Texas Hill Country Cooking School - Fredericksburg, TX
Culinary Classes - Private or Group

 

  •  3 Day Cooking School   $195  ($230.10 includes meals, supplies, taxes & tips)
  • 1 Day Cooking School   $95 ($112.11 includes meal, supplies, taxes & tips)

    ALL INCLUSIVE:   Chef's Knife & Apron, Cutting Palette and Recipe Notebook

ITINERARY for 3 Day Cooking School

WEDNESDAY-  Welcome Wine &  Hors' d oeuvres "Tasting's" with Guest Vintner from 3-7pm "Stock Talk" in the kitchen afterwards... or enjoy the Pool, Gardens & Fireplace and maybe take an evening stroll 2 bl ks. to Main St.  for LIVE music! 

THURSDAY-  Chef Invitational Breakfast Served 8:30-9:30am @ Chef's Table or "Take-away" to suite.  Come to kitchen anytime after 7:00 to watch or assist.  10am  we embark on  an Epicurean Escapade.  Noon - 4pm FREE "pac-a-pic-nic lunch & see the sites.   Start prepping @5pm for our 5 Course's  Chef's Tasting Dinner @ 7:30pm which includes Complimentary wine pairings.  Sit or Swim in the moonlight with a complimentary Coffee or Liqueur.

FRIDAY -   Kaffee Klatsch with the Chef during breakfast from 8:30- 9:30am (off course Sous Chef's apprentice's encourage to join as of 7am in the main hall kitchen.  Take-away or sit at the Community Chef's Table.  Enjoy the Garden's, or swim till 3pm.  Rooms must be vacated by 11am.  Baggage kept in office.

ITINERARY for 1 Day Cooking School

  • Menu's ranging from COUNTRY COMFORT to COUTURE CUISINE.  My Goal is to offer you an original and flavorful culinary experience. 11am - 3pm @ the Abendmahl Inn Chef's Kitchen and Gardens.  Includes:  Apron, Cutting Palette, kinfe & Notebook plus plenty of fanciful flavors! 

 

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JULY 18  Friday   (full)

"Feast of Flavors"  A Culinary delight... Seven heavenly courses of flavorful fancies.  Stripped down and Simple, we will make a meal to remember or to be duplicated.  Curried Lobster Bisque' Shots - Steak Tar tare - Bourbon Mustard Sauce - Duck Medallions - Caramelized Onion Jam - Port Wine Veal Reduction - Grilled Quail with Tarragon/Mushroom Stuffing - Bourbon Caramel Creme Brulee.  Savor this recreational night of fun and fanciful flavors.  Sip on complimentary Chef's wine or bring your own.

July 23-25 Wednesday thru Friday  (full)

"All About Peaches" Sip on Peach Cocktails out by the pool upon check in and savor the samplings of European Cheeses, Pate' & Fresh Fruit.  Pick a perfect Peach on our excursion to a local Orchard to make:  Fuzzy Navel Shrimp Shooters - Poached Peach & Greens Salad w/ white balsamic Vinaigrette - cool off with Citrus Peach Sorbet - Peach Pit Smoked Salmon with Asparagus Slaw - Gingered Peach Jam - Gingered Peach Jam Tart-lets with Peach Skin Candy Chards to sweeten the end.  Click on PRESS to read about this class which is being repeated.

 AUGUST 25, 26 & 27th Mon. - Wed.

"Haute & Healthy Cooking with Herbs"  Pick fresh Herbs & Produce from the Chef's own Garden for this Culinary Class which will discover the Epicurean Essentials of creating Sweet & Savory Sauces, Salsa's and Seasonings.    Embark on an escapade to "OPA'S Sausage & Meat Market" to select our meats and enjoy an offering of "Tastings" while there.  We will create original Spontaneous RECIPES that will be featured in an upcoming Cook Book such as:  Seafood Cerviche' -Citron & Parsley Calamari - Jicama/Squash Slaw, Caramelized Fennel - Fresh Tomato/Basil Salad - Herbed cucumber puree with froth - Roasted Red Pepper Coils & more!  Don't miss out on 4th of JULY Celebration's such as the Parade & Fireworks on Friday! 

 1 day session - "Thursday Tasting's" August 7, 14, 21 & 28 -September 4, 11, 18 & 25th - October 2, 9, 16, 23 & 30th - November 6, 13 & 20th

 " A Matter of Taste"  Experience the Spontaneity of Invention and Artful design for creations from the Chef's own Garden, Pantry & Refrigerator.  Tasty inspirations with Table side preparation are the  REAL   Deal"!  See the Secrets revealed in front of you...  Each session includes 2 appetizers, 2 entrees & dessert  with sauces, condiments & garnishes as well as supplies.    Theme for August:  "Cooking with Fresh Herbs" -Theme for September:  "Entre' Nous French Nouveau" - Theme for October:  "Authentic German Gourmet "- Theme for November:  "A Haute Harvest & other Thankful Treats"  

 

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 Recipe & Menu Development

  • Spontaneous, "Spur-of-the-moment" 5 & 7 Course Chef's TASTINGS are FRESH from the Gardens selections
  • Create your organization's very own "GOURMET GET-AWAY" and "EPICUREAN ESCAPE" 
  • Experienced in product & recipe development since 1977 as the Gourmet Manager for a New York based Epicurean Specialty Shop & Restaurant, former Executive Chef/Restauranteaur of Fine Wine & Dining 
  • Special health and cultural needs can be requested. 

 

 

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