Cape Cod Bed and Breakfast Cooking School
Cape Cod Culinary and Captain Freeman Inn
New 2013/14 Class Schedule
Presenting a season of Mediterranean cooking with locally grown ingredients, combined to create small plates with big flavors.
Our chef, Carol Edmondson, has been combining the simple, healthy preparations of Mediterranean cuisine with fresh local ingredients in the kitchen of the Captain Freeman Inn for many years. Her professional training, world travel and love of food and sharing her cooking knowledge with others, was the inspiraiton for our cooking classes. Classes are held in our welcoming kitchen, built by master ship builders in the mid nineteenth century, with an eye for light and air.
November 9th – Explore the Spanish tradition of paella, a beautiful dish served all over Spain with many variations all based on perfectly cooked rice flavored with the best local ingredients including poultry, seafood, sausage, fresh herbs and spices. The elegant fragrance of saffron fills the Inn kitchen with anticipation. Paella is a local dish and a Spanish family tradition. The variations are endless. We will surround our paella with cool crisp salads and tapas treats. Fall fruits and Spanish cheeses will finish this special meal.
February 8th we will explore Naples and southern Italian winter comfort food.
Naples is known for its fresh made and cured cheeses, herbs like rosemary and marjoram, and, of course, extra virgin olive oil. Italians make great use of winter squashes like pumpkin, acorn and butternut. Salumi or cured meats play a key role in flavoring pastas and pizza. The Campagnia region has over 35,000 pizzerias and pizza is a signature street food in Naples. Our menu will make the most these flavors and local fresh ingredients.
March First - we will sample the classic cuisine of Rome influenced by it’s history and geography. Rome is the home of many religions and ethnic groups not unlike any major city. Their influences are felt in preparation unique to the region. Winter soups harvest flavors preserved from fall gardens. Pork is an essential ingredient fresh and preserved in Salumi of many types. Artichokes and eggplants are fried in olive oil to whet winter appetites. Capers and other pickled vegetables perk up the winter Roman table. A harvest of flavors to bring to our late winter menu along with the freshest of local foods and the best of our own local preserves.
March 29th we will visit Avignon in the heart of Provence. True French country cuisine influenced by ingredients found daily in the market square. In March the mistral, a cold wind from the Alps, blows across Provence. Warming soups are a must. Spring lamb, winter greens, great cheeses and bread from ancient grains are the staples of early spring. Early greens are peeking through and lemony salads brighten spring tables. Wine poached winter fruits finish this hearty meal.
All of these cuisines are world renowned for their fresh ingredients, simple home based preparations and complex flavors. The tradition of small plates simply prepared and enjoyed almost any time of day is well established throughout the Mediterranean region.
The class will be from 2 - 4:30 PM on Saturday with wine tasting that is paired with the food made in the class beginning around 5:30. We then all gather fireside to enjoy all of the food made earlier in the class along with plenty of laughter and good cheer!
The two night package can be either a Friday/Saturday stay or a Saturday/Sunday stay in best available room at time of booking. The package includes breakfast each morning, afternoon tea, cooking school for two with wine tasting and dinner afterwards. 2 night package- $649 plus tax
For our local neighbors we have created a one night package for Saturday night which includes the cooking school for 2, wine tasting and the dinner afterwards, staying in the best available room at time of booking with breakfast on Sunday- $499 plus tax
Class Schedule for 2013 - 2014
|November 9, 2013||Spanish|
|February 8, 2014||Naples, Campagnia|
|March 1, 2014||Rome|
|March 29, 2014||Provence|
Join chef Carol Edmondson, your innkeepers, and your fellow guest chefs for a fun filled and convivial atmosphere on Cape Cod. A perfect Getaway weekend for the " Small plates / big flavors adventure. Call us at our toll free number below for more information and to reserve your spot.
- To reserve online, Click our Secure RESERVE link and after choosing your dates select the specials tab to add the cooking school package.
- Or Call us at 508-896-7481 or toll free at 855-896-7481
A series of culinary adventures at the Captain Freeman Inn
Last updated: October 16, 2013