You’ll create a delicious cheese soufflé, & since Vermont’s cold-stored apples keep well into winter, you’ll also make a simplified and delicate apple tart with maple sauce. (Come sugaring season you may even walk to a neighbor’s shack to see the maple process first-hand.)
Linda will welcome you into their mountain top retreat—which wherever you look will be a stunning view or a picturesque vignette of pond or barn—and award winning Chef Ted will introduce you to the overall theme of the course. Then he will lead a hands-on class where you’ll learn the art of making a soufflé, whether for lunch, brunch, or dinner--whether savory or sweet. Even a fallen soufflé will have its place at your table.
Using mostly organic, regional ingredients, heralding mainly from VT farms, Chef Ted will also talk about the history of the ingredients or dish.
As the soufflé also does, rise to this opportunity to fine-tune your culinary skills with a personalized experience and education. Come whip it up with Chef on his Vermont food odyssey! Recipes included. BYOB.