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Culinary Camps
at The Inns at St. Albans

International Choux Co., the cooking school of The Inns at St. Albans, presents an exciting slate of culinary camps taught by award-winning cooks, bakers, food professionals and best-selling authors. These weekend-long events are intimate and immersive experiences centered around a theme and led by a visiting chef. Attendees enjoy cooking demonstrations, excursions, talks, tastings and dinners, plus a two-night stay on the property.

Our name pays homage to Oscar Johnson, co-founder of the International Shoe Company, and his wife Irene Johnson, the visionary who cultivated St. Albans’ beauty and tradition of hospitality throughout the early 20th century.

International Choux Co. Cooking School - Pasta

March 24-26, 2023: Italian Weekend


While one often thinks of Italian cuisine as just one type of food, in reality, the country’s gastronomy greatly varies depending on which of its 20 regions you find yourself in. Come explore the different regions’ takes on pasta and sauce and learn techniques and ingredients necessary to create an authentic Italian meal. With a focus on preparing fresh, quality ingredients in a simple way that allows their flavors to shine, we’ll spend the weekend exploring the cuisines of Florence, Sicily, Sardinia, Southern Italy and Venice. We’ll also delve into a bit of Italian history and culture along the way.


Mary Andino is the Managing Editor of Feast Magazine. She also works as a freelance writer and editor and is passionate about farmers and sustainability. She received her PhD in Italian history from Washington University in St. Louis and loves to share her knowledge of Italian food, culture and history with others.


Friday, March 24

12 p.m. – Check In at The Lodge at St. Albans

1-3 p.m. – Lunch and Learn, $70/person
Observe Andino’s skillful execution of a sausage crostini appetizer, fresh pasta with sundried tomato pesto and apple crostata dessert. Savor each course while sipping on a Chardonnay that pairs well with the lunch.

3-5:30 p.m. – Leisure Time

5:30-8:30 p.m. – Happy Hour Appetizer & Signature Cocktail Demonstration, $45/person
Join us for a casual evening with our guest chef who will demonstrate seadas (provolone turnovers) and the Garibaldi cocktail. She’s also preparing a prosciutto and fig bruschetta for attendees to enjoy while mingling. A charcuterie and cheese board will round out the light dinner. Additional bar offerings will be available as well.

Saturday, March 25

9-11 a.m. – Breakfast at Head’s Store

11 a.m.-12 p.m. – Leisure Time

12-2 p.m. – Lunch and Learn, $70/person
Meet Andino back in the kitchen for a look at how she whips together a risotto with crispy mushrooms plus her delicious chocolate and almond cake. Enjoy the dishes along with a paired wine during class. 

6:30-9:30 p.m. – Chef’s Dinner and Wine Pairing, $100/person
Our guest chef has prepared a three-course Italian dinner for guests and plans to provide some fascinating narrative in conjunction with each dish. The night begins with wine on the patio or in the bar at Old Barn Inn, then continues with a seated dinner of minestra di riso e patate (rice and potato soup), butternut squash gnocchi with sage sauce and ricotta cheesecake for dessert. Andino has selected the Negroni cocktail to be paired with the meal. Buon appetito!

Sunday, March 26

9-11 a.m. – Breakfast at Head’s Store

11:30 a.m. – Check Out

Culinary Camp Package pricing based on single or double-occupancy accommodations.
• $915/single attendee (Includes a two-night stay. Following purchase, you will be contacted by a reservations specialist to make these arrangements.)
• $1380/two attendees (Includes a two-night stay. Following purchase, you will be contacted by a reservations specialist to make these arrangements.)

Culinary Camp classes also sold a la carte.

Cancellation/No-Show Policy: Due to the unique nature of this event, we cannot offer refunds or credits for cancellations. Tickets, however, are fully transferable.
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