Category

Culinary Camp

Holiday Entertaining 2019

CULINARY CAMP

Holiday Entertaining

with Sheri Castle

November 22 – 24, 2019

(Friday eve & Saturday day)

learn the tricks of timing

Dates

November 22 – 24, 2019
(Friday eve & Saturday day)

Do more than survive the holidays, conquer them! Explore new twists on traditional flavors, develop an impressive arsenal of recipes and learn the tricks of timing so that meals come together quickly.  Give yourself a little holiday cheer by making holiday entertaining easy and delicious so that you can enjoy the party just as much as your guests!

A limited number of accommodations are available and will be booked on a first-come basis, payment is due at time of booking. Contact The Inns at St. Albans to arrange for accommodations before purchasing your tickets or, purchase an all-inclusive ticket online and someone will contact you to book the accommodations that best fit your needs.

Sheri Castle

Sheri Castle is an award-winning professional food writer, cook, recipe
developer, cooking teacher, public speaker, and raconteur. She is known for melding storytelling, humor, and culinary expertise. She is the author of six cookbooks and has collaborated with chefs, cooks, and bakers on over two-dozen cookbooks including James Beard Award winners, IACP award winners and New York Times Best Sellers. You can learn more about Sheri’s work at her website www.shericastle.com.

Cooking SchoolCulinary Bootcamp
November 16, 2018

Italian Baking 2019

CULINARY BOOTCAMP Italian Baking with Domenica Marchetti November 1 - 3, 2019 (Friday afternoon session & Saturday all day) Master the Italian twice-baked cookie Dates November 1 - 3, 2019…
Cooking SchoolCulinary Camp
November 16, 2018

Holiday Entertaining 2019

CULINARY CAMP Holiday Entertaining with Sheri Castle November 22 - 24, 2019 (Friday eve & Saturday day) learn the tricks of timing Dates November 22 - 24, 2019 (Friday eve & Saturday…
Cooking SchoolCulinary Bootcamp
November 16, 2018

Preserving Italy 2019

CULINARY BOOTCAMP Preserving Italy with Domenica Marchetti July 26 - 28, 2019 (Friday afternoon session & Saturday all day) preserve flavors and foods with infusions Dates July 26 - 28,…

Surprising Pantry Staples 2019

CULINARY CAMP

Surprising Pantry Staples that Make Meals a Breeze

with Christine Burns Rudalevidge

July 19 – 21, 2019

(Friday eve & Saturday day)

make summer meals a breeze

Dates

July 19 – 21, 2019
(Friday eve & Saturday day)

Make your pantry work for you! Spend the weekend learning how to stock your pantry and freezer with homemade flavors that are there when you need them for quick and delicious meals- spice blends, compound butters, sauces, and stocks. Make summer meals a breeze and learn how to use the best of the summer season to make your pantry work for you all year round.

A limited number of accommodations are available and will be booked on a first-come basis, payment is due at time of booking. Contact The Inns at St. Albans to arrange for accommodations before purchasing your tickets or, purchase an all-inclusive ticket online and someone will contact you to book the accommodations that best fit your needs.

Christine Burns Rudalevige

Christine Burns Rudalevige is a seasoned food writer and classically trained cook living in Brunswick, Maine. Her writing and original recipes appear regularly in print Cooking Light, Eating Well, Fine Cooking, The Coastal Table, Edible Maine and Edible New Hampshire and on-line at Food52.com, The Cook’s Cook, NPR and ZesterDaily. She’s worked in professional kitchens since she was 15, completed her formal culinary school training at 42, and has most recently enjoyed the thrill of the restaurant cooking scene as a partner in Butter+Salt, a pop-up restaurant company that hosts a series of special dinner events in Brunswick.

Cooking SchoolCulinary Camp
November 15, 2018

Fancy Fish 2019

CULINARY CAMP Fancy Fish: Easy & Impressive Party Ready Food with Christine Burns Rudalevidge April 5 - 7, 2019 (Friday eve & Saturday day) make fish the star of the…
Cooking SchoolCulinary Camp
November 15, 2018

Unleash Your Pie Superpower 2019

CULINARY CAMP Unleash Your Pie Superpower with Cathy Barrow May 17 - 19, 2019 (Friday eve & Saturday day) Pies Squared Dates May 17 - 19, 2018 (Friday eve & Saturday…
Cooking SchoolCulinary Bootcamp
November 16, 2018

Preserving Italy 2019

CULINARY BOOTCAMP Preserving Italy with Domenica Marchetti July 26 - 28, 2019 (Friday afternoon session & Saturday all day) preserve flavors and foods with infusions Dates July 26 - 28,…

Patio Parties 2019

CULINARY CAMP

Patio Parties – Woodfired Pizzas & Grilling

with Judith Fertig

June 21 – 23, 2019

(Friday eve & Saturday day)

no matter your level of expertise

Dates

June 21 – 23, 2019
(Friday eve & Saturday day)

Expand your outdoor entertaining options with this weekend class dedicated to delicious patio parties.  You’ll fire homemade pizzas in our wood fire pizza oven and learn techniques for achieving the same type of delicious results at home, no matter your equipment. Master griller or beginner, no matter your level of expertise this weekend is for you!   You’ll learn to perfect your grill game with new recipes, flavors, and techniques.

A limited number of accommodations are available and will be booked on a first-come basis, payment is due at time of booking. Contact The Inns at St. Albans to arrange for accommodations before purchasing your tickets or, purchase an all-inclusive ticket online and someone will contact you to book the accommodations that best fit your needs.

Judith Fertig

Novelist and cookbook author Judith Fertig grew up in the Midwest, went to cooking school in London and Paris, and now lives in the Kansas City area. Described by Saveur Magazine as a “heartland cookbook icon,” Fertig debuts a new novel that engages the mind, the heart, and all five senses—and celebrates cookbooks that reflect her love of bread, baking, barbecue, and the fabulous foods of the Heartland.

Cooking SchoolCulinary Bootcamp
November 16, 2018

Italian Baking 2019

CULINARY BOOTCAMP Italian Baking with Domenica Marchetti November 1 - 3, 2019 (Friday afternoon session & Saturday all day) Master the Italian twice-baked cookie Dates November 1 - 3, 2019…
Cooking SchoolCulinary Bootcamp
November 16, 2018

Preserving Italy 2019

CULINARY BOOTCAMP Preserving Italy with Domenica Marchetti July 26 - 28, 2019 (Friday afternoon session & Saturday all day) preserve flavors and foods with infusions Dates July 26 - 28,…
Cooking SchoolCulinary Camp
November 16, 2018

Surprising Pantry Staples 2019

CULINARY CAMP Surprising Pantry Staples that Make Meals a Breeze with Christine Burns Rudalevidge July 19 - 21, 2019 (Friday eve & Saturday day) make summer meals a breeze Dates…

Foraging 2019

https://www.youtube.com/watch?v=Kq6c0iXCzRA

CULINARY CAMP

Foraging

with Jeff Ross

June 7 – 9, 2019

(Friday eve & Saturday day)

create a uniquely toothsome and nutritious menu

Dates

June 7 – 9, 2018
(Friday eve & Saturday day)

Artisan Chef Jeff Ross likes to say, “good gardeners cook and good cooks garden.” He understands the too-frequent disconnect between the planted fields and a talented kitchen, and seeks to erase that distance. With an education in American history, more than two decades of professional experience with plants, and a profound passion for food, he has combined his talents to forage and cook in the Smoky Mountains of East Tennessee. During your time spent with him, you will discover different uses of familiar wild and cultivated plants (and even weeds) to create a uniquely toothsome and nutritious menu.

A limited number of accommodations are available and will be booked on a first-come basis, payment is due at time of booking. Contact The Inns at St. Albans to arrange for accommodations before purchasing your tickets or, purchase an all-inclusive ticket online and someone will contact you to book the accommodations that best fit your needs.a

Jeff Ross

Artisan Chef Jeff Ross likes to say, “good gardeners cook and good cooks garden.” He understands the too-frequent disconnect between the planted fields and a talented kitchen and seeks to erase that distance. With an education in American history, more than two decades of professional experience with plants, and a profound passion for food, he has combined his talents to forage and cook in the Smoky Mountains of East Tennessee. During your time spent with him, you will discover different uses of familiar wild and cultivated plants (and even weeds) to create a uniquely toothsome and nutritious menu.

Cooking SchoolCulinary Camp
November 16, 2018

Surprising Pantry Staples 2019

CULINARY CAMP Surprising Pantry Staples that Make Meals a Breeze with Christine Burns Rudalevidge July 19 - 21, 2019 (Friday eve & Saturday day) make summer meals a breeze Dates…
Past Events
February 17, 2018

The Art of Preserving

July 27th - 29th... Learn the art of preserving with Italian food expert and cookbook author Domenica Marchetti. Working from her cookbook, Preserving Italy, Domenica will lead you through several…
Cooking SchoolCulinary Camp
November 15, 2018

Unleash Your Pie Superpower 2019

CULINARY CAMP Unleash Your Pie Superpower with Cathy Barrow May 17 - 19, 2019 (Friday eve & Saturday day) Pies Squared Dates May 17 - 19, 2018 (Friday eve & Saturday…

Unleash Your Pie Superpower 2019

CULINARY CAMP

Unleash Your Pie Superpower

with Cathy Barrow

May 17 – 19, 2019

(Friday eve & Saturday day)

Pies Squared

Dates

May 17 – 19, 2018
(Friday eve & Saturday day)

Cathy Barrow knows that slab pies are the answer to feeding a crowd.  They’re easy to slice, easy to make and easy to eat.  Up your summer pie game in this Culinary Camp.  We’ll make a variety of crusts with fillings to match.  We’ll be baking from Cathy’s newest cookbook, Pies Squared making sweet and savory pies all with crusts that are rolled out as well as pressed in, some with toppings that require no rolling pin.  Learn to roll out pie crusts, how to lattice, crimp and glaze.

A limited number of accommodations are available and will be booked on a first-come basis, payment is due at time of booking. Contact The Inns at St. Albans to arrange for accommodations before purchasing your tickets or, purchase an all-inclusive ticket online and someone will contact you to book the accommodations that best fit your needs.

Cathy Barrow

Cathy Barrow is a food writer, cooking teacher and pie maker. Barrow writes the “BRING IT” column in the Washington Post’s Food section. She has written for the New York Times, Garden and Gun, The Local Palate, Modern Farmer, Saveur, Southern Living, NPR and National Geographic, among others. Cathy lives near Washington, DC, with her husband, Dennis and two terriers. Her first cookbook, Mrs. Wheelbarrow’s Practical Pantry, won the prestigious IACP Award for best single-subject cookbook. Her second cookbook, Pie Squared: Irresistibly Easy Sweet and Savory Slab Pies will be published in fall of 2018.

Cooking SchoolCulinary Camp
November 16, 2018

Surprising Pantry Staples 2019

CULINARY CAMP Surprising Pantry Staples that Make Meals a Breeze with Christine Burns Rudalevidge July 19 - 21, 2019 (Friday eve & Saturday day) make summer meals a breeze Dates…
Cooking SchoolCulinary Camp
November 15, 2018

Fancy Fish 2019

CULINARY CAMP Fancy Fish: Easy & Impressive Party Ready Food with Christine Burns Rudalevidge April 5 - 7, 2019 (Friday eve & Saturday day) make fish the star of the…
Cooking SchoolCulinary Camp
November 16, 2018

Patio Parties 2019

CULINARY CAMP Patio Parties - Woodfired Pizzas & Grilling with Judith Fertig June 21 - 23, 2019 (Friday eve & Saturday day) no matter your level of expertise Dates June…

Fancy Fish 2019

CULINARY CAMP

Fancy Fish: Easy & Impressive Party Ready Food

with Christine Burns Rudalevidge

April 5 – 7, 2019

(Friday eve & Saturday day)

make fish the star of the part.

Dates

April 5 – 7, 2019
(Friday eve & Saturday day)

Put down the cocktail sauce and step away from the boiled shrimp! Learn new ways to make seafood the guest of honor at your next party. From appetizers to entrees, you’ll learn everything you need to know to make fish the easy and delicious star of the party.

A limited number of accommodations are available and will be booked on a first-come basis, payment is due at time of booking. Contact The Inns at St. Albans to arrange for accommodations before purchasing your tickets or, purchase an all-inclusive ticket online and someone will contact you to book the accommodations that best fit your needs.

Christine Burns Rudalevige

Christine Burns Rudalevige is a seasoned food writer and classically trained cook living in Brunswick, Maine. Her writing and original recipes appear regularly in print Cooking Light, Eating Well, Fine Cooking, The Coastal Table, Edible Maine and Edible New Hampshire and on-line at Food52.com, The Cook’s Cook, NPR and ZesterDaily. She’s worked in professional kitchens since she was 15, completed her formal culinary school training at 42, and has most recently enjoyed the thrill of the restaurant cooking scene as a partner in Butter+Salt, a pop-up restaurant company that hosts a series of special dinner events in Brunswick.

Cooking SchoolCulinary Camp
November 15, 2018

Cooking with Cast Iron 2019

CULINARY CAMP Cooking with Cast Iron with Sheri Castle March 22 - 24, 2019 (Friday eve & Saturday day) Expand beyond fried eggs & soups Dates March 22 - 24,…
Cooking SchoolCulinary Camp
November 16, 2018

Surprising Pantry Staples 2019

CULINARY CAMP Surprising Pantry Staples that Make Meals a Breeze with Christine Burns Rudalevidge July 19 - 21, 2019 (Friday eve & Saturday day) make summer meals a breeze Dates…
Cooking SchoolCulinary Camp
November 16, 2018

Holiday Entertaining 2019

CULINARY CAMP Holiday Entertaining with Sheri Castle November 22 - 24, 2019 (Friday eve & Saturday day) learn the tricks of timing Dates November 22 - 24, 2019 (Friday eve & Saturday…

The Glorious Pasta of Italy 2019

CULINARY CAMP

The Glorious Pasta of Italy

with Domenica Marchetti

March 29 – 31, 2019

(Friday eve & Saturday day)

adaptable, economical and creative pasta

Dates

March 29 – 31, 2019
(Friday eve & Saturday day)

Mastering the classic egg and flour pasta is just the beginning to this weekend spent exploring the versatility of pasta shapes, flavors, and dishes.  You’ll learn how adaptable, economical and creative pasta can be from simple noodles and sauces to sweet desserts.

A limited number of accommodations are available and will be booked on a first-come basis, payment is due at time of booking. Contact The Inns at St. Albans to arrange for accommodations before purchasing your tickets or, purchase an all-inclusive ticket online and someone will contact you to book the accommodations that best fit your needs.

Domenica Marchetti

Domenica Marchetti is a writer and cooking teacher who specializes in contemporary Italian home cooking. Her articles have appeared in The Washington Post, Food & Wine, Fine Cooking, Cooking Light and many other publications. She is the author of seven cookbooks on Italian home cooking, leads culinary excursions to Italy and is the creator of the very popular blog www.domenicacooks.com.

Cooking SchoolCulinary Camp
November 16, 2018

Holiday Entertaining 2019

CULINARY CAMP Holiday Entertaining with Sheri Castle November 22 - 24, 2019 (Friday eve & Saturday day) learn the tricks of timing Dates November 22 - 24, 2019 (Friday eve & Saturday…
Cooking SchoolCulinary Camp
November 15, 2018

The Glorious Pasta of Italy 2019

CULINARY CAMP The Glorious Pasta of Italy with Domenica Marchetti March 29 - 31, 2019 (Friday eve & Saturday day) adaptable, economical and creative pasta Dates March 29 - 31,…
Cooking SchoolCulinary Camp
November 15, 2018

Cooking with Cast Iron 2019

CULINARY CAMP Cooking with Cast Iron with Sheri Castle March 22 - 24, 2019 (Friday eve & Saturday day) Expand beyond fried eggs & soups Dates March 22 - 24,…

Cooking with Cast Iron 2019

CULINARY CAMP

Cooking with Cast Iron

with Sheri Castle

March 22 – 24, 2019

(Friday eve & Saturday day)

Expand beyond fried eggs & soups

Dates

March 22 – 24, 2019
(Friday eve & Saturday day)

Did you inherit your grandmother’s skillet or invest in a French enameled cast iron oven and now wondering what to do with them? Spend the weekend learning how to care for and cook with cast iron. By the end of the weekend, your cast iron recipe repertoire will expand beyond fried eggs and soups to hearty one-pot dinners, entrees for entertaining, and delicious desserts.

A limited number of accommodations are available and will be booked on a first-come basis, payment is due at time of booking. Contact The Inns at St. Albans to arrange for accommodations before purchasing your tickets or, purchase an all-inclusive ticket online and someone will contact you to book the accommodations that best fit your needs.

Sheri Castle

Sheri Castle is an award-winning professional food writer, cook, recipe
developer, cooking teacher, public speaker, and raconteur. She is known for melding storytelling, humor, and culinary expertise. She is the author of six cookbooks and has collaborated with chefs, cooks, and bakers on over two-dozen cookbooks including James Beard Award winners, IACP award winners and New York Times Best Sellers. You can learn more about Sheri’s work at her website www.shericastle.com.

Cooking SchoolCulinary Bootcamp
November 16, 2018

When Pies Fly 2019

CULINARY BOOTCAMP When Pies Fly: Holiday Show Stoppers with Cathy Barrow November 15 - 17, 2019 (Friday afternoon session & Saturday all day) When pies fly Dates November 15 - 17,…
Cooking SchoolCulinary Camp
November 15, 2018

Fancy Fish 2019

CULINARY CAMP Fancy Fish: Easy & Impressive Party Ready Food with Christine Burns Rudalevidge April 5 - 7, 2019 (Friday eve & Saturday day) make fish the star of the…
Cooking SchoolCulinary Camp
November 15, 2018

Cooking with Cast Iron 2019

CULINARY CAMP Cooking with Cast Iron with Sheri Castle March 22 - 24, 2019 (Friday eve & Saturday day) Expand beyond fried eggs & soups Dates March 22 - 24,…