Winter in Naples Cooking School at the Captain Freeman

by Donna Cain, Innkeeper and Owner

Winter in Naples

Winter in Naples

We just had a wonderful cooking school at the Captain Freeman this past weekend. Our professional chef, Carol Edmondson continues to create a wonderful experience with plenty of helpful cooking tips as well as providing delicious recipes for the food cooked in the class. This class included pizza and antipasta, enjoyed with wine tasting after the class.

The full menu included Bruschetta with Roasted Peppers and Shaved Reggiano, Italian meats and cheeses on toasted bread,
Classic Pizza Margherita Pizza, Sea Scallops, Arugula and Pancetta Pizza, Salad with Roasted Eggplant, olives and Fresh Citrus Vinaigrette and the show stopper Berries with Zabaglione Sauce.

The class always enjoys watching the simple way to roast the peppers…..

20140208_152824

Looking forward to our next two classes which includes:

Savory cuisine from Rome on March First where we will sample the classic cuisine of Rome influenced by it’s history and geography. Rome is the home of many religions and ethnic groups not unlike any major city. Their influences are felt in preparation unique to the region. Winter soups harvest flavors preserved from fall gardens. Pork is an essential ingredient fresh and preserved in Salumi of many types. Artichokes and eggplants are fried in olive oil to whet winter appetites. Capers and other pickled vegetables perk up the winter Roman table. A harvest of flavors to bring to our late winter menu along with the freshest of local foods and the best of our own local preserves.

On March 29th we will visit Avignon in the heart of Provence. True French country cuisine influenced by ingredients found daily in the market square. In March the mistral, a cold wind from the Alps, blows across Provence. Warming soups are a must. Spring lamb, winter greens, great cheeses and bread from ancient grains are the staples of early spring. Early greens are peeking through and lemony salads brighten spring tables. Wine poached winter fruits finish this hearty meal.

Bon Appetit!

Spanish Cooking School at the Captain Freeman

by Donna Cain, Innkeeper and owner

We recently had our first cooking school of the season which included Spanish food from Valencia. Our Chef Carol Edmondson continued the tradition of providing wonderful cooking tips in the class and later an over the top delicious meal which we enjoyed in the fireside dining room at the Captain Freeman Inn.

Our wonderful chef, Carol

Our wonderful chef, Carol

The menu included warm lemon, garlic and rosemary olives,

warm olives

warm olives

figs with goats cheese,

Fresh figs served with goat's cheese

Fresh figs served with goat’s cheese

warm garlic and herb flat bred and the show stopper, Paella with duck, seafood and chorizo.

Paella with duck, seafood and chorizo

Paella with duck, seafood and chorizo

All of our cooking school meals include a wonderful fresh salad and a dessert that pairs perfectly with the meal . For this dinner Carol chose  Valencia oranges in Rioja wine with Manchego.

It was fun to learn a different way to grill the peppers which was actually quite simple and included just holding the pepper over the stove flame and then pealing away the burnt skin.

fresh roasted peppers

fresh roasted peppers

Our classes always include Wine tasting before our meal and Byron was so excited about the Spanish wines he was able to find. For those wine conoseurs, a detail description of the wines we served is noted below:
Wine

RED
• Zerran – 2011 Montsant
Garnacha 50%, Mazuelao40%, Syrah 10%

• The Saint – Rioja – 2008 Reserva
Tempranillo

• Los Dos 2012 – Campo De Borja
Grenache 85% & Syrah 15%

• Laya 2012 – Garnacha Tintorera 70% , Monastrell 30%
WHITE
• Godello 2011 – Castelo Do Papa
Godello 100%

• Licia Albarino 2011 – Rias Baixas
SPANISH WINES – Grape Variey Descriptions for wines in our tasting.
Albariño – White. Native to Galicia, with small, very sweet glyceric berries which produce high quality wines. It is the basic grape of Rías Baixas DO. There has been a dramatic increase in the area planted with this grape over the last few years.
Godello – White. A high quality, very aromatic grape. Native to Galicia, new planting has been encouraged in the last few years, especially in Valdeorras DO. It is considered a main variety in Valdeorras and Bierzo DOs.
Garnacha Tinta – Red Garnacha. A high-yielding grape that produces vigorous wines. This is the most widely grown red grape in Spain, especially in La Rioja, Madrid, Navarre, Tarragona, Teruel, Toledo and Zaragoza.
Cariñena (Mazuelo) – Red. Produces robust, balanced wines. An excellent complement to Garnacha, it is widely planted in Catalonia and La Rioja, where it is known as “Mazuela”.
Monastrell – A red, very sweet and productive grape. It produces wines with a deep colour and considerable alcoholic content. It is mainly found in Murcia (52%), Alicante, Albacete and Valencia and it is considered a main variety in DOs such as Alicante, Almansa, Costers del Segre, Jumilla, Penedés, Valencia and Yecla.
Syrah – Red. A variety thought to have come from Persia, grown extensively in central and southern France. Hermitage wines are usually 100% Syrah. Very little is grown in Spain (principally Catalonia and La Mancha).
Tempranillo – Red. Superb quality and very aromatic, the star of Spanish grapes. It is called Ull de Llebre in Catalonia, Cencibel in Castile-La Mancha and Madrid, and Tinto Fino and Tinto del Pais in Castile and Leon. It flourishes in Burgos, La Rioja, Alava, Cuenca and Ciudad Real. It is considered a main variety in the following DOs: Calatayud, Cigales, Conca de Barbera, Costers del Segre, La Mancha, Penedes, Ribera del Duero, Rioja, Somontano, Utiel-Requena, Valdepenas, and Vinos de Madrid.
WINE DESCRIPTIONS
BODEGAS ORDONEZ 2011 ZERRAN MONTSANT – RATINGS – WA 92 ; IWC 91+
Zerran is another fantastic deal from Spain. The 2011 Bodegas Ordoñez Zerran is a blend of 50% Garnacha, 40% Mazuelo (aka Carignan), and 10% Syrah sourced from vines that were planted between 1934 and 1942 (so the youngest vines are 70+ years old!).
The only ‘shock’ was how good this was in the glass, the wine’s explosive fruit component with notes of boysenberry, plum, and blackberry with a hint of cola taking center stage. There’s good minerality and acidity to balance out the fruit and the soft tannins make this bottle very approachable right now.
Very expressive, very versatile, very affordable, this has all the makings of a first class ‘house red’ or party go-to. There are excellent notes from both Wine Advocate (92 points) and International Wine Cellar (91+ points) as well as some enthusiastic words. It reveals abundant kirsch, lavender, black raspberry and dusty, loamy, earthy scents intermixed with notions of spring flowers and blackberries. There is not any oak evident in this dense effort.” Excellent value. Stock Report Aug. 2013
Robert Parker writes in Wine Advocate: “Even more so is the 2011 Zerran, which ratchets up the level of concentration and ripe fruit. It reveals abundant kirsch, lavender, black raspberry and dusty, loamy, earthy scents intermixed with notions of spring flowers and blackberries. There is not any oak evident in this dense effort. Its completeness and overall equilibrium are impressive, and this great value should drink well for 5-6 years, possibly longer. (There is no track record for these wines in terms of aging.) Production from the Rueda vineyard (38.3 acres) owned by Jorge Ordonez was begun in 2011. This well-known white wine appellation sits on the border of the province of Segovia. The 2010 and 2011 Zerran come from a vineyard planted at 1,500-1,800 feet altitude. They are blends of Grenache, Mazuelo and Syrah whose vines were planted between 1934 and 1942.”
Josh Raynolds writes in International Wine Cellar: “Vivid purple. Aromas of black raspberry, spicecake and musky herbs, with a smoky topnote. Densely packed and youthful, with spicy dark berry flavors accented by cracked pepper and a touch of candied violet. Tannins build on the zesty finish, which shows refreshing bitterness and a touch of boysenberry.”
2008 The Saint Rioja Reserva
Website: http://www.thesaintwine.com – Region: Rioja Varietal: Tempranillo
Coined by Jancis Robinson as “Spain’s answer to Cabernet Sauvignon,” its style varies significantly depending on terroir and the wine-making techniques used. Cooler regions and stainless steel fermentation tend to produce Tempranillos with fresh strawberry and cherry like fruit, similar in body to Pinot Noir. Examples from hotter, more arid regions that undergo extended oak aging often produce richer, plumper, jammier wines, typically exhibiting chocolate, tobacco, and leather notes. Tempranillo provides the backbone of the highly regarded wines of Rioja, Toro and Ribera del Duero. In Rioja particularly, it is typically blended with Garnacha (Grenache), Mazuelo (Carignan) and Graciano. In La Mancha and Navarra, it is commonly blended with Cabernet Sauvignon and Merlot to produce inexpensive, great-value wines. One of the few places Tempranillo has spread to is Spain’s neighbour, Portugal. Grown mainly in the Douro valley since the mid 19th century, where they call it Tinta Roriz, it is used as one of the key blending agents in port. Lately it has been used in the region’s intensely rich, dry, table wines.
With more area under vines than any other country, it ranks third in terms of quantity of wine produced. The range of its wines is a reflection of the country’s regional climatic diversity ranging from the rich and sumptuous reds of the hot and arid Ribera del Duero to the light, crisp whites of the cool Atlantic region of Galicia and Basque Country. For some of the country’s best reds, try the regions of Rioja, Navarra, Ribera del Duero, Priorat, and Murcia. Spain is also nsible for some of the world’s finest fortified and dessert wines, the finest of which come from the town Jerez (Sherry), in Andalucía.
Complex aromas of ripe fruit blend with smoky fine woods. The wine is fantastically well structured and has a long lingering finish. The Saint Rioja is a deep ruby colored wine that displays an abundance of fruit enhanced by a full 26 months of oak aging. On the palate it shows big fruit, spice and outstanding concentration of flavors with impeccable balance. This Reserva will continue to age well for at least 10 years. The Saint Reserva Rioja will match well to most dishes for the perfect pairing, try this with grilled meats, BBQ and mushroom or seafood risottos. Enjoy this wine with good food and good friends or, try it alone in your room with the door locked, you’re the boss!

2012 Los Dos Grenache / Syrah
Brand: Bodegas Aragonesas – Region: Campo de Borja – Varietal: Grenache Blend Style: Red Wine
Winemaker’s Notes:
From slopes on the edge of the Sierra Iberica, just south of Navarra where Garnacha is king, this special cuvée blends Syrah with rich Garnacha produced from vines of 30 years of age. The resulting wine is nuanced and elegant. Fermentation is classical, with no carbonic maceration. Aging is entirely in stainless steel. The wine is immediately aromatic, full and friendly on the palate and finishes with a refinedlength.
Almira Los Dos is bright cherry red with violet hues and has a pleasantly intense and complex aroma of subtle fruit and balsam, with a full, well-structured and lingering taste.
85% Grenache and 15% Syrah The fun and fruity character of Los Dos might seem simple at first taste, but Grenache and Syrah have been making hap…
RP: 87 + Wine critic This is a dark rich wine with a nice fruity aroma. Bold black berry flavor, that hold it flavor right to the finish. The tannin on the finish were … Read more
classic old world Garnacha dark-fruit-forward flavor profile with a long, dry, spicy Syrah finish. would be excellent with something like carolina-… Read more
A round, fruit-foward palate of cherries and blackberries carries through to a refined, lengthy finish. Read more
Suggested Recipe Pairing presented by
Spain Easy Paella featuring RiceSelect™ Arborio Rice – RiceSelect™ Arborio Rice has an exceptional ability to absorb flavors, which makes it the perfect choice for tasty paella and Spanish Red Wines
Parsnip Risotto with Pancetta and Sage Recipe
Chicken Noodle Soup with Lemongrass Recipe
Garlic-Infused Mashed Potatoes and Celery Root Recipe
02/17/2012
This is a dark rich wine with a nice fruity aroma. Bold black berry flavor, that hold it flavor right to the finish. The tannin on the finish were present but smooth. We had this with some spice chili that my wife prepared, I wondered how this wine would match with the hot and spice dish. This wine stood it ground, it’s flavor came through the spices in the chili nicely, even mellowing out the chili a little. One spoon of chili followed by a sip of wine (alright , maybe a gulp), then some more chili. It was great. Two years ago a reviewed a 2008 vintage of Los Dos, but I was not impressed and stated I would not purchase again. I am happy that I forgot about that review. I would buy the 2010 vintage again.
Snooth User: kleith
classic old world Garnacha dark-fruit-forward flavor profile with a long, dry, spicy Syrah finish. would be excellent with something like carolina-style smoked pulled pork with a vinegar slaw topping (with cilantro, I think). Keep it at proper temp, as Garnacha can get cloying if let get too warm and Syrah loses dimension when too cold.
External Reviews for Los Dos Grenache Syrah Campo de Borja 10/05/2011
A round, fruit-foward palate of cherries and blackberries carries through to a refined, lengthy finish.
External Review Source: Astor Wines & Spirits 09/28/2011
An excellent Spanish red from the Campo de Borja region, made from a blend of old-vine Garnacha and a bit of Syrah. Dark, fresh and – no surprise – deliciously “grapey” on the palate. Light, silky tannins make for a very pleasant finish. Try it with grilled fare for a failsafe pairing.
Winemaker’s Notes: From slopes on the edge of the Sierra Iberica, just south of Navarra where Garnacha is king, this special cuvée blends Syrah with rich Garnacha produced from vines of 35 to 50 years of age. The resulting wine exhibits an elegance rarely encountered in the wines from this DO. Fermentation is classical, with no carbonic maceration. Aging is entirely in stainless steel. The wine is immediately aromatic, full and friendly on the palate, and finishes with a refined length.
Tasting Notes: The fun and fruity character of Los Dos might seem simple at first taste, but Grenache and Syrah have been making happy noise together for centuries in the southern Rhône Valley. The grape duo are no less rewarding in this wine, showing oodles of fruit such as mulberries, boysenberries, and raspberries.
BODEGAS ATALAYA 2012 LAYA ALMANSA
WA 90
Neal Martin writes in Wine Advocate: “The 2012 Laya, a blend of 70% Garnacha and 30% Monastrell, has a superb bouquet of pure dark cherries, blackberry and incense that would normally grace a wine far more expensive. The palate is medium-bodied with layers of succulent black fruit that is neatly entwined with the subtle French oak. It is not a complex wine, but it is supremely well-crafted for the unbeatable price. Excellent.”

Not only is Spain cranking out an abundance of great values overall, there are certain sources that have consistently hit the mark year after year. One of the producers that we keep going back to is the Gil family. These are the folks who bring you an impressive list of exciting wines: Bodegas Atalaya, Juan Gil, Shaya, Can Blau, and El Nido. We’ve carried the Laya every year ever since the inaugural 2009 vintage was released in the U.S.. There have been changes in the organizational aspects of the company since that time. But thus far there have been no changes in the quality and value of what goes in the bottle. This 2012 Bodegas Atalaya Laya from Almansa is a blend of 70% Garnacha Tintorera (aka Alicante Bouschet) with 30% Monastrell (aka Mourvedre). Although every vintage has been quite the juicy value, this is the first vintage that pulled in 90 points from The Wine Advocate. Neal Martin of The Wine Advocate writes, “It is not a complex wine, but it is supremely well-crafted for the unbeatable price.” There are immediate impressions of mixed berry preserves with a hint of smoked meats and fresh cracked pepper that carry from your nose to your palate. There is also surprising volume and length for a wine at this modest price. You might want to keep a few bottles handy for those summertime neighborhood BBQ’s or as a hearty all-around house go-to. A juicy ‘90-pointer’ for $7, this is definitely a case buy.

Lícia Albariño 2011
Wine Description
Lícia is a shortening of Galicia, the autonomía in northwest Spain known for its Celtic influence and overall greenness due to the maritime climate. This refreshing, flavorful white is made from 100% Albariño, sourced from the subzones of Condado de Tea and O Rosal in DO Rías Baixas. Situated along the border with Portugal, vineyards in these subzones benefit from the drier climate and warmer growing season.
Tasting Notes
Straw yellow with greenish hues, the Lícia Albariño has strong varietal characteristics with hints of grapefruit, candied fruit, quince jelly, notes of fresh herbs, green apples, and minerals. It is fullbodied and wellbalanced, highlighting the aromas of citrus and green apple, with a long and persistent finish.
Food Pairing – This wine pairs deliciously with grilled fish—or any kind of seafood—Asian cuisines, rice dishes, salads and grilled vegetables.

Castelo do Papa
Papa, spicy scents of citrus peel, green apple and anise, with a salty mineral overlay. Fresh and taut, with the wine’s minerality dominating fresh apple and pear fruit and notes of fresh herbs adding complexity Exceptionally concentrated and focused. Finishes brisk and persistent. This fresh, mineral-inflected Godello will pair well with swordfish sautéed in butter and wild herbs, grilled or pan-fried sweet veal or pork sausage, and a host of casual foods like tapas, pasta with white clam sauce or fried oyster sandwiches.
Wine Advocate
Made from the indigenous Spanish varietal Godello (25-year old, organically farmed vines), this cuvee is aged completely in steel and sees no malolactic fermentation. A restrained yet intense minerality along with spicy, lemony, flinty, stony notes make for a fresh, medium-bodied, complex white to enjoy over the next year.
Score: 90. —Robert Parker, August 2012.

Best Wines to Pair with Paella?
Fabulous Blog Post – http://enofylzwineblog.com/2013/03/27/best-wines-to-pair-with-paella/
Every cuisine has at least one – a one-pot meal, a dish of humble origins that is the quintessential definition of that place and people. There’s Gumbo, Cassoulet, Risotto, Irish Stew and Pad Thai to name a few. And the Spanish? Well, they have paella. March 27th is National Paella Day.
Paella originated Valencia region of Spain.
Paella was originally farmers’ and farm labourers’ food, cooked by the workers over a wood fire for the lunchtime meal. It was made with rice, plus whatever was to hand around the rice fields and countryside: tomatoes, onions and snails, with a few beans added for flavour and texture. Rabbit or duck might also have been added, and for special occasions, chicken plus a touch of saffron for an extra special colour and flavour. Paella was also traditionally eaten straight from the pan in which it was cooked with each person using his own wooden spoon.
There are three main types of paella; Valencian consists of rice, green vegetables, meat (rabbit, chicken, duck, pork), land snails, beans and seasoning; Seafood replaces meat and snails with seafood such as prawns, mussels, and clams and omits beans and green vegetables, and Mixed, a combination of meat, seafood, vegetables.

Paella Valenciana (image courtesy of daytondailynews.com
In addition to the three main types of Paella, two other popular variations are Vegetarian, which typically contain vegetables like artichokes, lima beans, red and green peppers,and Paella Negra, which is typically seafood, cooked with squid ink, so it looks black.

My personal favorite – Paella Negra (image courtesy of piospaella.com)
When pairing paella with wine, I recommend keeping a few food and wine pairing guidelines in mind:
• What grow together, goes together – I prefer to pair with wines from Spain, Portugal, or wine from the neighboring Languedoc-Roussillon region in Southern France. Outside of Spain or France, consider Sangiovese or Pinot Noir for red wine.
• Pair humble with humble, great with great – Paella has humble origins, I generally pair with inexpensive wines unless it’s a special occasion.
• Sparkling wines go with almost anything – Pair Valencian, Mixed, and Negra paella with rosé Cava and Seafood and Vegetarian with Brut Cava

Can’t wait for the next class. We have a few slots left  in the Naples class.

February 8, 2014     Naples, Campagnia

March 1, 2014     Rome
March 29, 2014     Provence

French Mediteranean Cooking on Cape Cod

Cooking school

Cooking school

This past weekend we sampled Avignon in the heart of Provence, true French country cuisine, at the Captain Freeman Inn. Our cooking schools have been a wonderful success this winter where we combine a relaxed two night stay on Cape Cod with delicious food and lively conversations. The cooking school is led by our talented chef, Carol Edmondson. Carol is full of helpful cooking hints that can be used at home as well as many hands on techniques as the class prepares our evening meal.

Fresh ingredients

The menu always includes the freshest ingredients available at the time and why she does not publish the menu ahead of time. She likes to see what is fresh and in season when she shops for the weekend class.

This weekend’s menu included a wild mushroom saute,

A mixture of wild and cultivated mushrooms

A mixture of wild and cultivated mushrooms

a main course of delicious Game Hens with a Honey Lavender Glaze

Game hens

Game hens

and my favorite, Salad Nicoise with haricot verts, baby potatoes, black olives and sliced fresh tuna.

Salad Nicoise

Our wine tasting begins at 5:30 and the antipasta made in the class always pairs perfectly with the meal. We enjoyed a savory Tapenade which is a blend of briny,earthy flavors using black olives, garlic, anchovy paste and herbs and oil with french bread. cookingSchool-Provence-20130323-0121 We also enjoyed  a lovely assortment of French cheeses with the favorite wrapped in fig leaves.

And the happy ending included a delicious Rustic Pear Tart with a French Sauterne wine and coffee.

Pear Tart

Pear Tart

The last class of the season to be held at our Cape Cod Bed and Breakfast is “April in Paris”. The April 6th class brings us classic French preparations featuring the finest local ingredients available in the spring. Fiddle heads, asparagus and baby greens adorn spring salads. Berries are a must in tarts. Cheese is everywhere in great variety. Young chickens and ducks are available to roast on a bed of root vegetables and to confit, a slow braise in a bath of chicked or duck fat produces a succulent result. Bread is a central ingredient for a perfect Parisian meal. We will pair locally raised poultry with great Parisian flavors. Can’t wait to see what the menu includes. Bon Appetit to all of our guests staying at our two lovely inns on Cape Cod, Brewster by the Sea and Captain Freeman Inn.

Cooking Schools at the Captain Freeman Inn

Cape Cod Culinary and Captain Freeman Inn

Presenting a season of Mediterranean cooking with locally grown ingredients, combined to create small plates with big flavors.

Demonstration at our Cape Cod Culinary Cooking School

Demonstration at our Cape Cod Culinary Cooking School

Our chef, Carol Edmondson, has been combining the simple, healthy preparations of Mediterranean cuisine with fresh local ingredients in the kitchen of the Captain Freeman Inn for many years. Her professional training, world travel and love of food and sharing her cooking knowledge with others, was the inspiration for our cooking classes. Classes are held in our welcoming kitchen, built by master ship builders in the mid nineteenth century, with an eye for light and air.

We had a sold out class in  November’s Tuscan class featuring northern Italy at its best and show casing game birds, local cranberries, root vegetables, seafood and herbs flavored with Italian pancetta, Parmesano Reggiano and Tuscan olive oil.

Our 2013 schedule is noted below:

On February 9th we will explore Naples and southern Italian winter comfort food. Naples is known for it’s fresh made and cured cheeses, herbs and olive oil. Agro dolce (sweet and sour) dishes make great use of winter squashes like pumpkin, acorn and butternut. Salumi or cured meats play a key role in flavoring pastas. The Campagnia region has over 35,000 pizzerias and pizza is a signature street food in Naples. Our menu will make the most of these flavors using local fresh ingredients.

On March 2nd we will sample the classic cuisine of Rome, influenced by it’s history and geography. Rome is the home of many religions and ethnic groups not unlike many major cities. Their influences are felt in preparation unique to the region. Winter soups harvest flavors preserved from fall gardens. Pork is an essential ingredient both fresh and preserved in Salumi. Artichokes and eggplants are fried in olive oil to whet winter appetities. Capers and other pickled vegetables perk up the winter Roman table. A harvest of flavors to bring to our late winter menu along with the freshest of local food and preserves.

March 9th brings us to the island of Sicily with its Morrish, Greek and Italian flavors. Sicily is not unlike any other region of Italy. You will find hints of the middle east with lemons, cumin and other unique flavors in braised and grilled preparations. Rice plays a leading roll. Fresh tuna caught off the Sicilian coast in the early spring is prepared and preserved to perfection. Rosemay and oregano perfume the hillsides and our menu!

Fresh grilled tuna

Fresh grilled tuna

On March 23rd we will sample Avignon in the heart of Provence, true French country cuisine influenced by ingredients found daily in the market square. In March, the mistral, a cold winter wind from the Alps, blows across Provence. Warming stews and soups are a must. Spring lamb, winter squash, great cheeses and local grains are the staples of early spring. Early greens are peeking through and lemony salads brighten spring tables. Poached winter fruits finish hearty meals.

Fruit tart for our dessert

Fruit tart for our dessert

April 6th brings us April in Paris. Classic French preparations featuring the finest local ingredients available in the spring. Fiddle heads, asparagus and baby greens adorn spring salads. Berries are a must in tarts. Cheese is everywhere in great variety. Young chickens and ducks are available to roast on a bed of root vegetables and to confit, a slow braise in a bath of chicked or duck fat produces a succulent result. Bread is a central ingredient for a perfect Parisian meal. We will pair locally raised poultry with great Parisian flavors.

As local and imported ingredients become available and our menues begin to develop we will keep you posted on what’s coming in each upcoming class.

All of these cuisines are world renowned for their fresh ingredients, simple home based preparations and complex flavors. The tradition of small plates simply prepared and enjoyed almost any time of day is well established throughout the Mediterranean region.

The class will be from 2 – 4:30 PM on Saturday with wine tasting that is paired with the food made in the class beginning around 5:30. We then all gather fireside to enjoy all of the food made earlier in the class along with plenty of laughter and good cheer!

The two night package can be either a Friday/Saturday stay or a Saturday/Sunday stay in best available room at time of booking. The package includes breakfast each morning, afternoon tea, cooking school for two with wine tasting and dinner afterwards. 2 night package- $649 plus tax

Our permit for the cooking school from the Brewster selectmen’s office requires that the attendees be guests at the inn. To accommodate local Cape Codders, we also have a one night package, call us for details.

We are offering a $50 coupon off of our cooking school package if you book your reservation in January.

Cooking Schools at the Captain Freeman Inn

By  Donna Cain, Innkeeper and Owner

Captain Freeman Inn Cooking School

We just completed our first season of Italian cooking schools (with a little french thrown in:) at the Captain Freeman Inn, and as owners, we could not be more pleased. This past weekend we had a sold out group for our Naples class.

My husband and I always look forward to cooking school weekends, as we join the class for wine tasting, good cheer and company and get to taste all of the the food made earlier in the class. This weekend we enjoyed a wonderful antipasto platter (while sampling different wines) that included Bruschetta with truffle oil and fresh Parmigiano Reggiano, truffle cheese and a knock your socks off  Pinot Grigio white wineArtisan Salami.

Second course included an amazing roasted red pepper and fresh lemon salad and the final course a Pizza Margherita that comes with a wonderful story and my fav- Shrimp, Arugula and Pancetta Pizza. The evening ended with a wonderful Zamboli fruit dish with coffee. We always ask all of our guests how they enjoyed their stay at the Freeman, and we have we have been totally amazed at the responses from our cooking school students. All have rave reviews of the information and tips learned in class from our talented instructor Carol Edmondson. Carol believes in using fresh, local ingredients and the class is filled with good information on where to find these items. She also comes with years of experience and makes the class playful and fun.

We have already scheduled our classes at the Freeman for next year….mostly Italian with a little French mixed in!

November 10- Florence, Tuscany
February 9- Naples, Campagnia
February 23- Rome
March 7- Palermo, Sicily
March 23-Avignon, Provence
and my favorite
April 6- April in Paris

Wishing everyone a fun filled summer and hoping to see you in one of our classes next season. Bon Appetit!

Forbes Magazine recommends the Captain Freeman Inn Cooking School as one of the best in New England

written by Donna Cain, Innkeeper and owner

Annie Fitzsimmons, travel writer for the Forbes magazine recently wrote an article on Cooking Schools in New England. The Captain Freeman Inn was chosen as one of the two best hotel cooking schools for this area. Annie feels that “the most popular lifelong learning opportunity that people seek out is arguably the cooking class. For some, it comes from a desire to throw together an easy dinner, while for others, a wish to indulge their inner Jean-Georges and learn some serious cooking techniques.For an incredible value at a charming New England B&B, Captain Freeman’s Inn on Cape Cod runs a cooking school during their quiet season, November-April.”
Cooking classes at the Captain Freeman Inn

Chef Carol Edmondson, loved for her hands-on approach and delicious food, leads classes that explore different regions in Italy, as well as Cape Cod. You might learn to make fresh fig and goat cheese focaccia or shrimp grilled in prosciutto. One of the innkeepers favorite classes included fresh grilled tuna that was actually caught the day before the class and purchased from our favorite fish market, Nauset Fish and Lobster.

Captain Freeman Inn Cooking School

The classes have been a great success and include wine tasting and a delicious meal after of food made earlier in the class. Next year’s schedule is already in place with a wonderful assortment of cuisines from different regions of Italy. April’s class is appropriately called “April in Paris”and will include regions of Italy that have been influenced by French Cooking.

We feel so fortunate to have such a wonderful and talented chef leading our classes at the Captain Freeman Inn. Always look forward to tasting all of the delicious food and visiting with our wonderful guests that partake in the class.

Bon Apetite!