The most delectable and unique dining experience on Cape Cod takes place in the Kitchen at Brewster By The Sea. Our demonstration / participation styled classes are designed to entertain and enlighten home chefs. The kitchen holds up to 10 guests, making the afternoon and evening an intimate experience, with opportunities for discussion between guest and chef.

Wine tasting and the delicious food made earlier in the class is served after the school to be enjoyed at your leisure.

Our executive chef this year is Carol Williams, the owner of the renowned restaurant and catering business in Osterville called La Petite Maison. Carol brings a fresh, creative flair to entertaining.

We offer a regular class schedule, shown below, as well as private classes for groups of 6 to 10 people. If you would like to organize a cooking school weekend for your special group of friends, please call to arrange.

             Hors d'Oeuvres Cooking School
by Executive Chef Carol Williams - “Finger Foods” are a wonderful, creative way to entertain friends and family and can be a light accompaniment to dinner or a deliciously satisfying meal. Just in time for the holidays, Carol will show us easy recipes using fillo and puff pastry dough that can be easily made ahead. Carol will also include some hot and cold hors d'oeuvres including canapés, crudités, dips and choux puffs many with fresh seafood. We will end the day with a relaxed cocktail party (with plenty of food to fill you up in place o of dinner) and wine tasting. November 02 & 03 2007

                 Pacific Rim Cooking School
by Executive Chef Carol Williams. Learn some of the basic cuisines from Malaysia, Vietnam and Korea. We will help prepare spring rolls, Shrimp Tempura,wonton's, vegetarian sushi, stir fry and satay skewers, all to be enjoyed over wine tasting. Our evening banquet celebration will include fresh Nori Crusted Salmon with Mango spinach salad and frozen mango and pineapple ice cream parfaits. Feb. 29 & March 01 2008

            Northern Italian Cooking School
by Executive Chef Carol Williams – Experience the simple pleasures of making an attractive antipasti platter, pesto, Lucca Steamed Shrimp, Scallops with Prosciutto and our favorite Herb Focaccia, all to be enjoyed during our cocktail wine tasting. Our evening meal will include thick grilled veal chops with risotto, spinach salad with nuts and raisons and to complete our evening a wonderful pear and almond tart. Jan. 25 & 26, 2008