Home | Cooking With Chefs | 2007 Courses


Instructor: Judy Bunde
Date: June 22-23
Enrollment: Limited to 8
Cost: $260/person, double occupancy; $295/person, single occupancy

The right salad can make a summer menu! And pasta salads are always a big hit for cookouts and summer meals. Take that easy to grill chicken or fish or ribs or chops, serve with a knock-out pasta salad, and your work is done. If the pasta salad contains enough veggies, you've balanced the menu with one side dish!

These are well-used recipes that you will return to again and again. The first criterion is taste; then appearance and uniqueness. You will find yourself giving away these recipes again and again.

We'll do 7 very different salads. They draw from various ethic cuisines but are made with ingredients that are in most well-stocked pantries.

Learn to make them this weekend and use them for the rest of the summer and beyond.

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