Culinary Camps
at The Inns at St. Albans
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.
Join us all weekend for classes and dining engagements, and add an overnight stay to your visit for the ultimate experience. Attendees receive 15% off lodging and the full five-class package*.
Classes also are available à la carte. See below for more details.
*The Lodging + 5-Class Package rate includes a double-occupancy room plus admission for one to all weekend classes,)
Please Note: Reservations required one week prior to event date.
August 7-9, 2026: Fresh-Picked Plates: Cooking With Summer Produce
WITH MARY ANDINO
The time is ripe to get those garden veggies picked and plated! Join Mary Andino for an array of cooking demonstrations and dining events that’ll have you scouring the produce aisle – if not your own garden or local farmer’s market – for seasonal ingredients needed to replicate her sweet and savory dishes bursting with unique flavors and nutritional punch. Pick individual classes and menus of interest to you, or come for the entire weekend for a fully immersive experience and fun getaway! Culinary camp attendees receive 15% off overnight accommodations and the five-class package.
ABOUT THE INSTRUCTOR – Mary Andino
Mary Andino is a PhD, journalist, and editor. She formerly served as an editor for Feast Magazine and Allrecipes. Andino’s work has also appeared in Eater, Climbing, Backpacker, Terrain, and HOUR Detroit. Find her on Instagram @andino_mc.
GENERAL WEEKEND SCHEDULE:
** Please note – you can purchase individual a la carte sessions (prices are listed individually) or the full weekend session.
Friday, August 7
11 a.m. – Check In at The Lodge at St. Albans
12-2 p.m. – Lunch & Learn ($55.00/person + tax & gratuity)
Location: International Choux Co., 13 Mable Lane, St, Albans, MO
Menu:
Appetizer: Celery Salad
Main: Spaghetti with Roasted Tomato Miso Sauce
Dessert: Italian Plum and Almond Cake
6-8 p.m. – Mixology & Appetizer Demonstration, followed by cocktails by the firepit ($65.00/person + tax & gratuity)
Location: International Choux Co., 13 Mable Lane, St, Albans, MO
Menu:
Signature Cocktails: Carrot Ginger Cocktail and Sparkling Strawberry Granitas
Appetizers: Mushroom and Ricotta Crostini; Tomato and Onion Yogurt Dip
Saturday, August 8
12-2 p.m. – Lunch & Learn ($55.00/person + tax & gratuity)
Location: International Choux Co., 13 Mable Lane, St, Albans, MO
Menu:
Appetizer: Broccoli Za’tar Salad
Main: Bruschetta Chicken
Dessert: Basil Cake with Balsamic Strawberries
6-8 p.m. – Chef’s Dinner: How To Make Pavlova ($100.00/person + tax & gratuity)
Location: International Choux Co., 13 Mable Lane, St, Albans, MO
Menu:
Appetizer: Fried Stuff Squash Blossoms
Main: Garlic Steak with Roasted Bell Pepper Sauce
Dessert: Lemon-Blueberry Pavlova with Elderflower Curd
Sunday, August 9
10 a.m.-12 p.m. – Brunch & Learn ($45.00/person + tax & gratuity)
Location: International Choux Co., 13 Mable Lane, St, Albans, MO
Menu:
Appetizer: Stuffed Portobello Mushrooms
Main: Tomato Tart with Spices, Herbs, and Feta
Dessert: Spiced Olive Oil Cake and Citrus Trifle
12:30 p.m. – Check Out
Culinary Camp Rates
Culinary Camp classes are available for purchase à la carte, or attendees can bundle the entire five-class weekend program with an overnight stay at The Lodge or a cottage at the special rate of 15% off classes and 15% off lodging. (Please note: The Lodging + 5-Class Package rate includes a double-occupancy room plus admission for one to all weekend classes,)
Reservations for all classes are required one week prior to event date.
