Chateau Chantal Cooking Classes
Our classes are offered February - May.
Dates include: February 5 & 19 March 5,12, & 26, April 2, 16, 23 & 30, & May 21 (other Saturdays in February-May will feature other activities and will therefore show as 'blocked' in our system)
To make reservations simply choose your desired class date from the drop down calendar button. While not required, a stay in our B&B offers a discount on our cooking class. Check for B&B reservations here: www.chateauchantal.com/reservations
2022 Chateau Chantal Cooking Class Schedule (subject to revision)
February 5: “Burgundian Winterfest” with Executive Chef Chris Mushall
Explore classic continental cuisine with coq au vin, pôchouse, beef Bourguignon, and more.
February 19: “Handmade Pasta and Sauces” with Executive Chef Chris Mushall
Learn the art of rolling a variety of fresh pasta and which sauce pairs best with each one.
March 5: “Piedmontese” with Executive Chef Chris Mushall
From the North of Italy, explore the famous black truffle, risotto Milanese, polenta, and more.
March 12: “Cinque Terra” with Executive Chef Chris Mushall
Explore the five fishing villages of the Ligurian coasts by preparing seafood, Cioppino, pestos, and hand- rolled pastas
March 26: “Mediterranean – One Big Lake” with Chef TBD
From the Levant region to the Rock of Gibraltar, prepare dishes from the North African spice routes, Italy, France, Greece, Spain, Portugal, and more.
April 2: “Creole” with Chef TBD
Laissez les bons temps rouler or, let the good times roll! Warm up your winter blues with some Louisiana home cooking. Heat up your kitchen with gumbo, jambalaya, seafood, and sausages. ONE OPENING AVAILABLE CALL FOR DETAILS
Sold Out: April 16: “Alsace” with Executive Chef Chris Mushall
Warming and hearty, the dishes of northern France's renowned Alsace region include pot-au-feu, choucrute garnie, Raclette cheese, and more. SOLD OUT
April 30: “Chateau Chantal Wine Dinners” with Executive Chef Chris Mushall
Experience the dishes our culinary team prepares for Chateau Chantal’s popular summer and fall wine-paired dinners. SOLD OUT
May 21: “Blazing and Glazing” with Executive Chef Chris Mushall
Break down and fabricate a filet mignon, a New York strip steak, a whole chicken, and seafood. Explore the differences among cooking with wood, charcoal, and gas during a journey into our own backyards. SOLD OUT
* Cooking classes start promptly at 12:30pm. Please show up 15 minutes ahead of time to ensure that class starts on time for all participants. Masks are required during class when not eating/drinking. The dining room is outfitted with UV air filtration decives. Thank you.*
