Cape Cod MA Cooking School Massachusetts Cooking School

2008 CAPTAIN FREEMAN INN WINTER COOKING SCHOOL
Presented by On-Site Catering from .......... Norma Jean

You'll love working in the impressive professional kitchen at the beautiful Captain Freeman Inn in scenic Brewster

Join us as we cruise the Mediterranean this year, with stops in Greece, France (Provence) and Italy (Tuscany)! Though unique in their own ways, these three cuisines have much in common, not the least of which is the idea of simple preparations of the freshest available ingredients using fresh vegetables, herbs and olive oil. In Tuscany, Provence and throughout Greece, very little is wasted; delicious preparations abound for using every bit of available food! Although Greece is considered part of the Mediterranean, the influences of the intense spices and flavors of the Middle East make this cuisine unique. World class chefs across the globe have been rediscovering Greece's culinary delights; producing their own versions of the standards and creating exciting new dishes using these flavors. We invite you to have fun with us learning to create the classic flavors of Greece and a few new twists on some old family recipes. Plump Kalamata olives, creamy-tangy goat's milk cheeses from Greece, freshly squeezed lemon juice and fresh oregano, thyme and dill; these are just a few of the many wonderful flavors of Greece that we will enjoy.... OPA!

The hands-on Mediterranean Cooking Classes begin at 2PM with tips & techniques are shared as we prepare the evening's menu. After a break, the class gathers for a REGIONAL wine tasting as dinner is being set out... then it's on to the dining room for good food and good company!

Did You Know? .....that Bouillabaise, considered a classic French seafood stew, was actually created by Greeks living in Marsielles?

Did You Know? .....that Bechamel sauce , the classic white sauce credited to the French Duke of Bechamel was invented by "Orion the Greek" and referenced in 200 BC!

COMING UP IN 2008!


Saturday, February 9th - DINNER IN TUSCANY
The heart of Italy, Tuscan cooking showcases the best of Italian cuisine; it is the uncomplicated mouthwatering home cooking of Italy. It originated as peasant food and is renowned for natural, fresh ingredients and pure flavors. An amazing array of flavor packed bread & bean and vegetable soups, the famous Panazanella - a delectable bread & tomato salad, no-fuss soul satisfying fresh pastas, polenta prepared from creamy to crispy, simply prepared meats and seafood, wild game, fresh vegetables and herbs (especially rosemary & sage), the famous ( and precious) truffles, crusty breads, Pecorino cheeses, extra virgin olive oil and good wine are some of the wonderful flavors of Tuscany that we will enjoy creating in class!

Saturday, February 23rd - GREEK COMFORT FOODS
Make the pies and casseroles that Greek cuisine is famous for: Moussaka (eggplant& ground lamb), Pastitsio (sort of a Greek Lasagna), Spanakopita (spinach & cheese pie), Tiropita (cheese pie) and the sauces, and spices that give these classics their distinctive flavors. We'll be working with some favorite family recipes and some time saving tips! (There will be no throwing of plates into the fireplace, however)!

Saturday, March 8th - DINNER IN PROVENCE
Often called "the truffle of Provence", garlic figures prominently in Provencal cooking, as do olive oil, tomatoes and fresh aromatic herbs such as rosemary, basil and fennel. Other local vegetables are peppers, aubergines (eggplant), courgettes (zucchini) and onions. The flavors are fresh, robust and simple. We will create some Provencal favorites from choices such as ratatouille and olive tapenade, fruits de mer or bouillabaisse, hearty winter stews like pork & red wine, veal & garlic or lamb & artichoke, roasted garlic chicken w/Provencal herbs, squash or cauliflower-zucchini gratin, wonderful fresh salads with fruits and cheeses, wine-poached fruits, the famous clafouti and more!

Saturday, March 15th - DINNER IN TUSCANY
The heart of Italy, Tuscan cooking showcases the best of Italian cuisine; it is the uncomplicated mouthwatering home cooking of Italy. It originated as peasant food and is renowned for natural, fresh ingredients and pure flavors. An amazing array of flavor packed bread & bean and vegetable soups, the famous Panazanella - a delectable bread & tomato salad, no-fuss soul satisfying fresh pastas, polenta prepared from creamy to crispy, simply prepared meats and seafood, wild game, fresh vegetables and herbs (especially rosemary & sage), the famous ( and precious) truffles, crusty breads, Pecorino cheeses, extra virgin olive oil and good wine are some of the wonderful flavors of Tuscany that we will enjoy creating in class!

Saturday, April 5th - ITALIAN FEAST
An unforgettable meal of taste treats from Italy; savor the best of Tuscany, Umbria and the unique sun-drenched cuisine of Sicily! Black olive crostini, orange & thyme marinated olives and Arancini (fried stuffed rice balls) or Caponata, traditional Sicilian favorites, will be served with the wine tasting; followed by a pasta course of pasta w/peas, white truffle oil, proscuitto & freshly grated Parmesan cheese or the spaghetti in a rich, tomatoey eggplant sauce known as "Spaghetti alla Norma"; main dishes of Grilled Swordfish w/Orange Sauce or Herb-Roasted Game Hens w/Wild Mushrooms or marinated, grilled lambkebabs; salads of arugula & romaine w/oranges & roasted red peppers or the delightful Caprese Salad (fresh mozarella, tasty tomatoes & fresh basil); pears poached in wine, panna cotta or fruit and cheese plates for dessert... Come with an appetite for this class!

Saturday, April 12th - GREEK PARTY FOOD
Although Greece is considered part of the Mediterranean, the influences of the intense spices and flavors of the Middle East make this cuisine unique. World class chefs across the globe have been rediscovering Greece's culinary delights recently; producing their own versions of the standards and creating exciting new dishes using these flavors. We invite you to have fun with us learning to create the classic flavors of Greece and a few new twists on some old family recipes, which you get to take home with you! Plump Kalamata olives, rich green olive oil, garlic, creamy-tangy goat's milk cheeses from Greece, freshly squeezed lemon juice and fresh oregano, thyme and dill...these are just a few of the many wonderful flavors of Greece that we will enjoy.... The Greek, Meze Platter is an assortment of wonderful tastes and textures. From Tsasiki and Taramosalata Dips with fresh pita bread to mini spinach-cheese puffs, stuffed grape leaves, lamb souvlaki, saganaki (fried cheese) and more, we'll assemble a mouth watering party spread! OPA!

Saturday, April 19th - DINNER IN PROVENCE (Sorry CLASS is FULL)
Olive oil, tomatoes and fresh aromatic herbs such as rosemary, basil and fennel figure prominently in Provencal cooking, as does garlic, often called "the truffle of Provence". Other local vegetables are peppers, aubergines (eggplant), courgettes (zucchini) and onions. The flavors are fresh, robust and simple. Seafood abounds and lamb dishes are very popular. We will create some Provencal favorites from choices such as ratatouille and olive tapenade, fruits de mer or bouillabaisse, hearty winter stews like pork & red wine, veal & garlic or lamb & artichoke, roasted garlic chicken w/Provencal herbs, squash or cauliflower-zucchini gratin, wonderful fresh salads with fruits and cheeses, wine-poached fruits, the famous clafouti and more!

Saturday, May 10th, DINNER IN TUSCANY
The Heart of Italy, Tuscan cooking showcases the best of Italian cuisine; it is the uncomplicated mouthwatering home cooking of Italy. It originated as peasant food and is renowned for natural, fresh ingredients and pure flavors. An amazing array of flavor packed bread & bean and vegetable soups, the famous Panazanella - a delectable bread & tomato salad, no-fuss soul satisfying fresh pastas, polenta prepared from creamy to crispy, simply prepared meats and seafood, wild game, fresh vegetables and herbs (especially rosemary & sage), the famous ( and precious) truffles, crusty breads, Pecorino cheeses, extra virgin olive oil and good wine are some of the wonderful flavors of Tuscany that we will enjoy creating in class!


Weekends include two nights lodging at The Captain Freeman Inn , two breakfasts, Saturday afternoon class, followed by a complimentary regional wine tasting and four course dinner hosted by your Innkeepers.
The price for two people for the weekend is $600 - $700 plus tax, double occupancy, depending on your choice of accommodations. The price for single occupancy is $485 - $585. Local participants are welcome and the price per person is $130 each. Call the Inn at 800.843.4664 or 508.896.7481 to make your reservations or with any questions you may have.