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 and Italy! 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! I’m very excited about this year’s classes in our new quarters at the beautiful Old Manse Inn and eager to share with you some wonderful recipes and fun techniques!
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.
Feb 6, Apr 10, & May 8 – Dinner in Tuscany – Tuscan cooking showcases the best of Italian cuisine; it is the uncomplicated mouthwatering home cooking of Italy. It originated as peasant food and is renowned for natural, fresh ingredients and pure flavors. An amazing array of flavor packed bread & bean and vegetable soups, the famous Panzanella – a delectable bread & tomato salad, no-fuss soul satisfying fresh pastas, polenta prepared from creamy to crispy, simply prepared meats and seafood, wild game, fresh vegetables and herbs (especially rosemary & sage), the famous (and precious) truffles, crusty breads, Pecorino cheeses, extra virgin olive oil and good wine are some of the wonderful flavors of Tuscany that we will enjoy creating in class!
Feb 20th, March 20 – Italian Feast! – An unforgettable meal of taste treats from
Italy; savor the best of Tuscany, Umbria and the unique sun-drenched cuisine of Sicily! Black olive crostini, orange & thyme marinated olives and Arancini (fried stuffed rice balls) or Caponata, traditional Sicilian favorites, will be served with the wine tasting; followed by a pasta course of pasta w/peas, white truffle oil, proscuitto & freshly grated Parmesan cheese or the spaghetti in a rich, tomatoey eggplant sauce known as “Spaghetti alla Norma”; main dishes of Grilled Swordfish w/Orange Sauce or Herb-Roasted Game Hens w/Wild Mushrooms or marinated, grilled lamb kebabs; salads of arugula & romaine w/oranges & roasted red peppers or the delightful Caprese Salad (fresh mozzarella, tasty tomatoes & fresh basil); pears poached in wine, panna cotta or fruit and cheese plates for dessert… Come with an appetite for this class!
March 6th & April 17th – Dinner in Provence – Olive oil, tomatoes and
fresh aromatic herbs such as rosemary, basil and fennel figure prominently in Provençal cooking, as does garlic, often called “the truffle of Provence”. Other local vegetables are peppers, aubergines (eggplant), courgettes (zucchini) and onions. The flavors are fresh, robust and simple. Seafood abounds and lamb dishes are very popular. We will create some Provençal 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 w/Provençal herbs, squash or cauliflower-zucchini gratin, wonderful fresh salads with fruits and cheeses, wine-poached fruits, the famous clafoutis and more!
About the Chef
Cooking Weekend Details
Check in is on Friday ~ check out is on Sunday
$549 plus tax double occupancy for a Deluxe Room: The Blue Room, The Captain’s Room, The Chart Room, The Garden Room, The Medallion Room, The Nauset Room, The Peach Room, The Rose Room, and The Singer Room
$649 plus tax double occupancy for a Luxury Room: The Admiral Suite, The Nantucket Room, and The Vineyard Room
The following are included:
- Welcoming wine and cheese reception
- Gourmet breakfast each morning
- Saturday afternoon cooking class
- Wine tasting
- Saturday dinner
Last updated: February 18, 2010
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Last Update: March 10, 2010 |
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