Private Cooking Classes at Beechwood Inn
Would you like a hands-on private cooking class for you and your sweetheart, or maybe for a girls’ night out. Join Beechwood Inn chefs in our modern commercial kitchen and prepare a variety of gourmet meals including ethnic dishes from around the world.
- Choose & prepare seasonal fresh and local ingredients Use a variety of cooking methods and techniques
- Present your dishes with style and visual appeal
- Find sources for natural, organic and local products
- Use proper food safety and handling
- Pair fine and rare wines to your dining selections
The Beechwood Inn has many awards and is a Wine Spectator Award of excellence restaurant. The Inn also features a 3,000 bottle wine cellar. Each class includes wine, a serving of each dish, an apron to keep and a complete recipe collection from that class. Students receive a 10% discount on wine or food product purchases made the day of the class and a 10% discount off their next culinary class at the Beechwood Inn. Classes can be tailored to your preferences. These are about 3 hours long and usually run from 2:30PM to 5:30PM, followed by a short break and then dinner – but the actual length depends on the menu you pick.
What’s Included: Prices start at $165.00 per person if you are staying at Beechwood Inn (Based on choice of menu items), plus tax; $175 per person for non-lodging guests. You get copies of all the recipes, sources for ingredients, and dinner with wine pairings. For the multi-course cooking classes we charge a 20% gratuity in addition to the class to facilitate private table service of your dinner creation. Please let us know in advance of any dietary restrictions.
Private Cooking Classes at Beechwood Inn: Class Descriptions
- Tuscan/Italian Cuisine: Learn the essence of Italian cuisine including how to prepare authentic sauces, homemade pastas and gnocchi’s’, pestos, duck confit, veal, and wonderful desserts such as chocolate amaretto caramel budino.
- Mediterranean Cuisine: These include bold and robust foods and flavors from Spain, Italy, Southern France, Greece, Algeria, Morocco, etc. Sample foods include: Gougères, fresh and local salads, olives, olive oils, exotic couscous, shellfish and sea foods, chicken tangine, paella, tapas.
- Provence/France: Instruction of classis French recipes which form the basis of France’s worldwide culinary reputation in the heart of the French Provencal countryside – replicated in Beechwood Inn’s Professional Kitchen.
- Santa Fe, New Mexico Cuisine: We love to go to Santa Fe because the fusion of Native American, Latin America, Spain and the Southwest play sucha vital role in defining the flavors of the foods. Dishes include: salsas, moles, relishes, tortillas, empanadas, ceviches, smoked and dried peppers, chicken, cabrito, flans.
- Asian Pacific Rim Cuisine: This cuisine features foods from around the Western Rim of the Pacific starting at Korea, China and Japan in the North and moving South to the Philippines, Indonesia, Thailand and the Atolls of the South Pacific. Sample dishes include: Asian Sauces, Wasabi & Sashimi, Sesame Crusted Shrimp, Tempura, Thai Basil Rolls, Curries, Asian Oils, Gyoza, Beef Panang.
To check availability and register for classes, please call (706) 782-5485. The day of your Class: Please arrive at least 15 minutes before class time. Wear comfortable closed toe shoes. Our chefs reserve the right to make menu/ingredient substitutions based on what might be fresh and locally available.
Cancellation Policy: Prepayment is required to reserve a class space. Students who cancel their reservations 7 days prior to the scheduled class will receive a full refund, less a small processing fee. No-shows and cancellations made less than 7 days before the class will not receive a refund unless we can refill the slot. If you have questions about the cancellation policy or need to cancel a reservation, please contact the Inn at (706) 782-5485. Cancellations cannot be made by email.
The Instructors: Classes are led by Beechwood Inn’s Executive Chef David Darugh and are taught in Beechwood Inn’s Commercial Kitchen. Chef Darugh grew-up in his parent’s restaurant in Sonoma, California, and has studied at the Culinary Institute of America in Napa, Johnson & Wales in Providence Rhode Island, in Dijon, France and in Santa Fe, New Mexico. In addition to Chef David Darugh, his wife Gayle, the Inn’s Head Pastry Chef, will share many of her famous dessert and pastry recipes. 2013: Beechwood Inn’s Chefs David and Gayle Darugh were both selected for inclusion as “Best Chefs America.”Our nations Chefs were asked a series of proprietary questions that score their peers on a numerical scale. The process was calculated to accurately record the opinions of leading chefs about the talent of their colleagues nationwide. Less than 1% of all chefs and professional cooks in America attained this designation! http://bestchefsamerica.com/
Mediterranean Dinner No. 1
Aperitif: Gougères, Gruyere Cheese Puff Pastry, 2015 Beechwood Inn Viognier
Amuse: Pan Seared Scallop with Slow Cooked Pork Belly Avocado Remoulade and Yellow Pepper Paint, 2015 Beechwood Inn Chardonnay
Salad: Nicoise – Local Organic Lettuce, Roquefort, with Lavender Honey Vinegar, Olive Oil and Roasted Garlic
Entrée: Grilled Frenched Lamb Loin Chops, Quinoa Pilaf with Dried Fruit, Summer Vegetables with Garlic Sauce
2012 Bunan Moulin Des Costes Rouge, Bandol, France
Dessert: House-Made Seasonal Fruit Tart with Vanilla Cream
Fresh Brewed Coffee and Herb Teas