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Join a four-hour, hands-on Holiday Appetizer Cooking Workshop at The Victoria Inn Hampton. Learn to make bacon-wrapped Roquefort dates, crab-stuffed shiitakes, truffled creamer potatoes and more—perfect for holiday parties and potlucks.
Join a four-hour, hands-on Holiday Appetizer Cooking Workshop at The Victoria Inn Hampton. Learn to make bacon-wrapped Roquefort dates, crab-stuffed shiitakes, truffled creamer potatoes and more—perfect for holiday parties and potlucks.
Book with Chez Boucher
Verified experiences and guided adventures in the surrounding area.
Operated by Chez Boucher · Hampton, New Hampshire
On a crisp winter evening in Hampton, New Hampshire, a small group gathers at The Victoria Inn Hampton for a hands-on Holiday Appetizer Cooking Workshop that feels equal parts lab and dinner party. Located at 430 High St, this four-hour workshop turns the inn’s accessible teaching kitchen into a classroom of scent and smoke—maple bacon, truffled potatoes, warm Roquefort and caramelized apples—where technique matters as much as taste. You’ll learn to wrap bacon around Roquefort-stuffed dates without splitting them, fold crab into shiitake caps for perfect oven browning, and compose tiny ham, apple and Brie canapés that hold together in a single elegant bite.
The class is limited to ten participants, which keeps instruction personal and the workstations roomy. Everything you need to cook is provided, though you should bring an apron if you prefer your own; the workshop notes that aprons are not included. Recipes focus on bold, seasonal pairings—sweet and salty, creamy and crunchy—so expect demonstrations on proper searing, gentle folding for seafood, and the finishing drizzle that elevates a small plate.
This workshop is special for Hampton because it combines local hospitality with a practical, hands-on curriculum. The Victoria Inn Hampton provides a familiar, comfortable meeting point on High Street, making it easy to pair the class with a walk to nearby Hampton Beach or an evening in town. Beyond technique, the session is a fast way to expand your holiday repertoire: mini stuffed creamer potatoes with truffle, a savory shredded chicken spread with roasted red pepper and artichoke, and the kind of bite-sized dishes that travel well to potlucks.
Beyond the kitchen, instructors share sourcing tips—how to choose sweet dates, where to find quality lump crab, and when a washed-rind cheese like Roquefort will stand up to bacon. The class emphasizes simple plating and transport tips for parties, plus substitutions for common allergies so no guest feels left out. You’ll leave not with recipes but with the confidence to recreate these flavors at home or scale them up for a crowd.
Participants range from home cooks sharpening knife skills to food lovers who just want a festive evening out. At age limits from 16 to 100 and wheelchair accessibility listed, the class is welcoming across a wide range of ability levels. Expect a steady pace and clear instruction rather than a competition—this is about building confidence for your own kitchen.
Practical details: the workshop runs about four hours; plan to arrive at The Victoria Inn Hampton a few minutes early to settle in. Bring any dietary notes in advance so the host can accommodate restrictions. Leave with printed recipes, hands-on experience, and a small stack of party-ready appetizers that taste like holiday effort, not holiday stress.
easy.
4 hours.
Light standing and basic hand coordination; accessible to most adults.
No—everything to cook is provided, but aprons are not included; bring your own if you prefer.
Yes, the listing notes wheelchair accessibility at the meeting location.
Minimum age is 16; the class welcomes a broad age range up to 100.
Yes—notify the host in advance with any allergies or restrictions so substitutions can be planned.
Group size is limited to 10 participants for more personalized instruction.
Yes—expect printed recipes and hands-on practice so you can reproduce the appetizers after class.
Hampton is one of New Hampshire’s older towns with colonial-era roots; the area’s coastal kitchens reflect a long history of seafood and salt preservation.
The workshop encourages minimizing food waste and suggests local sourcing where possible; bring containers to take leftovers home and reduce single-use packaging.
Chez Boucher, based in Hampton, New Hampshire, operates seasonal culinary experiences hosted at the Victoria Inn. The business offers hands-on one-day cooking classes, holiday plated appetizer events, and curated Couples Night Out dinners. Each experience focuses on refined techniques, seasonal ingredients, and plated presentations designed for home cooks and food enthusiasts. The fall schedule features dishes such as Branzino Piperade, Espresso Rubbed Hanger Steak, shrimp wrapped in prosciutto, savory wild mushrooms, and flourless chocolate torte. Classes and dinners are led by professional chefs partnered with the Victoria Inn's event spaces, providing a restaurant-caliber kitchen environment and service. Participants receive guided instruction, plated tastings, and themed multi-course meals tailored to the event—examples include four-course holiday dinners and appetizer-focused fall tastings. Booking information, dates, and menu highlights are published on event listings for each session. Chez Boucher's focus on hosted events at an established venue adds credibility: the Victoria Inn supplies dining facilities and a seasonal schedule, while the chef-led format ensures consistent culinary standards. The business emphasizes small-group settings suitable for couples and cooking enthusiasts, making it ideal for date nights, seasonal celebrations, and skill-building in a convivial setting. All descriptions reflect published event summaries and menu examples; prospective guests should consult current event listings for exact dates, seating, and dietary accommodations.
Book with Chez Boucher