Cooking Getaways at Our Bed and Breakfast in Pennsylvania
Please call to book your cooking class. 610-459-3000
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 arealso offering private cooking classes in 2020 as well and need a minimum of 6 people. We are happy to plan special classes followed by an intimate dinner party for your Pennsylvania culinary getaway or you can select from classes and dates listed below. Our cooking classes are for a half day and 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.
Enjoy the beauty of the Brandywine Valley, the elegant surroundings of Hamanassett Bed & Breakfast and sumptuous cuisines prepared by you in a 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. 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 or have a corporate team building experience, we are happy to work with you.
The Instructors All classes are conducted by Glenn and 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 dinner on class day that has been prepared by you during the cooking class. Each course at dinner is paired with a wine appropriate for that course. Participants also receive class materials with recipes, tips and techniques along with a Brandywine Country Cooking School apron, as well as other appropriate favors. Space is limited to 10 participants. We must have at least 6 people booked for the class to take place, so ask friends to join you.
The Cost The package includes a welcome reception, breakfast each morning, meal prepared by you on 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 $195.00 per person plus tax and 15% gratuity plus the cost of the room you select.
To book a cooking class, please call us at 610-459-3000.
To read some of the great press our cooking school has received click here: Food Travel-Culinary Experiences And Packages!, Epicure & Culture, March 5, 2014
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2020 Schedule of Classes
We had many requests to shorten the length of the classes and we listened. In 2018 classes will be for a half day with preparing dinner only and the cost has also been reduced.
April 17-18 ” Last Dinner on the Titanic”
Indulge and return to the gastronomic extravagance of the Edwardian Era through the creation and consumption of the Escoffier inspired multi course final dinner served in the first class salon on the fateful maiden voyage of RMS Titanic. You will learn and use classic cooking techniques in the preparation of these recipes.
Includes a welcoming champagne reception on Friday evening, 3 hour cooking class on Saturday, and served dinner with paired wines. Accommodations are additional.
Sample Dinner Menu:
Poached Salmon with Mousseline Sauce
Filet Mignon Lili
Minted Green Pea Timbales
Waldorf Pudding, Assorted Fruits and Cheese
June 12-13 “That’s Italian” Enjoy the summer season with this class featuring classic Italian fare with an emphasis on regional specialties. Celebrate the textures, aromas, taste and techniques to truly create authentic Italian cuisine. Family style dinner service with paired wines will be presented on Hamanassett’s terrace.
Caprese Salad with fresh Truffle Salted Mozzarella
Arancini with a Basil Pesto Cream Sauce
Osso Buco with Mushroom Veloute Papadelle and Venetian Braised Artichoke Bottoms
Panna Cotta with a Raspberry Coulis and Fresh Berries
August 14-15 “Dining and MURDER on the Orient Express” Bonjour, Mes’Enfants! Bienvenue a Paris! Take a culinary escape on the last train from soon-to-be-occupied Paris in 1940. You’ll spend the afternoon preparing a classic French menu to be served to you with paired wines in the formal dining car. Your dining experience will be enhanced with suspense and intrigue as you and your fellow diners will be characters and suspects in a murder mystery.
October 16 – 17: “Game Most Faire” The leaves have changed, there’s a nip in the air and the holiday season is fast approaching so put on an apron, grab a knife and enjoy this active and fun hands on cooking experience. Game dishes will be the centerpiece of this class – pheasant, quail, venison, fall vegetables and traditional English Christmas pudding. Price $225.00 plus tax and gratuity.
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
- Soak porcini in 2 cups of hot water until softened, about 20 minutes
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.