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.
Nov. 8-10, 2024: Holiday Cooking School
WITH ANN LEMCKE, THE ART OF ENTERTAINING
You’re invited to The Inns at St. Albans for an immersive weekend of holiday-themed culinary classes, decorating workshops and dining engagements! Join us Nov. 8-10 for our Holiday Culinary Camp, which includes overnight accommodations and a full slate of activities at International Choux Co. and other venues on premise. Whether you’re looking for menu inspiration, tips for decorating your tabletop or just an amazing escape before the hustle and bustle of the hectic holiday season, we welcome you to our historic destination for three days of festivities sure to get you “INN” the spirit.
WEEKEND SCHEDULE (subject to change)
Friday, November 8th
- 11 a.m. – Early check-in at The Lodge at St. Albans
- 12 p.m. – Lunch and Learn at Historic Head’s Store
Lunch Menu:
Creamy Tomato Basil Soup with
Tenderloin Grilled Cheese
Open Faced Crustini with Thinly Sliced Grilled Beef Tenderloin, Caramelized Onions, and Havarti Cheese
Italian Christmas Snowball Cookies
- 6:30-8:30 p.m. – Holiday Dinner and Mixology class at International Choux Co.
Dinner Menu:
Mini Holiday Charcuterie Boards
Grilled Vegetable Packages with Maytag Blue Cheese Dip
Marinated Jumbo Lemon Lime Shrimp with Chipotle Aioli Dip
Mini Potato Baskets
Bacon Wrapped Pineapple with Caramel Glaze
Spinach and Cheese Stuffed Mushrooms
Brownie Bites with Strawberry Santa Hats
Bourbon Slush Cocktails
Saturday, November 9th
- 9 a.m. – Breakfast at Historic Head’s Store + shopping at Honey Bee Point
- 11:30 a.m. – Guided Art Tour of The Studio Inn followed by Holiday Luncheon
Lunch Menu:
Honey Balsamic Glazed Grilled Chicken Breast over Wild Rice and Grain Salad with Dried Cranberries, Apricots, White Raisins, and Feta Cheese
Baby Microgreens, Caramel Pecans and House Specially Poppyseed Dressing
Homemade Rocky Road Fudge with Christmas Confetti
- 6:30-8:30 p.m. – Chef’s Family Holiday Dinner
Dinner Menu:
Wild Field Green Salad Bundles with Red Pepper Strips and Carrot Sticks Tied with Cucumber Ribbons and White Cheddar Trees drizzled with Zesty Italian Dressing
Beef Tenderloin Medallions with Red Wine Reduction
Boursin Scalloped Potatoes
Fresh Asparagus Spears with Pistachio Butter
Mrs. Claus’s Pecan Custard Pie
Sunday, November 10th
- 9:30 a.m. – Farewell Holiday Brunch at Old Barn Inn
- Menu – coming soon
- 12 p.m. – Check-out
