"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
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
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