Cooking School
"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:
- Two nights accommodations
- Candlelight gourmet dinner each eveningFull gourmet breakfast each morning
- Afternoon tea each day
- Cooking Classes each morning
- Recipe book and culinary gift
Pricing for cooking school packages
Classic: $650
Fireplace: $800 - $900
Jacuzzi: $800 - $900
Suite: $1,100
Soup Strategies - January 20-22, 2012 SOLD OUT
What better remedy for Winter’s chill than a hot and satisfying bowl of homemade soup? From the highly re-fined to the deliciously rustic, learn the sub-tleties that make good soups great.
Dishes: Lobster Bisque; Chicken & Noodle Soup; Apple-Celeriac Potage, Award-Winning Chili.
Soup Strategies - January 27-29, 2012
What better remedy for Winter’s chill than a hot and satisfying bowl of homemade soup? From the highly re-fined to the deliciously rustic, learn the sub-tleties that make good soups great.
Dishes: Lobster Bisque; Chicken & Noodle Soup; Apple-Celeriac Potage, Award-Winning Chili.
Breakfast in Bed - February 24-26, 2012
Disarming, romantic, and the ultimate indulgence, treating someone you love to breakfast in bed can be an unforgettable gesture – especially if the memory is marked by exhaus-tion, frustration, and a moun-tian of dishes! Working with our chef, participants in this class will learn how to make breakfast in bed memorable for all the right reasons – amazing breakfast staples geared to being done a day ahead.
Dishes: Eggs Benedict with Hollandaise Sauce, Herb & Cheese Omelet with Caviar, Pommes Anna (a.k.a. Hash Browns), Macerated Strawberry Crepes with Strained Yogurt, Cream Scones with Maple-Lemon Compound Butter.
How to Boil Water - March 16-18, 2012
With a focus on a few staple recipes, participants in this class will have the opportunity, with the guidance of our experienced chef, to “get a feel” for some of the fundamental techniques on which professional cooks rely. For the in-terested novice, this is a great opportunity to practice some basic techniques and embolden culinary creativity. More experienced cooks will also benefit, as mastery of these kinds of basic skills are key to refining, and defining, your own personal cuisine.
Dishes: Garden Vegetable Salad with Clas-sic Vinaigrette; Crusty, Rustic Bread; Hand-made Potato Gnocchi with Braised Chicken and Mushrooms; Vanilla Creme Brulée.
Cooking with Craft Beer - May 4-6, 2012
Recent years have seen an explosion of small, craft-focused breweries in the United States. For the adventuresome culinarian, this opens up an exciting new arena of fla-vors to experiment with in cooking, and in food and beverage pairing. Participants in this class will have the opportunity to ex-plore these possi-bilities.
Dishes: Antipasti with Ale Mustard and Roasted Pear Chutney, Beer & Cheddar Soup, I.P.A. Hanger Steak-Frites, Mocha Pana Cotta.
Dates don’t work for you? Create your own Private Cooking School Weekend!
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