The Inn On Park Street, Vermont
Home | Cooking With Chefs | 2009 Courses


: Judy Bunde
Enrollment: Limited to 8
Cost: $265/person, double occupancy; $295/person, single occupancy

Just think of antipasti as Italian tapas. These are the "starters" that you see in the window of small restaurants in Italy. Most are served at room temperature so they can be made in advance and actually can taste better if allowed to mellow for a few hours.

A large variety of antipasti in place of dinner can satisfy a group. And the variety is seemingly endless. Hearty sausages and other cured meats sliced thinly or mixed within a mostly vegetable dish. Vegetables, cheeses, fruits, tart dressings, and a bit of bite. Roasted, sautéed, raw, baked, marinated, and combined in ever so many ways.

Our finished antipasti table will include:

And the flavors will be mellow, rich, spicy, and acid. We will do 8-10 cold, room temp, and hot dishes such as:

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