April 4-6, 2008
Join Chef Randy for a 2½-day cooking school that will give you an in-depth look at some essential culinary skills. This hands-on class is limited to 12 people to ensure an excellent learning environment.
Call today to reserve your place in this exciting event.
540.839.5018
All-inclusive Prices
Double occupancy: $600 per person
Single occupancy: $750 per person
Non-resident: $450
Class Details:
Friday, April 4:Fresh Breads and Pasta
10:00 Artisan Bread Dough
Making, mixing, and proofing a variety of breads
12:30 Lunch (Herter Hall)
1:30-5:00 Doughs & Pasta
The shaping and baking of bread doughs
Preparing and rolling fresh pasta
6:30 Cocktails
7:00 Dinner – Italian Buffet with wine
Saturday, April 5:Hors d’oeuvres & Pastry
10:00 Tapas, Appetizers & Hors d’oeuvres
Expand your repertoire of hors d’oeuvres to really impress your dinner guests. We’ll spend the morning making many different varieties and then have them all for lunch!
12:30 Lunch (Herter Hall)
1:30-4:30 Basic French Pastry Techniques
Learn the basic techniques that allow you to make classic French pastries right in your own kitchen.
6:00 Dinner in the Manor House
7:30 Russell Malone Quartet Concert
Sunday, April 6:French Pastries & Brunch
10:00-12:00: Discuss the preparation of brunch items using the French pastry techniques discussed on Saturday.
At the end of the class, we’ll eat brunch to bring the weekend to a delicious end!