Culinary Classes Detailed Itinerary

Day 1

3:00-5:00      Check in at the Kumsheen Resort and settle into your Teepee, Canvas Cabin or RV site.

5:00               Rendezvous in the Cutting Board Restaurant, meet Chef Philippe and your host for the next two days, and tour your culinary home. Tie on your apron, and begin your culinary journey if you wish. Dip your hands into the preparation of your dinner or simply observe – the choice is yours.

6:30               Dinner begins. This is fine dining as it is meant to be, and you won’t believe the dessert that you’ve just created!

Evening        Feel free to linger in the dining area over a bottle of wine and discuss what you’ve already learned.

Day 2

6:30            You won’t want to sleep in and miss learning how to prepare an exotic Saskatoon syrup for your pancakes or a special morsel using smoked salmon and bannock. Work starts early in the kitchen; enjoy a coffee and then “get at ‘er.” Try brewing some stringent First Nations tea using Tsewe’ta seeds; it was a good tonic for hundreds, if not thousands, of years.

The remainder of the day is filled with good times in the kitchen, outside in the field collecting your delectable ingredients, and being served and enjoying Chef Philippe’s special creations.

Before dinner, relax and sample some award-winning wines courtesy of the Fort Berens winery, located 40 km up the Fraser River at Lillooet.
One or two wines will pair nicely with the Thompson River run salmon that you’ve just helped prepare.

Evening      Relax around the Poolside Gazebo, chatting with the new friends that you’ve made. Or take a walk to the desert plant interpretive trail at the Resort and learn about a variety of plants that are indigenous to the area. There may even be a surprise waiting for you later in the evening.

Day 3            

7:00              Today is more about having fun on the river than it is about learning  new skills and techniques in the kitchen. However, if you want to continue shadowing Chef Philippe, he’s always willing to share his culinary magic.

Morning       Your river trip leaves from the Kumsheen reception area at 9:00 or 10:30, depending whether you’ve selected a power or paddle rafting trip. Details of the trip are on the website at www.kumsheen.com/oneday

Packing a picnic lunch is a skill that few people have acquired, but you will have learned from the best. On Day 2, under Chef Philippe’s guidance, you will have prepared today’s luncheon delicacies.
They are waiting for you at Nicomen, halfway down the river between Spences Bridge and Lytton. You’ll enjoy the ambience at Nicomen as you picnic.

4:00              Return to the Resort and bid farewell to Chef Philippe and your other new friends.  Head home with many new cooking skills and fond memories.