Learn, create, and examine the world of food and wine-Cooking Classes & Wine Seminars
Wine Immersion Seminars
By attending one of Mark Johnson's wine seminars, you will get extensive experience pairing wine and food. You will also learn about wine, wine making, grape growing, and the art of wine tasting. Mark is a great storyteller, a non-intimidating wine instructor, and is adept at getting everyone involved. Sometimes his stories are even true! These are some of the things participants said about past seminars:
"You've got a great program keep up the good work, Mark makes everyone feel like a participant - great humor and wit! Can't wait to be back, Terrific all the way around, Wonderful food, wines were complimentary, presentation of food was awesome - fantastic service!"
Both classroom style and hands on experience are part of your wine immersion seminar. Your day includes a tour of the cellar with an explanation of the wine making process, vineyard walk, short explanation of the art of tasting wine, peasant's lunch, and 6-course leisurely dinner with accompanying wines, all prepared by Chef Perry Harmon. Each course, from the appetizer to the dessert is specially paired with Chateau Chantal wines. The meal is a work of art, worth the price of the seminar on its own, but is included in the overall price of $145 per person.
Offered March 31 and April 28, 2012.
See our Event Calendar for the full 2012 schedule and
reserve your spot here!
Cooking Classes
Offered January-May 2012 by Nancy Allen, Perry Harmon and Les Hagaman
Chef-Educator Nancy Allen:
Nowhere will you find a more enthusiastic, knowledgeable, and realistic cooking teacher than Nancy Allen. Allen, a certified culinary professional, member of I.A.C.P., Slow Food, and the New York Association of Cooking Teachers, is a 1987 graduate of San Francisco's California Culinary Academy.
Chef Nancy Allen, CCP offers some insight to what you learn in her cooking classes-
"As a kitchen veteran and culinary teaching professional you might think I prepare elaborate meals. Who has the time? Like an artist, my best meals arise out of those impromptu dinners that push me to rely on my skills, senses and intuition.
When I teach cooking, I focus on techniques and skills that will free my students from recipes. Cooking only from recipes is like swimming with a life jacket. You won't drown, but you'll never really learn to swim. To enjoy cooking fully you need to take a chance. I encourage students to learn good kitchen skills, learn to trust their senses and go beyond recipes."
Chef Perry Harmon:
Has 20 plus years of experience as a professional chef in restaurants, corporations, classrooms and in private homes a personal chef. He was the chef on Traverse City TV 7&4’s “The Peninsula Kitchen with Stacey Skrysak and Chef Perry Harmon” creating original seasonal recipes focusing on local ingredients and products. He was one of the chefs, and the only local chef, with Learn Great Foods an organic food tour company operating in 4 mid-west states for the past 6 years.
His Gourmet Foods Company “Way North Foods, LLC” produces artisanal gourmet baked goods and other gourmet handcrafted edibles. Both he and his products have been written up in Traverse Magazine, Hour Detroit Magazine, NM3 Magazine, The Nibble, Draft Magazine, Conde` Nast Traveler, Northern Express, Traverse City Record Eagle, Grand Traverse Insider, Edible Grand Traverse and Fancy Foods & Culinary Products.
He has partnered with Chef Harlan “Pete” Peterson (Restaurant Tapawingo) to form “Fun Fine Dining & Tours” a new concept in small intimate gourmet dinner parties and exclusive food touring.
You don't need to be a professional cook to be spontaneous in the kitchen. With a little help you can develop a flexible repertoire of skills and dishes that you can change on a whim. Attend a class and learn a few of my liberating secrets to becoming a better, more intuitive cook. Develop and nurture them and you'll find a source of unlimited improvisation and unlimited fun. Grab your Spot Here!
We offer two day cooking class packages:
Cooking Classes do not require a stay in our B&B. If you do wish to stay the weekend, however, the cost begins at $275 per person based on double occupancy, accommodation and double enrollment for the weekend stay including breakfast both Saturday and Sunday morning, cooking class with Nancy Allen on Saturday, and the opportunity to enjoy the food you prepare after class as well as wine tasting and a lodger cellar tour.
All classes are approximately four hours and hands-on. Class begins at 12:30pm-4:30pm and includes the enjoyment of your preparations paired with our wines after class. The price is $125 per person. Bring an apron and a favorite knife.
The 2012 schedule is complete! Please see our Web Store for the cooking class offerings and bookings. If a class is sold out, please give our front desk a call and ask to be added to the waiting list. 1-800-969-4009.
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