The Hidden Kitchen Story

Class Overview

 

We offer demonstration, hands-on and culinary weekends.

 

Join us for an Indian Cooking Class – Sept. 27

lini

Lini Mazumdar lives on Anjali Farm in South Londonderry, Vermont, where she cooks Indian Tiffins from organic and seasonal ingredients.

She is a two-time Amateur Chef winner of the Taste of Vermont, she was featured on GNAT TV with Amy Chamberlain of the Perfect Wife restaurant in Manchester. She is also an Ayurvedic Nutritional Counselor and Certified Herbalist.

She has taught Indian Home cooking classes for the Green Mountain Academy of Lifelong Learning, teaches monthly cooking classes locally and caters small events. Lini demystifies the elaborate Indian cuisine to include seasonal ingredients that are easy to find and prepare. She believes that in order to satisfy all our senses, food should be nutritious as well as delicious which is how she approaches her cooking–guided by color and taste!

Join us in The Hidden Kitchen and learn to make:

- Rice and carrot pilaf

- Beetroot Raita

- Daal with seasonal greens

- Kale and sweet potatoes

- Ground lamb keema with peas

Limited to 16 students.

$60 per person – includes lunch.

Call 802-263-9217 to reserve a spot.

August 2 – Pit Roast in our Garden – Chef Jean-Luc Matecat

JLJoin Executive Chef Jean-Luc Matecat in the garden and in The Hidden Kitchen .

We’ve pit roasted in the past at the inn. This time, we’re taking it to a whole new level. If you’re going to cook like the Native Americans, then let’s do it.

8-31-13 020 (944x1024)Enjoy the fruits of the labor inside the kitchen. Learn to break the meat down, how to store it and explore the many ways the meat can be used.

8-31-13 011 (1024x683) (800x534)Then enjoy your efforts with the chef.

Menu for the class:

  • Pit Roasted Vermont Whey Fed Pig
    Roast Pork Drippings
  • Roasted Summer Carrots
    Fresh Tarragon
  • Native American Bean & Corn Succotash
  • Fresh Greens with Apple Dressing
  • Corn Cakes with Stewed Native Berries

 

Three hour class – 10 am – 1 pm – $79 per person

For an optimum interactive learning experience, the culinary program is limited to just 12 participants.

Return for 5-course tasting dinner in the Wine Cellar with the class beginning at 6:30 pm.  Special Guest Expert (TBA)

Class + dinner (from 6:30 pm) – $149

Ultimate Culinary Weekend Adventure

Includes one night’s lodging + two dinners + two breakfasts
+ class for two with lunch + the tour + food gratuity

$429 for en suite queen guest room (Best room available at booking)

$499 for en suite king guest room (Best room available at booking)

(Single Student – $349 for queen guest room or $399 for king guest room)

(Add Friday and/or Sunday night(s) and get 20% off regular room rate)

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

September 13 – Not Far from the Tree – Discovering America’s Heirloom Apples with author Ben Watson

BenWauthorphotobyIanAldrich (800x534)Join author and apple/cider expert Ben Watson as he discusses the natural and cultural history of the apple, and leads a guided tasting of classic but lesser-known American apple varieties (including Gravenstein, Porter, Maiden Blush, and others in season).

author ben watson - Cider-Hard-and-SweetWe will explore the great diversity of apples and discuss their traditional uses. And we’ll sample ciders (both fresh and “hard”) and make a simple marinade and other recipes that showcase cider’s varied role in the kitchen.

Three Hour Class Only – $79 per person

Class + Private Dinner with Ben Watson (and class) in wine cellar – $149 per person

For an optimum interactive learning experience, the culinary program is limited to just 12 participants.

Between Class & Dinner…

boiling apple ciderDrive over to Woods Cider Mill, just a few miles from the inn up on Weathersfield Center Road. Watch the apple pressing process using an 1800s press and then learn how the cider is boiled down. Then again, it’s also the perfect time of year to visit the local farmers’ markets. Take a walk either at the inn or in the park nearby. Ask about the eagle’s nest. Take in the views from Mt. Ascutney. Snooze out on the deck. Grab a craft beer, some iced tea at the bar and your book or your ipod and relax. You’re in Vermont. No rush. No hurry.

Ultimate Culinary Weekend Adventure

Includes one night’s lodging + two dinners + two breakfasts
+ class for two with lunch + the tour + food gratuity

$429 for en suite queen guest room (Best room available at booking)

$499 for en suite king guest room (Best room available at booking)

(Single Student – $349 for queen guest room or $399 for king guest room)

(Add Friday and/or Sunday night(s) and get 20% off regular room rate)

 

(Add Friday and/or Sunday night(s) and get 20% off regular room rate)

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

 

October 25 – Celebrate Autumn’s Bounty: Root Vegetable & Cookery with cookbook author Andrea Chesman

andrea chesman's veggiesOnce summer ends with its riot of fragile vegetables, it’s time to dig into the roots and other local vegetables that can sustain us through the winter: roots (root vegetables and potatoes), fruits (winter squash) and leaves (hearty greens including cabbage and kale).

Join Andrea Chesman, author of numerous cookbooks, including her latest , The Pickled Pantry,  in The Hidden Kitchen from 10 a.m. to 1pm for a cooking class. Andrea is an avid gardener. Many of her cookbooks, including Recipes from the Root Cellar, The New Vegetarian Grill, Serving Up the Harvest, The Roasted Vegetable and The New Vegetarian Grill focus on fresh vegetables and eating seasonally.

“These vegetables have a reputation for being boring and taking too long to cook. Nothing could be farther from the truth: Learn how to make a quick root vegetable saute and you’ll have veggies on the table in 15 minutes,” she said.

andrea chesman

And, once you learn how to properly roast vegetables, you have your choice of drizzles to bring out different flavors each time you make them. Winter squash can brighten the winter table, too, especially when you go beyond the same old acorn squash and use them in unusual savory combinations, like spaghetti squash in a creamy garlic-y chowder. And finally, learn how to make a small bath fermented vegetables and you will always have a healthy probiotic-rich vegetable side dish that dazzles with flavors and marries so well with slow -roasted pasture-raised meats.

Learn to make:

  • Roasted Kale Chips
  • Roasted Root Vegetables with a variety of drizzles
  • Spaghetti Squash Chowder
  • Small-Batch Sauerkraut

Cooking Class $79 per person

Return for dinner at 6:30 pm in our wine cellar and enjoy a private dinner with Andrea Chesman. Executive Chef Jean-Luc Matecat will prepare a 5-course tasting menu featuring the season’s finest root vegetables.

Cooking Class + Dinner $149 per person

For an optimum interactive learning experience, the culinary program is limited to just 12 participants.

Ultimate Culinary Weekend Adventure

Includes one night’s lodging + two dinners + two breakfasts
+ class for two with lunch + the tour + food gratuity

$429 for en suite queen guest room (Best room available at booking)

$499 for en suite king guest room (Best room available at booking)

(Single Student – $349 for queen guest room or $399 for king guest room)

(Add Friday and/or Sunday night(s) and get 20% off regular room rate)

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

 

December 6 – Drink (& Eat) Like it’s 1699 – Colonial Cocktails (& Food) – Corin Hirsh

20140405_Colonial_Drinks_1 Long before there were Cosmos and Negronis, our colonial forebears buoyed themselves with whimsically named proto-cocktails such as Flip, Rattle-Skull and Whistle Belly Vengeance. 20140405_Colonial_Drinks_rattle

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Join drinks writer and author Corin Hirsch as she guides us through a sensory journey of these early blends of rum, cider, spices and even eggs. We’ll learn to make a favorite colonial light meal to go with three colonial-era drinks – a shrub, switchel and Stone-Fences and raise our glasses to our spirituous Founding Fathers .20140405_Colonial_Drinks_stoneThree Hour Class + Lunch with cookbook author & chef Corin Hirsch  $79

Return for dinner in the wine cellar at 6:30 pm with Corin Hirsch and enjoy more cocktails and a delicious colonial inspired tasting menu prepared by the inn’s Executive Chef Jean-Luc Matecat.

Class + Lunch + Dinner in the Wine Cellar – $149

Make a weekend out of it!

Ultimate Culinary Weekend Adventure

Includes one night’s lodging + two dinners + two breakfasts
+ class for two with lunch + the tour + food gratuity

$429 for en suite queen guest room (Best room available at booking)

$499 for en suite king guest room (Best room available at booking)

(Single Student – $349 for queen guest room or $399 for king guest room)

(Add Friday and/or Sunday night(s) and get 20% off regular room rate)

Call 802-263-9217 or email the inn at 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.

jl - hk - leeks (683x1024)

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 :)

 

 

 

Memberships

Details to come.

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