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Cooking School

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Welcome to

THE
WILLIAMSVILLE
INN
CULINARY SCHOOL


  Hands-on Specialty Cooking &

Mushroom Hunting Classes


Come & reserve a private cooking class with choice of theme.

A great culinary treat for families, friends & businesses

Number of participants for private cooking class: 8 – 12

For more information & to reserve a class

Please call 413-274-6118


Learn sensational menus, professional techniques

and enjoy every moment of it. Early registration is highly recommended.


Classes start at 10.30 a.m. and end about 3:00 p.m. Included in the seminar fee of $125.00 per person is our Sunday Breakfast Buffet (9.30 – 10.30 a.m.) prior to the cooking class & a tasting luncheon of everything that has been prepared during the class with glass of wine at the end of the class.

Each class is limited to 6-8 participants., except for excursion & cooking classes, “Berkshire Nature Wild Foods” & “The Best of Mushroom Hunting limited to 12 participants.

Make this a special private or company event.

Combine your cooking class with a stay at the Williamsville Inn and enjoy a delightful weekend with lasting culinary memories.

A special gift for someone special:

Gift Certificates are also available for cooking classes !!



****NEW 2015 Fall Culinary Calendar NEW****

By Kandy, Sarah & Samuel Wendt

September 13

DELICIOUS CULINARY GIFTS FROM YOUR KITCHEN”

including ideas for beautiful presentation & packaging


September 20

LOVE AT FIRST BITE”

THE ULTIMATE CHOCOLATE LOVER CLASS Prepare chocolate mousse, chocolate ice cream, flowerless chocolate truffle cake, chocolate covered fruits & more


September 27

RISE AND SHINE” INCREDIBLE EGG CREATIONS Prepare Eggs Benedict, classic omelette recipes, French Toast, Eggs Florentine, Belgian waffles, crepes and pancakes


October 4

DRESSIN'UP …...HEALTHY SALADS”

Learn how to make amazing dressing and Caprese salad with basil pesto, Panzenella, Tabbouleh, Salade Nicoise, German potato salad, herring salad


October 25

CREPES & DESSERT WORKSHOP”

Learn to make fool-proof batter, flip like a professional and master a variety of fold and fillings, and International desserts for every occasion.


November 8

GIFTS FROM YOUR KITCHEN”

DELICIOUS CULINARY GIFTS FOR THE HOLIDAYS including ideas for beautiful presentation & packaging



For registration, please call 413- 274-6118

or email Thewilliamsville@aol.com


Spring 2015 CULINARY SCHEDULE


Sunday, April 26 “Berkshire Nature Wild Foods FULL

The best of foraging & preparing ramps & morel specialties & so much more


Sunday, May 3, “Berkshire Nature Wild Foods FULL

The best of foraging & preparing ramps & morel specialties & so much more


Sunday, May 17, “Berkshire Nature Wild Foods FULL

The best of foraging & preparing ramps & morel specialties & so much more


2014 CULINARY SCHEDULE


Sunday, March 23 “Classic French” FULL

A culinary tour through France

Sunday, April 6 “Let's visit Austria” FULL

Prepare your favorite Austrian signature dishes

Sunday, April 27 “Everyday Italian” FULL

Home-made pasta, pizza and so much more

Sunday, May 4  Berkshire Nature Wild Foods” FULL

The best of foraging & preparing ramps & morel specialties

Sunday, May 18  Berkshire Nature Wild Foods” FULL

The best of foraging & preparing ramps & morel specialties

Sunday, September 21, “The Best of Mushroom Hunting” FULL

Hunt for & prepare amazing specialties with Berkshire grown mushrooms

Sunday, September 28, “The Best of Mushroom Hunting” FULL

Hunt for & prepare amazing specialties with Berkshire grown mushrooms

Sunday, October 19 “Let's visit Austria” FULL

Prepare your favorite Austrian signature dishes

Sunday, November 23 “Holiday Cooking & Baking” FULL

Prepare the ultimate holiday menu


2013 Classes  

Sunday, January 13 Everyday Italian” FULL

Home-made pizza, pasta and so much more

Sunday, January 27 “My favorite recipes & knife skills” FULL

Erhard’s personal culinary excursion & favorite recipes

Sunday, February 10

The Perfect Winter Dish - Cooking with Winter Root Vegetables” FULL

Winter specialties with turnips, rutabaga, Brussels sprouts and more

Sunday, February 24   “The Fish & Seafood Connoisseur” FULL

Mussels, Oysters, Lobster, Tuna, Codfish

Sunday, March 3 “Classic French” FULL

A culinary tour through France

Sunday, March 10 Canning, Pickling & Preserving 101” FULL

Comprehensive insight into how to enjoy your favorite fruits & vegetables

Sunday, March 24  Pates & Terrines” FULL

Pate de Champagne, Liver mousse, Foie Gras Terrine

Sunday, April 14 “Everyday Italian” FULL

Home-made pizza, pasta and so much more

Sunday, April 28  Berkshire Nature Wild Foods” FULL

The best of foraging & preparing ramps & morel specialties & so much more

Sunday, May 5  Berkshire Nature Wild Foods” FULL

The best of foraging & preparing ramps & morel specialties & so much more

Sunday, May 19 “Berkshire Nature Wild Foods” FULL

The best of foraging & preparing ramps & morel specialties & so much more

Sunday, June 9 “Fresh From Your Own Organic Garden” FULL

Prepare delicious organic appetizer, main courses and desserts

Sunday, September 22, “The Best of Mushroom Hunting” FULL

Hunt for and prepare amazing specialties with Berkshire grown mushrooms

Sunday, September 29, “The Best of Mushroom Hunting” FULL

Hunt for and prepare amazing specialties with Berkshire grown mushrooms

Sunday, October 6 “Let's visit Bavaria” FULL

Prepare your favorite Oktoberfest specialties & Bavarian signature dishes

Sunday, October 20 “The Ultimate Meat Class” FULL

Prepare amazing meat dishes for special parties and every day cooking

Sunday, November 17 “Love at First Bite” FULL

Prepare the best chocolate desserts & amazing cakes and cookies

Sunday, November 24 “Festive Christmas” FULL

Prepare the ultimate holiday menu


 

For registration, please call 413- 274-6118 ***********************************************************

All cooking and specialty seminar reservations must be made in advance, and prepaid in full. Payments are not refundable. In case of emergency, another spot in an available cooking class can be chosen instead. They are subject to availability at the time of booking. We accept Visa, MC & checks. Early registration is highly recommended. Please call 413-274-6118.

Introduction

Discover the world of Culinary Arts by joining certified Master Chef and Instructor Erhard Wendt in his hands-on cooking and specialty seminars. Enjoy learning in our new State of the Art professional kitchen and home of our own Culinary School how to prepare delightful seasonal gourmet menus and specialties for your own family and guests.

Each class is designed to inspire everyone with a passion for cooking, baking and ambience to learn more about step-by-step preparations, healthy and seasonal cuisine in addition to the basics of good kitchen techniques, tools and equipment.
 

A variety of cooking and specialty classes are offered throughout the year.    In autumn join Master Chef Erhard Wendt when he shares his passion and knowledge for mushroom hunting with other mycology lovers and prepares delightful specialties.

A personal approach

Certified Master Chef and Culinary Instructor Erhard Wendt received the highest degree and achievement in the field of Culinary Arts in 1982 & 1983.
He has 42 years of experience in his profession, and has worked as Executive Chef at numerous star-rated restaurants in Europe & the US with various publications in International cookbooks, gourmet magazines, newspaper articles (incl. The New York Times & Boston Globe). In 1998 he delighted guests at the James Beard Award with a dinner presentation that he did together with Pascal Olhats, owner of "Pascal" one of California finest French restaurants in Newport Beach.

He has also been featured on several TV cooking shows in Europe.
He very much enjoys being a Culinary Instructor to inspire the creativity and passion for gourmet cooking and baking, fresh herbs & ingredients, organic produce from local farmers, and the importance of culinary art  and presentation.  

The Williamsville Inn, Route 41, West Stockbridge, MA 01266


 

 


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