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The Lakes Region Culinary Institute offers three different cooking class types. There is:
The Lakes Region Culinary Institute does not offer overnight accommodations. Please see our Accommodations webpage for local inns and B&B’s. Click here to see class time availability. Coo The Lakes Region Culinary Institute offers many courses aimed to teach Techniques of Good Cooking. The Mediterranean Diet is the inspiration, but the techniques derive from French, Italian, Spanish and Middle Eastern styles useful for good cooking of any type. Wine and cheese selection, so important to fine dining, are also covered. Classes are limited to three students so that we can supply focused training and individual attention. All classes require at least two students (couples who want to cook together are encouraged to enjoy the romance of a class designed just for them). Classes can be scheduled for weekdays or weekends. Each student is entitled to invite one guest to participate in the dinner prepared by the students. To see which days are available, please see the Class Schedule Availability chart below. Classes can be designed to teach particular topics. . “I love to try new recipes, and have for the past 40 years, but within the first half hour of the Lakes Region Culinary's class, I had learned several new techniques that I'll use for the rest of my life!” – Martha Twombly, Director, Newfound Lake Region Association “Spending an afternoon at the Lakes Region Culinary Institute is a smart way to improve your skills and expand your repertoire in the kitchen. And the bonus--great wine pairings and a fantastic dinner that the class has prepared with the instruction and guidance of Chef Ron Collins. Explanations and demos are clear, and, while serious information is being imparted, it's done with a sense of humor.” - Juli Pruden, Owner and Operator of Six Chimneys and a Dream B&B “It was a joy to be part of your cooking class. I learned a lot, and totally enjoyed the eating segment!! As I said, I’m ready for Program Two.” – Caryl McQuilkin Your Itinerary: 3:00 PM Cooks arrive for class, 6:00 PM non-cooking guests join the fun
The programs are designed for guests who appreciate good food and wine, experimenting and sharing fun experiences. Class participation will be limited to three people. Aprons and tools will be provided, but you may bring your favorite knife or apron if you like (sharpening will be covered). E-mail Kithchen@LakesRegionCulinary.com or call (603) 744-1048 to register or to get on the mailing list for future classes openings. Groups of three are given scheduling priority over individual students. Lakes Region Culinary Institute Cooking School Programs Programs last from 3:00PM until approximately 8:30PM and include dinner and wine. Participation: Limited to 3 students. Each student may bring a guest for the dinner to follow. Guests should arrive at 6:00PM. Things to bring with you:
All ingredients, wine, materials and aprons will be supplied.
Program One: Basic Techniques of Good Cooking Purpose – This program aims at teaching the basic skills needed for all types of cooking including the handling and prepping of knives, temperature control and use, mise en place (assembling everything you need before cooking starts), basic wine and cheese knowledge. Skills Used & Taught
Purpose – This program aims at teaching the basic skills needed create all types of soups, stocks and stews: including slow cooking, braising, thickening without starches, the creation and use of ‘fond’ (French for ‘foundation’) to enrich flavor. Skills Used & Taught
Program Three: Roasting & Braising Purpose – This program aims at teaching the techniques for roasting meats, poultry and fish; the creation and use of ‘fond’ (French for ‘foundation’) to enrich flavor; enriching meat flavors and choosing the right wine to enhance the dining experience. Skills Used & Taught
Program Four: Wine, Wine Service and Pairing Wine with Foods Purpose – This program aims to introduce students to the range and wines, their histories and uses. Several wines will be tasted and compared. A selection of foods will be created to demonstrate food & wine pairing. Skills Used & Taught
Program Five : French Provençal Purpose – This program aims at teaching the basic skills needed create all types of Provençal dishes. This is the heart and soul of Mediterranean cooking. This program aims at teaching skills including the handling and prepping of knives, temperature control and use, mise en place (assembling everything you need before cooking starts), basic wine and cheese knowledge. We will follow the traditional French meal sequence of entree, main course, salad, cheese and dessert. It also covers the pairing of wine with appetizers. Skills Used & Taught
Purpose – This program aims at teaching the basic skills needed create all types of Italian dishes. This program aims at teaching skills including the handling and prepping of knives, temperature control and use, mise en place (assembling everything you need before cooking starts), basic wine and cheese knowledge. We will follow the traditional Italian meal sequence of antipasto, pasta, fish, meat, vegetable, cheese and dessert.
Program Seven : Spanish & Portuguese Purpose – This program aims at teaching the basic skills needed create all types of Spanish and Portuguese dishes. This program aims at teaching skills including the handling and prepping of knives, temperature control and use, mise en place (assembling everything you need before cooking starts), basic wine and cheese knowledge. We will follow the traditional Spanish meal sequence of tapas, soup, salad, entrée, and dessert.
Our Availability Calendar for 2008 and 2009 is below.
Lakes Region Culinary Institute |
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