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 The
Little Creek Inn invites you to savor a weekend
away! Learn to create luscious meals and enjoy
the relaxing and elegant atmosphere.Our gourmet
cooking classes are designed to teach the classic
techniques along with many simple but essential
tricks of the trade. You will learn scrumptious
classic dishes from the regional cuisine's.
The
Little Creek Inn's large, state-of-the-art kitchen
has been especially designed to accommodate
aspiring cooks. One entire length is elevated
so that students can watch cooking in progress.
Classes may include the preparation of an entire
meal, which will then be enjoyed by the student
cooks and guests. Men and women have indicated
an interest in learning new cooking techniques,
so these classes will be built around their
interests
 Interested
in learning a new skill or how to make a special
dish? Get your own group together, and we'll
set a date convenient for you. Groups interested
in Cooking Classes are welcome to inquire about
open dates, especially during the week.
Private
Cooking Classes are offered also.
The classes are geared to avid home cooks and
food enthusiasts. All classes include printed
recipe handouts and a generous sampling or meal
of the food prepared served with wine/beverage.
Knives, tools and equipment are provided. All
you need to bring is your appetite for knowledge
and fun.
In addition to the regular schedule of classes,
The Little Creek Inn also offers corporate Team-building
classes and special classes for private parties
and events. Class topics and menus are customized
to meet your objectives, budget and schedule.
The
Little Creek Inn also offers full-service caterer
serving an area 50 miles in radius of Dover.
We specialize in fine food for all occasions,
from weddings, reunions, and private parties.We
cater cocktail buffets, full dinners, picnics
and barbecues, brunches, and lunches. Gourmet
box lunches can be prepared to take along on
tours or trips.
Meet
the Chef
Bob Thomas - Member of the James
Beard Foundation and instructor
Bob an accomplished
chef who studied under Italian cookbook
author Marcella Hazan. He was the chef
for the "Eastern Seafood Company"
in Manhttan's Upper West Side and also
for "Three Mile Harbor Inn"
in the Hamptons.
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