Who said Summer Camps is just for kids? How about a Summer Cooking class for Adults?! Already made your summer travel plans. No worries, there's more!
You can escape to Amelia Island which is located at the upper right edge of Florida bordering the Georgia stateline, just northeast of Jacksonville. Click here for map. Vacations are not just about the destination but the experience. Here's a chance to discover a new hidden gem of Florida, the history, and expand your culinary skills. Learning is fun!
The SALT Culinary Kitchen invites gourmets of every skill level to cook and dine with them at The Ritz-Carlton, Amelia Island. The new cooking series is led by Chef de Cuisine Rick Laughlin and participants learn exciting recipes and techniques to add to their own repertoire.
Chef Rick’s mission is to rekindle a guest’s passion for cooking. Chef Rick explains, “Passion is the most important ingredient in cooking. Without passion, food is mediocre. Our goal is for them to leave the kitchen excited about cooking.”
In 2011, Salt offers five themed, interactive cooking sessions: Spring Flavors, French Classics, New American Grilling, Oktoberfest and Holiday Classics. The chefs guide students step by step in a format designed to accommodate every skill level. Each class is limited to twenty students to create an intimate environment where fun and camaraderie are apparent.
Each cooking series begins with a continental breakfast each morning. The first day features a tour and an overview of the responsibilities held by each member of the Salt culinary team. Students then visit work stations for personal instruction to prepare a four-course lunch menu. Later that day, students and teachers share a family-style, communal lunch paired with a selection of fine wines and lively conversation about the morning experience.
On the second day, students refine their new skills as they rotate throughout the kitchen preparing a complete gourmet feast and once again dine with the Salt chefs in the Salt dining room overlooking the Atlantic Ocean. At the conclusion of the session students are proudly packing their apron, recipe book, and exchanging e-mail addresses with new friends.
Reservations are now accepted for the following 2011 Salt Cooking Sessions:
April 20 - 21: Spring Flavors
Join Chef Rick and his culinary team as they unveil the secrets of preparing some springtime classics including a refreshing, chilled avocado & cucumber soup with peeky toe crab. Reinvent a classic with tuna nicoise with some innovative cooking techniques. Learn the art of cooking fish in parchment paper baked in the oven with Chef’s recipe “Halibut en Papillote.” Enjoy the fruits of your labor as you dine with the chefs with exquisite, paired wines.
June 6 -7: French Classics
Have fun learning classical French dishes like coq-au-vin, and beef bourguignon with contemporary presentations. That’s just the beginning. Then, learn the secrets of creating a mouthwatering pastries like chocolate éclair. You will enjoy dining with the chefs with a 3-course lunch. After two days of French classics, you will feel like you’ve been dining in Paris.
August 17 -18: New American Grilling
Novice and experts will savor Chef Rick’s all-new session dedicated to America’s favorite past-time, BBQ Grilling. Learn new techniques and recipes covering all areas of grilling including sauce making, grilling, smoking and braising. More specifically, a smoker and charcoal grill will be used to prepare spare ribs, brisket, beef tenderloin wrapped in dough, pork butt, and a salt-crusted whole red snapper. The salt forms a seal and penetrates through the fish. Final stage requires cracking the crust.
October 26-27: Oktoberfest
Bring your most comfortable pair of lederhosen and join an intimate group of fellow cooks to learn the secrets of schnitzel, sauerbraten, homemade pretzels and streusel. These are German recipes that family and friends will savor. All courses will be paired with beers.
December 15-16: Holiday Classics
Gather in the Salt kitchen and learn techniques and recipes that add a modern twist to holiday favorites. You will impress your holiday company with technique, presentation and rich, holiday flavor. It will be a festive time in our lavishly decorated oceanfront property.
The Salt Cooking School Package includes coastal view accommodations for two nights and participation in the two-day cooking school (from 9 a.m. to 3 p.m.), which features a daily breakfast, champagne-du-jour and luncheon, as well as a Ritz-Carlton apron and recipe book. Pricing starts at $879 for one guest and $1239 for two. Salt Cooking Schools are also offered a la carte, without accommodations, for $339 per person (inclusive). A la carte reservations must be paid for at the time of booking and are not refundable.
For reservations click here!
Bon apetit!
You can escape to Amelia Island which is located at the upper right edge of Florida bordering the Georgia stateline, just northeast of Jacksonville. Click here for map. Vacations are not just about the destination but the experience. Here's a chance to discover a new hidden gem of Florida, the history, and expand your culinary skills. Learning is fun!
The SALT Culinary Kitchen invites gourmets of every skill level to cook and dine with them at The Ritz-Carlton, Amelia Island. The new cooking series is led by Chef de Cuisine Rick Laughlin and participants learn exciting recipes and techniques to add to their own repertoire.
Chef Rick’s mission is to rekindle a guest’s passion for cooking. Chef Rick explains, “Passion is the most important ingredient in cooking. Without passion, food is mediocre. Our goal is for them to leave the kitchen excited about cooking.”
In 2011, Salt offers five themed, interactive cooking sessions: Spring Flavors, French Classics, New American Grilling, Oktoberfest and Holiday Classics. The chefs guide students step by step in a format designed to accommodate every skill level. Each class is limited to twenty students to create an intimate environment where fun and camaraderie are apparent.
Each cooking series begins with a continental breakfast each morning. The first day features a tour and an overview of the responsibilities held by each member of the Salt culinary team. Students then visit work stations for personal instruction to prepare a four-course lunch menu. Later that day, students and teachers share a family-style, communal lunch paired with a selection of fine wines and lively conversation about the morning experience.
On the second day, students refine their new skills as they rotate throughout the kitchen preparing a complete gourmet feast and once again dine with the Salt chefs in the Salt dining room overlooking the Atlantic Ocean. At the conclusion of the session students are proudly packing their apron, recipe book, and exchanging e-mail addresses with new friends.
Reservations are now accepted for the following 2011 Salt Cooking Sessions:
April 20 - 21: Spring Flavors
Join Chef Rick and his culinary team as they unveil the secrets of preparing some springtime classics including a refreshing, chilled avocado & cucumber soup with peeky toe crab. Reinvent a classic with tuna nicoise with some innovative cooking techniques. Learn the art of cooking fish in parchment paper baked in the oven with Chef’s recipe “Halibut en Papillote.” Enjoy the fruits of your labor as you dine with the chefs with exquisite, paired wines.
June 6 -7: French Classics
Have fun learning classical French dishes like coq-au-vin, and beef bourguignon with contemporary presentations. That’s just the beginning. Then, learn the secrets of creating a mouthwatering pastries like chocolate éclair. You will enjoy dining with the chefs with a 3-course lunch. After two days of French classics, you will feel like you’ve been dining in Paris.
August 17 -18: New American Grilling
Novice and experts will savor Chef Rick’s all-new session dedicated to America’s favorite past-time, BBQ Grilling. Learn new techniques and recipes covering all areas of grilling including sauce making, grilling, smoking and braising. More specifically, a smoker and charcoal grill will be used to prepare spare ribs, brisket, beef tenderloin wrapped in dough, pork butt, and a salt-crusted whole red snapper. The salt forms a seal and penetrates through the fish. Final stage requires cracking the crust.
 |
| Salt encrusted Red Snapper |
October 26-27: Oktoberfest
Bring your most comfortable pair of lederhosen and join an intimate group of fellow cooks to learn the secrets of schnitzel, sauerbraten, homemade pretzels and streusel. These are German recipes that family and friends will savor. All courses will be paired with beers.
December 15-16: Holiday Classics
Gather in the Salt kitchen and learn techniques and recipes that add a modern twist to holiday favorites. You will impress your holiday company with technique, presentation and rich, holiday flavor. It will be a festive time in our lavishly decorated oceanfront property.
The Salt Cooking School Package includes coastal view accommodations for two nights and participation in the two-day cooking school (from 9 a.m. to 3 p.m.), which features a daily breakfast, champagne-du-jour and luncheon, as well as a Ritz-Carlton apron and recipe book. Pricing starts at $879 for one guest and $1239 for two. Salt Cooking Schools are also offered a la carte, without accommodations, for $339 per person (inclusive). A la carte reservations must be paid for at the time of booking and are not refundable.
For reservations click here!
Bon apetit!
