From the time Chef May opened the resorts in 1997, he wanted a designated demonstration kitchen with all the trimmings. But, when he started working in the Outpost's new 3,000 square foot cookhouse, with its 70'-long wrap-around counters and huge open-kitchen, he didn't want to leave.
So, instead of setting-up formal classes to pass along his modern natural techniques, he invites guests to pour a glass of wine, pull up a stool, and settle in for a spell, on the house.
Real foodies end up behind the counter or in front of the grill, leaving, eventually, with pockets-full of notes and Chef's hand-written recipes.
Pull up a stool
Singles, couples and groups of guests are invited to inquire in advance or on a whim, about scheduled or impromptu cooking classes with Chef.
Special gourmet weekends, including cooking classes, foraging and visits to local growers and suppliers can be quoted upon and arranged by request. Visit the Contact Us page to inquire by email.