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A chef in a white uniform, utilizing skills from culinary school, carefully spoons filling onto pastry shells on a tray in a commercial kitchen.

Culinary School

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Experiences Overview

February & March
Wequassett Resort
Book Now or Call: (508) 432-5400

Step behind the table and into the kitchen with the Wequassett Culinary Schools—a hands-on culinary experience led by Executive Chef James Hackney that invites you to explore, create, and savor the artistry of our celebrated cuisine.

A hand holds a sprig of rosemary over a wooden board with assorted cheeses, cured meats, and green olives—perfect inspiration for Culinary Pop-Ups and gourmet gatherings.
From curious beginners to seasoned home cooks, each school offers a hands-on, welcoming environment where you can explore techniques, experiment with flavors, and discover the inspiration behind every dish.
Culinary Schools feature Made In cookware, crafted from a 100-year-old family restaurant supply legacy to deliver professional, restaurant-quality performance to home cooks everywhere.
Several uncooked ravioli pieces dusted with flour are arranged on a wooden cutting board, garnished with rosemary sprigs—perfect inspiration for upcoming culinary pop-ups or unique culinary events.
February 19 & 20

La Famiglia in Cucina – “The Family in the Kitchen”

Discover the art of creating an impressive cheese and charcuterie board, then roll up your sleeves to make homemade stuffed pasta paired with fresh, family-style salads. End on a sweet note by crafting classic Italian desserts, including creamy cannoli and rich tiramisu. A culinary experience for both adults and families.

Reserve Now Classes Only

Course Schedule:

Day One, February 19th:

  • 10am – Welcome and morning class exploring Italian cheeses and charcuterie, hands-on mozzarella making, and fresh pasta dough preparation.
  • 12:30pm – Lunch with the Chefs.
  • 2pm – Pasta workshop featuring spinach and ricotta cappelletti, hand-cut pappardelle, and basil pesto, with discussion on pasta shapes and sauce pairings.
  • 4:30pm – Class concludes with a glass of wine and an interactive Q&A.

Day Two, February 20th:

  • 10am – Dessert demonstrations including tiramisu and cannoli, with guests filling and decorating their own cannoli.
  • 1pm – Cheese and charcuterie board creation, tomato and mozzarella platter using house-made mozzarella, chef-led pasta demonstration, lunch, and final Q&A.
Three chocolate macarons stacked on a small white plate, surrounded by chocolate pieces and more macarons in the background—a perfect sweet treat for any Culinary Pop-Ups event.
March 5 & 6

The Art of French Cooking

Experience the refinement of French cuisine firsthand. Craft elegant cheese and charcuterie boards with perfectly paired wines, prepare classic dishes like Coq au Vin, potato diaphanous, and ratatouille, and master the delicate artistry of soufflés and macarons.

Reserve Now

Course Schedule:

Day One,  March 5
  • 10am – Welcome and morning class covering French cheeses and charcuterie, hands-on duck rillette preparation, chicken butchery, and stock making. Session concludes with a brief debrief and overview of the afternoon.
  • 12:30pm – Lunch with the Chefs.
  • 2pm – Afternoon class featuring potato dauphinoise, classic mustard vinaigrette with an introduction to emulsification, and coq au vin preparation with a focus on braising fundamentals.
  • 4:30pm – Class concludes with a glass of wine and an interactive Q&A.
Day Two, March 6
  • 10am – Dessert workshop highlighting Petit Choux pastries. Guests will also prepare Crêpes Suzette, learning batter preparation, crêpe cooking techniques, sauce making, and enjoying a tableside flambé demonstration.
  • 1pm – Guests build a cheese and charcuterie board, prepare a frisée and lardon salad, and observe the chef’s finishing of coq au vin, followed by a classic French lunch and final class debriefing with Q&A.
A tray of opened oysters on ice is displayed in natural sunlight at a Cape Cod resort, with a white-handled oyster knife resting nearby.
Three fish tacos topped with diced tomatoes, onions, microgreens, and a drizzle of creamy sauce are placed on a white ceramic plate.
A long sushi roll topped with vegetables and sauce on a rectangular plate, served with soy sauce, wasabi, pickled ginger, and chopsticks—perfect after a day at a Cape Cod golf course or relaxing at your favorite Cape Cod hotel.
A person pours red wine into a glass on a wooden table outdoors at Wequassett Resort and Golf Club, with two wine bottles and another filled glass nearby.
A Bloody Mary garnished with shrimp, olives, bacon, and celery sits on a wooden railing at Wequassett Resort and Golf Club, with a pool and marina in the background.
A plated dish at 28 Atlantic features a seared white fish fillet, roasted root vegetable, green beans, leafy greens, and edible flowers—artfully arranged at this Cape Cod hotel’s signature restaurant in Wequassett Resort and Golf Club.
A person wearing a blue glove sprinkles seasoning over multiple split lobsters grilling on an outdoor barbecue at a Cape Cod wedding venue.
A Sunday Brunch display at Wequassett featuring cinnamon knots, muffins, hummus bowls, and toast slices topped with cream cheese and cherry tomatoes on white plates and wooden trays.
A tray of opened oysters on ice is displayed in natural sunlight at a Cape Cod resort, with a white-handled oyster knife resting nearby.
Three fish tacos topped with diced tomatoes, onions, microgreens, and a drizzle of creamy sauce are placed on a white ceramic plate.
A long sushi roll topped with vegetables and sauce on a rectangular plate, served with soy sauce, wasabi, pickled ginger, and chopsticks—perfect after a day at a Cape Cod golf course or relaxing at your favorite Cape Cod hotel.
A person pours red wine into a glass on a wooden table outdoors at Wequassett Resort and Golf Club, with two wine bottles and another filled glass nearby.
A Bloody Mary garnished with shrimp, olives, bacon, and celery sits on a wooden railing at Wequassett Resort and Golf Club, with a pool and marina in the background.
A plated dish at 28 Atlantic features a seared white fish fillet, roasted root vegetable, green beans, leafy greens, and edible flowers—artfully arranged at this Cape Cod hotel’s signature restaurant in Wequassett Resort and Golf Club.
A person wearing a blue glove sprinkles seasoning over multiple split lobsters grilling on an outdoor barbecue at a Cape Cod wedding venue.
A Sunday Brunch display at Wequassett featuring cinnamon knots, muffins, hummus bowls, and toast slices topped with cream cheese and cherry tomatoes on white plates and wooden trays.

Culinary Pop at Wequassett

At Wequassett, we believe that extraordinary flavors create unforgettable moments. Throughout the year, we invite renowned chefs, artisans, and culinary experts to bring their talents, techniques, and tastes to the resort.

Join us as we explore the finest cheeses, savor world-class wines, and discover exciting new flavors, all set against the breathtaking backdrop of Cape Cod. Each experience is designed to surprise and delight, from intimate tastings to immersive pop-up events.

Check back often—this page will be updated with the latest culinary adventures you won’t want to miss!

Throughout March

Explore our Wine Series

Raise a Glass and get curious!  Meet the team and learn something new about wines at Wequassett.

Learn More Here