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INTERVAL WORLD Spring 2016 IntervalWorld.com
Sense of Place
COOKING CLASSES ACROSS THE U.S.
BY BETSY SHELDON
IN GOOD TASTE
icture yourself in New Orleans’ French Quarter, breathing in
the aromas of a simmering crawfish étouffée. Studying local
produce at a farmers market in California wine country.
Listening to the crackle of frying chicken in Savannah,
Georgia. Wherever you travel, cooking classes are the perfect
way to dive headfirst into an area’s local culture. Here are some of our top
picks for culinary instruction across the U.S., all within driving distance of
resorts in Interval’s network.
P
SILVERADO COOKING SCHOOL