The Cooking School at Winvian
From a classic two-hour introduction class on classic pasta dishes or
delicious pastries and treats, to an in-depth six-week course, The Cooking
School at Winvian offers a class option for locals and visiting guests
alike. Dishes will evoke the feeling of
a cozy French bistro, Italian trattoria, or a friend’s vacation home in Provence. Guests will cook with herbs, salad greens,
and vegetables from Winvian’s garden.
The school aims to teach completely delicious, accessible and special
dishes that can easily be made by the home cook.
Winvian Classic Classes
are offered on an on-going basis, throughout the year. The hands-on classes are two hours in length,
and include all recipes.
Two hour pasta class - $150 per person
There’s nothing quite
like a bowl of hot pasta to serve for a dinner party, or simply while cooking
for one. This class will teach how to
beat your pasta dough to get the perfect consistency, how to simmer the perfect
marinara sauce and variations of the classic sauce, and tips on how to liven up
your “old” Italian recipes.
Winvian Cooking School
Three Day Class, 15 hours
$1100 + tax. Maximum 12ppl. Includes apron, knives, equipment
Overnight rooms a la Carte $400 / $600 / $800 per night
(tax and service are additional)
Thursday, Friday, and
March – 10th,
cooking class is the perfect getaway to sharpen skills, build on previous
knowledge, and dig in to classic French dishes.
Enjoy three hours of class in the morning, and two hours of class in the
afternoon. All recipes are
Thursday—Stocks, Soups, Sauces
Thursday’s class focuses
on classic stocks, soups, and sauces.
Learn why homemade chicken stock makes any dish better. Recipes may include French onion soup,
zucchini vichyssoise, seafood stock and how to make a perfect seafood stew,
lentil soup, and summer squash soup.
Friday—Basic French Techniques
Friday’s class teaches
basic French cooking techniques, and touches on vegetable preparation. Recipes may include French preparations of
green beans, asparagus, and zucchini.
Saturday’s class teaches
techniques for cooking meat, poultry, and fish.
The classic French dish of bouef bourguignon will be taught. Other recipes may include salmon with lentils,
chicken with lemon or garlic, and chicken with morels.