Cooking up gourmet adventures across the West
Cooking classes are sprouting like shiitake mushrooms across the West, often in gorgeous locations. For travelers who want to plan their gourmet adventures, we’ve found restaurants, hotels, lodges, resorts and culinary academies where they can improve their home-chef skills with hands-on lessons, demonstrations or tutoring by noted chefs.
California
The Cavallo Point Cooking School, at the Cavallo Point Lodge in the Golden Gate National Parks, holds both demonstration and hands-on sessions two or three times a week in its 1,200-square-foot classroom. Offerings may include cioppino, risotto, the foods of Venice, Italy, tapas and cava, as well as locally grown seasonal foods paired with California wines. As a break, you can walk around the grounds for stunning views of San Francisco and the Golden Gate Bridge.
Cavallo Point Cooking School, 601 Murray Circle, Fort Baker, Sausalito; (888) 651-2003, http://www.cavallopoint.com/cooking-school-courses-and-classes.html. Classes $65-$145.
L’Auberge Carmel’s monthly classes are taught by chefs in the kitchen of the hotel’s Aubergine restaurant. The sweet and savory themes may cover puff pastry, French cakes, homemade marshmallows or soda-fountain treats, or Dungeness crab, raw fish, sake or umami, the newly discovered fifth-taste sense.
L’Auberge, Monte Verde at Seventh, Carmel; (831) 624-8578, http://www.laubergecarmel.com/culinaryclasses.html. Classes $100.
Shadow executive chef William Bradley of the Addison restaurant at the luxurious Grand Del Mar resort in the Los Peñasquitos Canyon Preserve. Hands-on training covers basic chef’s techniques as well as a behind-the-scenes look at how a high-end restaurant’s kitchen works.
Addison, Grand Del Mar, 5300 Grand Del Mar Court, San Diego; (858) 314-1919 or (858) 314-1900, addisondelmar.com/events.html. $700 per person per day, two-day minimum. Tuesdays-Saturdays only.
British Columbia, Canada
Angling for a combination fishing and culinary tour? The West Coast Fishing Club runs just that at its upscale lodge near the northwest tip of the rugged Haida Gwaii archipelago (formerly called the Queen Charlotte Islands) in British Columbia. Dates are July 22-26, and the trip includes hands-on gourmet cooking classes with chef David Hawksworth as well as food and wine seminars, a lighthouse tour, beachcombing and relaxing in the spa. Wild salmon is always on the menu.
The Clubhouse, Langara Island, Haida Gwaii, British Columbia, Canada; (888) 432-6666, Iditarod Trail on the southwestern side of the Alaska Range, offers daily cooking lessons in summer. Run by the same family as Tutka Bay Lodge, it specializes in local seafood. The lodge also is open from Feb. 1-April 15 for winter activities.
Winterlake Lodge, (907) 274-2710, withinthewild.com/alaska-experience/cuisine/daily-culinary-sessions. Classes at no additional charge for guests. Lodge rates start at $1,395 per person per night and include air transportation, lodging, meals, individual guide service and use of lodge equipment.
Washington
On three weekends in spring and fall (May 11 and 12, June 15 and 16, Sept. 21 and 22), Lakedale Resort at Three Lakes, on 82 tree-covered acres on San Juan Island, offers Gourmet Glamping, or glamour camping: two nights “camping” in a canvas cabin and chef Kyle Nicholson teaching gourmet campfire cuisine. Last year’s dinner fare included Dungeness crab-stuffed sweet peppers, Snake River Farms steaks and grilled banana splits. Hiking, kayaking, canoeing, swimming, fishing and biking are also on tap.
Lakedale Resort at Three Lakes, 4313 Roche Harbor Road, Friday Harbor; (800) 617-2267 or (360) 378-2350, http://www.lakedale.com. Cost from $449 for two people for a two-night stay.
Oregon
Article source: http://www.latimes.com/travel/la-tr-cooking-20120129,0,428645.story
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