Home | Cooking
With Chefs | Schedule 2005
| 2005 DATES | COURSE | Instructor |
| March 11-12 | "The Indian Express" | Ramona Borthwick |
| July 29-31 | “French!” | Liz Lowe |
| August 12-14 | “Tapas” | Liz Lowe |
| August 19-21 | “Jams and Preserves” | Judy Bunde |
| September 2-5 | “Jams and Preserves” | Judy Bunde |
| September 16-18 | “Fabulous Fall Apple Desserts” | Judy Bunde |
| October 21-23 | “Fabulous Fall Apple Desserts” | Judy Bunde |
| October 28-30 | “Apple Butter and Chutneys” | Judy Bunde |
| November 4-6 | “All Things Pear” | Judy Bunde |
| November 11-13 | “10 Desserts to Give Thanks For” | Judy Bunde |
| December 2-4 | “Christmas Cookie Bake-off” | Judy Bunde |
| December 9-11 | “Christmas Cookie Bake-off” | Judy Bunde |
| December 16-18 | “Christmas Cookie Bake-off” | Judy Bunde |
The Indian Express Quick and Easy Fare from an Ancient Cuisine, March 11-12, 2005 Chef Ramona Borthwick (aka 'The Well-Tempered Cook') is leading an Indian cooking experience as part of Cooking With Chefs at The Inn on Park Street. Although the preparation of Indian cuisine can be a time-consuming affair, with the right spices and ingredients on hand, there are some dishes that can be prepared in a matter of minutes. This class introduces you to the spices and basic cooking techniques of Indian cuisine. More info (& view pix) ... JAMS AND PRESERVES, August 19-21, Sept. 2-5 It's the height of the season for making jams and preserves with fresh local fruits. You'll learn the difference between jams, jellies, preserves, marmalades, chutneys, and relishes. Make them in small batches with the pectin method and without. Take home a jar of each; nothing compares with homemade jams. We'll do the customary strawberry and raspberry, but then move on to more creative flavors. You'll be able to preserve the season's bounty and be ready with those special holiday or hostess gifts. The weekend includes: -Friday and Saturday nights' lodging and breakfasts -Light arrival supper on Friday night and dessert -Snacks during Saturday's session -4-5 hours of putting up preserves -Saturday night dinner and dessert Cost: $225/person, double occupancy; $280/person, single occupancy (Labor Day weekend- Add a 3rd. night for an additional $100) "FABULOUS FALL APPLE DESSERTS" September 16-18, October 21-23 Judy Bunde, Former pastry chef/owner of Sweet Endings, Watertown, MA, now your innkeeper Vermont has many apple orchards and this will be mid-harvest. We will use the local varieties for all our desserts. A 4-hour session which will include instructions and hands-on preparation of these scrumptious apple desserts: Variations on Apple Pie Apple Frangipane Tart Make-Ahead Tart Tatin Classic Applesauce Cake with Penuche Icing Intense Apple Cider Tart Apple Crisp with a Twist As we proceed, you will also learn some helpful basics and tips such as: -Freezer tips for pie and tart baking -Quick food processor pie dough -Never-fail cream cheese pastry dough -How to peel an apple......and then peel 50 more without pain -A Primer on Apples -Tool essentials for pie and tart baking Come and join us in our large country kitchen, complete with 4'x8' work island, 3 ovens, 20-quart commercial mixer, and working wood stove. Your participation can be as active as you choose; get in there and do it all or sit, sip a little wine, and take a few notes. Your weekend will include: -Arrival Friday after 2 PM -Friday and Saturday nights’ lodging -Friday late evening welcome reception with dessert and coffee -Saturday and Sunday full country breakfasts -Snacks on Saturday -Saturday night dinner(alcohol is BYO) -All instruction and materials -Time to explore the shops and galleries of Brandon- or pick up some apples! Cost: $280/person, single occupancy (plus 9% Vermont lodging tax) $225/person, double Occupancy (Plus 9% Vermont lodging tax) "APPLE BUTTER AND CHUTNEYS" October 28-30, 2005 Just when the harvest is all in, come and put up some jars of apple butter to enjoy later in the season or to give for holiday stocking stuffers. This is the slow-baked method and the results are simply delicious. Then we will move on to chutneys- just in time for serving with fall roasts. Included will be a cranberry chutney for a no fat alternative for those Thanksgiving turkey sandwiches. The weekend includes: -2 nights lodging in spacious room with private bath -2 full country breakfasts -Light Friday evening arrival supper with dessert -Snack during Saturday's class -Saturday night dinner -Free time for exploring the village of Brandon Cost: $225/person, double occupancy, $280, single occupancy (Add a 3rd. night, including breakfast, for $100) "ALL THINGS PEAR" November 4-6, 2005 November is the month when pears are at their best. And we will use pears for wonderful but easy recipes for all parts of the menu. Appetizers with pear, salad with pear, pears at breakfast. We'll do a vegetable enhanced with pear and you'll love it! Add to these a classic pear frangipane tart, and a pear compote for ice cream that can also be used for an accompaniment to roasts. There will be enough for you to take home! All pear. All delicious. The weekend includes: -2 nights lodging in spacious room with private bath -2 full country breakfasts -Light Friday evening arrival supper with dessert -Snack during Saturday's class -Saturday night dinner -Free time for exploring the village of Brandon Cost: $225/person, double occupancy, $280, single occupancy (Add a 3rd. night, including breakfast, for $100) “10 DESSERTS TO GIVE THANKS FOR” November 11-13 Make a weekend getaway into a dessert-making extravaganza. You will work along side the former pastry chef innkeeper in the Inn’s spacious country kitchen to create 10 desserts that will compliment any Thanksgiving table. Seasonal ingredients combined with traditional flavors yield a menu that includes something for every taste. Apple Cranberry Walnut Pie Pear Frangipane Tart New England Pumpkin Cheesecake Apple Cider Tart Coriander Spice Cake with Apricot Cream Cheese Frosting Chocolate Pecan Pie Classic Reine de Saba Cranberry Linzer tart Pumpkin Tiramisu Maple Walnut Shortbread You will leave on Sunday with a full set of recipes and directions, and you will be able to duplicate any/all of these desserts for your Thanksgiving holiday. In addition you will learn many helpful tips for working with pastry doughs, unmolding cheesecakes, how to handle almond paste, a linzer dough recipe that also works for delicious cookies, and much more. Your weekend will include: Friday and Saturday nights’ lodging Full country breakfasts Saturday and Sunday Friday evening dessert welcome reception Snacks on Saturday Four hours (+/-) of Baking/Instruction on Saturday from 10:30-3:00 Time to explore Brandon shops and galleries Saturday night dinner (alcohol is BYO) Cost: $280/person, single occupancy (plus 9% Vermont lodging tax) $225/person, double occupancy (plus 9% Vermont lodging tax) "CHRISTMAS COOKIE BAKE-OFF" December 2-4, December 9-11, December 16-18 When is the last time you baked cookies all day for Christmas? This year, due to last year's great success, we are offering 3 Christmas Cookie weekends in December. You will take home pounds of fancy cookies for your Christmas entertaining and giving! Your innkeeper, Judy Bunde, who operated a wholesale dessert business in the Boston area for 20 years, will lead the way and prep the doughs. You'll make the same cookies that she supplied to Whole Foods Markets and more! We will make: Chocolate Coconut Macaroons Authentic Raspbery Linzer Cookies Orange Cat Tongues Mexican Wedding Cakes Orange Shortbread Roll-out gingerbread and sugar cookies Cranberry Pistachio Shortbread Brown Sugar Maple Walnut Frosted Sour Cream Chocolate Drops and more, 12-15 flavors in all You arrive on Friday evening and after breakfast on Saturday we go to work! We’ll do roll-out sugar and gingerbread cookies first; then we’ll form the others and bake everything off. Along the way there will be a lunch break to give me and the 3 ovens time to catch up with your production! The kitchen is equipped with 3 wall ovens, a 4'x8' island work area, and a commercial 20qt. mixer. It can accommodate the whole group easily. Cookies will be racked after baking and then you will pack them to carry home. Each person will get at least 7-8 pounds of cookies; at 30-35 cookies per pound, that's between 250-300. Need I tell you that retail for cookies such as these averages $10-13/pound? The weekend includes: -Late light supper Friday evening when you arrive: Chowder, salad, bread, dessert -Friday and Saturday nights' lodging in spacious rooms with private bath -Full country breakfasts on Saturday and Sunday -Snacks on Saturday -Sit-down Saturday night dinner with appetizer, salad, main course, and dessert (alcohol is BYO) -Cookie baking all day Saturday! And if we need to finish up on Sunday, that too -Time to explore Brandon's shops and galleries Cost: $300/person, single occupancy (plus 9% Vermont lodging tax) $250/person, double occupancy (plus 9% Vermont lodging tax) Saturday, February 5, 1-4 PM Spend an afternoon at The Inn on Park Street with Chef/Chocolatier Liz Lowe and make Valentine chocolates for your sweetie. You will work right along side Liz in a group of no more than 10, learning how to temper chocolate and make truffles and molded chocolates. This is a rare opportunity to work next to a professional chocolatier and get first hand instruction. More info ... Weekend of November 5-7 A 4-hour session including instructions and hands-on preparation of scrumptious apple desserts The Premiere of our “Cooking With Chefs” series with the Innkeeper, Judy Bunde, former pastry chef/owner of Sweet Endings, Watertown, MA. Weekend of November 12-14 Make a weekend getaway into a dessert-making extravaganza. You will work along side the former pastry chef innkeeper in the Inn’s spacious country kitchen to create 10 desserts that will compliment any Thanksgiving table. Seasonal ingredients combined with traditional flavors yield a menu that includes something for every taste. More info... [2004 weekends were a sell-out. Watch here for 2005 cookie weekends] Weekends of December 3-5 [SOLD OUT] Weekends of December 10-12 |
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