How Chef Patrick O’Connell Built The Inn at Little Washington
We visit the restaurant to understand the unlikely story behind the man and the place he’s made.
Looking for something different to do on your next vacation? You don’t need to travel abroad to take a cooking class. Culinary schools and markets across the U.S. now offer evening and weekend workshops in everything from making pasta to chopping vegetables. Not only are they affordable, but they’re also a great way to interact with locals. You just may learn something too. Here are four of our favorites.
After perusing the artisan breads, pastries and prepared-food selection at Dough — a chef-owned neighborhood market in Asheville, North Carolina — you can work off your cravings in the on-site classroom. Workshops range from making Southern buttermilk biscuits to whipping up classic New Orleans-style dishes like Creole shrimp and grits. www.doughasheville.com
CulinAerie spices up Washington, D.C.’s culinary scene with recreational workshops such as Weeknight Indian Curries and a bevy of evening classes for couples. Complimentary wine is an added perk. www.culinaerie.com
The San Francisco Cooking School hosts individual hands-on workshops for both home chefs and beginners. Learn how to shuck oysters, make savory soufflés or simply put together fresh and fast weeknight dinners. Most classes end with a sit-down meal. www.sfcooking.com
Los Angeles’ Foodstory focuses not just on Japanese cooking but also on cultural aspects of the country’s rich food history. Learn to use basic Japanese stocks and seasonings, get creative with home-packed Bento boxes or fillet an entire fish to make sushi. –LAURA KINIRY www.ifoodstory.com
The latest trend in the dairy aisle is a double whammy: Probiotic yogurt meets all those vegetables your mother told you to eat. In 2013, the farm-to-table restaurant Blue Hill at Stone Barns launched Blue Hill Yogurt, now available at Whole Foods Markets, with flavors such as beet, carrot and butternut squash. In New York, the menu at Greek yogurt maker Chobani’s sole café features sweet and savory creations, including cucumber and olive oil. Unlike sugary fruit yogurt, veggie versions don’t hide the peas — or the tang. But if you favor chef-driven restaurants, your palate may be unwittingly conditioned. “Think about the trendiest salad on restaurant menus over the past five or seven years,” New York restaurant consultant Michael Whiteman says, “and you come upon roasted beets with goat cheese, which to me is a taste and texture harbinger for Greek yogurt enhanced with vegetables.” –ELAINE GLUSAC www.bluehillyogurt.com