An Eight-Week Immersion · Autumn · Starts September 22
Eight weeks in seasonal cooking, ritual, and the sacred art of gathering — from the first cool evening to a feast of your own making.
Autumn is the season of gathering in. Ripe fruit, warm ovens, pots simmering on the stove, the season's abundance preserved and tucked away for later. The hearth of home becomes the center of things again.
Harvest
is an eight-week immersion into the autumn kitchen and the deep nourishment of the season: warmth, abundance, comfort, slowness, home.
We cook with fruit at its fullest, spices that warm the room, herbs gathered from the garden, nuts toasted until fragrant. We roast and simmer, preserve and bake, and return to the simple pleasure of making enough, of keeping something for later, and of setting a table with care.
Our relationship with food is about so much more than what we eat. It is how we connect and gather. It is how we tend the fire as the season cools. It is how we welcome people in, especially in a world so ripe with division. It is how we make beauty from what the earth has given us, and how we allow ourselves to be nourished and fed by it, too.
We begin with the first ripe fig.
Eight weeks later, we end around a table of warmth, plenty, and gratitude all your own.
Persimmon
Persimmon and honey. Cardamom and browned butter. Fruit at the edge of its ripeness, spice that warms a whole house.
What We Cook
Every week has its dish and its ritual — a cake to carry to the table, a preserve to give away, something sweet cooling on the counter while the light goes gold in the windows.
The Curriculum
An eight-week immersion in autumn cooking and seasonal nourishment, beginning September 22. Through four live cooking classes and four guided weeks of practice, we'll learn to cook with the harvest, preserve and make use of abundance, build a nourishing autumn pantry, and shift toward the warming foods and slower rhythms of the season. Along the way, we'll explore deep nourishment, rest, comfort, hospitality, and the art of creating a beautiful and timeless table.
I.
Live · First Course
As the light changes and the golden leaves of the first cool days appear, we turn from late summer to autumn: what is ripening now, how our appetites begin to change, and the ancestral wisdom of eating with the seasons. Together we make a first course of roasted figs with herbs and balsamic, toasted nuts and something creamy, while exploring autumn as a season of transition: a time to gather our energy, begin slowing down, and ask what truly nourishes us.
II.
Practice
Fig, pear, apple, late plum and eventually persimmon. We learn to recognize fruit at its peak and transform abundance into chutneys, infused honeys, compotes and compound butters. Our deeper exploration is abundance itself: our capacity to receive, to recognize when something is ripe, and to fully take in what nourishes us.
III.
Live · Second Course
We learn to cook from what is abundant rather than simply following a recipe, making an autumn second course from squash, mushrooms, grains, herbs and fruit. Alongside intuitive seasonal cooking, we explore digestion in the larger sense: how we take in food, experience and life, and what allows us to truly receive nourishment.
IV.
Practice
We build the autumn pantry with broths, roasted vegetables, cooked grains, fruit, herbs, spices, nuts and simple condiments. As the natural world begins drawing its energy inward, we explore what it means to do the same: conserving our energy, simplifying, preparing well, and creating the foundations that will sustain us through the darker months.
V.
Live · Main Course
Autumn brings us toward warmth and deeper nourishment. We explore roasting, braising, simmering and slow cooking, along with roots, squash, grains, warming herbs and mineral-rich broths. Together we consider what it means to be deeply fed, not simply full, and how food can become a genuine practice of tending the body.
VI.
Practice
This week is devoted to rest and restoration. Warm breakfasts, soups, baking, evening drinks, earlier nights and simple kitchen rituals become ways of supporting the body as the season slows. We explore our relationship to rest, why slowing down can be difficult, and how to create rhythms of food and home that genuinely restore us.
VII.
Live · Dessert & Closing Table
Our final live gathering explores nourishment through beauty, pleasure and connection. We make a signature autumn cake from Cake: Her Love Language and create our own harvest tables at home. We explore gathering around food as an ancient human ritual, and the ways generosity, celebration and shared meals nourish us beyond the food itself.
VIII.
Practice · Thanksgiving Bonus
We carry Harvest into the holidays by asking what we actually want our gatherings to feel like. We explore tradition, family, boundaries, generosity and celebration without depletion, alongside practical ways to make holiday cooking easier. We close with a Thanksgiving menu of plant-based recipes, a blessing, and a table ritual for creating traditions that truly nourish us.
Candlelight & the Set Table
The table, once it is set, becomes the room's golden center. Linen, branch, beeswax, gourd, a bowl of fruit. This is where the autumn begins.
What You Receive
Your Guide
Caitlin Naramore has spent decades at the intersection of sensuality, nourishment, beauty, and devotion — crafting exquisite culinary experiences, healing through food, and guiding men and women back into deeper relationships with themselves through an ageless love affair with outrageously healthy and decadent cuisine.
This course is not simply about cooking.
This is about deep nourishment in the harvest season.
Through flavor.
Through ritual.
Through gathering and creating new healthy traditions.
Through the art of the autumnal kitchen.
The simplest dish, set down at the right hour, becomes the whole evening.
The table, arranged by hand
For Whom
For the woman who wants her house to smell like cinnamon and apples. For the one who has always meant to host and never quite begun. For the cook who wants the recipes and the ceremony.
No particular skill is required — only the willingness to cook slowly, set a table with care, and let a season teach you something. If you have walked with Food as Sacrament, Harvest is where those practices meet the autumn kitchen.
Autumn Enrollment
Come learn the season by cooking it. We begin with the first ripe fig and end around a table of your own.