Philadelphia Magazine |
Still Hungry?
Here, Some More Food-Focused Spots to Check Out
THE GREENBRIER: The historic Dorothy Draper-designed resort hosts a few cooking weekends every year that feature famous foodies like Anne Willan, founder of La Varenne, the French cooking school, and Ray Lampe (a.k.a. Dr. BBQ). Less culinarily inclined companions can pass their hours exploring the hotel’s bona fide Cold War-era bunker. Rooms from about $300 per night. About three hours from Tri-State Airport. 300 West Main Street, White Sulphur Springs, West Virginia, 800-453-4858, greenbrier.com.
WHEATLEIGH: Culinary packages at this chic, palatial country manse in the Berkshires include cooking and wine classes, field trips with chef Jeffrey Thompson to the market and the garden, and — because you’ve been slaving over that hot stove all day — a massage. Rooms from about $650 per night. About four and a half hours from Philly. Hawthorne Road, Lenox, Massachusetts, 413-637-0610, wheatleigh.com.
THE NEW ORLEANS COOKING EXPERIENCE: James Beard Award-winner and Paul Prudhomme disciple Frank Brigtsen designed the curriculum for this three- or four-day cooking school set in an antebellum inn a beignet’s throw from the French Quarter. The focus is on whipping up Cajun cookery — crawfish étouffée, filé gumbo, macque choux — and then enjoying it during four-course meals washed down with plenty of wine. Weekend vacation classes from about $300; does not include lodging. About 20 minutes from the Louis Armstrong New Orleans airport. 2275 Bayou Road, New Orleans, Louisiana, 504-945-9104, neworleanscookingexperience.com.
WHEATLEIGH: Culinary packages at this chic, palatial country manse in the Berkshires include cooking and wine classes, field trips with chef Jeffrey Thompson to the market and the garden, and — because you’ve been slaving over that hot stove all day — a massage. Rooms from about $650 per night. About four and a half hours from Philly. Hawthorne Road, Lenox, Massachusetts, 413-637-0610, wheatleigh.com.
THE NEW ORLEANS COOKING EXPERIENCE: James Beard Award-winner and Paul Prudhomme disciple Frank Brigtsen designed the curriculum for this three- or four-day cooking school set in an antebellum inn a beignet’s throw from the French Quarter. The focus is on whipping up Cajun cookery — crawfish étouffée, filé gumbo, macque choux — and then enjoying it during four-course meals washed down with plenty of wine. Weekend vacation classes from about $300; does not include lodging. About 20 minutes from the Louis Armstrong New Orleans airport. 2275 Bayou Road, New Orleans, Louisiana, 504-945-9104, neworleanscookingexperience.com.
Originally published in Philadelphia magazine, March 2008
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