January-February 2006 > New England Regional

Destination: Regional Repasts

• Beal House Inn, Littleton, New Hampshire. 603-444-2661; www.bealhouseinn.com. A single-malt-scotch dinner; seasonal five-course wine dinners with guest speakers.

• Divas Uncorked, a group of women wine lovers, hosts a March 24 weekend of sipping, swirling, and scholarship in Boston. www.divasuncorked.com.

• Elderhostel in Boston. 617-457-5502; www.elderhostel.org. A variety of cooking trips around New England is offered for spring and summer.

• Farmstead Inc., Providence. 401-274-7177; www.farmsteadinc.com. The specialty cheese and unique edibles shop offers cheese tastings and “pasture to plate” trips that explore the lives and art of cheese-makers in New England.

Cooking class at The Inn at Essex

Courtesy of The Inn at Essex

• Herb Lyceum at Gilson’s, Groton, Massachusetts. 978-448-6499; www.gilsonslyceum.com. Gardens and greenhouse tours and herbal-themed dinners.

• Johnson & Wales University’s College of Culinary Arts, Providence. 401-598-2336; www.jwinn.com. “Chef’s choice” classes and culinary events. Also visit The Culinary Archives and Museum (401-598-2805; www.culinary.org).

• Mountain Top Inn and Resort, Chittenden, Vermont. 800-445-2100; www.mountaintopinn.com. Wine dinners and special dining events.

• The Nantucket Wine Festival, May 17-21, and the Tanglewood Wine and Food Classic, August 3-5. A wide range of tastings, treats, and talks. www.nantucketwinefestival.com; www.tanglewoodwineandfoodclassic.com.

• The New England Culinary Institute and The Inn at Essex, Vermont. 802-878-1100; www.vtculinaryresort.com. Year-round culinary classes, demonstrations, and private dinners with a personal chef.

• Notchland Inn and Cabernet Inn in north central New Hampshire together sponsor culinary weekends. 800-866-6131; www.notchlandinn.com. Also, “March Maple Madness” celebrates spring and “the flowing of sap” with maple-theme dinners, tastings, and sugar-shack tours.