Cooking Getaways at Our Bed and Breakfast in Pennsylvania
Brandywine Cooking School at Hamanassett Bed & Breakfast makes the perfect gift for that person who has everything and has been everywhere. You don’t need to be a great cook to enjoy the class, which is geared for the recreational cook. We are happy to plan special classes if you and your friends would like a private cooking class followed by an intimate dinner party for your Pennsylvania culinary getaway. Our cooking classes are also great for corporate getaways and team building. All of the pictures on this page were taken in the kitchen at Hamanassett Bed & Breakfast. All classes are taught on site in our professional kitchen.
Our dinners feature wines from Penns Woods Winery. Check out their Website for lots of exciting events. Click here
Food Travel-Culinary Experiences And Packages!, Epicure & Culture, March 5, 2014
Savor the beauty of the Brandywine Valley, the elegant surroundings of Hamanassett Bed & Breakfast and sumptuous cuisines prepared by you in a day-long hands-on cooking class. (If you prefer to just watch, that’s okay too.) Brandywine Country Cooking School features recipes and techniques for preparing extraordinary menus themed to a particular time of the year or special occasion. To read about the experience from a previous guest, please click on our blog. If you would like to plan your own class with your friends, we are happy to work with you.
All classes are conducted by professional chefs with specific training and experience in the cuisine being featured.
Participants enjoy two nights’ accommodations (Friday and Saturday) at Hamanassett Bed & Breakfast with breakfast Saturday and Sunday mornings, a welcoming reception Friday evening, and lunch and dinner on class day that has been prepared by you during the cooking class. Dinner will be paired with wines from Penns Woods Vineyards, one of the premier wineries in Chester County. Participants also receive class materials with recipes, tips and techniques along with a Brandywine Country Cooking School apron, as well as other appropriate favors. If you would like to extend your visit to tour the Brandywine Valley on Monday, Tuesday, Wednesday, or Thursday following the cooking school, we will offer participants a discount off our normal rates. Space is limited to 10 participants. We must have at least two couples booked for the class to take place, so ask a friend to join you.
The package includes your room for two nights, a welcome reception, breakfast for two mornings, lunch and dinner (paired with wine) day of class as well as the class and all hand outs It also includes a keepsake apron, tote bag, and other surprise goodies. The cost of the class is $225.00 per person plus plus tax and gratuity plus the cost of the room you select.
2015 Cooking School Schedule
Details and sample menus are forthcoming. Served with appropriate wines.
February 6-7 – Romantic Dining
Create luxurious and somewhat decadent cuisine to share with that special someone for Valentine’s Day or any other day of the year. Ingredients considered to be aphrodisiacs will be featured and sumptuous chocolate will definitely be on the menu.
March 13-14 Dining on the Orient Express
Take a culinary “Grand Tour” of Europe and Asia with menus inspired by the Orient Express, which for over a century was the symbol of luxury travel. A trip evocative of excitement, romance and intrigue, your “tour” will feature cuisines associated with such exotic destinations as Paris, Venice, Vienna, and Istanbul, prepared by you using traditional methods.
April 10-11 – Last Dinner on the Titanic – one of our most requested classes.
Return to the gastronomic extravagance of the Edwardian Era through the creation and consumption of the multi-course final dinner served in the First Class Salon on the fateful maiden voyage of Titanic. Feel free to dress in period dress for dinner.
Luncheon – Asparagus salad with champagne-saffron vinaigrette, chicken Lyonnais, peaches in chartreuse jelly
Dinner – Consomme Olga, poached salmon with Mousseline sauce, punch Romaine, Filets Mignons Lili, chateau potatoes, minted green pea timbales, Waldorf pudding, assorted fruits and cheeses. Served with appropriate wines.
June 12-13 – French Country Cooking.
Celebrate Bastille Day with sumptuous French Country cooking. Using the freshest of ingredients, you will create a traditional French Country menu to be enjoyed “En plein air” (al fresco) including individual pate de champagne to take home after your gourmet experience.
November 6-7 Holiday Fare
Start the holiday season with a hands on culinary experience creating traditional English holiday fare for you own special season. Everything from a buttocks of beefe, fish and fowl mostfaire, Yorkshire Pudding and all the appropriate accompaniments including the traditional Christmas Pudding. You’ll receive a personal pudding to take home for the holidays.