Cooking School Weekends at the Inn & Our Signature Inn Recipes

All of our breakfast and afternoon pastries are made on site, and that means very fresh and artfully presented dishes by Chef Peter.  Even our organic multi-grain toast and fruit preserves are all made in house.  Come join us for our Cooking School Weekends to learn the basics of French pastry and European chocolates!

Call to register for the next CARRIAGE HOUSE INN COOKING SCHOOL WEEKEND & FOODIES’ DINNER or Book FOUR ROOMS OR MORE on any weekend in January through April and Chef Peter will present your party with both the Latest Cooking School AND Chef Peter’s Dinner at the Inn!

CHEF PETER is conducting two exciting classes this Winter & Spring titled “FRENCH PASTRIES MADE EASY” AND “WORKING WITH CHOCOLATE AND DESSERTS USING EUROPEAN METHODS”—Chef Peter will demonstrate and have you make an array of French Pastries and European desserts along with the Chef!  You will make Chocolate Truffles three ways, an incredible Black and White Layer Chiffon Torte with rum sponge cake, plus Chef Peter will share the secrets of French Hot Chocolate “chocolat chaud” (hint: lots of cream and spices) and an orange-pecan Swiss Twist Coffeecake from the Ecole Hoterliere, in Lausanne Switzerland. Saturday night we will enjoy the desserts we have made and enjoy a candlelight white tablecloth dinner at the Inn!

Our COOKING SCHOOL WEEKENDS include complimentary artisan breakfasts each morning, afternoon refreshments and savory house-made hors d’ oeuvres in between  Class sessions. Weekend Room Rates include your cooking class and Dinner at the Inn!

Sign up for our CHI Newsletter for Delicious European and Fresh Local Ingredient Recipes from Chef Peter’s Kitchen at the CARRIAGE HOUSE INN