Learn the HOW'S AND WHY'S of COOKING

  • Why adding alcohol releases flavor,
  • Why you preheat the pan before you add the oil,
  • How to bone a leg of lamb,
  • How to truss a chicken, and why it's important
  • How to roll a sheet pan soufflé into a jelly roll cake,
  • How to make a bread starter, spice nuts, make our own syrup from organic roses, and cure olives.

No matter what your level of skill or experience, you'll end the week knowing how to cook a wide variety of full-flavored dishes. AND because you'll understand why they work, you'll be able to translate this knowledge into creating your own great
dishes.

 

Award-winning cookbook author
Personalized, hands-on cooking
Luxurious accommodations
Outdoor Tour
Kitchen Tour
Books

"Like Europe in Vermont!"