The Hidden Kitchen Story

Basic Class Information

  • gift certificates cannot be used with this offer.
  • New classes added regularly.
  • Classes are nonrefundable although you’re more than welcome to re-gift your seat to someone else – just let us know.

February, 27 |

Molly Stevens – Braising vs. Roasting

DSC_029210 am – 1 pm ~ 95. per person

“Braising and roasting are two fundamental techniques that every good cook needs to know and Molly Stevens has written an award-winning book on both. Join her for an exploration of these indispensible cooking methods as she shares tips and guidelines and leads you through a selection of favorite recipes from her cookbooks: All About Roasting and All About Braising.


Sear-Roasted Steaks with Blue Cheese Butter

Top Blade Steaks Smothered with Mushrooms and Onions

Mustard-Crusted Roast Potatoes

Braised Celery with Crunchy Bread Crumb Topping

Slow-Roasted Grape Parfaits with Pistachio Brittle


March, 19 |

Whole Lamb Butchering

DSC_016810 am – 4 pm ~ 210. per person

Last year we butchered a pig. Master Butcher Cole Ward returns for a nose-to-tail Lamb Butchering class. This demonstration/hands-on class is not to be missed. Lunch included and product will be packaged for take-home.

Stay at the inn and enjoy $99 per night.

April, 30 |

Ayurvedic Indian Cooking

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10 am – 1 pm

Join returning well-loved instructor Lini Mazumdar of Anjali Farms & Lotus Moon Medicinals to learn about Ayurvedic Cooking. As a trained Ayurvedic counselor, Lini will enlighten and broaden our understanding of how foods affect our bodies.

Menu to come

Price 65. per person

Call to book: 802-263-9217.

May, 21 |

Wild Edibles – Foraging Class

DSC_0351 (1024x683)10:30-1:30 pm~ 150. per person

Back by popular demand, Boston-based Didi Emmons and forager David Craft return!

Forage the inn property and learn what wild edibles you can eat!

Then head back into The Hidden Kitchen and enjoy this hands-on very popular class as you learn to cook these edibles. After, sit back as a class and enjoy your dishes together.

Call (802) 263-9217


August, 06 |

Annual Pit Roasting Class

8-31-13 020 (944x1024)10-1 pm – Demo & hands-on Class ~ 150. per person

Return for dinner at 6 pm

Every year, we fire up the stone-lined garden pit and roast parts and sometimes a whole animal.

Join us for this unique cooking experience where we build a fire the night before, move the coals over to set the meat wrapped in cheese cloth and ferns and corn husks.

Weather permitting, we’ll prep in the shade of the garden’s apple trees then eat lunch in The Hidden Kitchen.

At 6 pm, return to the inn for a pre-set tasting menu prepared by our chef to continue the salute to Native American cooking. Enjoy our special guest host Abenaki Chief Roger Longtoe Sheehan and his wife as the professional story tellers and indigenous tribe leader shares the natives cooking and farming techniques.

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.

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

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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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