Brandywine Country Cooking School
Brandywine Cooking School makes the perfect gift for that person who has everything and has been everywhere. Also great for private parties, girlfriends' getaways, corporate getaways and team building.
Chef Ann-Michelle |
The Experience
Savor the beauty of the Brandywine Valley, the elegant surroundings of Hamanassett 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.
The Instructor
Classes are led by Chef Ann-Michelle Albertson, a noted chef who received her professional training at LaVarenne in Paris as well as the Culinary Institute of America, Johnson & Wales, L'Academie de Cuisine, Peter Kump's New York, New England Culinary Institute, the French Culinary Institute and CIA Greystone. Some classes
will be led by special celebrity chefs.
The Package
Participants enjoy two nights' accommodations (Sunday and Monday) at Hamanassett with breakfast Monday and Tuesday mornings, a welcoming reception Sunday 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 Vala 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 Tuesday, Wednesday, or Thursday following the cooking school, we will offer participants a discount off our normal rates. Space is limited to 10 people and rooms are first come first serve so ensure getting your choice of rooms by booking early.
The Cost
Cost of the school double occupancy is usually $700.00 + $45.00 Tax ($600.00 for a single) plus applicable tax. (Some classes may be more.) This includes your room for Sunday and Monday night, welcome reception Sunday evening, breakfast, lunch and dinner on Monday as well as the class and all hand outs and breakfast Tuesday morning. Rooms are first come, first serve so book early to get the room of your choice. Class only (space permitting) is $200.00.
Bodacious Barbeque Bonanza
August 2-3, 2009
The ultimate barbeque hands on cooking experience with instruction, tips, techniques and coaching provided by professional barbeque masters from the Free Range Barbeque Team and The Barbeque Guru. These folks have garnered numerous awards in various competitions throughout the country and are experts in the preparation and cooking of barbeque. Equipment designed and manufactured by the Barbeque Guru was just used by Sweet Swine O'Mine to take the 2009 Grand Champion title at the prestigious Memphis in May barbeque competition. Class participants will go "low and slow" in preparing everything from ribs to brisket, along with appropriate accompaniments, culminating in a delicious "pig out" to be enjoyed by all. There might even be a little competition to see whose barbeque is the best! Wood, smoke, spice, sauce - barbeque - and fun! This Bodacious Barbeque Bonanza features two nights' accomodations, breakfast each morning, welcoming reception, all the barbeque you can eat, class materials and a tote bag with a Brandywine Country Cooking School apron. Class is limited to twelve participants so reserve your space at once.
$700.00 per couple/double occupancy
$600.00 Single
$200.00 person for class only (space permitting)
Brandywine Bounty
August 16 & 17, 2009 - 700.00
Discover the food bounty that the Brandywine Valley has to offer. Everything seasonal and fresh! We will spend a half day exploring a local farm and market with locally produced products to gather ingredients to create a pre-set menu that reflects the season, adding and changing things to adapt to fresh products have have been found. This includes local treasures like artisan farm cheeses, mushrooms, breads, chocolates, and fresh items from the fields and orchards of the area. That afternoon will be spent cooking what has been found locally and most importantly enjoying the fabulous results that evening. You will learn principles and techniques from how to purchase and store the freshest seasonal foods, to preparation and presentation and have lots of fun.
Take a Buttocks of Beef
November 8 & 9
Think of a traditional English Christmas dinner with roast beef, Yorkshire puttding and all the trimmings. We will also include Ashley's famous Southern pecan pie in this class.
We are currently planning future cooking classes, including a grilling class in either July or August. Keep checking back for your schedule.. If you have ideas or would like to book a special class for you and your friends, please contact us.
2010 Schedule - Details to Follow
February 8 & 9 - Romantic Foods
April 12 & 13 - Last dinner on the Titanic - back by popular demand
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