Cooking School Weekends at the Inn & Our Signature Inn Recipes



CHEF PETER is conducting a second exciting class titled “WORKING WITH CHOCOLATE AND DESSERTS USING EUROPEAN METHODS”—Chef Peter will demonstrate and have you make French chocolate and European desserts!  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 after a night out at one of our local Foodie’s Favorite Restaurants.

Our COOKING SCHOOL WEEKENDS include complimentary artisan breakfasts each morning, afternoon refreshments and savory house-made hors d’ oeuvres in between  Class sessions. Rates are $274 for a King or Queen Room in the Main House or $299 per night (2 night minimum) for a King Room with Fireplace in the Carriage House.  Prices include the classes for 2 persons per room but do not include your Saturday dinner out with the Innkeepers, which is optional.

On MARCH 30-APRIL 1, join us for our Annual SPRING FLING/ EASTER BRUNCH WEEKEND with a delicious Chef Peter complimentary house-made menu on Easter Sunday including: 

Starters: Spring Arugula Salad with Pear Vinaigrette; Fresh Melon Wrapped in Prosciutto

Pastry: Cherry Brioche Twist with Almond Glaze

Main Entrées: Bourbon Brown Sugar Glazed Ham; Deep Dish Quiche Florentine

Meat: Maple Smoked Pepper Bacon

Dessert: Orange Charlotte Royale Cake; CHI House-made Easter Egg Chocolate Truffles

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