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Gourmet Getaways Chef-Taught Cooking Classes Announced For Early 2011

December 15, 2010

If you enjoy hands-on gourmet cooking classes from knowledgeable chefs, sipping artisan wine and staying at small charming inns and bed & breakfasts, you may want to consider a trip to Walla Walla in early 2011.

The Walla Walla Bed & Breakfast Inns Association has announced their upcoming Gourmet Getaways for 2011.  From February 19th through March 26th, book a two-night Gourmet Getaway stay at a participating inn or bed & breakfast and you also receive two spots in a culinary class taught by local chefs, held on Saturdays from 10:30am.  The package also includes lunch and two glasses of wine, and a Walla Walla Gourmet Getaway souvenir apron.

PARTICIPATING INNS

(Note: prices vary)

–  Cameo Heights Mansion (packages start at $399 – $498)

–  A Room with a View $399

–  Fat Duck Inn $399

–  Inn at Blackberry Creek $399

–  Inn at Woodhaven Farm $399

–  Girasol Vineyard & Inn (packages start at $399 – $449)

–  The Maxwell House $399

–  Vine & Roses Inn (packages start at $399 – $498)

To reserve your space, book early directly with the inn of your choice.

COOKING CLASS SCHEDULES & DESCRIPTION

February 19: Chef Penny Addison ~ All Things Seafood

Chef Penny Addison from Cameo Heights Mansion, will share the secrets of the best of seafood that she honed working in resorts of Vancouver Island. You will learn how to bring out the unique flavors of fresh Willapa Bay steamer clams, Pacific and Columbia River fish and shellfish by mastering techniques such as pan searing and using fresh toppings, which bring out the essence of the sea.

February 26: Chef Ceil Blaine ~ Southwest Favorites.

Chef Ceil Blaine demonstrates Southwest favorites highlighted with her signature flair. You’ll enjoy Chipotle Chicken Tamales, Azteca Corn Pudding Topped with Verde Cream, Cabbage Salad Tossed with Apple Smoked Bacon and Cilantro, Coconut Flan Drizzled with Carmel Sauce.

March 5: Master Baker Neal Johnson ~ French Baguettes

Detour Farm artisan baker Neal demostrates an unusual baking method pioneered by renown french baker, Richard Bertinet. As you bake alongside Neal in her wonderful farm kitchen, you’ll get a taste of the life that Neal and her husband have put together here in Walla Walla, after decades of city living. After a great lunch, you’ll leave with several freshly baked baguettes that you can enjoy while you visit the wineries. (Hurry, this class is limited to six people.)


March 12: Chef Ceil Blaine ~ Heart & Soul Italian Favorites

Chef Ceil has designed a class that allows you to modify favorite Italian dishes for all four seasons by varying the ingredients. You’ll learn to prepare Antipasti, Panzanella (Bread Salad), Romano Risotto with Mushrooms & Peas, Julienned Zucchini with herbed crispy bread crumbs, Chicken Piccata and Tuscan Cream Cake.

March 19: Chef Gregg Schnoor ~ Great Classic Soups

Private Chef & instructor Greg Schnorr demonstrates how to prepare classic, great soups. You’ll learn to make Pacific Northwest Chowder, Walla Walla Winter Onion Soup, Curry Carrot Soup, and Potato-Leek Soup. Greg also farms and raises Berkshire pigs, and he will share his passion for how sustainable agriculture influences his cooking.

March 26: Chef Charles Maddrey ~ Sexy Food at Home

Fat Duck Inn’s Chef Charles will demonstrate how to prepare a wonderfully decadent menu of Wine Braised Organic Beef, Agnolotti Pasta with Forest Mushroom Ragout. You’ll learn how to braise beef in wine, make traditional northern Italian pasta dough, and prepare wild foraged mushrooms and Spring Vegetables into a flavorful ragout.

For more info, visit the Walla Walla Bed & Breakfast Inns Association website.

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Tasting Room® magazine is the ultimate authority on the Washington wine scene and your personal tour guide to wineries, vineyards, destinations and travel tips, and artisan foods, chefs and artists. In short, Tasting Room is a metaphor for life’s simple pleasures that pair remarkably well with wine—touring, food, travel, culture, recreation and people.

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