SAVOUR ONTARIO at the original cooking school on Ontario's West Coast. The Little Inn is home to a small cooking school surrounded by one the most productive agricultural regions of Ontario, and the home kitchen of talented Chef Kai Bein and a dedicated kitchen team. Our culinary holidays feature culinary arts taught in small, personal classes. The goal is mastery of theory and practice-as well as enjoyment. For individuals or couples, culinary holidays are a delicious way to spend time together. For business or social groups, culinary workshops can be a part of your team-building package.

"The Country Cooking of France" Sorry, Program Full
Date: January 18-20, 2008
Skill Level: Moderate
Class Type: All welcome, Eight Spaces Limited
Field Trip: Monfort Dairy
Price: $350.00 per person, based on double occupancy

Terroir, appellation controlee, pays, we are talking about French Country Cooking. Three bodies of water border the land; the channel, the Mediterranean and the Atlantic – each supplying the variety of fruits from the sea. Two mountain ranges supply pasture and cheeses. The mistral supplying the necessary dry and cooling winds to make the charcuterie. Lets not forget central France, the heartland, producing so much of the compellingly respected food. As a matter of fact hardly any region in France seriously lacks water creating the best regional food system in the world! Discovering French pay is the recette du terroir of French Country Cooking.

Theme:	Direction:
Soup	Cream of Chestnut, Loire Valley
Frogs & Snails	Sauteed Frog Legs and Escargot with Garlic Herbs and Shallots, Provence Region
Slow Cooking & Rustic Sauces	Grillade Mariniere de Valence, Braised Sailors Steak with Anchovies, Rhone Region
Indispensable Cheese Course	Monforte Dairy
Dessert	Oeufs a la Neige, Meringue “Eggs” Floated on Custard, Normandy Region

"Viva, Italia! "
Date: February 22-24, 2008
Skill Level: Advanced Beginner/Moderate
Class Type: Couples, Eight Spaces Limited
Field Trip: Monfort Dairy
Price: $699.95 Per Couple

February is for your valentine, fine wine, good food, good company. La dolce vita! Italians love bold natural flavours, and enjoy having the luck of having one of the finest temperate climates for food production.
The Italian way of making food is always a celebration of the ingredients themselves, trying to bring out the most in their flavour and textures. From olive oils, beans, pasta to tomatoes and cheese, this cooking class will give guidance in creating an authentic Italian experience on your plate.

"Slow Cooking of The Loire Valley, France "
Date: March 7-9, 2008
Skill Level: Advanced Beginner/Moderate
Class Type: Couples, Eight Spaces Limited
Field Trip: Schilbe Maple Syrup Shack
Price: $780.00 Per Couple

In conjuction with the "Loire Valley" Wine and Dine event, this special course will focus on the preparation of the five course Saturday night dinner. Please note the wine is included with each course on Saturday night.

The wine portion will be study in the wine conundrum from the Loire Valley, the heart of  France matched with original recipes from The Orleans -Touraine region. Hosted by The Little Inn Innkeeper and wine expert Richard Fitoussi.

Two-day courses are held peridocially throughout the year. Both days will be packed with cooking facts, and fun-filled classroom instruction and participation. Chef Kai and Chef Chappuis bring humor and panache to every topic they teach. Each day will have at least one class as time permits. Classes will be held in the kitchen and in the parlour. We try to leave time for a bit of local exploring and shopping for those who choose!

* Spend two nights in one of our beautiful rooms or suites. As always, Cooking School is first come-first choice of accommodations
* Both mornings we’ll offer a full, made to order breakfast as the perfect way to start the day
* Receive class materials and a take-home notebook full of recipes, tips, and information
* On one of our days we’ll take a field trip to a local food producer
* Lunch will be prepared and enjoyed on one day
* The first evening our guests dine in a la carte from our seasonal menu. (We encourage a romantic dinner for two in a location of your choosing for those wishing to do so.)
* On the second night we’ll sit down to a fabulous 5-course cooking school dinner prepared by you -- featuring the fruit of your labour