at International Choux Co.
International Choux Co., the cooking school of The Inns at St. Albans, presents an exciting slate of culinary classes taught by award-winning cooks, bakers, food professionals and best-selling authors. Our CookINN Classes are intimate and immersive experiences centered around a theme and led by a visiting chef. Attendees can choose from demonstrations, excursions, talks and tastings and purchase classes a la carte or bundled in any combination.
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.
August 12-13, 2022: Summertime Seafood
WITH CHRISTINE BURNS RUDALEVIGE
These classes will walk students through the process of selecting and preparing different types of seafood. The adaptable recipes give students the opportunity to swap in and out the fish and shellfish they like to eat and can source easily.
Recipes covered include sea scallop lollipops, spicy crab hush puppies, Bloody Mary shrimp shots, smoked salmon mousse and cucumber canapés, and seared sesame tuna bites.
Over the course of her visit, our guest chef will also demonstrate the preparation of spicy lobster, calamari and summer corn salad; seared flaky white fish (halibut, cod, black cod) with dashi, ginger, soba noodles and julienned vegetables; and Maine blueberry cake with sweet corn ice cream.
ABOUT THE INSTRUCTOR – Christine Burns Rudalevige
Christine Burns Rudalevige is a food writer, recipe developer and tester, food stylist and author of Green Plate Special. The culinary virtuoso has lived in many places including Connecticut, Maine, Massachusetts, New Jersey, Pennsylvania, England and France. But her professional world has consistently been grounded in just two: journalism and the kitchen. Throughout her 30-year writing career, she’s covered sports, politics, business and technology. But for the past 10 years after completing culinary school, she’s focused on food. She currently serves as editor-in-chief of edible MAINE magazine. Her words and recipes about eating locally and sustainably have appeared in publications from The Portland Press Herald to Fine Cooking. Her award-winning cookbook, Green Plate Special, was published in 2017. She’s worked with sustainable seafood expert Barton Seaver to produce his latest cookbook, The Joy of Seafood, and produce his “Seafood Literacy” online course. When she’s not laboring over a cutting board or a keyboard, she’s learning from her two semi-adult children, a community of food-minded friends, hundreds of productive Maine farmers, thousands of innovative chefs near and far, and her 30,000 honeybees.
Friday, Aug. 12 CookINN Classes with Christine Burns Rudalevige
Lunch and Learn – $55/person
Enjoy a demonstration class, signature cocktail and lunch in our new cooking school with our visiting chef/author.
Tavern Creek Happy Hour and Appetizer Demonstration – $55/person
Relax in Tavern Creek Tavern or enjoy the fires outside on the patios while sipping signature cocktails and sampling heavy appetizers. Our guest chef demonstrates two appetizers that you can easily replicate for your own guests while sharing their culinary story.
6 – 8 p.m.
Saturday, Aug. 13 CookINN Classes with Christine Burns Rudalevige
Morning Chef’s Experience – $45/person
Afternoon Demonstration Class at International Choux Cooking School – $65/person
Sit back and soak in culinary tips and techniques from our guest chef in our new state-of-the-art cooking school. Perfectly curated, you will enjoy a signature cocktail and a demonstration of what’s to come that night for dinner.
Evening Al Fresco Dinner – $100/person
Join us for one, two or all five sessions!
Classes are individually priced (see above). The discounted price for all five sessions is $295 per attendee. Please call 636-458-0131 to reserve the all-session bundle.
No refunds for cancellations. With a minimum 72 hour cancellation, we will issue a credit for the amount paid toward a different class in the future for up to 1 year from the cancellation date.