New England Coastal Cooking Retreat

What's Included in your Culinary Retreat Tickets:

• A festive welcome dinner.
• Two days of hands-on cooking lessons with Milk Street senior cooks, which feature local, seasonal produce from Massachusetts’ North Shore.
• A sail on a historic schooner in Gloucester Harbor and a field trip to Turner’s Seafood Market to learn about local fishing economy and the work of a fishmonger.
• Tuesday dinner, Wednesday lunch/dinner and Thursday brunch. Breakfast on Wednesday and Thursday are provided by Addison Choate Boutique Hotel.

Tickets purchased here are for the Cooking activities only and do not include lodging. See below for more information on lodging.

About the Retreat
Join Milk Street’s Associate Director of Education April Dodd and Director of Recipe Development Courtney Hill for a hands-on cooking and cultural exploration of Massachusetts’ North Shore. Based in Rockport’s boutique hotel Addison Choate, you’ll learn to cook with local seafood—no frozen cod, salmon or shrimp allowed—and explore local maritime history, culture and economy through visits with fishmongers and a sail on a classic New England schooner.

The retreat starts with a welcome dinner cooked by April and Courtney. You can jump in on the cooking if you like, or just sip a glass of bubbles and relax. Over dinner you’ll get to know your fellow students and learn about the days ahead. The next morning, we get right into the kitchen. Under Courtney’s and April’s expert guidance, you’ll learn how to break down and fillet whole fish, build a flavorful stock from the bones and several ways to prepare fish for a fish taco lunch extravaganza. Expect April and Courtney to challenge you to comparative tastings and skill challenges as you cook.

After lunch, we’ll make the quick drive to Gloucester Harbor where we’ll board the Ardelle, a hand-built wooden schooner crafted by boat builder and master shipwright Harold Burnham, our captain for the afternoon. We’ll sail the harbor, learn about local history and enjoy the sights before heading back to shore. You’ll have a little free time to visit the local maritime museum or stroll Gloucester before we all stop at the legendary Turner’s Seafood Market. We’ll meet the staff, learn about their trade and pick up some supplies for our next cooking lesson. Back at the Addison Choate, we’ll check on the stock we started in the morning and when it’s just right, we’ll turn it into a light fisherman’s stew for dinner.

The next morning, we’ll meet up for our final cooking session. We’ll let the freshest catch of the day dictate what we make—it may be a series of crudos and ceviches, New England style chowder or crispy fish and chips. After brunch, we say farewell.

We offer only a very small handful of these retreats per year. This one is limited to just 10 students. Get your tickets now and join us to learn to cook fish fearlessly.

About Your Teachers

April Dodd: April Dodd began her culinary career at Middlebury College, where she discovered a love for nourishing people while supporting local economies through food. Since then, her cooking pursuits have included: managing the college’s food preservation program; working in a bio bakery in France; developing recipes for a cupcake shop; founding a culinary skills training program in Nairobi, Kenya; a stint as the chef at a women-only retirement community in her hometown of Lexington, Kentucky; and working as a consultant to the UN Food and Agriculture Organization. She is thrilled to be back in the kitchen as the Manager of the Milk Street Cooking School.

Courtney Hill: Courtney Hill is the Director of Recipe Development and the Head Recipe Developer at Christopher Kimball’s Milk Street. She oversees the conception, testing and recipe writing for all Milk Street book, magazine and digital content. Before joining Milk Street, Courtney studied at the Culinary Institute of America and spent close to 20 years working in professional kitchens. The native inland Texan fell in love with seafood and ocean oddities when she butchered her first bluefish at Blue Hill at Stone Barns. The pull of the ocean drew her further northeast where she spent seven years in coastal Maine. She was the chef de cuisine at Eventide Oyster Co. in Portland, where she not only became a quick oyster shucker, but worked with an assortment of fishmongers, shellfish farmers and seaweed foragers. From them, she learned of lesser known fish varieties, as well as the magical world of underwater shelled creatures.

FAQs

Is this an in-person event?

Yes. This event takes place at Addison Choate Boutique Hotel in Rockport, Massachusetts. Book your rooms here.

What are my transport options getting to the event?

You can find the location of Addison Choate here. All attendees are responsible for their own transportation.

Is my registration ticket refundable?

No. We do not offer refunds for in-person registrations. However, your ticket is fully transferable to another person for this event on these dates. You are responsible for finding someone to use your ticket, arranging reimbursement, and for sending us the new attendee's full name, contact information, and any special dietary requests.

If you purchased tickets for this class on behalf of someone else, please be sure to forward this message to them so they can come prepared.

Are meals included?

Yes. Addison Choate provides breakfast for guests every day. We provide a Welcome Dinner, two lunches and one dinner.

Is lodging included?

No. Tickets purchased here are for the Cooking activities only and do not include lodging. All guests must stay at The Addison Choate Boutique Hotel. Milk Street students will be the only guests during the retreat. Book your rooms here.

I have an allergy or dietary restriction. Can I still come?

We work hard to accommodate as many allergies and dietary needs as possible. You are welcome to write us at cookingschool@177milkstreet.com to get more detailed information on whether this event is a good fit for you.

Are children allowed?

Children 11-17 are allowed to participate if they attend and cook with an adult parent or guardian. The minor and the adult must each have a ticket to the event.

How many people does one ticket cover?

One ticket covers one attendee.

How early do I need to arrive?

Wednesday's Welcome Dinner starts at 6 p.m. Please plan to arrive to Addison Choate by 5 p.m.

I'm an Insider. Do I get a discount to the in-person classes?

This event is not hosted at Milk Street, so Insider benefits do not apply to it.

These dates don't work for me. Will this class be offered again soon?

We offer in-person events on a very limited basis. Unfortunately, we cannot guarantee that this class will be offered again soon.

Where can I contact the organizer with further questions?

Write to us with any other questions at cookingschool@177milkstreet.com.