Home | Cooking With Chefs | 2007 Courses


Instructor: Judy Bunde
Date: September 7-8
Enrollment: Limited to 10
Cost: $250/person, double occupancy; $295/person, single occupancy

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:

-Late light supper Friday evening when you arrive along with dessert and coffee
-Friday and Saturday nights' lodging in spacious rooms with private bath
-Full country breakfasts on Saturday and Sunday
-Sit-down Saturday night dinner with appetizer, salad, main course, and dessert (alcohol is BYO)
-Saturday afternoon cooking session and all materials; the class recipes
-Time to explore Brandon's shops and galleries