The Hidden Kitchen Story

HK Classes & Culinary Adventures' Overview

  • HANDS-ON & HANDS-ON/DEMONSTRATION CLASSES LIMITED TO 12 STUDENTS ONLY
  • CULINARY WEEKEND STUDENTS ENJOY 20% OFF ROOM RATES
  • Book 2 or more different adventures & receive 10% off
  • Stay tuned as we add classes and culinary adventures throughout the coming year
  • Classes are nonrefundable although you’re more than welcome to re-gift your seat to someone else – just let us know

January, 30 - February, 01 |

NEW PRICE – Whole Pig Butchering & Pork Cookery

cole ward's bookLearn from master butcher Cole Ward, author of The Gourmet Butcher’s Guide to Meat, how to butcher, not just a leg, we’re talking about a whole pig…from nose to tail. 

NEW PRICE $395 per person – 10+ hours instruction, lunch & dinner with Cole plus take-home sausage

For more information:  Swine Time Intensive

February, 07 |

Soft Breads & Rolls Baking Class

15979306535_e69e9e4ea5_m11 am – 2 pm inside The Hidden Kitchen

Learn the basics of yeast bread making skills to bake soft loaves of bread as well as dinner rolls in this hands-on/demonstration class.

Farmer and chef Lisa Richards, the inn’s breakfast & pastry chef, will teach you how simple and easy it is to make loaves of bread full of nutrition yet soft and delicious. Use a stand mixer, a bread making machine or learn to knead the old fashioned way by hand.

Using those new skills, learn to bake soft dinner rolls as well as hamburger and slider buns. Several different recipes will be used and shaping techniques taught.

We’ll finish the class with a hearty soup and sandwiches made on fresh bread…of course.

$49 pp – 3 hour class – lunch included

February, 21 |

Ravishing Rabbit

gleaning & extra 091 (800x533)Taught by one of our favorite Vermont chefs, Ismail Samad, owner of The Gleanery in Putney and executive chef of The Good Table in Boston, this hands-on/demonstration class will be entertaining, enlightening, delicious (can’t help it, we’ve had his rabbit) and fun.

Step into the kitchen for a 2 1/2 hour class – includes lunch.

$75 per person

Call 802-263-9217 or email us at stay@weathersfieldinn.com

February, 28 |

All About Braising with Molly Stevens

248276_442085242519521_1758726086_n-240x300Join Molly Stevens, chef and cookbook author of the James Beard Award-winning cookbooks “All About Braising” and “All About Roasting.”9780393052305_300-1Learn how the time-honored technique of braising has become the culinary darling of chefs and cooks everywhere.

Hands-on/Demo Class 10:15 am – 3 pm + Dinner @ 6 pm with author

$375 per person (5+ hour class + dinner with author in the wine cellar) Read the rest of this entry »
March, 07 |

Stock making & Soups

DSC_0025 (800x533)11 am – 2 pm inside The Hidden Kitchen

Farmer and our Breakfast & Pastry Chef Lisa Richards will teach you how to make stock and broth from scratch then use them to create many different types of soup. Learn the basics of vegetable, chicken and beef stock. Learn to roast both bones and vegetables to create rich stocks like pork stock.

Learn the basics of layering flavors, beginning with fresh vegetables and herbs to create tomato and vegetable soups, including a great onion soup. Then we’ll make several soups with meats plus several pureed soups. Cream based soups will finish the class.

We’ll finish the class sampling the different soups paired with sandwiches.

$49 pp ~ three hour class, lunch included

March, 28 |

Yogurt & Cheese Making

1071044701_3fa297bd0b_m11 am – 2 pm inside The Hidden Kitchen

Learn to make yogurt, cottage cheese, ricotta and mozzarella.

Farmer and our Breakfast & Pastry Chef Lisa Richards will teach you how simple and easy it is to make yogurt and several soft cheeses in your own kitchen. Learn to turn a gallon of milk into your favorite yogurt. From there, you’ll learn how to make cottage cheese, ricotta and mozzarella. And once you have these basics down, you can move on to more adventuresome hard cheeses.

We’ll finish the class using our fresh cheese in several recipes for lunch.

Each student will receive yogurt and cheese cultures to bring home as well as recipes to try.

$49 per person ~ Three hour class, lunch included

March, 21 - 22 |

Learn to Cook Venison, Elk, even Alpaca!

Mike Gray Exotic Meatschefs go wildrebecca gray10 am – 2 pm Hands-on/demo class with chef/hunter/instructor Mike Gray

6:30 pm dinner in the wine cellar with cookbook author Rebecca Gray

Sunday 10 am – Private tour at CasCadNac Farm, the inn’s Alpaca Farm Partner

$350 per person (4+ hour class + lunch + dinner with cookbook author + private tour of alpaca farm) Read the rest of this entry »

April, 24 - 25 |

Kitchen Garden Design & Cooking For Cooks who Garden

Ellen-Ogden-under-Arbor-300x275-1Author Ellen Ecker Ogden, “The Complete Kitchen Garden”

Friday April 24 / 8 – 9 pm The Art of Growing Food – Lecture & Photos
Saturday April 25 / 9:30-noon Cooking from the Garden + lunch/ Return @ 2 pm – 4:30 pm – Kitchen Garden Design Workshop
6:30 pm – Table-talk Dinner with author in the wine cellar
$300 per person (plus $30 lab fee for book & materials)
2 1/2 hour cooking class + 2 1/2 garden design + 1 hour lecture + lunch + dinner
KG Cover

Learn how to design a kitchen garden for productivity & creativity and cook seasonal recipes to inspire fresh, healthy eating, ideal for gardeners just starting out or experienced gardeners planning to take the next step.  Learn to make savory tarts, herb swirl bread & seasonal salads with grains & greens.

Read the rest of this entry »

May, 16 |

Wild Flavors: Celebrating Greens, Cultivated & Wild

Join Chef/Cookbook Author Didi Emmons & Forager David Craft PhD

Foraging Walk 10 – 12:30 am / Hands-on Cooking Class 3-6 pm + dinner inside The Hidden Kitchen

$ 195 per person  (5 1/2 hour class + dinner)
Forage with David Craft, author of “Urban Foraging,” in our woods. Break for lunch & enjoy free time to explore the area. Return to The Hidden Kitchen to learn how to cook these cultivated greens/herbs – including, lovage, knotweed, pokeweed, wild onion, spruce shoots, goosefoot, stinging nettle & more with Didi Emmons. Dine on your creations (supplemented by our restaurant) in the Hidden Kitchen.

didi emmons photo

david craft Read the rest of this entry »

Natural Leavens: Sourdough Bread from a Wood-Fired Oven

2-Day Intensive with Cookbook Author Dan Wing
dan-wing
Learn the secrets to making naturally leavened sourdough breads with artisan bread baker Dan Wing, co-author of The Bread Builders: Hearth Loaves and Masonry Ovens.
dan wing's book
Friday June 5 * 5 pm – 6:30 pm
Saturday June 6 * 8 am – 3 pm Class + lunch
Saturday June 6 * 3 pm – 6:30 pm Class + dinner in The Hidden Kitchen
 

Meet on Friday evening to mix sourdough starters and measure ingredients for Saturday. Then Saturday, mix, shape and bake naturally leavened bread. You will also make pizza for lunch and a chicken dinner, all in Dan’s portable wood-fired ovens. We’ll also bake desserts in the inn’s 1792 beehive oven! Then, eat what you make and take some bread home!
 
$300 per person (12 hours instruction + lunch + dinner)
CULINARY WEEKEND STUDENTS ENJOY 20% OFF ROOM RATES~
Book 2 or more different adventures & receive 10% off
To book or for more information: call 802-263-9217 or email: stay@weathersfieldinn.com
 
July, 17 - 18 |

Food Photography Workshop

PageImage-514586-3836886-IMG_3157
Join food + lifestyle photographer  Mary Giordano Brackett for a weekend photography intensive.
815
Perfect Class for Food Bloggers, Foodies, Amateur Photographers!
10 hour Food Photography Workshop
(Includes one-on-one instruction, lunch, local farm tours, stylizing lessons, plus dinner at Dusk in the garden!)
$350  per person

Read the rest of this entry »

August, 01 |

Pit Roasting “In the Garden” Class

8-31-13 020 (944x1024)This is one of the favorite cooking classes of the year.
We start the fire the night before in our stone-lined garden pit. In the morning, we pull the coals aside and place the meat wrapped in cheesecloth then corn husks into the pit, cover with ferns and more husks, lay barn tin on top and then shovel the coals on top. The next morning, we have the unveiling and bring the meat inside The Hidden Kitchen to serve as the main course for a traditional Native American meal.
8-31-13 011 (1024x683) (800x534)
10 am – 1:30 pm + 6 pm Dinner in the Garden with special guest 
Hands-on/demonstration class – details to come (Native American Cuisine)
$149 per person
(3 1/2 hour class + dinner)
For more information and/or to book, call 802-263-9217 or email stay@weathersfieldinn.com.
 
December, 05 - 06 |

Holiday Splendid Spoonfuls – Savory & Sweet

From Bread Pudding to Creme Brulee with cookbook author Barbara Lauterbach CCP
Saturday Dec. 5  ~ 10 am – 1 pm Class + lunch / Sunday Dec. 6 ~  10 am – 12:30 pm class + lunch 
BarbaraLauterbach2Splendid Spoonful bookjacket2
Explore a savory and sweet range of custards and puddings, from stove-top to oven baked, in this two part weekend class. Certified Cooking Professional Barbara Lauterbach shares techniques and recipes featured in her book.
Learn more about Barbara Lauterbach 
$275 per person
(5 1/2 hours class time + 2 lunches)
For more information and/or to book, call 802-263-9217 or email stay@weathersfieldinn.com.

hk - apronAnyone can teach you how to prepare a recipe, to measure, chop and braise.

Inside The Hidden Kitchen, our on-site cooking studio, you’ll learn to follow a recipe as a guideline, not as a binding road map. We’ll encourage you to take the “scenic route,” savor what’s in season, buy direct from the farmer and cook for your health and vitality. hidden kitchen more photos 011 (533x800)

This philosophy has defined the culinary experience at The Inn at Weathersfield for years. It’s also why this our farm partners play a key role in The Hidden Kitchen. Without them, we’d be like every other cooking school in the country.

indian cooking class 9-20 009 (1024x683)

Our classes are fun, entertaining and up close and personal with our Executive Chef, visiting chefs, cookbook authors and experts in their field.

 8-31-13 043 (683x1024)

Classes are open to all, whether you’re staying at the inn, live in the area, or just passing through.

And in case you’re wondering where the  name came from…

No, it’s not after NPR’s award winning radio series,  Hidden Kitchens.

While that might be a logical conclusion, the only real connection is food.

Back in the early 1970s, The Hidden Kitchen was the name of a little restaurant in the charming beach town, Del Mar, California. It was owned by inn owner Marilee Spanjian’s late mother, Ann Yalian.

“When I was a teenager, I don’t remember why or what made my mother, who was a home cook with no professional training, want to open a restaurant, but she did,” Marilee recalls. “The restaurant was located off Highway 101, below a fresh fish market. There was a wood staircase that led down off the main sidewalk that took you to a courtyard where my mom had tables and chairs for her guests. Around the corner, my dad built a mini salad bar and order counter.  I stitched her a piece of art that hung in her little restaurant.”

Fast forward around 40 years.direction sign

Behind the inn, a short walk down the lane is the cooking studio.

Behind the inn, a short walk down the lane is the cooking studio.

hidden kitchen exterior

Shortly after buying the inn, Marilee, her husband and co-owner Richard and the executive chef were brainstorming names for the cooking school.  Marilee shared the story of her mother’s restaurant and suggested The Hidden Kitchen.

They agreed it was a perfect fit as the cooking studio is tucked behind the inn inside the old barn loft. Instead of going down a flight of stairs, you go up eight and step inside a truly magical space. We invite you to come and visit.

(This was the name of my Mom's little restaurant in California. I made this for felt applique for her even though I was a bratty teenager :)

 

 

 

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