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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.


Aug. 18-20, 2023: Cast Iron Cooking


With a passion for cooking and personalities as approachable as their recipes, The Electrified Cooks make their inaugural visit to The Inns at St. Albans for a weekend of instruction and innovation focused on their love for easy yet irresistible dishes and the cast iron skillet. Join them for what’s certain to be a memorable three days of learning and laughs!

ABOUT THE INSTRUCTOR – Roxanne Wyss and Kathy Moore, The Electrified Cooks

Roxanne Wyss and Kathy Moore, The Electrified Cooks, are cookbook authors, food consultants, food writers, cooking schoolteachers and food bloggers who share their test-kitchen expertise through creative recipes and tips that make cooking easy and fun. These skilled cookbook authors have written 18 cookbooks and created thousands of recipes and content for various corporations and publications.  Their most recent cookbook, The Best Cast Iron Baking Book, is packed with delicious pizza, breads, biscuits, rolls, pies and more. They love to teach cooking and their classes sell-out quickly. Students return time and again for the fun and laughter Roxanne and Kathy share and many students comment that their passion for cooking is contagious. They are known for sharing delicious recipes that help families enjoy dinnertime and inspire everyone to entertain with ease.

In addition, they consult with food and appliance companies, develop recipes for popular online recipe sites, write feature articles and appear on national television, including appearances on QVC. Their professional careers in food began in a test kitchen for a small appliance company and now spans over thirty-five years. Their popular food blog can be found at


Friday, August 18

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

1-3 p.m. – Lunch and Learn ($70/person)

Who doesn’t crave a romantic picnic? Join us for tips on how to prepare and pack a picnic lunch, featuring recipes from the chef’s own publications like The Newlywed Cookbook: Cooking Happily Ever After and Delicious Bundt Cakes. On the menu: Light Greens with Vinaigrette; BLT Deviled Eggs; Chicken and Swiss Pop Tarts; and Blueberry Yogurt Cake. 

3-5:30 p.m. – Leisure Time

5:30-8:30 p.m. – Happy Hour Appetizer & Signature Cocktail Demonstration ($45/person)

Enjoy an amazing evening in the company of The Electrified Cooks who will demonstrate their mouth-watering Mojito Slushies along with light bites like Potato and Salsa Verde Tortillas and Meatball Tapas. Guests will sip, savor and come away with newly acquired kitchen skills in a fun and casual atmosphere.


Saturday, August 19

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)

Gain confidence using a cast iron skillet as  The Electrified Cooks delve deep into their publication, “The Best Cast Iron Baking Book.” Enjoy sipping on a signature beverage and nibbling on some delicious bites while they demonatrate their tricks and tips to recipes like No Knead Artisan Bread with Cheese-Mushroom and Bacon Topping, Lemon Skillet Scones with Fresh Berries, and Snickerdoodle Bars.

6:30-9:30 p.m. – Chef’s Dinner and Wine Pairing ($100/person)

Don’t miss a chance to enjoy a carefully curated dinner and plenty of merriment with The Electrified Cooks. The night begins with a drink on the porch or bar of Old Barn Inn, followed by cocktails inside the restaurant and an impressive steak dinner  where our guest chefs offer commentary on each course.

The evening’s menu includes:

• Roasted Corn Salad with Zucchini and Summer Vegetables

• Thin Sliced Strip Steaks with Herb Butter

• Cast Iron Scalloped Potatoes

• Peach Crostata with Vanilla Bean Ice Cream 

Sunday, August 20

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.)
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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