979-525-4151   Check Availability

Posts Tagged ‘classes’

Fun for Foodies: 3 of the Best Cooking Class Vacations

July 13th, 2016 by Pamela Murski

cooking class vacations
When you think about vacation, good food is more than likely one of perks that come to mind. If your getaway is near the beach, you’re probably preparing for savory seafood meals, and if you’re heading to a city, fine dining and carefully crafted mixed drinks. But for the chefs and foodies among us, cooking class vacations are the only option that will please the palate and expand the prowess. Murski Homestead B&B offers guests the luxury of not only a relaxing, scenic vacation, but exciting cooking classes, too!

Murski Homestead Cooking Class Vacations

Our foodie vacations are perfect for anyone whose idea of relaxation involves great meals! If you’re looking for great learn to cook vacations, look no further these three appetizing escapes.

1. Demo Style Brunch Cooking Class

If you don’t know what brunch is, prepare to be introduced to your new favorite meal. The perfect in between meal after breakfast and before lunch (See? The name makes sense now.), brunch is an artform and a staple of after-church dining, depending on where you grew up. At Murski Homestead, you’ll both taste and learn how to create delicious brunch dishes, courtesy of Innkeeper Pamela Murski, who doubles as an excellent cooking instructor! No brunch is complete without drinks, and Pamela’s demo style class features cocktails as well. Take home the recipes and impress your family and friends! Don’t miss out on this tasty addition to your two-night stay.

2. Foodie Package

When it comes to cooking class vacations, the Foodie Package is hard to beat. Add this package to your two-night stay, and you’ll find yourself in culinary bliss. The evening of your arrival will start with heavy hors d’oeuvres and drinks, followed by a hearty continental breakfast the next morning. Then, starting at 10 a.m., you’ll jump right into a hands-on cooking class, accompanied by local wine and resulting ending with dinner! The local food education continues that evening with a cheese plate and craft beer. Your last day at Murski includes a delicious ranch style breakfast. The food doesn’t stop there, though – you’ll be sent home with recipes and knowledge to craft mouthwatering meals!

3. Cooking Class

This is the most straightforward of our three cooking class vacations. You’ll be involved in the preparation of your dinner from start to finish, while Pamela shows you how to make a meal that will impress anyone’s taste buds. Plus, dishes made with local food always taste better, an emphasis we put on our meals. Book a two-night stay, and add this package!

Note: Our cooking classes are currently unavailable until October 2016. Until then, get your appetite for food and kitchen knowledge ready!

Murski Homestead B&B, Your Choice for Texas Hill Country Hospitality

Located in the small, inviting town of Brenham, Murski Homestead B&B offers guests a quiet, relaxing stay, surrounded by postcard-worthy scenery. Our rooms are spacious and romantic, perfect for an unforgettable stay. Take the Lavender Room, for example. Featuring a private porch, king-size bed, and two-person marble shower, you will have all the privacy and space you need for a getaway. Plus, with both Austin and Houston less than two hours away, you’ll be able to explore the area without driving too far. Download our free Washington County vacation guide for more area information! Call today at (979) 830-1021, and start planning your Texas vacation.

Spring Herbs at Brenham Texas B&B Ranch

March 15th, 2011 by Pamela Murski

Spring at our Ranch B&B in Brenham is just around the corner and after this crazy, wild winter we are planning on a bumper crop of spring herbs. Some of our favorites include Aussie Sweetie basil, African Blue basil, Lemon thyme, Italian parsley, Tuscan Blue rosemary, Rose Scented geranium and cilantro. The Antique Rose Emporium is one of our favorite places to shop for them. It is also a great place for inspiration and reflection. We look forward to blogging about some of our incredible recipes from our spring classes using those great herbs!

Cranberry Lemon Martini Recipe

December 14th, 2010 by Pamela Murski


5 Tablespoons (2.5 oz) Cranberry Syrup Base

3 Tablespoons (1.5 oz) Citrus Flavored Vodka

Fresh or Frozen Cranberries

Lemon Wedges


For each cocktail, fill cocktail shaker with ice. Add Cranberry Syrup and vodka. Cover; shake. Strain into martini glass. Garnish with cranberries and lemon wedge. Makes 1 drink. (I like to frost the rim with sugar before pouring drink into glass).

Cranberry Syrup Base:

In large saucepan combine one 12 oz. package fresh or frozen cranberries, 2 cups sugar, 2 cups water. Bring to boil; reduce heat. Simmer 20 minutes uncovered. Remove from heat, cool. Blend mixture in food processor or blender. Strain, discarding seed and skin. Stir in 1/2 cup lemon juice, 1/4 cup lime juice, 1/4 cup Limoncello and 2 dashes bitters. Mixture will be slightly thick. Cover and chill to store.

2011 Cooking Class Schedule Now Available!

October 27th, 2010 by Pamela Murski

It’s that time of year again!  The 2011 Ranch Cooking Class Schedule is now available.  This is the perfect time to plan a fantastic Texas Ranch Culinary Vacation to one of our  Cooking classes or Foodie Events.    Even if you have attended a cooking class before don’t let that detour you.

Foodie Weekends,  are for those who  like to cook, for  Foodies and for Spectators who love food in all forms!  Guests determine the depth of their involvement, with options ranging from a visit to an area farmer’s market, local winery, garden harvest, cooking with me or just enjoying the great food!  Whether you are a Foodie, avid cook, spectator or wannabe cook,  these events are all about creating memorable experiences in a relaxing atmosphere involving food, spontaneous cooking and creating ways to take the everyday recipe to the next level.

Every class and event  is chock full of new recipes that you can duplicate at home!   This is a great gift idea for that home cook you know.  Itinerary and dates…

Read the rest of this page »

Foodie Weekend Cooking Class

September 16th, 2010 by Pamela Murski

Easy French food was the order of the day for the B&B Foodie Weekend Cooking Class recently!  After a foray to the local Farmers Market, we settled into the kitchen to begin cooking.  The menu included Scallops Provencal, Warm Cremini Mushroom Salad with Arugula and Prosciutto, Roasted Leg of Lamb Persillade, Zucchini Gratin, and Fresh Strawberry Sorbet!  Look for some of the great recipes to come…..the lamb was especially succulent with no gaminess due to a new method of preparation I taught during the class.

The Method:

Lamb and Brine
1 (3 pound) boneless leg of lamb, trimmed  
2 Tb. kosher  salt
(or 1 Tb. table salt)          
2 Tb. sugar
6 medium garlic cloves, crushed
 
Garlic-Parsley Paste
1 medium head garlic, outer papery skins removed and top
third of head cut off & discarded
1 Tb. olive  oil
1 Tb. minced fresh
parsley leaves

Combine salt, sugar and garlic  with 2 quarts water in large bowl; stir until salt and sugar dissolve.  Open roast and remove all visible fat and connective tissue/coverings (this is a major step in reducing the gaminess!).  Lightly score
inside of lamb roast, making ¼ inch deep cuts spaced 1 inch apart in crosshatch pattern.  Submerge lamb in brine, cover, and refrigerate for 2 hours.

While lamb is brining, adjust oven rack to middle position and heat to 400 degrees.  Place garlic head cut side up on sheet of foil and drizzle with olive oil.  Wrap foil tightly around garlic; place on baking sheet and roast until coves are very soft and golden brown, 40 to 45 minutes.  When cool enough to handle, squeeze garlic head to remove cloves from skins.  Mash cloves into paste with side of chef’s knife.  Combine 1 tablespoon of garlic paste and parsley leaves in small bowl.

Remove lamb from brine and pat dry with paper towels.  Rub garlic-parsley paste into  scored surface working paste
into  cuts.  Season with salt and pepper.  Roll lamb into compact roast, tucking in to form a log/leg shape.  Tie with twine at 1 inch intervals.

Proceed with your favorite roasting method and enjoy the  fruits of your labor!