"Fork in the Road" Cooking Classes offer classes for the novice and experienced alike to attend during a luxury vacation. Master your culinary skills with our two-day cooking school to learn how to prepare award-winning cuisine.
Our hands-on cooking classes teach you the many culinary secrets under the tutelage of the Manor’s team of professionally trained chefs, sample the tempting dishes prepared during each of our vacation cooking school curriculum.
Your epicurean escape will include:
Classic Room $650
Fireplace Room $800
Jacuzzi Room $900
Luxury Suite $1100
(Additional Charge for 2nd Person in Cooking School $75)
Classes are from 10:00 AM to 1:00 PM
The Global Gourd: November 2-4, 2012
Familiar to all New Englanders as a mashed side dish, simply roasted or in the form of pie, the pumpkin is capable of much, much more. A staple ingredient in several Asian, European and Latin American cuisines, this class will explore pumpkin as ingredient, focusing on it's more adventuresome side.
Dishes: Pumpkin Soup with Red Curry & Coconut Broth; Roasted Pumpkin Risotto with Toasted Asiago; Pumpkin Chile Rellenos; Profiteroles with Pumpkin Ice Cream and Azteca Chocolate Sauce
January 18-20, 2013 (SOLD OUT)
January 25-27, 2013 (SPACE AVAILABLE)
Explore the essential “stock” recipes of traditional French pastry. These fundamental techniques demonstrate the remarkable versatility of a few basic preparations – most of which freeze very well – allowing for impressive, classic desserts to be assembled at whim.
Dishes: pate a choux (cream puff dough), crème anglaise (custard sauce), genoise sponge cake, simple syrup, Italian buttercream, chocolate ganache, chocolate decorette, pate sable (tart dough)
Classic Dishes for Two
February 8-10, 2013 (SPACE AVAILABLE)
February 15-17, 2013(SOLD OUT)
One-time staples of Haute Cuisine, these classic dishes, designed to be shared, are the perfect way to celebrate Valentine's Day – or any “just for two” special occasion. Particular attention will be paid to strategies for preparing ahead, so you can enjoy your celebration without too much fuss in the kitchen.
Dishes: Plateau des Fruits de Mer (Chilled Seafood Platter with Cocktail and Mignonette Sauces); Chateaubriand (Center-Cut Tenderloin Roast with Sauce Béarnaise); Coeur à la Crème with Raspberry Sauce (Includes a special heartshaped dessert mold you take home)
Cheeses of Northern New England
March 15-17, 2013 (SPACE AVAILABLE)
Northern New England was once a major region for dairy production. This once lapsed agricultural tradition is resurging, however, with artisan producers in Maine, New Hampshire and Vermont revitalizing small, family farms through the production of world-class cheeses. This class will feature recipes utilizing these superlative, local products, and, of course, feature plenty of tasting!
Dishes: New England Cheese Plate with Red Wine Caramel & Maple-Squash Chutney; Hearth-Style Flatbreads with Roasted Vegetables & Home-Made Cheese; Baked Gnocchi with Many-Cheese Sauce; Goat's Cheese Cheesecake
The arrival of fresh, seasonal vegetables is a very exciting prospect after a long New England winter. This class puts this vibrant, vital produce center-stage in dishes inspired by the new beginning of Spring with a lightened approach that will appeal to vegetarians and non-vegetarians alike (and especially to those of us who are a little too sedentary in wintertime).
Dishes: Spring Pea Soup, Fiddlehead Chowder, Wild Mushroom & Asparagus “Strudel” and Ile Flottante
Dates don’t work for you? Create your own Private Cooking School Weekend!