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 below 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 for Penns Woods Winery
Food Travel-Culinary Experiences And Packages!, Epicure & Culture, March 5, 2014
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The Experience

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.

The Instructors

All classes are conducted by professional chefs with specific training and experience in the cuisine being featured.

The Package

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 Cost

The cost is $450.00 per couple ($300.00 for a single) plus tax and gratuity plus the cost of the room you select.   It includes your room for two nights, a welcome reception, breakfast, lunch and dinner day of class as well as the class and all hand outs and breakfast your final morning. It also includes a keepsake apron, tote bag, and other surprise goodies.

2014 Cooking School Schedule 
Details and sample menus are forthcoming

January 17-18  New Orleans Mardi Gras 

“Laissez les bon temps rouler” – Let the Good times Roll at this class that celebrates New Orleans cuisine and the traditions and flavors of Mardi Gras.  The Carnival season always begins on January 6 (The Twelfth Night) and concludes on Mardi Gras day (Fat Tuesday). Dishes from casual fare for watching the Krewe of Bacchus parade down Canal Street to more elaborate offerings fit for “Rex” – King of Carnival at the “Rex Ball,” Carnival’s glittering conclusion will be featured.

Lunch – Spinach and Goat Cheese salad with warm Andouille dressing, Creole crab cakes with Remoulade dressing, Tasso Maque Choux, bread pudding with rum sauce.

Dinner – Oysters Rockefeller, chicken and sausage gumbo, herbed crusted veal chop with crawfish bordelaise sauce, potato shallot custard, sauteed green beans, King cake with bourbon pecan ice cream.

Served with appropriate wines.

February 7-8 Oscars Party – “I’m ready for my closeup, Mr. DeMille.”

Hooray for Hollywood – Oscars 2014: A culinary Academy Award winning experience inspired by the 2014 Best Picture nominated films.  You will learn and use classic cooking techniques in the preparation of these menus.  Create and partake of movie-themed menus celebrating this year’s Oscars. “Champagne Wishes and Caviar Dreams” will be enjoyed by all participants in this glitzy and glamorous class along with entertaining tips and ideas for hosting your own salute to the Oscars.  Feel free to glam up for dinner.

April 11-12 - 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 13-14 – Tapas and the flavors of Spain 

Ole’ Espana – Tapas Time
Begin the summer season with this class featuring classic Spanish fare with an emphasis on Tapas. The ultimate finger food, Tapas are those delectable small bites that can range from simple items such as Iberian Ham and olives to more elaborate preparations such as Spanish Potato Omelet and Mussels Vinaigrette. Enjoy preparing this menu with traditional Sangria (which you’ll also prepare) to complement the experience.

July 11-12 – 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.

August 15-16 – Brandywine Bounty- The Amish Way
Discover the food bounty that the Brandywine Valley has to offer with an emphasis on Amish-style cooking, which accentuates a natural way of growing, cooking, eating, and preserving locally grown food. The class will spend a half day exploring a local farmer’s market to gather ingredients to create a menu that reflects the seasonality and local nature of Amish cooking. The afternoon will be spent cooking what has been found locally and most importantly enjoying the fabulous results that evening. The Amish are well known for big meals and multiple courses demonstrating generosity and a desire to express affection and regard through the food that is prepared.

Although the Amish are called the “Plain People,” their food is anything but.