"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 Saturday and Sunday
Contrabanned Cuisine: Forbidden Foods
November 1-3, 2013
An exploration of esoteric and conventionally taboo foods relished by thrill-seeking gourmets.
Dishes: Steak Tartare; Seared Foie Gras with Ab-sinthe Sauce and Nutmeg-Scented Pain Perdue; Cloven-Hoofed Confectionary
Game Day Entertaining
January 17-19, 2014
Whatever the season, spice up your next get-together with these unconventional takes on typical sport-fan fare.
Dishes: Buffalo Frog’s Legs with Crudités and Creamy Stilton Dip; Anadama Flatbreads with Spin-ach, Artichoke & Parmesan Fonduta; Pulled Pork Spring Rolls with Apple-Fennel Slaw; Carnitas Fries
Season to Taste
February 28-March 2, 2014
Especially among “cheffy” cookbooks, the directive “season to taste” is as common as it is maddeningly imprecise. This is because professional chefs season intuitively, a skill no book can teach. Students in this course will work along side The Manor’s culinary experts, preparing several dishes with a focus on seasoning and tasting. Novice or veteran, this hands-on experience may well transform your approach to cooking.
Dishes: Super-Silky Mashed Potatoes; Real Delmonico Steak & Argentine Chimichurri; Glazed Car-rots; Super-Simple Green Salad; Classic Beignets
Down Home, Up North
March 14-16, 2014
Classic Southern-Style dishes with a New England spin.
Dishes: Lobster-n-Grits; Chicken-Fried Chicken; Maple-Sage Sawmill Gravy; Slow-Simmered Greens; Buttermilk Biscuits; Banana Puddin’
Oodles of Noodles: Fresh Pasta at Home
May 2- 4, 2014
Like bread baking, pasta making is a phenomenon that is at once very simple and critically exacting. Also like bread baking, crafting your own pasta from hand at home is superlatively satisfying, and, with a little practice, totally approachable.
Dishes: Linguini Carbonara; Pappardelle with Spinach & Mushrooms; Pasta Fagioli with Roasted Chicken; Cheesecake Ravioli with Raspberry Sauce
Dates don’t work for you? Create your own Private Cooking School Weekend!