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Join a four-hour, hands-on cooking class at Peter Paul College UNH Campus and learn to make a four-course seasonal menu from soup to mousse. Recipes and ingredients are provided—bring an apron and an appetite.
Join a four-hour, hands-on cooking class at Peter Paul College UNH Campus and learn to make a four-course seasonal menu from soup to mousse. Recipes and ingredients are provided—bring an apron and an appetite.
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Verified experiences and guided adventures in the surrounding area.
Operated by Chez Boucher · Durham, New Hampshire
At the edge of the University of New Hampshire campus in Durham, New Hampshire, a hands-on cooking class turns seasonal New England ingredients into a refined four-course meal. Spring Fling! (Durham) meets at Peter Paul College UNH Campus, 10 Garrison Ave, Durham, NH 03824, USA, and runs about four hours, long enough to learn techniques, swap stories, and sit down to a composed plate. The class opens with a Cold Peach Soup finished with pistachios and crème fraîche, an unexpected starter that teaches balance between sweetness and acid. You’ll then construct a Sugar Snap Pea and Mint Pesto Salad with radishes presented in a crisp Parmesan basket, a lesson in texture and plating. The main course, Poached Chicken Princess Style, comes with asparagus, white rice, and a Lemon Supreme Sauce, walking students through gentle poaching, timing vegetables, and sauce emulsification. The meal ends with Raspberry Mousse au Chocolat, a light yet technically satisfying dessert that covers folding and chocolate technique. Everything you need to make the menu is provided, and recipes are included, so the experience doubles as a practical cooking lesson and a take-home resource. Small groups (up to 17) mean instructors can offer hands-on guidance, and a campus setting encourages social conversation with fellow students. Logistics are straightforward: the meeting point is Peter Paul College UNH Campus, classes are wheelchair accessible, and the minimum age is 16. Bring an apron if you prefer, since aprons are not provided, and wear comfortable shoes for standing during the session. What makes Spring Fling! special for visitors is its blend of campus convenience and regional flavor. The class teaches skills you can use at home while showcasing seasonal produce common to New Hampshire. For travelers staying in Durham or nearby towns, this is a compact, social, and delicious way to taste the local food scene. Practical tips: book early for weekend sessions, arrive with questions about techniques, and leave time to stroll the nearby UNH grounds after class. Whether you want to sharpen poaching and dessert skills or simply meet fellow food lovers, Spring Fling! delivers clear instruction and plates you’ll be proud to recreate at home. The class is ideal for solo travelers, culinary couples, and families visiting UNH, offering both technique instruction and communal dining where you taste results together. Instructors focus on approachable methods that demystify saucing and dessert construction, so beginners leave confident and intermediate cooks learn refinements. The class also works as a memorable gift or a unique stop on a New England weekend itinerary. Because ingredients and equipment are included, packing is minimal; just bring your curiosity, comfortable shoes, and a small notebook for recipe notes. After class many students head to nearby cafes afterwards.
easy.
4 hours.
Light standing and basic kitchen mobility; suitable for most fitness levels
The session is approximately four hours from start to finish.
Yes—curriculum focuses on approachable techniques and leaves beginners with practical skills.
Yes, all ingredients and recipes are included so you can recreate dishes at home.
Yes, the meeting location at Peter Paul College UNH Campus is wheelchair accessible.
Bring an apron if you prefer your own, comfortable shoes, and a notebook for notes.
The minimum age is 16.
The class runs on the University of New Hampshire campus, linking culinary learning with the town’s academic energy.
Instructors emphasize minimizing food waste and using local seasonal produce when possible; bring reusable containers for leftovers.
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