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Look What’s Happening in 2005!
July 29-31: “French!” with Liz Lowe
August 12-14: “Tapas” with Liz Lowe
August 19-21: “Jams and Preserves”
September 2-5: “Jams and Preserves”
September 16-18: “Fabulous Fall Apple Desserts”
October 21-23: “Fabulous Fall Apple Desserts”
October 28-30: “Apple Butter and
Chutneys”
November 4-6: “All Things Pear”
November 11-13: “10 Desserts to Give Thanks For”
December 2-4: “Christmas Cookie Bake-off”
December 9-11: “Christmas Cookie Bake-off”
December 16-18: “Christmas Cookie Bake-off”
JAMS AND PRESERVES,
August 19-21, Sept. 2-5
It's the height of the season for making jams and preserves with fresh local fruits. You'll
learn the difference between jams, jellies, preserves, marmalades, chutneys, and relishes. Make
them in small batches with the pectin method and without. Take home a jar of each; nothing
compares with homemade jams. We'll do the customary strawberry and raspberry, but then move on
to more creative flavors. You'll be able to preserve the season's bounty and be ready with
those special holiday or hostess gifts.
The weekend includes:
-Friday and Saturday nights' lodging and breakfasts
-Light arrival supper on Friday night and dessert
-Snacks during Saturday's session
-4-5 hours of putting up preserves
-Saturday night dinner and dessert
Cost: $225/person, double occupancy; $280/person, single occupancy
(Labor Day weekend- Add a 3rd. night for an additional $100)
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"FABULOUS FALL APPLE DESSERTS" September 16-18,
October 21-23
Judy Bunde, Former pastry chef/owner of Sweet Endings, Watertown, MA, now your innkeeper
Vermont has many apple orchards and this will be mid-harvest. We will use the local varieties
for all our desserts. A 4-hour session which will include instructions and hands-on preparation
of these scrumptious apple desserts:
As we proceed, you will also learn some helpful basics and tips such as:
-Freezer tips for pie and tart baking
-Quick food processor pie dough
-Never-fail cream cheese pastry dough
-How to peel an apple......and then peel 50 more without pain
-A Primer on Apples
-Tool essentials for pie and tart baking
Come and join us in our large country kitchen, complete with 4'x8' work island,
3 ovens, 20-quart commercial mixer, and working wood stove. Your participation can be as active
as you choose; get in there and do it all or sit, sip a little wine, and take a few notes.
Your weekend will include:
-Arrival Friday after 2 PM
-Friday and Saturday nights’ lodging
-Friday late evening welcome reception with dessert and coffee
-Saturday and Sunday full country breakfasts
-Snacks on Saturday
-Saturday night dinner(alcohol is BYO)
-All instruction and materials
-Time to explore the shops and galleries of Brandon- or pick up some apples!
Cost: $280/person, single occupancy (plus 9% Vermont lodging tax)
$225/person, double Occupancy (Plus 9% Vermont lodging tax)
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"APPLE BUTTER AND CHUTNEYS"
October 28-30, 2005
Just when the harvest is all in, come and put up some jars of apple butter to enjoy later in
the season or to give for holiday stocking stuffers. This is the slow-baked method and the
results are simply delicious. Then we will move on to chutneys- just in time for serving with
fall roasts. Included will be a cranberry chutney for a no fat alternative for those
Thanksgiving turkey sandwiches.
The weekend includes:
-2 nights lodging in spacious room with private bath
-2 full country breakfasts
-Light Friday evening arrival supper with dessert
-Snack during Saturday's class
-Saturday night dinner
-Free time for exploring the village of Brandon
Cost: $225/person, double occupancy, $280, single occupancy
(Add a 3rd. night, including breakfast, for $100)
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"ALL THINGS PEAR" November 4-6, 2005
November is the month when pears are at their best. And we will use pears for wonderful but
easy recipes for all parts of the menu. Appetizers with pear, salad with pear, pears at
breakfast. We'll do a vegetable enhanced with pear and you'll love it! Add to these a classic
pear frangipane tart, and a pear compote for ice cream that can also be used for an
accompaniment to roasts. There will be enough for you to take home! All pear. All delicious.
The weekend includes:
-2 nights lodging in spacious room with private bath
-2 full country breakfasts
-Light Friday evening arrival supper with dessert
-Snack during Saturday's class
-Saturday night dinner
-Free time for exploring the village of Brandon
Cost: $225/person, double occupancy, $280, single occupancy
(Add a 3rd. night, including breakfast, for $100)
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“10 DESSERTS TO GIVE THANKS FOR” November 11-13
Make a weekend getaway into a dessert-making extravaganza. You will work along side the former
pastry chef innkeeper
in the Inn’s spacious country kitchen to create 10 desserts that will compliment any
Thanksgiving table. Seasonal ingredients combined with traditional flavors yield a menu that
includes something for every taste.
-
Apple Cranberry Walnut Pie
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Pear Frangipane Tart
-
New England Pumpkin Cheesecake
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Apple Cider Tart
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Coriander Spice Cake with Apricot Cream Cheese Frosting
-
Chocolate Pecan Pie
-
Classic Reine de Saba
-
Cranberry Linzer tart
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Pumpkin Tiramisu
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Maple Walnut Shortbread
You will leave on Sunday with a full set of recipes and directions, and you
will be able to duplicate any/all of these desserts for your Thanksgiving holiday. In addiiton
you will learn many helpful tips for working with pastry doughs, unmolding cheesecakes, how to
handle almond paste, a linzer dough recipe that also works for delicious cookies, and much
more.
Your weekend will include:
Friday and Saturday nights’ lodging
Full country breakfasts Saturday and Sunday
Friday evening dessert welcome reception
Snacks on Saturday
Four hours (+/-) of Baking/Instruction on Saturday from 10:30-3:00
Time to explore Brandon shops and galleries
Saturday night dinner (alcohol is BYO)
Cost: $280/person, single occupancy (plus 9% Vermont lodging tax)
$225/person, double occupancy (plus 9% Vermont lodging tax)
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"CHRISTMAS COOKIE BAKE-OFF" December 2-4, December
9-11, December 16-18
When is the last time you baked cookies all day for Christmas? This year, due to last year's
great success, we are offering 3 Christmas Cookie weekends in December. You will take home
pounds of fancy cookies for your Christmas entertaining and giving!
Your innkeeper, Judy Bunde, who operated a wholesale dessert business in the Boston area for 20
years, will lead the way and prep the doughs. You'll make the same cookies that she supplied to
Whole Foods Markets and more! We will make:
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Chocolate Coconut Macaroons
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Authentic Raspbery Linzer Cookies
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Orange Cat Tongues
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Mexican Wedding Cakes
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Orange Shortbread
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Roll-out gingerbread and sugar cookies
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Cranberry Pistachio Shortbread
-
Brown Sugar Maple Walnut
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Frosted Sour Cream Chocolate Drops
-
and more, 12-15 flavors in all
You arrive on Friday evening and after breakfast on Saturday we go to work!
We’ll do roll-out sugar and gingerbread cookies first; then we’ll form the others and bake
everything off. Along the way there will be a lunch break to give me and the 3 ovens time to
catch up with your production!
The kitchen is equipped with 3 wall ovens, a 4'x8' island work area, and a commercial 20qt.
mixer. It can accommodate the whole group easily. Cookies will be racked after baking and then
you will pack them to carry home. Each person will get at least 7-8 pounds of cookies; at 30-35
cookies per pound, that's between 250-300. Need I tell you that retail for cookies such as
these averages $10-13/pound?
The weekend includes:
-Late light supper Friday evening when you arrive: Chowder, salad, bread,
dessert
-Friday and Saturday nights' lodging in spacious rooms with private bath
-Full country breakfasts on Saturday and Sunday
-Snacks on Saturday
-Sit-down Saturday night dinner with appetizer, salad, main course, and dessert (alcohol is
BYO)
-Cookie baking all day Saturday! And if we need to finish up on Sunday, that too
-Time to explore Brandon's shops and galleries
Cost: $300/person, single occupancy (plus 9% Vermont lodging tax)
$250/person, double occupancy (plus 9% Vermont lodging tax)
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Quick and Easy Fare from an Ancient Cuisine
Dates: March 11-12, 2005
Chef Ramona Borthwick (aka 'The Well-Tempered Cook') is leading an Indian cooking
experience as part of Cooking With Chefs at The Inn on Park Street. Although the preparation of
Indian cuisine can be a time-consuming affair, with the right spices and ingredients on hand,
there are some dishes that can be prepared in a matter of minutes. This class introduces you to
the spices and basic cooking techniques of Indian cuisine.
More info (& view pix) ...
Saturday, February 5, 1-4 PM
Spend an afternoon at The Inn on Park Street with Chef/Chocolatier Liz Lowe and make Valentine
chocolates for your sweetie. You will work right along side Liz in a group of no more than 10,
learning how to temper chocolate and make truffles and molded chocolates. This is a rare
opportunity to work next to a professional chocolatier and get first hand instruction.
More info ...
Weekend of November 5-7
A 4-hour session including instructions and hands-on preparation of scrumptious apple desserts
The Premiere of our “Cooking With Chefs” series with the Innkeeper, Judy Bunde, former pastry
chef/owner of Sweet Endings, Watertown, MA.
More info...
 
Weekend of November 12-14
Make a weekend getaway into a dessert-making extravaganza. You will work along side the
former pastry chef innkeeper in the Inn’s spacious country kitchen to create 10 desserts that
will compliment any Thanksgiving table. Seasonal ingredients combined with traditional flavors
yield a menu that includes something for every taste.
More info...
[2004 weekends were a sell-out. Watch here for 2005 cookie weekends]
Weekends of December 3-5 [SOLD OUT]
Weekends of December 10-12
When is the last time you baked cookies all day for Christmas? This year, do it with family
or friends!
Your innkeeper Judy Bunde will lead the way and prep the doughs.
More info...
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