Linda will greet you with a warm welcome and award winning Chef Ted will introduce you to the overall theme of the course.

Chef Ted will 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. He'll also talk about the history of the dishes and their ingredients.

Learn the slight variations for all and discover your favorite!

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.

Weather permitting you'll enjoy this fine New England, French, or Italian fish stew among the glory of our outdoor countryside—or if a chill is in the air, inside or outside by a fire.

Come join us for a relaxed and fun supper lesson.

A two-person minimum is preferred, but contact us as we may have other singles on a waitlist.

This experience repeats regularly on most Wednesday evenings. If you need a change of day or time, please contact us.

Group discounts are available. Call or email us to discuss. 802-342-1513 / info@odysseyeventsvt.com=

Regarding COVID: We will abide by the Vermont Forward state website.

WINTER: if you don't have a proper vehicle to make it up our hill, we will pick you up on the main road below.

Single or multi-location classes are also available via video conferencing through The Chef and The Dish. Contact us for this special programming.