The Hidden Kitchen Story

Basic Class Information

  • HANDS-ON & HANDS-ON/DEMONSTRATION CLASSES - MAX 12 STUDENTS ONLY
  • Bedandbreakfast.com 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.

June, 12 |
Hands OnHands On

HK Sunday Supper – Master the Grill

food-chicken-meat-outdoors4 pm – 7 pm

Master that beast! Learn how to PERFECTLY GRILL (almost) EVERYTHING. Join IW Chef Michael Ehlenfeldt in The Hidden Kitchen for Sunday Supper Class. Dine with Michael over a beer or glass of wine. Leave with go-to recipes. $55 pp (Class size limited to 12)

  • Whole roast chicken in the kettle grill- salted over night and roasted off the heat over a drip pan
  • Sausages
  • Steaks and their marinades-hanger and skirt steaks. Jack Daniels marinade. Mire poix and herb marinade. Coffee marinade
  • Planked salmon
  • Grilled summer vegetables-zucchini, eggplant, tomatoes, onions, scallions, broccoli, cucumber, romaine/grilled Caesar salad.
  • Maple BBQ sauce
  • Hot and spicy sauce
  • Cooking yogurt sauce
June, 18 |
DemonstrationDemonstration

HK 6/18 How to Eat (and drink) your Yard

henry_homeyer_150_25Learn to sneak veggies into your landscape. You don’t have to rent a rototiller to create a swath of vegetable garden. Learn how to fit landscape with edibles and not increase the footprint of your gardens. Artichokes are as good to look at as they are to eat. Purple pole beans can grow up your a trellis on the side of your house. Pots of eggplant and peppers? They’ll surprise you with their production. Garden writer Henry Homeyer, author of four gardening books, will prompt you to pull out some of your boring perennials and enliven your landscape with luscious edibles. Chef Michael will please your palette with plates that use many of the veggies Henry talks about. Join us for this special dinner and lecture-style class in our dining room.
(Recipes included in this lecture/discussion dinner)

Menu: Henry Homeyer Eat Your Yard 6_18_16
$50 pp (plus tax & gratuity)
(optional wine pairing)

(Unfortunately, no guest room discount applies if staying overnight.)

July, 03 |
Hands OnHands On

HK 7/3 Sunday Supper Herb Class

herbs4-7 pm

Join Executive Chef Michael Ehlenfeldt in this Sunday Supper class inside The Hidden Kitchen.

Summer Herb Marinated Goat Cheese Native Greens with Champagne Tarragon Vinaigrette

Horseradish Encrusted Salmon with Rosemary Garlic Potatoes & Garden Vegetables

Strawberry & Thyme Shorcakes with Lemon Thyme Honey Ice Cream

Prepare your dinner with chef and then sit down over a glass of wine with Chef and enjoy what you’ve created.

$55 pp

July, 16 |
Hands OnHands On

HK Saturday Class – “Chaparty” Indian Bread

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10 am – 1 pm

We love local instructor Lini Mazumdar of Anjali Farms & Lotus Moon Medicinals. Here’s what she’s planning:

“Come and get your hands dirty — well, floury!! — we will all take turns learning how to knead, roll out and cook Chapatis, an unleavened whole wheat indian bread that often accompanies a meal. We’ll also make luchi,  a fried bengali bread, eaten with ‘begun bhaja’ (eggplant).  And how could we overlook NAAN, a well-known favorite oven-baked flatbread. 
We will eat these breads with daal and vegetables so it’s bread baking and lunch!”

Price 65. per person

Call 802-263-9217 or book online

August, 13 |
Hands OnHands On

HK Saturday Class – Annual Pit Roasting

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10-1 pm – Demo & hands-on Class ~ 165. per person
6 pm Dinner in the wine cellar with special guest
Class & dinner included (drinks + tax + gratuity not included at dinner)
Class size Limited to 10 students

Join us for this unique cooking experience where we build a fire the night before, move the coals over to roast parts and sometimes a whole animals 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’s wine cellar for a pre-set tasting menu prepared by Chef Michael to continue the salute to Native American cooking. Special guest host Abenaki Chief Roger Longtoe Sheehan and his wife share the natives cooking and farming techniques.

September, 10 |
Hands OnHands On

HK Saturday Class – Wild Edibles – Foraging Class

9a5db3a5-de61-47bd-ac6d-5f135f1d6bde10:30-1:30 pm~ 125. 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.

Menu (subject to change)

Day Lily Salad with Pine Nuts, Goat Cheese, Balsamic & Parmesan

Knotweed Lemon Jam

Muhummara with Crackers

Singing Nettle Soup with Sweet Potato

French Lentil Tabouli with Chickweek, Goosefoot & Feta

Millet Cakes with Chickweed Borani

Knotweed Raisin Bread Pudding

Call (802) 263-9217

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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