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As a travel writer, I believe one of the most stimulating activities you can do is to take a cooking class. The first press trip I ever took was when I was invited to Barcelona. We started at Santa Caterina Market and then returned to the cooking school to cook a traditional Spanish meal. I have subsequently taken cooking classes in New Orleans, San Sebastian, and here in London, Ontario, at Growing Chefs.
Nestled in the heart of The Osthoff Resort in Elkhart Lake, Wisconsin, The Osthoff Resort Cooking School offers a unique and delightful culinary experience that has become one of the resort’s most popular activities. Led by the talented and charismatic Chef Rodney, this cooking school invites guests to embark on a journey where they can learn to create exquisite dishes while enjoying a fun and interactive atmosphere.
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There is quite a selection of cooking classes that you can take. These are open to the public, but you can also reserve a private group lesson. Some popular menu choices include rustic Italian pasta dishes, elegant French pastries, hearty American comfort food, and vibrant Mediterranean recipes. Each class typically prepares several courses, from appetizers to desserts, providing a comprehensive culinary experience. The use of fresh, local ingredients is emphasized, reflecting The Osthoff Resort’s commitment to sustainability and quality.
Cooking with Chef Rodney
On a recent press trip to Elkhart Lake, Wisconsin, I enjoyed a cooking class with a handful of other travel writers and journalists. We began our cooking class in a beautiful, large, state-of-the-art kitchen with enough room for a group to enjoy a morning of instruction and food creation. We ended our lesson with a delicious lunch—one that we all cooked together!
Chef Rodney instructed us on the subtleties of making fresh pasta and three different sauces. Starting with good ingredients, years of professional experience, and a genuine love for the culinary arts, he makes complex recipes accessible to cooks of all skill levels. Some of us were experienced, while others had fewer skills in the kitchen (that would be me).
Chef Rodney provided clear step-by-step instructions for us to follow. With all the tools of the trade available at each station, we began with a simple pasta recipe that we would use to create three types of pasta: cheese-filled Agnolotti, Farfalle (bow-tie-shaped), and Fettuccine.
We were paired off and each group made their own pasta and one of the sauces or fillings. One group was in charge of making the stuffing for the cheese-filled Agnolotti. A combination of ricotta and parmesan cheese, parsley, salt & pepper and parsley. The filling was pretty simple and made 2 cups – enough for all of us to share.
The group was also tasked with making the accompanying sauces: a basic tomato sauce, a meaty Bolognese, and a creamy Alfredo sauce. I also walked away with a recipe card with a pesto sauce for future reference. All of the recipes were straight forward and with the help of Chef Rodney, we were successful.
Bolognese Sauce
We were tasked with cutting up 2 lbs of Italian sausage, 2 oz of Pancetta, onions, celery, garlic, carrots, and tomatoes to make the traditional meaty Bolognese Sauce. All the ingredients were fresh and locally sourced. There was much chopping, stirring, and remaining vigilant as our dishes started to take shape.
Other groups had to make Basic Italian Tomato Sauce with Roma tomatoes, pancetta, onions, garlic, carrots, tomato paste, and basil. Interestingly, the recipe asks you to remove the pancetta before passing it through a food mill to make it less chunky. You can omit the pancetta if you are vegetarian or vegan (but I love the added flavoring).
It seemed that we made enough sauce for a small army, but some of the journalists were able to take home the leftovers. They were easy to share with family who were also visiting. With each of our two-bedroom units having a fully equipped kitchen, it was easy to store the sauce in the fridge or freezer.
The Pasta
Although making pasta seemed straightforward, we had a few amusing hiccups. The most challenging thing for us was getting it thin enough to run it through the pasta machine to make the various pasta shapes. We started with 00 flour, salt, olive oil, eggs, and additional egg yolks and mixed all these to make the dough. Once it had rested, we made sure to have plenty of flour to roll out our dough.
We were so grateful that Chef Rodney helped us run the dough through the pasta machine. Once the dough was thin enough, making the different farfella and fettuccine was pretty straightforward. One of the other groups made the cheese filling, and we needed to create these mini-ravioli pockets. We were surprised by how many they made and how easy they were to cook. The Alfredo sauce was a perfect match with this pasta!
Enjoying the Fruits of Your Labour
Nothing will make you hungrier than making a delicious meal with friends. Once all was said and done, we sat down for lunch and enjoyed the pasta dishes we made and the sauces to accompany them. We were also offered wine to accompany the meal, which rounded out the whole experience. Cooking always brings a community closer, and we each had something to add to the learning experience and the feast.
A Memorable Culinary Experience
The Osthoff Resort Cooking School is more than just a place to learn cooking techniques; it’s a destination for creating lasting memories. Chef Rodney’s expertise and engaging teaching methods ensure that every class is educational and entertaining. We left with new culinary skills and a deeper appreciation for the art of cooking.
I promise you will be full at the end of the meal and want to take the leftovers home with you. All of the sauces were so good, and the pasta was perfectly cooked. You will leave with the recipes and know you have learned something new (for me, it was how to use a pasta-making machine). Learning culinary skills while adding a new dish to your culinary repertoire is worth every penny. I highly recommend taking a cooking class at The Osthoff Resort Cooking School with Chef Rodney.
Elkhart Lake is a great place to spend a week or a weekend, and I think treating your husband or boyfriend to a cooking class is a great addition to a guys’ trip. The cooking school even offers a grilling class for filet or ribeye steak lovers (plus sauces to make it gourmet). Other cooking classes include pasta making, conquering curry, and mastering French or Italian cooking. The best part? You don’t have to do any of the dishes!
Culinary experiences you may want to read about:
Culinary Tourism is all about food, wine, and beer. It gives you a more in-depth experience of the places you visit. Taking a cooking class or seeking out a food tour can make your travel that much better. Here are a few ideas for learning more about culinary tourism.
- Take a Cooking Class in New Orleans – #NOLA
- Full Food Experience: Try 1 Cooking Class in Barcelona, Spain with @bcnKITCHEN #TBEX
- 26 Foods to Savour – ABCs of Culinary Tourism
- Where to Eat, Drink, and Be Merry: Your Guide to Great Food In Blacksburg and Christiansburg, Virginia
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Margarita Ibbott is a travel and lifestyle blogger. She blogs about travel in Canada, the United States and Europe giving practical advice through restaurant, hotel and attraction reviews. She writes for DownshiftingPRO.com and other online media outlets.