Home | Cooking With Chefs | 2007 Courses


Instructor: Judy Bunde
Date: July 13-14
Enrollment: Limited to 8
Cost: $260/person, double occupancy; $295/person, single occupancy

Summertime is here and you really do want pasta from time to time, but it isn't appealing to turn on the stove for any length of time. Well this session will help solve that problem. We are going to make pasta sauces without turning on the burners.

The sauces will be fast, easy, and tasty! We'll do the now familiar basil pesto and also a couple of variations on that theme. We'll also make a spicy red sauce with shrimp and cheese, a variation on puttanesca, and 1 more.

Then I'll show you 2 ways to keep the heat out of the kitchen when cooking the pasta itself.

We'll use fresh local ingredients; our local farm stand has tomatoes by this time (he starts them very early in the greenhouse) and we have a local mozzarella maker with cheese to die for.

Spend the rest of your time earning the calories with local hiking in the Green Mountain National Forest or swimming at Lake Dunmore (both just up the road). There is also great antiquing and lots of local galleries.

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