Learn to make crepes like a pro! Lunch included.
This event has ended.
Tess Kelly is back to show us how to whip up sweet and savory crepes with ease! Today's menu will include: Lemon and Sugar Crepes, Nutella-filled Crepes and savory Ham and Cheese Buckwheat Crepes with an egg on top and a nice side salad. Coffee and tea will be available during class, and wine will be served when we sit down for lunch as a group in the farmhouse kitchen.
This class is open to Members and Hotel Guests only due to limited space. RSVP is required. Cancellations must be made 48 hours in advance in order to qualify for a refund. Please note that all guests must park their cars in the main lot at the top of the hill, near the restaurant and venture down the hill by foot or request a ride from the gatehouse staff.
* Please note that Nrya Lang is hosting Ceramics for Kids at the same time as the cooking workshop - allowing parents to attend!
More About Tess: Tess Kelly is a chef and founder of Séraphine. She moved to France in 1986 where she developed her love of French cuisine. She apprenticed under the chef of the pâtisserie she lived above in Paris. Madame Bernard took her under her wing and generously shared the art and love of baking French pastries and French cuisine. After working for many years in the restaurant business in New York City, she opened Séraphine Bakery in 2014. Since then Tess has developed fun, hands-on workshops for children and adults. Her desire to feed people and share the art of preparing food is the basis of all of her cooking and baking classes. She teaches a balanced, seasonal approach to eating. Her love of France and French cuisine runs deep, ever since her teenage years in Paris where it all began. She currently teaches both private and public workshops in New York, and in France.
Please reach out to Marcy at membership@inness.co if any questions pop up!