Winvian Cooking School
Six weeks. One day per week.
Offered early spring, March into April, and late
fall, November into December - $2400 + tax per person. Maximum 12ppl.
Includes apron, knives, equipment. Overnight rooms: a la Carte $400 / $600 / $800
+ tax and service per night.
Wednesdays in March - April, 8 hour days including lunch, 6 weeks in November
and December but skips Thanksgiving week.
March – 2nd, 9th,
16th, 23rd, 30th, April 13th
9th, 16th, (skip a week of Thanksgiving) Nov 30th,
Dec 7th, 14th
cooking class offers an in-depth teaching of classic French cooking techniques,
including selecting the best herbs and aromatics paired with the best ingredients
and how to make simple dishes that pop.
Recipes and a Winvian apron are included.
Week One—Salads & Eggs
The miraculous egg is the
star in this week’s class with classic egg dishes like an omelette with cheese,
herbs, and spinach, scrambled eggs with truffles, or baked eggs in ramekins?
Recipes might include custards, quiches, or a spectacular soufflé! Pair egg dishes with salads with warm goat
cheese, mushroom salads, warm lentil salads, and classic French vinaigrettes to
top them off, and you’ve got a French feast.
Week Two—Hearty Soups & Stocks
Ladle up a warm bowl of
soup today, with possibilities including French onion soup, and a Mediterranean
fish soup or lobster bisque. A delicious
stock makes any dish better and we will also learn how to make the best
homemade chicken, seafood, and beef stocks.
Three—Basics of Vegetable Cooking, Bread
Learn best how to cook several of your favorite vegetables, from
gratins to stuffed vegetables, and perhaps a delicious mushroom risotto. During the second half the day, the smell of
warm, crusty French bread straight from the oven will waft throughout the
grounds of Winvian, as you learn the best ways to cook fresh bread at home.
Four—Classical Cooking Methods for Fish
First, we’ll learn the best methods for selecting fish and
shellfish when we buy at local grocery and seafood shops. We’ll learn the best recipes and tips for
broiling, sautéing, and oven-poaching fish.
Five—Preparation of Poultry Dishes
Chicken is the basis of so many wonderful dishes, but we can often
get stuck in a rut of not knowing how to make chicken special. Today, that
problem is solved with various classical chicken dishes, like coq au vin, roast
chicken provencal, and chicken cordon bleu.
Six—Preparation of Meat Dishes, including Beef and Pork
This week, we’ll learn how to make quick and easy sautéed steaks,
pork chops, aromatic stews, and other various ways to grill, sauté, and braise
beef, pork, and lamb.