The Soufflé Also Rises and Apple-Tart Cooking Class

The Soufflé Also Rises and Apple-Tart Cooking Class

Learn how to make our un-classic fallen soufflé and find out our apple tart’s secret ingredient…,

By Odyssey Events

Select date and time

Sunday, June 9 · 12 - 3pm EDT

Location

Bridgewater Corners

Bridgewater Hill Bridgewater Corners, VT 05035

Refund Policy

Refunds up to 1 day before event

About this event

Having owned a restaurant named Hemingway's, we couldn't resist the title—and we love cooking parties, so this is just one of many you can have here at our mountain-top retreat.

First, we handle the classic Vermont dairy and eggs combo in an unclassic "fallen" soufflé. Then, with apples from ours or local orchards, you'll learn to make a light and luscious tart with a Vermont maple sauce.

If it's in season, we may even walk to our neighbor's sugar shack to see some of the process.

So, come and join us at our mountain-top retreat for a relaxed, fun, and delicious brunch lesson!


BYOB and EAT WHAT YOU MAKE!


This class is scheduled for most weekend afternoons, but we can book a cooking class for almost anything at almost any time.

See our website OdysseyEventsVT for more lesson ideas.

Group discounts are available. Call or email us to discuss. 802-342-1513 / info@odysseyeventsvt.com

A two-person minimum is preferred, but contact us as we may have other singles on a waitlist.

Single or multi-location classes also available via video conferencing. Contact us for this special programming.

Organized by

Odyssey Events

For nearly thirty years Linda and Ted Fondulas owned Hemingway’s Restaurant in Killington, Vermont. During those years they received numerous national and international accolades including an award from Food & Wine magazine as one of “The Top 25 Restaurants in America” and from Esquire they were noted as “One of the Great Restaurants of the World.” Plus from Robert Mondavi an award for excellence in wine pairing included a life-size portrait of Chef Ted.

Notably, Linda and Ted were also Vermont’s vanguard in the state’s culinary arena, focusing on American cuisine and local products in 1982—long before the term farm-to-table existed. Shortly after this, they created a nightly wine and food tasting menu, becoming at that time a national forerunner in the restaurant industry.

Ted and Linda also created and directed several culinary excursions to France, Italy, & Vermont which were called Food Odysseys.

They have hosted and overseen many weddings and affairs and now turn their talents to their beloved Vermont home dubbed Back of the Moon, from which they operate Odyssey Events with cooking classes and their land as a wedding venue.