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 experience. 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. 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 $135 per person. Grab Your Spot Here!

See our Calendar of Events for this season's wine immersion seminar dates.

Cooking Classes

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.

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 you Spot Here!

We offer two day cooking class packages:

  Two day, weekend, Cooking Classes do not require a stay in our B&B Inn. The cost begins at $275 per person based on double occupancy and double enrollment for a weekend stay including a B&B suite, breakfast both Saturday and Sunday morning, cooking class with Nancy Allen on Saturday, and the opportunity to enjoy the food you prepare after class.

All classes are approximately five hours and hands-on. Bring an apron and a favorite knife.

See our Calendar of Events for this season's cooking class offerings.