Refund Policy

·   All class ticket sales are considered a donation to Fox Haven and help us to fulfill our mission. Full refunds (minus a 20% processing fee) will be given to any participant canceling at least 30 days prior to the scheduled class date. Due to the nature of full series commitments, no refunds will be processed once the series has started.

·   Enrollment cannot be transferred to another class. If you are within the 30-day cancellation period, it is best to request a refund and sign up for the desired replacement.

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Farm-to-Table Dinner Fundraiser at Fox Haven Farm

September 14 @ 3:00 pm - 8:30 pm

$175.00 - $325.00

Join us for a delicious Farm-to-Table Dinner Fundraiser at Fox Haven Farm. Enjoy fresh, local food while supporting a great cause!

Prepare yourself for a one-of-a-kind culinary journey as we bring together FIVE highly-skilled personal chefs to offer a remarkable dining experience featuring the best of summer’s local bounty. Join us for a communal-style dinner where you’ll indulge in a lavish spread that celebrates community spirit and the abundance of the season.

Your participation will support the critical work we do in caring for and creating healthy land and waterways, inspiring planet protectors, and offering a safe haven for nature connection.

The evening will commence with a Gin Tasting & Garden Harvest experience here, followed by a cocktail hour accompanied by appetizers. Then, we’ll sit down to enjoy a meticulously curated 4-course menu, each prepared by a different chef.

Proceeds will help us continue our mission of demonstrating sustainable agriculture through our local herb farm production (which is expanding this year) and providing nature-based education and connection for all ages.

Stay tuned for menu specifics – should you have dietary preferences, please email to inquire about accommodations.


Meet your Local Chefs & Distiller


Braeden is the co-founder and head distiller of McClintock Distilling. His gin’s have won numerous international awards including Best Gin in Show at the 2020 International Spirits Competition.




From US Personal Chef Association’s Chef of the Year, to the cover and featured member of Personal Chef Magazine (twice!), as well as a member of Les Dames d’Escoffier and the now-disbanded Women Chefs and Restaurateurs, Chef Monica helps people restore their bodies with food (and fun) creating customized meals (meal prep and parties) for people in the the DC metro area!

Chef Monica is a Certified Personal Chef, graduate of the Culinary Business Academy and current president of the local chapter (Capital Chefs) of the US Personal Chef Association. She is a ServSafeⓒ certified Food Manager. She teaches private, customized cooking classes in-home as well as online.

She is a former instructor at the Art Institute of Washington and Stratford University teaching culinary students the fine art of becoming a personal chef. She coaches new personal chefs as they launch and grow their businesses.

Chef Monica’s proudest accomplishment is her ‘adoption’ of an elementary school for the Chefs Move to School White House Initiative. Beginning with 30 students in 2010 she capped her 6th and final year with 60 children. She inspired many 4th-8th graders to master basic culinary skills and expand their palates. All these years later, she still hears from some of those students as they move out into the world armed with those skills. There may even be a Chef’s Club cookbook in the future!

If you are interested in keeping up with Chef Monica’s musings and travels, please feel free to follow along on Facebook and Instagram.


Providing personal chef services, customized catering, personalized desserts and cooking classes, Chef Anna of ChiquiChef covers the gamut of culinary services for her clients.

Whether whipping up Chicken Marsala for a person she loves, discussing how a drizzle of truffle oil can raise a filet mignon to stardom, being mesmerized by the gorgeous fresh produce at the local food market, or doing the happy dance when she hears the “mmms” and “ahhs” as people take their first bite – it is all absolute joy to her.

Chef Anna earned her bachelor’s degree in International Studies from Manhattanville College and her master’s degree in Higher Education from Teachers College, Columbia University. She earned her Personal Chef Degree from the Culinary Business School and completed the Culinary Training Certificate Program at L’Academie de Cuisine

Chef Anna has had the pleasure of working with other professional chefs on a variety of cooking classes and private events at L’Academie de Cuisine. She was also a long time instructor at the Cooking School of Sur La Table, in the DC Metro area. Chef Anna is a member of the United States Personal Chef Association, as well as an officer for the local Capital Chefs Chapter. In the past she was an active Women Chefs and Restaurateurs until its disbanding. She is food safety certified and fully insured.

Check out what Chiqui Chef and Chef Anna have been up to with all things culinary, including whatever food punny t-shirt she’s sporting. Follow Chiqui Chef on Instagram and Facebook.


Curious about the business name? ChiquiChef is derived from Chef Anna’s lifelong nickname – Anna Chiquita Banana! “Chiqui” (chee-kee) is short for chiquita (little one, in Spanish).


Shirley Scrafford is a Certified Personal Chef, Registered Dietitian, and Founder of My Chef Shirley LLC , a personal chef business in Northern Virginia, a graduate of the Culinary Business Academy and a Registered Dietitian with a BS in Coordinated Dietetics from the University of Delaware.

With over 40 years of work experience in a variety of nutrition and culinary positions including the creation of My Chef Shirley Personal Chef Service, Chef Shirley focuses on special diets that are creative as well as delicious.

She has been actively involved with several organizations including the Capital Chefs Chapter of USPCA (immediate past President and current Vice President), the Northern Virginia Academy of Nutrition and Dietetics (President, Food Systems and Sustainability Chair, Private Practice Chair), the Virginia Academy of Nutrition and Dietetics (President, Scholarship Chair, Nominating Committee Chair), a Premier and Corporate member of the United States Personal Chef Association (USPCA), a member of the Academy of Nutrition and Dietetics (AND), and the Food and Culinary Professionals Practice Group of AND.

In November 2023, after 17 years, she sold her business, My Chef Shirley to afford her more time to travel. Chef Shirley grew this business from a one-chef operation, to employing several chefs across the Northern Virginia, Metro DC, and Maryland tri-state area, providing customized personal chef services to clients with health issues, nutritional concerns, or special dietary needs.

She volunteered with the White House Chefs Move to Schools Initiative and worked with middle schools instructing both parents and children in healthy cooking techniques. She then transitioned to partner with the school’s grant initiative and expanded the reach to do cooking classes to the parents of students in the evenings.

Shirley has been a spokesperson for Suriny Rice Bran oil providing them with recipes and cooking demos on YouTube. She has taught cooking classes at Williams Sonoma and was a repeat chef on the local 30-minute cooking show “Recipes from the Chef’s Kitchen”.

As Shirley puts it, “I have always loved cooking and entertaining. I am the wife of a Retired Air Force Officer and through our many travels stateside and overseas, I have learned to appreciate and prepare many international and American regional cuisines. I use fresh ingredients and love growing my own herbs and vegetables. Variety is a major focus of my culinary mindset as it contributes to healthy eating and provides a wide array of dining experiences.”

My Chef Shirley


Chef Frida Johansson founded Made by Frida LLC in 2023 after having served as the Executive Chef of three consecutive Ambassadors of Sweden to the United States beginning in 2010.

As Executive Chef of the Ambassadors, Frida was responsible for developing and executing a food diplomacy program. She served more than 7,000 guests annually, ranging from royalty, politicians, Nobel Laureates, and sports stars. Her guests included a broad swath of the world including King Carl XVI Gustaf of Sweden, U.S. President Joseph Biden, and players from the Washington Capitals.

While she uses local and seasonal ingredients, her creativity, versatility, and attention to detail are rooted primarily in New Nordic cuisine and Scandinavian techniques and traditions formed by her Swedish background and experience.

Traditional Swedish values of environmentalism and sustainability play an important role in her culinary work and guide her decisions to buy responsibly sourced meat and fish and to minimize the carbon footprint of her carefully crafted menus.

But unlike many of her Nordic peers, Chef Frida is far from a Scandi minimalist when it comes to plating, and her innovative cuisine has caught the attention of NPR, Fox 5 News, Diplomatic Connections, District Fray, and the Georgetown Dish. Her desserts – sometimes whimsical, often awe-inspiring and always delicious – have included edible snowglobes, chocolate nougat pinecones, a mountain cake village, and a forest of macarons.

Her dedication to always serve the most exquisite plate to her customers stems from her extensive fine dining experience at several renowned restaurants around the world, including Park Avenue Café and Valand in her native Sweden, Kommilfoo and Bernardin in Belgium, and the Mudbrick Vineyard in New Zealand.

With her new venture Made by Frida LLC, Frida aims to continue providing impeccable meals for those in the DC region drawing on her vast culinary knowledge and experience.

Follow Chef Frida on Instagram at



Raised by parents who owned a camp called Fernstone in Farmington, Pennsylvania Chef Shelly witnessed hospitality at its core. Each weekend, friends and family would gather at the camp – typically 30 or more guests for the entire weekend. Her fondest memories of that time are from the kitchen. Breakfasts on the griddle and dinner on the grill – each a joyous moment in the day.

This full-house hospitality continued into her marriage as her family grew from one child to 4 children under the ages of 18 months when Chef Shelly gave birth to triplets. Feeding this family and those who came to help, came to visit, came to play was just part of life. Dinners for at least 6 (the minimum) and many times 15 were not unusual. To this day, with her children grown and beginning their adult lives, the kitchen remains the gathering place and heart of the ever-growing family.

Given this life, it’s not surprising that Chef Shelley turned to the food and beverage business as her career beginning in 2004. Working throughout the DC area as part of a hospitality team exposed her to amazing venues, meals, and acclaimed chefs inspiring her to branch out on her own with the creation of Consider It Done Personal Chef Service.

With a passion for creating unique in-home events, Chef Shelley enjoys working in clients’ homes to make their gatherings special, memorable, and tasty. With versatility she works around allergies and special diets to ensure all guests enjoy the festivities.

She has studied at the prestigious L’Academie de Cuisine in Bethesda, Maryland and is a member of the United States Personal Chef Association, serving a term as a president of the local Capital Chefs chapter. She was a member of the now-disbanded Women Chefs and Restaurateurs, is a Certified Personal Chef, a Certified Food Safety Manager, TIP Certified and IPCed Personal Care Aide. She also serves on the board of End Alzheimer’s Walk.





Don’t miss out on this unique dining experience! Reserve your spot today.


September 14
3:00 pm - 8:30 pm
$175.00 - $325.00


Fox Haven Organic Farm & Learning Center
3630 Poffenberger Rd.
Jefferson, MD 21755 United States

About LandBack Tax
From 2022 onward, Fox Haven will donate $2 from each event ticket to the Kikeokan Foundation to pay LandBack tax, acknowledging our access to stolen Indigenous land. The Kikeokan Foundation is an Indigenous-led initiative working to restore ancestral land and sovereignty to the Piscataway and other Indigenous communities of the Chesapeake.


Weather Policy
If inclement weather is predicted ahead of an event, you will be notified 48 hours before the event date about any cancellation or rescheduling. Otherwise, the event is presumed to take place rain or shine. An alternative venue may be arranged if shelter is required. Please note that refunds are not provided for postponed events or no-shows. However, if Fox Haven cancels, a full refund will be issued.

COVID Protocol

Please do not come to class if you are feeling ill or have been exposed to others who are sick. Email to discuss your absence. Masks are optional during all events. If diagnosed with COVID within 5 days post-class, please notify us so that we can inform participants about possible exposure.



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