Yippee!!! Be sure to tune into NH Chronicle on WMUR TV, channel 9 tomorrow night on November 22 at 7:00pm. They will feature our cooking retreats and classes, as well as the other types of activities here at the Inn. This was so exciting to have them contact me and they will also open the show from the Wakefield Inn for the entire week. Tom and Tiffany, the hosts of the show, were fantastic to talk to and enjoyed the time they spent here filming the segments. So tune in to Channel 9 tomorrow night for the piece on the Wakefield Inn, and tune in every night of this week to see all the great information on what is new and interesting in this great state of New Hampshire.
Archive for the ‘Cooking classes’ Category
10 reasons Wakefield Inn’s Cooking Classes are so much fun.
June 15th, 2011 by janelmartin
Now that I am in my fifth season of teaching cooking classes at the Inn I have had the opportunity to meet and teach some great people. SO without further adieu here are the ten reasons taking one of my classes is a blast.
1. Learn a new skill My hope is that even the seasoned cook can take away some new knowledge from my class.
2. Meet new people In this age of texting and computers, the human element of just talking and meeting seems sometimes lost. The cooking class brings people together on common ground.
3. Try new foods “Variety is the spice of life” and my classes have lots of spice and herbs too!!
4. Getting to play with your food If your Mom was like mine she said to stop playing with my food….in this class it is not only allowed, it is encouraged.
5. Work with SHARP knives Okay, maybe that sounds scary, but I will show you how to work that knife like a pro, and to maintain the edge for a sharp and safe cutting experience.
6. Play 20 questions I love questions, and the more that are asked the more others learn, so bring it on, and try to stump the chef!!
7. Aromas My staff comes in the kitchen asking what smells will I be teasing them with today, since the aromas waft through the house. We not only get to smell the food, we get to eat it as well.
8. Using some new gadgets Try it before you buy it right here in my kitchen.
9. Eating and Drinking We get to eat the fruits of our labor along with a glass of wine selected to pair with the meal.
10. DESSERT!! Need I say more.
A cooking class makes a great activity to do together with friends, is a great gift for the epicurean in your family and who knows, maybe you will even get a laugh or two while you are here.
We have classes going all the time, and the days, and times vary, just give us a call and we can discuss what day would work best for you, and what it is you really want to learn.
Cooking Classes for All, hands-on learning and tasting.
August 9th, 2010 by janelmartin
The summer is going by fast, and my mind turns to the fall and beyond, and putting together the schedule for the cooking classes. This year I will offer 3 different days and times for the classes to allow more flexibility for the busy lives everyone leads. There will be a Wednesday Evening class from 6:00pm to 9:00pm, a Saturday morning class from 10:00 am-1:00pm and a Tuesday morning class from 10:00am-1:00pm. The classes are set in a series of six to eight, and can be taken in succession or just one or a few and the cost is $50. I cover different french techniques in each class, so one could take just a specific class that they were interested in without taking the whole series.Some of the classes will have a theme and others will focus on a type of cooking, or food group. Of course I am always open to suggestions and am willing to put together a customized class. The 2 hour class is hands-on, with some techniques demonstrated and then those who wish can try their hand at it. All the classes are for any experience level, and each class offers something for everyone. Following the cooking portion of the class is an hour of enjoying all the wonderful items made paired with a wine, and Q&A session as well. Everyone will leave with recipes and enthusiasm to go home and try something new.
Fall class of apple stuffed pork
The class schedule is updated often, and new classes are added throughout the year, so check back often. Summer will be the only time that classes will not be offered, since the kitchen is just too hot for most people, and we are busy serving our summer dinners as well. We will also offer kids classes during school breaks and are for ages 8-14.
Please feel free to call and discuss any specific questions or concerns you might have or to register for one of our classes. Our classes are also a fun bridal shower or girlfriend get-away, and we would be happy to put a weekend package together for your group.
Wakefield Cooking School makes Roast Butternut Squash Ravioli
April 3rd, 2010 by janelmartin
Turkeys like daffodils as much as I do!
The first signs of daffodils and crocus popping through the ground let us know that days of planting out gardens will soon be here. My mouth waters for the taste of a fresh tomato, or even the rhubarb that is starting to sprout leaves. Well until the time comes when I can plant more than peas and spinach, I must reserve myself to using the winter keeping foods such as butternut squash. It keeps fantastic stored under the bed in an unheated bedroom…..no I do not store them under the guest beds, just that this is how my mother has kept them ever since I could remember.
Here is a wonderful recipe for using either butternut or pumpkin, or any other winter keeping squash for that matter.
HANDMADE PASTA:
1 1/3 cups all purpose flour, 1/2 teaspoon salt, 2 eggs , 2 teaspoons olive oil. Place all ingredients in a food processor and process until this forms a ball. Add additiona flour if needed. Allow to set for 30 minutes before rolling out.
ROAST BUTTERNUT RAVIOLI
3/4 cup roasted squash, pinch of cinnamon, nutmeg and ginger, 1 cup ricotta cheese or rigota from Via Lactea Farm, 1/4 cup grated parmesan cheese (please do not use the stuff from a shaker!!) 3 tablespoons fresh chopped parsley, 1/2 teaspoon fresh thyme, 1/2 teaspoon salt.
To roast butternut squash, oil baking sheet, halve squash and remove seeds. Salt and pepper surface and place skin side up on sheet, move around a little to distribute the oil and bake in a 350 preheated oven for 45 minutes or until cooked through.
Flour clean work surface and roll out sheets of pasta until very thin, then cut into 3″ squares. (you can also use wonton wrappers if you will not have time to make the fresh pasta). Flour sheets generously and cover with plastic wrap until ready to use.
Mix above ingredients in a bowl until well combined. Place 1 tablespoon of filling in center of pasta square, brush all edges with water, then place another pasta square on top and press to seal edges. Place on a floured towl and turn occasionally to help dry surface or ravioli.
Bring 6 quarts of salted water to a rolling boil, place about 10-15 pieces of ravioli in and cook for 3-5 minutes. Remove and cook remaining ravioli. Toss ravioli with browned butter, toased walnuts and chopped sage and serve immediately.
I hope you enjoy the recipe, please let me know if I missed something, or if you did something different that was amazing and you would like to share.
Kids Cooking Classes at the Wakefield Inn Bed and Breakfast
February 2nd, 2010 by janelmartin
New for 2010 we are offering cooking classes for kids. Your child will learn how to make pizza dough, bread, puff pancakes, chocolate mousse, and so much more. One class will even focus on making dinner for the family.
Pasta Making
To start the kids classes off we have acheduled 2 classes for each of the school vacation weeks. Classes will be held on Tuesday and Thursday from 10:00 am- 1:00 pm. Space is limited to 10, and pre-registration is required. The cost is $25, and includes lunch at the end of class.
Any child between the ages of 8-16 can attend these classes, all that is required is listening skills, respect for each other and the teacher and a willingness to learn about cooking. I promise to make the class entertaining, informative and fun. For more information visit the Classes at the Inn tab under The Inn tab or click on the link.
Feel free to contact me if you need additional information or if you wish to schedule a class for a group of kids at a different time.
NH Cooking Class Retreat this weekend
April 18th, 2009 by janelmartin
Our guests have arrived at the Wakefield Inn for our April culinary retreat weekend. There will be four 2-hour classes that are hands-on, and involve a lot of techniques. We will make sauces and soups, bread and tarts, <a href=”http://technorati.com/claim/h8xrzv79cy” rel=”me”>Technorati Profile</a>stuffed pork loin, risotto, lavender creme brulee and chocolate mousse.
All of the meals are provided, and all but one are at the Inn sampling the items that we have made. We pair that with wine on the last evening and enjoy the fruits of our labor as a 5-course meal.
Whenever possible we us local ingredients, and today had a salad with the most wonderful cranberry chevre. It could be eaten as a dessert it is so delicious. Jenny Tapper of Via LacteaFarm and Brookfield Dairy makes the cheese. They make a great excursion during one of the breaks from the kitchen, and are just 5 miles away. They also make their own maple syrup and soap. Right now you can stop by and visit the kids, baby goats that is, they are so cute.
NH Maple Syrup Producers Weekend March 24 &25
Cross Country Skiing in Wolfeboro
Gift Certificates for Wakefield Inn now available on line
