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its accommodation. Set in the heart of the Shenandoah Valley, the restaurant boasts 30 tables, seven- and ten-course menus that change daily, as well as more than 15,000 bottles of wine varietals. Meals taught in class are some of the same as those served at the establishment.
“People really like that,” O’Connell noted. “They have a greater appreciation and ei\joyment of the food when they come here afterwards. But we try to take this sort of torture out of them, to make it enjoyable and simple.”
Class attendants can expect the same structure in course agenda year to year, O’Connell said. “Each time, we try to do a little combination of three things: something they can give away, something on holiday entertaining, then some basic cooking techniques. We present a three- or four-course menu that they can pick apart or replicate exactly as we’ve done it.”
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