Bed and Breakfast Cooking Classes Brandywine Valley 2018

Hamanassett Bed and Breakfast, located in the Brandywine Valley of Pennsylvania, has posted its list of cooking classes for 2018.  There are several of the most popular classes brought back and a couple of new classes.  And we are in good company.  AAA World magazine featured Hamanassett Bed and Breakfast along with the Culinary Institute of America in its article on cooking schools.  You can read their article here.  Hamanassett is located just 30 minutes southwest of Philadelphia so is an easy 2 1/2 hour drive from New York City as well as Washington DC.

With so many choices of cooking schools why should you choose ours?  First, ours are truly hands on.  You’ll be guided by Glenn from Hamanassett as well as a professional chef in all the steps involved in putting together your meal so when you leave you are comfortable with your knowledge and ability to reproduce the dish for your friends and family back home.  Chef Melissa Walsh trained at the Art Institute of Philadelphia and has 9 years experience as a professional chef.   Second, we keep the number of participants to ten people so you have plenty of room to work and get the attention you may need.  This year, based on input from previous classes we have shortened the class from an all day affair which began in the morning and included lunch and dinner to a half day afternoon class which focuses strictly on dinner.  Of course, the price has also been reduced from years past.  Along with cooking instructions you’ll receive a book with all the recipes and a Hamanassett Country Cooking School apron to take home.  Cooking classes are also a great team building exercise for corporate employees.

Imagine impressing your family and friends with a dish such as Coquilles Saint Jacques (pictured below).  It is easier than you think and is just one of the many dishes you’ll learn if you attend our Dining on the Orient Express and Murder Mystery evening.  During other classes you may learn to make your own Boursin cheese or Venison Risotto (recipe listed below) featured in our Game Most Faire class.

Scallops served on sea shell

Coquilles Saint Jacques

In 2018 we are offering 5 different classes at various times througout the year so there should be one that suits your pallete and interest.  Classes include Last Dinner on the Titanic, French Country Cooking, Mi Amore – That’s Italian, and Game Most Faire.  Read more about each class and find a couple of recipes on our web site.  To whet your appetite, below is the recipe for Venison Risotto.

Creamy rice topped with venison.

Venison Rissotto

Venison Risotto

Ingredients:

2 ounces dried porcini mushrooms

½ cup olive oil

1 onion, minced

½ cup ventreche, minced

Salt and freshly ground black pepper to taste

2 pounds venison tenderloin, cut into 1 inch cubes

2 bay leaves

1 sprig fresh rosemary

2 whole cloves

½ cup claret wine

2 tbs. tomato paste

2 quarts chicken stock, reserving 6 cups for risotto

1 shallot, minced

2 cups Arborio rice

½ cup dry white wine

2 tbs. butter, cut into small pieces

½ cup freshly grated Parmigiano-Reggiano

Method:

  1. Soak porcini in 2 cups of hot water until softened, about 20 minutes
  2. Meanwhile, heat half of the olive oil in a large casserole over medium-high heat. Add all but 2 tbs. of onions and ventreche and saute until golden, about 8 minutes. Season with salt and pepper and add the venison and cook until all meat liquids have evaporated, about 15 minutes.
  3. Pick out porcini and chop coarsely, reserving the liquid except for last 2 tbs. of sediment. Add porcini to casserole, along with bay leaves, rosemary, cloves and red wine and cook, stirring for 5 minutes, until wine has nearly evaporated.
  4. Stir in tomato paste and season lightly with salt and pepper. Add chicken stock, (except for reserved 6 cups) and mushroom liquid, bring to a boil, then reduce heat to medium low and simmer, partially covered until meat is tender and sauce is thickened, about 1 ½ hours.
  5. Remove bay leaves and rosemary, adjust seasoning and set aside. Can be made in advance and kept for several days, refrigerated and covered. Warm before serving.
  6. Make the risotto by heating 6 cups of chicken stock in a sauce pan, until hot, but not boiling. Heat remaining olive oil in a large casserole over medium-high heat. Add the reserved 2tbs. of onions and the shallot and saute until golden. Stir in rice, turning to coat entirely. Pour in white wine, stir well, and add ½ cup of hot stock and season lightly with salt.
  7. Cook, stirring constantly, until all liquid is absorbed. Stir in ½ of the venison and sauce. Continue to add hot chicken stock in small batches, and cook until each successive batch has been absorbed, stirring constantly, until rice mixture is creamy and al dente.
  8. Remove from heat, stir in butter and cheese, and season with pepper. Ladle risotto onto serving plates. Spoon remaining venison and sauce over each portion, and garnish with sprig of rosemary.

With so many choices of cooking schools why should you choose ours?  First, ours are truly hands on.  You’ll be guided by Glenn from Hamanassett as well as a professional chef in all the steps involved in putting together your meal so when you leave you are comfortable with your knowledge and ability to reproduce the dish for your friends and family back home.  Second, we keep the number of participants to ten people so you have plenty of room to work and get the attention you may need.  This year, based on input from previous classes we have shortened the class from an all day affair which began in the morning and included lunch and dinner to a half day afternoon class which focuses strictly on dinner.  Of course, the price has also been reduced from years past.  Along with cooking instructions you’ll receive a book with all the recipes and a Hamanassett Country Cooking School apron to take home.

So gather your friends and family and make plans to come to Hamanassett.  We need a minimum of 6 participants for the class to proceed.  If you are booking on your own, we will block out your room of choice for that weekend but until we have a guaranteed 6 people you will not be charged.