The Palmer House Inn (81 Palmer Ave., Falmouth, 508-548-1230, www.palmerhouseinn.com) will begin its second series of winter cooking classes in January. Local chefs will focus on Northern Italian, French, and Mexican cuisine. Cooking weekends include two nights, a wine and cheese reception, breakfasts, a cooking class on Saturday, and a $50 gift certificate toward dinner at the chef’s restaurant on Saturday evening; packages begin at $599 per couple.
As part of its Farm + Vine program, the Ocean House (1 Bluff Ave., Watch Hill, R.I., 401-584-7000, www.oceanhouseri.com) features themed dinners, cooking demonstrations, and weekly classes for guests that may include visits to local farms, wineries, and fishing docks. During Wine Camp Weekend, Oct. 26-28, guests will have the opportunity to blend their own custom wine at Jonathan Edwards Winery, create their own label, and take home one case of their special wine. The package price including accommodations is $2,016 per couple.
Guests learn to use a spider, gypsy kettle, and Dutch oven in hearth cooking classes held in an 18th-century reproduction keeping room at Woody Hill Bed & Breakfast (149 South Woody Hill Road, Westerly, R.I. 401-322-0452, www.woodyhill.com). A four- to six-hour session that includes preparing and consuming a multicourse meal is $45 per person for overnight guests and $55 for others.
A wood-fired oven built by innkeepers Michael and Carol Kerivan is the centerpiece of the Fired Up cooking school at Bear Mountain Lodge (3249 Main St., Bethlehem, N.H., 603-869-2189, www.bearmountainlodge.net). Wood-fired pizza classes are $99 per couple.
At the Hartstone Inn (41 Elm St., Camden, Maine, 207-236-4259, www.hartstoneinn.com), chef Michael Salmon offers weekend cooking classes in pasta, seafood, and French and Italian specialties. Packages range from $352 to $542 and include two nights’ lodging, breakfasts, one dinner, and enrollment for one in the cooking class. Depending on the season, guests can also learn to make cheese, trap lobsters, or forage for mushrooms.
The Chocolatier for a Day program at the Stone Hill Inn (89 Houston Farm Road, Stowe, Vt., 802-253-6282, www.stonehillinn.com/chocolatier.html) includes a day of hand-dipping and chocolate making at Laughing Moon Chocolates. This workshop, at $175 per couple, can be customized to focus on your favorite chocolate treats.
COOK HERE AND THERE
Among the most popular cooking classes at Highfield Hall, a restored 1878 mansion in Falmouth (56 Highfield Drive, 508-495-1878, www.highfieldhall.org), are the No-Need-to-Knead Bread series and seasonal gifts from the kitchen; most classes are $39.
On Martha’s Vineyard, Jan Buhrman’s Kitchen Porch (54 Hewing Field, Chilmark, 508-645-5000, www.kitchenporch.com) offers courses, workshops, and farm tours. Fall courses focus on preserving methods; next up is lacto-fermentation on Oct. 18 ($90).
If you’re more interested in mixology than mixing bowls, you can learn to make classic cocktails at ArtBar at the Royal Sonesta Hotel in Cambridge (40 Edwin Land Boulevard, 617-806-4122, www.artbarcambridge.com). Classes are $20 per person and are offered on the third Thursday of each month.
White Gate Farm in East Lyme, Conn. (83 Upper Pattagansett Road, 860-739-9585, www.whitegatefarm.net), has begun offering evening and weekend cooking classes featuring local chefs in its new commercial kitchen. Bun Lai, owner of Miya’s Sushi in New Haven, and Emrys Tetu, a wellness chef from nearby Chester will present a class on Oct. 25 ($125).
Newport Cooks! in Middletown, R.I. (796 Aquidneck Ave., 401-293-0740, www.newportcooks.com), offers two-hour evening or weekend classes ($55) in topics such as bread baking, pasta making, pressure cooking, and hors d’oeuvres and finger foods.
Salt Water Farm in Lincolnville, Maine (Woodward Hill Road, 207-230-0966, www.saltwaterfarm.com), offers hands-on classes highlighting fresh, local ingredients. Topics range from bread making to hog butchering to Tuscan cooking ($75-$125).
Ellen Albanese can be reached at email@example.com.