By Chef Carol Edmondson – Cape Cod Culinary


This cooking school season is shaping up to be an exploration of fresh local ingredients with a warm and inviting sensibility. What could be more warm and inviting than homemade breads, soups and stews from around the Mediterranean. We begin in November with simple but classic French bread and two of my favorite soups; French Onion Gratinee and just harvested Winter Squash Bique with French sausage. As always I’ll be scouring the fields and farmers markets for local ingredients that are at their best in the Fall and posting pictures of ingredient finds that inspire our recipes. Menus are coming together and with Heathers expert wine choices, Voila! Looking forward to meeting another great group of Captain Freeman guests and seeing old friends who return for a weekend treat.



Take a peek at the schedule



Check out our romantic winter indulgences


for in room spa services and surprise your sweetheat goodies.