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.
July 26-28, 2024: Culinary Camp
WITH THE ELECTRIFIED COOKS
With a passion for cooking and personalities as approachable as their recipes, The Electrified Cooks make a return visit to The Inns at St. Albans for a weekend of instruction and innovation focused on their love for easy yet irresistible dishes. Join them for what’s certain to be a memorable weekend 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 www.pluggedintocooking.com.
GENERAL WEEKEND SCHEDULE:
Friday, July 26
11 a.m. – Check In at The Lodge at St. Albans
12 p.m. – Lunch
Nashville Hot Chicken in a Biscuit
Mac and Cheese
Peach Cobbler, topped with Ice Cream
6-8 p.m. – Dinner Demonstration at International Choux Co.
Roasted Beet and Toasted Walnut Salad with Creamy Horseradish Dressing
Chicken Paillards with Lemon and Capers
Bistro Potato and Leek Gratin
Tarte au Citron
8 p.m. – Summer cocktails by the firepit
Saturday, July 27
9-11 a.m. – Breakfast at Head’s Store
12-2 p.m. – Lunch
Sizzling Cast Iron Beef Fajitas with onions and peppers
Chips and Queso
Freshly made Pico De Gallo
6:30-8:30 p.m. – Chef’s Dinner Old Barn Inn
A French inspired appetizer, TBD
Roasted Salmon on Greens with Thyme Vinaigrette
Profeteroles filled with Ice Cream and served with Chocolate Sauce.
Sunday, July 28
9-11 a.m. – Breakfast at Old Barn Inn
11:30 a.m. – Check Out