Sharpen your knives and join us for an educational weekend of food and fun!

Let Holmes staff and Culinary Institute of America professor and camp alumni Chef Mark Ainsworth guide you through a weekend of spectacular meals, new recipes, and fun in the kitchen as  we cook our way through the weekend. We’ll cover techniques for prepping, sauteing, roasting, braising, and more as we work with proteins, starches, and veggies.

$499 individual/$749 couple | Registration opens May 1