Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/438368
134 | JANUARY + FEBRUARY 2015 nshoremag.com two to five days in length; offer in- depth studies in a particular subject matter; and cover everything you can imagine: wine, grilling, Italian cuisine, pastry, dessert, healthy eat - ing, and more. "You can come in and really hone your skills and immerse yourself as a student for a week," says CIA director of communica - tions Stephan G. Hengst. The CIA's three locations— Hyde Park in New York's Hudson Valley, St. Helena in the heart of California wine country, and San Antonio, Texas—allow travelers to get a taste of their destination along with their boot camp. For instance, the CIA's Hyde Park main campus offers a five-day- long Flavors of the Hudson Valley boot camp, in which students not only study and work with local foods and learn how best to pre - pare them but also venture off-site to visit local artisans at work. The Flavors of Wine Country boot camp in California and Flavors of Texas boot camp in San Antonio says Jim Glanville, vice president and general manager. "Most of our guests will partici- pate in one of our culinary activi- ties," Glanville says, and there are many from which to choose. The resort has three teaching class- rooms, in which guests participate in experiences ranging from short cooking demos to three-hour- long interactive cooking classes during which they prepare their own meal. The resort also has experiential offerings, such as spending an autumn afternoon in also delve deeply into regional cui- sine. But boot camp participants don't have to do all of the cooking themselves: The CIA has student- staffed restaurants on its campus - es, and many of the boot camps include dining at one of them as part of the package, Hengst says. He adds that some area hotels offer discounts to boot camp at - tendees; ask when you book. Culinary Institute of America, 1946 Campus Dr. (Route 9), Hyde Park, NY 800-888-7850, enthusiasts.ciachef.edu THE ESSEX, VERMONT'S CULINARY RESORT & SPA Located just outside Burlington, Vermont, this culinary-themed resort embraces all things Green Mountain State in its approach to food. From the locally made wines and Cabot cheeses served at the resort's Friday night welcome receptions to the experience of tapping a maple tree and learning how to make syrup in the spring, a stay at The Essex is a study in "what it's like to be in Vermont," Courtesy of the Culinary Institute of America (top); of The Essex, Vermont's Culinary Resort & Spa (bottom) Left, Students and instructor prepare a dish at the Culinary Institute of America; Below, The Essex in Vermont bases its classes on the farm- to-fork concept. in-depth PLACES