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


Instructor: Judy Bunde
Enrollment: Limited to 8
Cost: $260/person, double occupancy; $295/person, single occupancy

These small delights always make an impressive display and can be easier to make than you might think. You will learn some basic components that can be pre-made and frozen ahead for quick assembly when needed to create a variety of delicious small bites. We’ll do mini éclairs and cream puffs with some unusual fillings, lemon and nut tartlets, and tiny cheesecakes. Then we’ll spend some time on a few flashier numbers. After this session, you’ll be prepared to always have some fancy little items ready to serve in minutes.

Techniques will include:

-working with tart doughs and pate a choux
-simple pastry bag techniques
-paper cones and writing with chocolate
-fancy petit four designs

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