Ever wonder just how our chefs make such fabulous soups — the ones so many of you say would make a meal in themselves — or how they get that Béchamel Sauce just perfect? Why does that tray of appetizers look so appetizing? These and other exciting and useful culinary arts are a part of our Good Cooking! series.

Come and enjoy the peace and serenity of Buckhorn Inn and learn some of the secrets of its delectable cuisine. Come with your spouse, your best friend, your mother or your daughter and enjoy the pleasure of learning something new together. Or come on your own for a productive but fun getaway.

We offer both scheduled and customized classes, all taught by our highly skilled and experienced chef Frank Downs. Lunch is included on both days.

Appetizers, Tablescapes and Party Planning
Dates: April 12-13, 2010

Description: Learn how to make delicious and beautiful hot-and-cold appetizers — canapés, spring rolls, chicken sate, lamb chops with mint pesto, salmon roses and more. Learn the basic steps in organizing a special event or party and how to create the perfect tablescape for showing off your delicacies.

Soups and Sauces
Dates: June 7-8, 2010

Description: Learn about all types of soups — broths, consommés, clear vegetable soups, cream soups, pureed soups and bisques. Find out how to make the Five Grand Sauces — demi-glaze, veloute, béchamel, tomato and hollandaise.

We can work with your group to offer cooking classes on just about any topic and on dates and times that fit your schedule. Call Chef Downs to discuss your special needs: 865-436-4668.

Rates: $150 per person or $250 for two enrolling together

Class Size: A minimum of 6 participants is required and the maximum class size is 10.

Accommodation: While it is not necessary to book accommodation with us to enroll for Good Cooking!, guests who do will receive a 5% discount on lodging. If you are booking accommodation with us, we suggest you arrive the night before the first day of class and stay two nights. The second class day ends about 2:00 p.m.