New England, will be on hand for this Thanksgiving woodfired class and will be glad to answer any questions you many have about your Big Green Egg.

You will have some hands-on experience, but our outdoor woodfired cooking classes are largely devoted to demonstrations. Class is hands-on and intimate so you will be sure to leave with recipes and skills you can apply at home.

Early November should be perfect for cooking outside, but we will  move inside into our elegant dining room to enjoy our feast. Iced tea and hot coffee will be available, but do feel free to BYOB.

These special outdoor cooking classes are weather dependent. If the class must be cancelled due to rain, we will offer to refund or reschedule the class.


Butternut Squash Soup with Brown Butter and Frizzled Sage
Toasted Focaccia with Green Olive Butter
Smoked Turkey with Sausage, Apple and Pine Nut Stuffing
Turkey Gravy 
Cranberry Compote with Ginger and Cloves
Roasted Potatoes with Parmesan and Cream
Roasted  Brussel Sprouts with Crispy Pancetta and Balsamic Reduction
Roasted Carrots with Saffron and Orange
Apple Crumb Tart with Jillyanna’s Vanilla Bean Ice Cream

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