for those who burn to learn


Oct 2016

Special Grilling, Chilling & Slow Roasting Workshop

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Using our wood-fired oven, Memphis Grill Smoker and Big Green Egg, we will hone our smoking, grilling, and slow-roasting skills.

The goal of this part demo, part hands-on live fire cooking class is to encourage students to collaborate and enjoy the wonders of cooking outside. 

To name a few of the cooked dishes we will produce together: smoked deviled eggs, skirt steak with spicy chimichurri sauce, prime rib eye with herb butter, slow roasted salmon cooked on a cedar plank, fire roasted eggplant parmesan and fruit crisp. 

We will also create gorgeous Mediterranean salads and herbal vinaigrettes using products fresh from our garden. You do not have to have a wood-burning oven or even a charcoal grill to be able to replicate these dishes at home since all the dishes are easily translated to the home oven or stove top. The majority of our time will be spent outside enjoying the garden, prepping food on our outside tables. cooking in the wood-fired oven, our smoker and our Big Green Egg. 

We will hope for fair skies since this class is weather dependent. You are welcome, of course, to BYOB. 

  • Classes are held in our beautiful, professional home kitchen and deluxe outdoor cooking space.
  • Due to the hands-on learning atmosphere, classes are limited to 10 students
  • Classes are designed for people 16 and older.


Individual Ticket Price: $250pp
Want to join with your significant other? Discounted class rate: $450 per couple.

Listen to Jill’s WMPG radio interview on woodfired cooking:

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Jan 2016

Jillyanna’s Featured in Yankee Magazine

Posted by / in Into the Fire Blog, Press & News /

Find Jillyanna’s in this month’s (January/February) Yankee Magazine! We are featured in the the Guide to Simple Living section underneath Open Hearth Cooking.

Read an excerpt below and be sure to pick up the issue on newsstands!

I knew I wanted to do something surrounded by fire and gardens, says Jill Strauss, a former schoolteacher and Johnson & Wales culinary grad.

“It engages all the senses.” Classes, which tend to run three to four hours, are held May through December in Strauss’s kitchen and in the lush gardens where her wood-fired oven stands.
Strauss traveled to Italy to study Neapolitan pizza making, and her classes cover a large range of subjects, from pizza to pasta to pie making. 

Visit Yankee Magazine’s website »

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Jun 2015

Jillyanna’s Featured on Bangor Daily News

Posted by / in Into the Fire Blog, Press & News /


By Kathleen Pierce

Click here to read the full article online »

KENNEBUNKPORT, Maine — It’s 800-plus degrees in Jill Strauss’ backyard. Yet the apron-clad owner of Jillyanna’s Woodfired Cooking School keeps her cool helping students magically turn balls of just-made pizza dough into canvases for crusty, fragile Neapolitan pies.

Thrusting caramelized onion and chorizo-topped pizzas into a blazing wood-fired oven and pulling out spectacular gourmet discs every 90 seconds is part of the show.

“Neapolitan pizza requires great heat. Wood is the perfect method,” said Strauss, a restaurant veteran who spent weeks in Naples, Italy, learning to make these thin-crust-in-the-center but puffy-on the-edges pies invented centuries ago in the old country. An intensive class with a fourth-generation pizzaiolo who was “yelling at me in Italian for two weeks” was her baptism by fire.

As people across the country turn to slow cooking, ancient methods like wood-fired cooking have become increasingly more attractive. “There is a longing that people have to slow down,” said Strauss.

“I think we have a very busy society. Everyone is unbelievably stressed and hurried. It’s not just a cooking school but an opportunity to meet new people who share your passions.”

Scores of people sign up for Strauss’ classes and workshops, taught in her Kennebunkport backyard anchored by a stunning mortar oven surrounded in field stone and granite. Their motivation is multi-pronged. “It’s an experience to cook with wood. You are doing something that’s very old fashioned and gratifying,” said Strauss. “Being able to tame that fire and produce something so delicious with live fire … it’s almost like a sport.” […]

Interested in a learning more about woodfired cooking?

Come join us for our Woodfired Workshop »

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We offer intimate, hands-on classes as well as private parties. Time will be spent prepping, cooking, dining, sharing recipes, & enjoying each other's company.

Located in Beautiful Kennebunkport, Maine

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