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Culinary Excursions: 10 Savory Cooking Retreats
by Carrie Miner
Lakeside Leisure
David Beier, chef and owner of the Fonds Du Cuisine Cooking School at Michigan's Walloon Lake Inn, knows how to braise and baste with the best of them. A private pilot in his own right, Beier often picks up guests arriving at the Boyne Mountain Airport [KBFA].
 But don't be fooled by the Beier's easygoing demeanor or the cozy, 100-year-old country inn situated on the banks of the 35-mile, sandy-bottomed Walloon Lake.
Extensively trained in European techniques and backed with the diverse experience obtained by working in 18 restaurants, this sociable chef teaches intensive four-day classes focusing on cooking methods rather than recipes.
"Anyone can download a recipe on the Internet," says Beier, "but I teach how to thicken a sauce, sharpen a knife, braise and sautée—all of the techniques that will allow you to be successful with any recipe you tackle."
Beier's achievements in the kitchen come forth in his sensational menu offerings at the inn—pumpkin seed crusted whitefish served with a cucumber and corn concasse; sautéed pork chops stuffed with pecans and dried cherries and finished with a light maple glaze; and chicken in red wine sauce with croutons, shrimp, mushrooms and pearl onions.
After dining, you can sit back and watch the sunset or take a lakeside stroll. And with its convenient location, just a few miles from Lake Michigan, Walloon Lake Inn makes a perfect base for exploring the rolling countryside.
 A Religious Experience
Innkeepers Susan and Benji Hahn believe in the enduring spirit of the picturesque coastal community of Niantic, Connecticut. A Connecticut native, Susan returned to her home state with her husband of 12 years and promptly set up stewardship of a historic church turned bed and breakfast.
For the last year, this inviting couple has welcomed guests to stay and glory in the splendor of the restored 1879 church, located just minutes away from downtown Niantic antique shops and the seashore's pristine beaches and newly constructed boardwalk.
As an added bonus, Susan offers complimentary pick-up service from the Groton-New London Airport [KGON] for pilots who phone ahead.
Recently paired with Chef Sherry Swanson from A Culinary Experience, the innkeepers at 14 Lincoln Street are hosting five fine dining cooking classes held on select weekends from March through June.
Classes include "Northern Italian—A Taste of Emilia-Romagna" featuring golden squash tortelli with sage butter, veal roast stuffed with spinach, pancetta, and frittata with seasonal vegetables roasted in balsamic glaze and chocolate-zabaglione cake;
"French Cooking for Beginners—Classic Bistro Flavors" with the menu of onion soup au gratin, steak au poivre with rosemary roasted potatoes and apple tarte tatin; "Southern Italian—The Savory Flavors of Sicily" focusing on pasta alla norma (pasta with eggplant, cheese & tomato sauce), pork rollatini with Marsala sauce and seasonal root vegetables and cassata; "Intermediate French Cooking—Elegant French Fare" served up with seared duck breast with figs in an orange buerre blanc, herb roasted lamb with aromatic vegetables and lavender scented crème brûlée; and "Solely Seafood—Fresh New England Seafood Variations" featuring grilled oysters with a ginger-lime butter, sweet potato soup with lobster and orange crème fraîche and shellfish paella risotto.
In addition to teaching traditional French and Italian cooking techniques, Chef Swanson pairs the menus with wine and adds information about the food's historical significance—giving guests everything they need for a perfect evening of home entertaining.
 A Winning Weekend
For nine years, the Cherry Valley Lodge has paired gourmands with some of Ohio's finest chefs during the lodge's annual Gourmet Cooking Weekend.
After landing at the Newark-Heath Airport [KVTA] and taking a short 10-minute cab ride to the lodge, guests gear up for a jam-packed weekend of wine and food pairings in the lodge's specialty, hands-on cooking workshops.
This year the popular affair is scheduled from March 31 through April 2, but make your reservations early before this epicurean event sells out.
Situated on 18 acres near the Granville and Newark border, Cherry Valley Lodge offers a rustic atmosphere without being remote. And if all of the sampling and cooking doesn't wear you out, take the time to sample some of the lodge's other pastoral pursuits—hiking, bird watching and self-guided tours through the property's arboretum and botanical garden.
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