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


Instructor: Judy Bunde
Enrollment: Limited to 10
Cost: $260/person, double occupancy; $295/person, single occupancy

Nothing says welcome home like a great soup made from scratch waiting on the stove. We will make our own chicken stock, but using ready-made stock and bases can give the cook great convenience without too much sacrifice in flavor.

We will do 4 soups:

These will lend themselves to many variations and encourage you to keep experimenting. Techniques will include:

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