A la Carte Classes

À la Carte Classes

Hone your cooking skills in the Gaggenau Demonstration Kitchen, featuring top-of-the-line appliances that will light your culinary fire. Classes revolve around the exploration of New England’s agricultural bounty; seasonal produce, seafood, local meats and cheeses. Join the Food Forager in an interactive learning environment to master classic culinary techniques that can be easily replicated at home.

Explore the world of wine alongside our 8,000-bottle Wine Spectator award-winning collection, showcased in two spectacular library cellars. Selecting wines from the most important growing regions and hidden gems from around the world, the Wine Education Program offers a comprehensive hands-on experience that is both approachable and unpretentious for the casual wine drinker and the connoisseur alike.

Please note that prices below do not include additional taxes and gratuity.


10 Minute Meals

Learn how to select the right ingredients to make a quick and delicious family-style meal from scratch when you’re short on time.

$150/ per person (minimum 1 person / maximum 6 people)

FreshPasta Fresh Pasta from Scratch

Get your hands into the dough in this interactive, fun class! Using farm-fresh eggs and old-world techniques, we’ll make traditional pasta and quick, simple sauces using ingredients right from the farm.

$150/ per person (minimum 1 person / maximum 6 people)

Canapés & Hors d’Oeuvres

Explore the nuances of big flavors in small bites. Using more than 30 different ingredients, mix and match colors, flavors and cooking techniques to create delectable, eye-catching hors d’oeuvres.

$150/ per person (minimum 1 person / maximum 6 people)

seafoodA Day as a Food Forager

Join the Ocean House Food Forager, Chef Paul, for a day in the life. Visit local farms and docks, and meet farmers, taste food and learn about sustainability and locality.

$150/ per person (minimum 1 person / maximum 4 people)

Oyster Shucking & Champagne


Join the Director of Culinary Education as you learn about the abundant supply of oysters found in Rhode Island’s salt ponds. Discover why January and February are the best time of year to sample southern New England oysters, shucking techniques and how to pair these delectable treasures with a bubbly beverage in this Rhode Island cooking class.

$150/ per person (minimum 4 people / maximum 8 people)

Grilled Flatbread Competition

In this competitive-style culinary class, you will be challenged to create deliciously innovative grilled flatbread pizzas. Armed with a selection of sauces, cheeses and toppings, each person (or team) will compete to craft a mouthwatering fusion of flavors, to be judged by friends and chefs alike.

$150/ per person (minimum 3 people / maximum 6 people)

Kids in the Kitchen

Using fresh, wholesome ingredients, every child will learn kitchen techniques that will prepare them for a lifetime of healthy eating. In this class, we will make healthy lunch wraps, use cereal to bread chicken and build our own pizza!

$150/ per person (minimum 1 person / maximum 6 people)

Local Cheese Tasting

Learn about handmade, local New England cheeses made with milk from small family farms. Taste nationally renowned cheese and discover great foods and flavors to pair with them.

$150/ per person (minimum 2 people / maximum 8 people)

Craft Beer & Charcuterie

From Grey Sail right here in Westerly to Willimantic Brewing Co. in the “quiet corner” of Connecticut, join the Director of Culinary Education as you sample a refreshing selection of microbrewed beer and local artisanal charcuterie.

$150/ per person (minimum 3 people / maximum 12 people)


wine4 Off the Beaten Track Red & White Wines of the World

For those tired of the same old same old, this seminar explores wines that are hidden gems on the Ocean House wine list. We will taste through these rare red and whites and discus their geography, history, grape varieties and regions. $75/per person (plus tax)

Wine 101

For the blossoming wine enthusiast, this class will discuss the basics of wine; topic of discussion will include how wine is made, noble grape varietals, how to taste wine and how to order in a restaurant setting. You’ll leave with feeling confident and able to impress your friends!. $80/per person (plus tax)

Food & Wine Pairing Like a Pro

Are you unsure how to order the right wine to complement your meal? Learn to pair food and wine as we discuss how certain foods and wines interact with each other. Taste through a selection of pairings with our Sommelier to determine the key factors and techniques for creating a match, the flavor and textural elements to pay attention to and the “rules of thumb” that apply to modern cuisine.

$150/per person (plus tax)

Sparkling Wine

Whether you’re celebrating a momentous occasion or just another day in the life, a bit of bubbly is sure to make it special! In this seminar, explore the intriguing world of sparkling wines. We will discuss grape varieties, production methods and history and taste a variety of sparkling wines from around the world.

$150/per person (plus tax)



Vintage Flight Tasting

“Is it a good year?” For this Rhode Island wine tasting our Sommelier selects four wines that represent different years, or vintages, of the same wine. We will discuss why one year is thought to be better than another, and how each vintage compares.

$200/per person (plus tax)


Evaluating Wine, Blind Tasting

No blindfolds are required for this blind tasting! Train your palate by matching specific flavors often found in wines with the wines themselves. Learn precise flavor profiles associated with classic varietals and how to critically evaluate wines the way professionals do. Our Sommelier will guide you through each wine as you analyze visual, flavor and structural elements to assess its quality and typicity like a pro!

$200/per person (plus tax)


À la carte classes are offered daily at
12:30 p.m. and 5:30 p.m., and are based on availability.

Additional Information

Food Forager classes include a Center For Wine & Culinary Arts thank you gift. All wine tastings include a local cheese plate. Wines are selected by Sommelier by availability. Wine classes can accommodate a minimum of 4 to a maximum of 8 guests. Classes for 1 to 3 people may be arranged—please inquire directly with Wine Director.


Please contact Destination Services at 401.584.7000 for reservations. Please allow 72-hours notice for wine classes and one week's notice for culinary class requests.