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Join cookbook author Jody Eddy for a 2.5-hour live cooking class drawn from her book Elysian Kitchens and nearly a decade of research inside monastery kitchens across throughout the world. This is hands-on cooking while you cook along in real time, ask questions as we go, and hear the stories behind each dish and the remarkable communities where they were born.
Appetizer: Kale and Apple Salad with Cider-Mustard Vinaigrette From the kitchen of Saint-Benoit Abbey, Canada. A Benedictine community in the Quebec countryside where monks snowshoe through frozen forests and greet each other with snowball fights in the cloister. Their food is hearty and bright, the apples from this recipe sourced from their monastic orchards.
Main: Chicken with Catalan Picada From the kitchen of Poblet Monastery, Spain. A 12th-century Cistercian monastery in Catalonia where I met a former investment banker who left everything behind to become a monk. His story, and this dish, will stay with you.
Dessert: Camembert on Toast with Roasted Pears, Hazelnuts and Salted Caramel From the kitchen of Saint-Wandrille Abbey, Normandy. A community that proves that even when culinary traditions have been lost for decades, sometimes even centuries, they can always be renewed. This dessert is pure Normandy, rich, elegant, and indulgent.
How it works: This is a live, interactive class on Zoom. You cook alongside me in real time. 72 hours before class, you will receive your Zoom link, a complete recipe pack for all three dishes, and a shopping list so you can gather your ingredients. The class will be recorded for anyone who can't attend live.
Saturday, May 16th, 2026.
6pm GMT / 1pm Eastern / 10am Pacific. 2.5 hours.
Via Zoom.
$45 per person. Story Feast members at the Storyteller and Inner Circle tiers attend free.
Join cookbook author Jody Eddy for a 2.5-hour live cooking class drawn from her book Elysian Kitchens and nearly a decade of research inside monastery kitchens across throughout the world. This is hands-on cooking while you cook along in real time, ask questions as we go, and hear the stories behind each dish and the remarkable communities where they were born.
Appetizer: Kale and Apple Salad with Cider-Mustard Vinaigrette From the kitchen of Saint-Benoit Abbey, Canada. A Benedictine community in the Quebec countryside where monks snowshoe through frozen forests and greet each other with snowball fights in the cloister. Their food is hearty and bright, the apples from this recipe sourced from their monastic orchards.
Main: Chicken with Catalan Picada From the kitchen of Poblet Monastery, Spain. A 12th-century Cistercian monastery in Catalonia where I met a former investment banker who left everything behind to become a monk. His story, and this dish, will stay with you.
Dessert: Camembert on Toast with Roasted Pears, Hazelnuts and Salted Caramel From the kitchen of Saint-Wandrille Abbey, Normandy. A community that proves that even when culinary traditions have been lost for decades, sometimes even centuries, they can always be renewed. This dessert is pure Normandy, rich, elegant, and indulgent.
How it works: This is a live, interactive class on Zoom. You cook alongside me in real time. 72 hours before class, you will receive your Zoom link, a complete recipe pack for all three dishes, and a shopping list so you can gather your ingredients. The class will be recorded for anyone who can't attend live.
Saturday, May 16th, 2026.
6pm GMT / 1pm Eastern / 10am Pacific. 2.5 hours.
Via Zoom.
$45 per person. Story Feast members at the Storyteller and Inner Circle tiers attend free.
