Our hands–on Vermont cooking classes are offered throughout the year and are a huge hit. Work directly with Chef-Owner Douglas Mack 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 Chef 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 at Baldwin Creek. With Chef Mack or our gardener, Cindy Timblin as guides, 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. A credit card guarantee is required. Call or email for reservations: 888-424-2432. Gift certificates are available for any of our cooking classes.  They are the perfect gift for all of your "foodie" friends.

We hope you’ll join us in one or more of our exciting Vermont cooking classes. With our hands-on approach you have the benefit of learning by doing. Doug’s goal is for you to be able to re-create at home what you learn here. We encourage you to sign up early so that you have your choice of classes.  And 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 with you your favorite knife and apron to use during the class.  We also have knives and aprons for sale at the cooking classes.  Our logo embroidered chef’s aprons are $12 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.

2008 VERMONT COOKING CLASS PACKAGES

Summer Cooking Class Series

This year our three summer cooking classes are offered individually as well as a complimentary series: Island Cuisine, Thrill of the Grill, and Seafood Secrets.  Each cooking class runs on multiple occasions and you may choose which dates work best for you.  Cost for the Summer Series of three cooking classes is $180 plus tax.  Please reserve early to assure your dates.

Wine Pairing Dinners and Vermont 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.

Friday January 18: The Red Heads Wine Dinner pairs with the Braising and Stews Cooking Class on either January 19 or 20.

Friday April 18: Bold Flavors of Spain Wine Dinner pairs with the Tapas and Bold Flavors of Spain Cooking Class on either April 19 or 20.

Friday September 5: Argentina Wine and Tango Wine Dinner pairs with the Explore Argentina & Latin America Cooking Class on either September 7 or 14.

Friday December 5: Tour of Italy Wine Dinner pairs with the Culinary Tour of Northern Italy Cooking Class on either Saturday December 6 or 7.

Download a PDF version of the Cooking Class and Table Talks schedules

Make a reservation now!

Space is limited and many of our cooking classes sell out well in advance. If you have questions or want to check availablity, please call us at: 888-424-2432 or email linda@innatbaldwincreek.com

You may purchase your cooking class online through our secure gift certificate page.  Just make note of the date and class topic you desire in the "Note or Comment" box.

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

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"Island Cuisine"
Sunday: June 1 or June 8 or July 13 or July 20; 12:30-4:00
Summer’s Caribbean influenced class will slow your world down with relaxing island food and drink. We navigate the perfect course for authentic Caribbean classics using tropical fruit and local ingredients. Sample a Caribbean colada, conch fritters, island hot sauces, jerk seared tuna with mango salad, and tamarind pork; finish with honey braised pineapple and mint ice cream.
$75 per person includes class and lunch
"Thrill of the Grill"
Sunday: June 15 or June 22 or August 3; 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 class and lunch
"Seafood Secrets"
Sunday: June 29 or July 6 or August 10 or August 17; 12:30-4:00
Discover some delicious seafood recipes that are quick and easy, yet perfect for casual entertaining. We’ll discuss culinary seafood secrets and practice boning whole fish. And we’ll make calamari Neapolitan-style, seared sea scallops with lemon, capers and tomato, paillards of swordfish with grapefruit and leeks, and red snapper with rosemary, new potatoes and garlic confit.
$75 per person includes class and lunch
"Explore Argentina and Latin America"
Sunday September 7 or Sunday September 14; 12:30-4:00
Travel the culinary trails of “other America”, the southern South American countries -especially Argentina. We’ll tour the region sampling baked beef empanadas, parrilladas – thick, grilled steaks with a tomato, onion and pepper relish (salsa criolla) and chimichurri, and Paraguayan corn bread. This often simple South American food is intensely flavorful. Come explore with us.
$75 per person includes class and lunch
"French Bistro" Benefit Class
Saturday November 8; 12:30-4:00
BENEFIT COOKING CLASS FOR UNITED WAY OF ADDISON COUNTY
'French bistro' may conjure up romantic images and fancy French desserts, but bistro cooking is actually very rustic, down to earth food; sophisticated yet simple. A bistro setting is friends relaxing around the table with good food and local wine. In this class the good food includes country-style pate, duck confit salad, beef Burgundy and a lemon tart.
All proceeds from this class are donated to United Way to help support our neighbors and community.
$125 per person includes class and lunch
"French Bistro"
Sunday November 9; 12:30-4:00
'French bistro' may conjure up romantic images and fancy French desserts, but bistro cooking is actually very rustic, down to earth food; sophisticated yet simple. A bistro setting is friends relaxing around the table with good food and local wine. In this class the good food includes country-style pate, duck confit salad, beef Burgundy and a lemon tart. Paris seems to be calling!
$75 per person includes class and lunch
"Spice Up the Holidays"
Saturday or Sunday November 15 & 16; 12:30-4:00
Come learn new ideas to spice up the usual fare of the season. Our focus is on innovative, seasonal side dishes to pair with your turkey or lamb, but we'll also have some great hors d'oeuvres ready for those impromptu holiday guests. Be prepared for the holidays with a whole new set of recipes.
$75 per person includes class and lunch
"Food Tour of Italy"
Saturday or Sunday December 6 & 7; 12:30-4:00
Another recent fall trip to Italy and Terra Madre offers Chef Mack an expanded palette of flavors from the Piedmont, Tuscan and Fruili regions. Recipes for this class include warm fig tart with prosciutto, radicchio and mushroom risotto, chicken Milanese, and to finish off - panna cotta with raspberry coulis.
$75 per person includes class and lunch