Linda and Ted will greet you with a warm welcome at their mountain top retreat which, wherever you look, has either stunning views or picturesque vignettes of ponds and barn.
Award winning Chef Ted will introduce you to the overall theme of the course and then show you skills to combine various vegetables, fish, and shellfish for a delicious tasting New England seafood stew AKA French bouillabaisse and also known as Italian cioppino. Learn the slight variations for all and discover your favorite!
At the ready is North Atlantic fresh seafood to augment our local vegetable base. You'll also learn to make the spicy garlic accompaniment known in France as rouille which is spread on toasted slices of a French baguette. Later you'll soak it up in the exceptional saffron broth.
Chef Ted will also talk about the history of the dishes and ingredients.
Weather permitting you'll enjoy this fine New England, French, or Italian fish stew among the glory of our outdoor countryside—or if chill is in the air, inside or outside by a fire.