The Old Manse Inn

Cape Cod Cooking School at The Old Manse Inn

Presented by On-Site Catering & Personal Chef Services

* Join us as our palates “cruise” the Mediterranean – with stops in Greece, France, Spain, Italy and North Africa! Unique in their own ways, the cuisines we’ll explore have much in common, not the least of which is the idea of simple preparations of the freshest available ingredients using local vegetables, herbs and olive oil. In Tuscany, Provence and throughout Greece, little is wasted. Delicious preparations abound for making every morsel count!

*This year, we are focusing on using local and organic ingredients whenever possible. Fresh fish and shellfish from the waters off the Cape, locally produced cheeses, locally grown fruits and vegetables whenever possible and locally raised-grass-fed-free-range, hormone-free chickens, ducks, turkeys and pigs. We will sample wines from two excellent local wineries, comparing them with wines from the regions we’ll be cooking from. I’m very excited about this new direction; our New England Local Harvest fall classes have been a big hit and it will be great fun incorporating these wonderful ingredients into our Mediterranean menus!

*And don’t forget the FUN! Yes, cooking should be a fun, creative experience, even better shared with friends, family or fellow food lovers. You’ll take home a menu packet with the recipes we prepare and our Old Manse Inn apron. I will be happy to answer follow up inquiries about our menu or your food questions in general once you’re back home! See you in the kitchen….. Chef Norma Jean

You’ll be working in a real professional kitchen in the beautiful Old Manse Inn in Brewster!

Find out what past chefs had to say about our cooking school

The hands-on Mediterranean cooking classes begin at 2PM and tips & techniques are shared as we prepare the evening’s meal.

- FEBRUARY 4TH – TAPAS PARTY!- We’ll kick off our Winter-Spring Cooking School season with an exciting Tapas Party menu featuring classic Spanish tapas and some new takes on others. As always, some of our local treasures from land and sea will be featured guests at our party. Menu will include selections from the following: Tortilla Patata -OR – de Asparagos, Lamb Pinchitos w/Red Onion & Tomato Salsa, Tostadas de Pisto – Toasted bread topped with eggplant, peppers, onions, zucchini, tomato & olive oil, Jamon Iberico; a fabulous Spanish cured ham that gives Proscuitto a run for its money – served w/Manchego cheese & bread, Chorizo y Gambas – grilled Spanish sausage & shrimp, w/sofrito, Vieiras a la Plancha – grilled sea scallops with saffron sauce, Gambas al Ajillo – grilled shrimp with garlic, olive oil & wine, Almejas en Salsa Verde – small clams sauteed with shallots, white wine & parsley, Ceviche de Mariscos – marinated seafood salad w/shrimp, scallops and tilapia, Mussels Vinaigrette – Poached mussels in a tasty vinaigrette, Ceviche – marinated seafood “daily catch” of 2-3 white fish choices and shallots…and more!

- FEBRUARY 18TH – DINNER IN PROVENCE – We will create some Provencal favorites from choices such as ratatouille and olive tapenade, fruits de mer or bouillabaisse, hearty winter stews like pork & red wine, veal & garlic or lamb & artichoke, roasted garlic chicken with Provencal herbs, squash or cauliflower-zucchini gratin, wonderful fresh salads with fruits and cheeses, wine-poached fruits, the famous clafoutis and more!

- MARCH 24th – MEDITERRANEAN MADNESS; A Fabulous Feast of Specialties from Italy, Greece & France – An unforgettable meal of taste treats from these Mediterranean countries. Menu possibilities include: Caponata, Kalamata Olive Pesto, Spanakopitakia (little Spinach-Feta Bites), Galette au Chevre (Tomato-Cheese Tart w/a surprise ingredient), Moussaka OR Vegetable Tian, Roasted Lamb & Potatoes Provencal,

- APRIL 14TH- MEDITERRANEAN/MID-EAST MEZE – A CORNUCOPIA OF FLAVORS FROM GREECE, MOROCCO, ALGERIA, TUNISIA & EGYPT – We will create an impressive Meze ( a sort of anti-pasti plus of assorted bites) featuring the exotic flavors and spices of these countries that border the Mediterranean but whose food is largely Middle-Eastern in flavor.

- MAY 5- THE COMFORTS OF TUSCANY & UMBRIA; THE GREEN HEART OF ITALY – featuring TRADITIONAL FAMILY RECIPES, & UPDATED CLASSICS; Uncomplicated mouthwatering home cooking from Tuscany & Umbria. This style of cooking and its powerful simple flavors originated as peasant food and is renowned for natural, fresh ingredients and pure flavors.