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Culinary experiences in New England

Bakery director Jeffrey Hamelman helps student Paul McCauley in a King Arthur Flour class in Norwich, Vt.

KING ARTHUR FLOUR

Bakery director Jeffrey Hamelman helps student Paul McCauley in a King Arthur Flour class in Norwich, Vt.

NEW MILFORD, Conn. — “If there’s anyone who isn’t doing anything, these tomatoes need dicing!” called chef Bill Cosgrove to the dozen or so students gathered in the cavernous kitchen at The Silo Cooking School. Most were busily grating cheese, reducing balsamic vinegar, or coaxing a béchamel into thickening as they prepared an assortment of Italian appetizers. But one volunteered, and Cosgrove, of the Upper Crust Cucina Italiana just down the street, showed her just how to chop the fresh tomatoes for a Caprese salad garnish.

At The Silo Cooking School in New Milford, Conn., chef Bill Cosgrove demonstrates a technique of plating, drizzling balsamic vinegar on plates for his cooking class.

ELLEN ALBANESE FOR THE BOSTON GLOBE

At The Silo Cooking School in New Milford, Conn., chef Bill Cosgrove demonstrates a technique of plating, drizzling balsamic vinegar on plates for his cooking class.

One of the first cooking schools in New England, The Silo is celebrating its 40th anniversary. The late NBC music director Skitch Henderson and his wife, Ruth, established the school and attached kitchen store on their western Connecticut estate in 1972 because they missed the kitchen tools and gourmet foods they could find easily in New York. Over the course of three hours on a September Sunday at the historic Hunt Hill Farm Trust property, we prepared — and consumed — roasted eggplant caponata on garlic bruschetta, grilled shrimp on corn sformata, rosemary grilled lamb chops, and roasted corn polenta with mushrooms, fontina, and amontillado cream.

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For some, a cooking class is a highly anticipated annual event. For at least 15 years, Jean Bieluczyk, Marie Bass, and JoAnn Durkin have been taking a course a year together at the Silo. The day is a chance to celebrate their friendship and learn something new. “Seeing a dish made, as opposed to reading a recipe, makes a big difference,” said Bieluczyk.

For others it’s a surprise gift. Sean Kelley awoke on his birthday to the news that his girlfriend, Mary Elmore, had signed them both up for a cooking adventure at the Silo. He deemed it “a great present.”

New England is a treasure trove for foodies. In addition to cooking schools, several inns offer cooking experiences, and there’s a good assortment of cooking opportunities available in many tourist destinations. As Indian summer draws to a close and thoughts turn toward indoor fun and holiday treats, here are some appetizing adventures to consider.

JoAnn Durkin, left, and Marie Bass chop eggplant for a class at The Silo, where, with their friend Jean Bieluczyk, they have taken classes for more than 15 years.

ELLEN ALBANESE FOR THE BOSTON GLOBE 

JoAnn Durkin, left, and Marie Bass chop eggplant for a class at The Silo, where, with their friend Jean Bieluczyk, they have taken classes for more than 15 years.

COOKING SCHOOLS

A major benefit of cooking classes in any venue is learning culinary tips, such as how to extract the maximum amount of juice from a lemon, how to roast garlic, how to use knives and other tools, and how to “plate” attractively.

The Silo (Hunt Hill Farm Trust, 44 Upland Road, New Milford, Conn., 860-355-0300, www.hunthillfarmtrust.org, $80-$90) offers some 40-50 classes each year, taught by local chefs, school staff, and television cooking show celebrities. Gingerbread house classes for adults and children always sell out early, said acting director Nancy Stuart.  

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The Stonewall Kitchen Cooking School (2 Stonewall Lane, York, Maine, 207-351-2712, www.stonewallkitchen.com, $45-$80) offers short (90 minutes) classes in a variety of subjects including dinner party lobster, best burgers, and fall lunch and brunch menus.

Couples cooking classes — which focus on a range of ethnic cuisines from Cajun Creole to Thai — are some of the more popular offerings in the recreational program of The Cambridge School of Culinary Arts (2020 Massachusetts Ave., Cambridge, 617-354-2020, www.cambridgeculinary.com, $85 and up). Other classes teach techniques, pastry-making, and gluten-free and vegetarian cooking.

In addition to certificate programs in culinary and pastry arts, Chez Boucher Culinary Arts Training Center (32 Depot Square, Hampton, N.H., 603-926-2202, www.chezboucher.com, $75) runs Saturday workshops for amateur chefs. Topics include artisan breads, candy making, and petit fours, among others.

At Johnson & Wales University (8 Abbott Park Place, Providence, 401-598-2336, www.jwu
.edu/chefschoice/pvd, $80), “Chef’s Choice” recreational cooking classes combine hands-on experience with demonstrations under the direction of professional chef-instructors. Topics range from desserts to charcuterie to knife skills.

Last month, King Arthur Flour celebrated a $10 million expansion of its Baking Education Center (135 US Route 5 South, Norwich, Vt. , 802-649-3361, www.kingarthurflour.com). Classes for home bakers, which range from $65 for a three-hour class to $475 for a weeklong course, cover artisan breads, pizza, cookies, pastries, and cakes; children’s classes are also offered.

COOK AND STAY

Culinary packages at inns and bed-and-breakfasts include farm-to-table dinners, cooking demonstrations, and tastings, along with classes. (Unless noted, prices are in addition to the room rate.) Select Registry, an organization that conducts regular inspections of its member lodgings, lists “Fun-for-Foodies” packages at several New England inns (www.selectregistry.com/about-select-registry/funforfoodies.asp).  

The Palmer House Inn (81 Palmer Ave., Falmouth, 508-548-1230, www.palmerhouseinn.com) will begin its second series of winter cooking classes in January. Local chefs will focus on Northern Italian, French, and Mexican cuisine. Cooking weekends include two nights, a wine and cheese reception, breakfasts, a cooking class on Saturday, and a $50 gift certificate toward dinner at the chef’s restaurant on Saturday evening; packages begin at $599 per couple. 

As part of its Farm + Vine program, the Ocean House (1 Bluff Ave., Watch Hill, R.I., 401-584-7000, www.oceanhouseri.com) features themed dinners, cooking demonstrations, and weekly classes for guests that may include visits to local farms, wineries, and fishing docks. During Wine Camp Weekend, Oct. 26-28, guests will have the opportunity to blend their own custom wine at Jonathan Edwards Winery, create their own label, and take home one case of their special wine. The package price including accommodations is $2,016 per couple.

Guests learn to use a spider, gypsy kettle, and Dutch oven in hearth cooking classes held in an 18th-century reproduction keeping room at Woody Hill Bed & Breakfast (149 South Woody Hill Road, Westerly, R.I. 401-322-0452, www.woodyhill.com). A four- to six-hour session that includes preparing and consuming a multicourse meal is $45 per person for overnight guests and $55 for others.

A wood-fired oven built by innkeepers Michael and Carol Kerivan is the centerpiece of the Fired Up cooking school at Bear Mountain Lodge (3249 Main St., Bethlehem, N.H., 603-869-2189, www.bearmountainlodge.net). Wood-fired pizza classes are $99 per couple.

At the Hartstone Inn (41 Elm St., Camden, Maine, 207-236-4259, www.hartstoneinn.com), chef Michael Salmon offers weekend cooking classes in pasta, seafood, and French and Italian specialties. Packages range from $352 to $542 and include two nights’ lodging, breakfasts, one dinner, and enrollment for one in the cooking class. Depending on the season, guests can also learn to make cheese, trap lobsters, or forage for mushrooms.

The Chocolatier for a Day program at the Stone Hill Inn (89 Houston Farm Road, Stowe, Vt., 802-253-6282, www.stonehillinn.com/chocolatier.html)  includes a day of hand-dipping and chocolate making at Laughing Moon Chocolates. This workshop, at $175 per couple, can be customized to focus on your favorite chocolate treats.

COOK HERE AND THERE

Among the most popular cooking classes at Highfield Hall, a restored 1878 mansion in Falmouth (56 Highfield Drive, 508-495-1878, www.highfieldhall.org), are the No-Need-to-Knead Bread series and seasonal gifts from the kitchen; most classes are $39.  

On Martha’s Vineyard, Jan Buhrman’s Kitchen Porch (54 Hewing Field, Chilmark, 508-645-5000, www.kitchenporch.com) offers courses, workshops, and farm tours. Fall courses focus on preserving methods; next up is lacto-fermentation on Oct. 18 ($90).  

If you’re more interested in mixology than mixing bowls, you can learn to make classic cocktails at ArtBar at the Royal Sonesta Hotel in Cambridge (40 Edwin Land Boulevard, 617-806-4122, www.artbarcambridge.com). Classes are $20 per person and are offered on the third Thursday of each month.  

White Gate Farm in East Lyme, Conn. (83 Upper Pattagansett Road, 860-739-9585, www.whitegatefarm.net), has begun offering evening and weekend cooking classes featuring local chefs in its new commercial kitchen. Bun Lai, owner of Miya’s Sushi in New Haven, and Emrys Tetu, a wellness chef from nearby Chester will present a class on Oct. 25 ($125).  

Newport Cooks! in Middletown, R.I. (796 Aquidneck Ave., 401-293-0740, www.newportcooks.com), offers two-hour evening or weekend classes ($55) in topics such as bread baking, pasta making, pressure cooking, and hors d’oeuvres and finger foods.

Salt Water Farm in Lincolnville, Maine (Woodward Hill Road, 207-230-0966, www.saltwaterfarm.com), offers hands-on classes highlighting fresh, local ingredients. Topics range from bread making to hog butchering to Tuscan cooking ($75-$125).

Ellen Albanese can be reached at ellen.albanese@gmail.com.

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