Culinary Getaways at Saybrook Point Inn & Spa

Who wouldn't love a culinary-themed weekend getaway that is about an hour away (maybe two for those of you up in Litchfield County)?! The Saybrook Point Inn & Spa is kicking off a series of weekend getaways focusing on different cuisines from around the world centered on the Inn's restaurant, Fresh Salt, and led by its Executive Chef Leslie Tripp. Kicking off this series of three events is Italian Winter Holiday from January 30 to February 1, followed by a Taste of New England on February 20 - 22 and a Tour de France on March 6 - March 8.

The Food Lovers Getaway package includes a two-night stay, breakfast at Fresh Salt, full day of hands-on learning and lectures from the Executive Chef, lunch, dinner and gala on Saturday evening, and brunch on Sunday at Fresh Salt. These packages begin at $698 per couple. For more information, call 800-243-0212 or visit www.saybrook.com.

Italian Winter Holiday: January 30 to February 1

The freshest local ingredients will be used to prepare specialties from several regions of Italy with direction from Fresh Salt’s expert culinary team, and special guest, Mary Tagliatela, the matriarch of the Saybrook Point Inn & Spa. Guests will learn several recipes including Pumpkin Risotto, Slow-Braised Beef in Chianti, Local Cod Fish Puttanesca, and an assortment of pastries.

A Taste of New England: February 20 to February 22

Guests will dive into A Taste of New England.Chef Leslie Tripp will educate participants on the importance of apples in New England cuisine and will share a few secrets of Fresh Salt’s lobster roll preparations. Guests will also taste local cheese, wine, craft beer and of course, different chowder recipes.

Tour de France: March 6 - March 8

Finally, from March 20 to March 22 guests will take the Tour De France and learn the perfect blend of technique and traditional French gastronomy. Focusing on specialties from different regions of France, participants will sample dishes including Flammekeuche Alsace (Bacon-Onion Tart), Velouté de Châtaignes Truffe (Truffled Chestnut Soup) and Filet Mignon de Porc Laqué au Miel (Pork Tenderloin Roasted, Spicy Honey).

Saybrook Inn and Spa 2 Bridge Street, Old Saybrook CT  (860) 395-2000