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Culinary Excursions: 10 Savory Cooking Retreats
by Carrie Miner
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1 2 3 4 5 >> Planning And Resources
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Culinary Vacations Planning And Resources
Red Mountain Spa
1275 East Red Mountain Circle, Ivins, UT 84738; 800.407.3002; redmountainspa.com. The Adventure Cuisine vacations are offered every month of the year with the exception of April, May and October. Foodies arrive on Sunday with the two-hour morning classes Monday through Thursday. Remaining dates for this five-day health-conscious retreat are March 19-24, June 18-23, July 16-21, August 20-25, September 17-22, November 12-17 and December 10-15. Rates are $1,695 per person, double occupancy in deluxe accommodations.
Inn On The Almeda
303 East Alameda, Santa Fe, NM 87501; 888.984.2121; inn-alameda.com. Santa Fe School of Cooking: 116 West San Francisco Street, Santa Fe, NM 87501; 800. 982.4688; santafeschoolofcooking.com. The Muy Sabrosa Cooking School package includes two nights' accommodations at the Inn and a two and a half hour cooking class and lunch for two at the Santa Fe School of Cooking. Rates range between $310 and $630.
The Inn At Essex
The New England Culinary Institute, 70 Essex Way, Essex, VT 05452; 800.727.4295; vtculinaryresort.com. The two-day "Chef's 'Inn' Training" Vermont Getaway includes hands-on, cooking demonstrations in NECI's Culinary Theatre, one night's accommodations and a tour of the New England Culinary Institute. Rates are $259-$289 until April 2006; $269-$339 from May 2006 to June 2006.
Wheatleigh
Hawthorne Road, Lenox, MA 01240; 413.637.0610; wheatleigh.com. Upcoming two-day culinary escapes at Wheatleigh are held on March 8-9, March 18-19 and March 28-29. Upcoming evening classes take place on March 21 and March 27. Classes are offered year round. The culinary packages start at $1,550 per person and include a two-night stay in a deluxe room, a cooking class, a personalized chef's jacket, a wine class, a 50-minute massage, a French breakfast and a three-course dinner in the Dining Room.
The Greenbrier
300 West Main Street, White Sulphur Springs, WV 24986; 304.536.1110 or 800.453.4858; greenbrier.com. Upcoming dates for BBQ University include classes held July 23-26 and 26-29. Rates, which include lodging, start at $2,941 per person. From June-October, cooking classes are from 9:30 a.m. to 1:30 p.m. Monday through Saturday for $200 per person.
Walloon Lake Inn
P.O. Box 459, Walloon Lake Village, MI 49796; 800.956.4665; walloonlakeinn.com. Classes are held Sunday to Thursday October through March. Rates start at $440 per person (double occupancy) and include four days (16 hours) of classes, four nights at the inn, breakfast, lunch/dinner daily.
Fourteen Lincoln Street
14 Lincoln Street, Niantic, CT 06357; 860.739.6327; 14lincolnstreet.com. A Culinary Experience: Southbury, CT; 203.521.8219; aculinaryexperience.com. Upcoming classes are held on April 1, May 6, May 20 and on June 3. Cooking classes start at $200 per person and include an informal wine pairing and a formal dinner in the Main Dining Room.
The Estate By The Elderberries
48688 Victoria Lane, Oakhurst, CA 93644; 559.683.6860; elderberryhouse.com. Erna's Elderberry House Cooking School will be held March 8-10 and November 1-3 and 8-10. Rates are $1,250 per person and include three luncheons and a 6-course dinner each evening.
Cherry Valley Lodge
2299 Cherry Valley Road, Newark, OH 43055; 800.788.8008; cherryvalleylodge.com. The annual Cherry Valley Lodge Gourmet Cooking Weekend will be held March 31- April 2. Rates are $599 for two participants, based on double occupancy, breakfast both mornings and dinner on Saturday evening.
Jekyll Island Club Hotel
371 Riverview Drive, Jekyll Island, GA 31527; 800.535.9547; jekyllclub.com. "Cooking at the Club" is a special three-night, four-day package available August 27-30. Rates are $699 single and $1,065 per couple. The package includes a chef's jacket, accommodations in Crane Cottage, a welcome reception and dinner Sunday evening, two days of cooking classes at Crane Cottage, patisserie sessions, wine tasting Monday evening, full breakfast each morning and a gourmet farewell dinner on Tuesday evening.
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