Our hands–on Vermont cooking classes are offered throughout the year and are a huge hit. Work directly with Chef-Owner Douglas Mack, assisted by Chef Leah Pryor, in a small, intimate group and learn the secrets of the culinary trade from a Slow Food perspective. Prepare seasonal dishes using high quality ingredients, then dine with the Chefs as you enjoy a delicious, class-prepared meal with wine.  Due to their popularity, each 3 1/2 hour Vermont cooking class is offered on at least two separate occasions. 

In the spring, summer and fall, and often even throughout the winter, our cooking class begins with a tour of the gardens and hoop houses at Baldwin Creek. With Chef Mack as our guide, we survey the day's harvest and pick herbs and vegetables to use during the cooking class.  All of our cooking classes include hands-on instruction, a recipe booklet and finish with a class prepared meal with wine.

Unless otherwise noted, classes run from 12:30 to 4:00 and the cost is $75 per person.  Two students booking the same cooking class at the same time: $140.

Class size is limited to 12, so early reservations are encouraged. Your credit card is processed for your cooking class at time of reservation. Call to check availability for your class.  You may book on-line or via phone: 888-424-2432.  GIFT CERTIFICATES are available for any of our cooking classes.  They are the perfect gift for all of your "foodie" friends.

Custom Classes: We encourage you to sign up for classes early so that you have your choice of classes.  Or if you have eight or more friends who like to cook, inquire about a custom Vermont cooking class designed to fit your interests and schedules.

Note:  You are welcome to bring your favorite knife and/or apron with youto use during the class, but they are not required. 

At each of the cooking classes we have useful kitchen utensils available for sale: 10" chef's knife-$32, 8" chef's knife-$28, flexible fish spatula-$20, and a wide vegetable peeler-$9.  Our logo embroidered chef’s aprons are available for $16 each. *Cancellation Policy

If you must cancel a cooking class, we will refund the full amount or give you credit for another class up to one week before the class is scheduled. If you cancel up to 48 hours before the class, we will give you credit for another class within this upcoming year. If cancellation occurs less than 48 hours prior to class, credit can be given only if we are able to re-book your space in the class.

We reserve the right to cancel a class due to insufficient enrollment with five days' notice. In this case, any prepaid class may be used for another upcoming cooking class or reimbursement will be made.


2010 VERMONT COOKING CLASS PACKAGES

Winter Cooking Class "Cabin Fever Series"

Our three 2010 Winter Cooking Classes are offered individually as well as part of a Winter Cabin Fever Series: "Slow Cooking and Braises" in January, "Passion for Pasta" in February, and "Cooking Vermont's Heritage" in March.  Each cooking class runs on at least two occasions and you choose which date works best for you. 

Cost for the 2010 Cabin Fever Series of three cooking classes is $195.  Please reserve early and mention the Cabin Fever Cooking Class Series at the time of booking to receive the discounted rate. 

Note: This series is offered only for the January, February and March cooking classes.  If you find that you are unable to make your classes after booking, you are welcome to send someone in your place to the class.  Sorry no refunds.


2010 Wine Pairing Dinners & Cooking Class Weekends

Four of our wine pairing dinners are planned as companion events to our Vermont cooking classes.  Join us for one of our wine dinners and receive a 15% discount on the cooking class that pairs with it.  (That makes your cooking class only $63.75!)

Saturday March 27: Vermont Heritage Food and Wine Pairing Dinner pairs with Cooking Vermont's Heritage Cooking Class on Saturday March 28 or Sunday March 29.

Saturday June 12: Smoked, Grilled and Brewed Beer Pairing Dinner pairs with the Smoked and Grilled Barbecue Cooking Class on Saturday June 12 or Sunday June 13.

Saturday August 14: Tuscan Wine Pairing Dinner pairs with the Rustic Tuscan Cooking Class on Saturday August 14 or Sunday August 15.

Saturday October 16: Fall Harvest Wine Pairing Dinner pairs with the Harvest Cooking Class on Saturday October 16 or Sunday October 17.

NOTE: Our Weekend Dinner and Cooking Class Packages must be requested at time of booking to receive discount.  

PLAN A WEEKEND GETAWAY ~

Check lodging availability for romantic overnight accommodations as you plan your getaway. You'll love our breakfasts! 


Make your reservation now!

Space is limited and many of our cooking classes sell out well in advance. To check availability, call us at: 888-424-2432 or email linda@innatbaldwincreek.com

Purchase your cooking class online, using our secure gift certificate page.  Just make note of the date and class topic you desire in the "Note or Comment" box at the bottom of the form.

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Chef Doug Mack on Vermont Public Television's Feast in the Making

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"Passion for Pasta"
Saturday February 20, Sundays February 21 and 28: 12:30-4:00
Learn the magic of turning flour and eggs into fun and pure pleasure as it has been done for generations. Create simple sauces to go with your ravioli, cannelloni, gnocchi and hand cut pasta. So roll up your sleeves and hold on to your pasta machine, this class is one of our most requested.
$75 per person includes lunch with wine
"Cooking Vermont's Heritage"
Saturday March 27 and Sunday March 28; 12:30-4:00
Algonquian, English, and French-Canadian traditions have all shaped Vermont’s distinctive cuisine: cheeses, dry beans, root crops, smoked meats, and of course, maple syrup. This class will spotlight some of our overlooked foods, enhanced of course, with the bounty of the maple syrup season.
$75 per person includes lunch with wine
"Contemporary Southwest Cuisine"
Sunday April 18 or 25, Saturday April 24; 12:30-4:00
Investigate the warm, spicy tastes and enticing aromas of contemporary Southwest cuisine. This class includes flour tortillas, corn chowder with green chile croutons, roasted pepper quesadillas with goat cheese, chiles rellenos and sautéed shrimp with orange-chipotle honey mustard sauce.
$75 per person includes lunch with wine
"Free and Good for All"
Saturday or Sunday May 15 or 16; 12:30-4:00
Gluten-free, dairy-free, sugar-free, oh my! Don’t be flustered if you have to deal with dietary restrictions. This class will show you that these restrictions only present a different opportunity for taste and flavor to shine. Discover new recipes to spice up your repertoire like carrot-ginger soup with quinoa corn bread, seitan Piccata, and vanilla cupcakes with lemon frosting.
$75 per person includes lunch with wine
"Smoked and Grilled"
Sunday June 13, 20 or 27; 12:30-4:00
This alfresco class meets on the patio - at the grill, of course! (weather permitting!) Learn how to grill, smoke, skewer, and make a marinade. We’ll start with shrimp, beef and bread Spiedini, then on to marinated lamb with tabbouleh and minted aioli and grilled vegetables. And for dessert – grilled peaches with balsamic glaze and blue cheese!
$75 per person includes lunch with wine
"Catch of the Day"
Sunday July 18 or 25 or Saturday July 24; 12:30-4:00
Discover delicious fish and seafood recipes, some traditional and some with a ‘spin-off’ on tradition. Learn how to bone a whole fish, and practice a variety of seafood cooking techniques. The class will include seafood shepherd’s pie, pan sear maple scallops and prosciutto wrapped swordfish with herbed oil.
$75 per person includes lunch with wine
"Tuscan Flavors"
Saturday August 14 or Sunday August 15 or 22; 12:30-4:00
Another recent visit to Tuscany has again expanded Chef Mack’s culinary palette of Tuscan flavors. Our Italian classes are always extremely popular and fill quickly. Recipes for this class include crostini misti, potato gnocchi with leeks and sausages and tiramisu. Buon Appetito!
$75 per person includes lunch with wine
"Small Bites, Big Flavors"
Sunday September 5, 12 or 19; 12:30-4:00
No matter whether you call these little nibbles tapas, mezze, hors d’oeuvres or antipasti they are perfect for entertaining. They can hail from many backgrounds and you can plan a whole meal around them. We’ll include sizzling garlic shrimp, fried almonds, olives and feta, beef meatballs in carrot-onion sauce and more.
$75 per person includes lunch with wine
"Field and Stream"
Sunday November 14 or 21; 12:30-4:00
As Samuel Champlain said 200 years ago, the bounty of Vermont’s food is "animals of the chase” and "fish from the many rivers”. In this class 'the chase' will concentrate on game birds, venison and rabbit and 'the stream' will feature trout and mussels.
$75 per person includes lunch with wine
"Festive Food and Wine"
Saturday or Sunday December 4 of 5; 12:30-4:00
Jump-start your plans for the season with inspired food and wine pairing ideas, just in time for the holidays. Friend and wine enthusiast Joerg Klauck, owner of Vermont Wine Merchants, leads us in aromatics and wine pairing discussions. And we'll create delicious savory appetizers for the season.
$75 per person includes lunch with wine