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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:

  • 2-Nights Accommodations
  • 3-Course Candlelit Dinner for 2 Each Evening
  • Full Gourmet Breakfast Each Morning
  • Afternoon Tea Each Day
  • Recipe Book
  • Culinary Gift From The Manor
  • 2 Days of Cooking School for One Participant per Room

2014-2015 Prices

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

Temptation’s Fruit: Cooking With Apples

November 14 - 16, 2014

From the Garden of Paradise to the legen-dary Johnny Apple-seed, this iconic fruit has played a large part in our culinary heritage. Among the most common fruits grown and consumed world-wide, it is also among the most diverse and – as participants in this class will experience – the most versatile. 

Dishes: Tasting of Heirloom Apples; Apple-Fennel Slaw; Packet-Roasted Pork Shoulder with Apples and Dates; Crepes with Warm Apple Filling and Cinnamon Whipped Cream

Cheeses of Northern New England

January 23 - 25, 2015

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 Flat-breads with Roasted Vegeta-bles & Home-Made Cheese; Goat's Cheese Cheesecaked, of course, fea-ture plenty of tasting! Northern New England was once a major region for dairy production. This o

Oodles of Noodles: Fresh Pasta at Home 

February 20 - 22, 2015

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; Cheese-cake Ravioli with Raspberry Sauce

The Cutting Edge: Using Kitchen Knifes Like a Pro

March 13 - 15, 2015  

Date Changed to March 20-22, 2015  FULL

Familiarity with kitchen knives and classic cutting tech-niques can make every-day cooking speedier and less daunt-ing, and special-occasion entertaining a work of art. Appro-priate for novice cooks learning knife skill fundamentals, as well as more practiced cooks seeking to refine and polish their knife skills, this class will provide plenty of guided, hands-on practice.

Dishes: Insalata Cruda e Cotta, (Chiffonade Leaf Lettuce, Tomato Petals, Artichokes, Potatoes & Green Beans Tossed with Red Wine Vinaigrette, Capers, Herbs & Olives); Lemon-Thyme Roasted Chicken Cut 8 Ways; Penne Pasta with Pesto

Soup Strategies

May 1 - 3, 2015

From the highly refined to the deliciously rustic, soup can be an elegant highlight of a mufti-course feast or a deeply satisfying meal of its own. By pro-ducing different kinds of soup, participants will learn different strategies for making soup, and the subtle ways a chef might evaluate and adjust a soup, trans-forming it from something ordinary into something extra-special.
Dishes: Lobster Bisque; Apple-Celeriac Potage; Chicken & Noodle Soup; Award-Winning Chile

Dates don’t work for you? Create your own Private Cooking School Weekend!


Check out what our guest said after spending last weekend (Nov 2014)in our cooking school with our Chef---

My husband and I have nothing but gratitude and thanks for you and your entire staff for the hospitality extended to us this past weekend.  We loved the Manor!  We felt at home the moment we arrived.  Everyone was gracious in whatever task they performed on our behalf.  As this was my husband's first outing in well over a year, he was very happy to sit in front of a fire with a book and just enjoy relaxing while I enjoyed my cooking class with Chef Peter.  Wow! This far exceeded what I had imagined it would be.  I learned so many things throughout both days and the. To enjoy his company with my husband and I at lunch was wonderful and we had a few good laughs as well.  If I get the opportunity to do this again, I would do it in a heartbeat.  You can be sure that your Inn will be talked up by both of us to anyone who will listen.

We wish you all the success possible as you continue to welcome people from all over the world.  Your generosity to us in accommodating our changed plans will never be forgotten and was greatly appreciated.  Thank you.  C&A