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!

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 (fried cheese) and more, we'll assemble a mouth watering party spread! OPA!

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!

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!

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!

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!

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!

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.